Each course is accompanied by your choice of a straight-pour of Ilegal Mezcal or a mezcal-based cocktail crafted specifically for this menu by Harold’s mixologist, Miguel Gaines.
Duck Confit Sopesitos
fried corn dough ~ poblano salsa ~
chipotle crema ~ radish
Los Muertos Bloody Mary with Ilegal Joven Mezcal
Sopa de Elote
street-style corn ~ cojita ~ cilantro
Chili Old Fashioned with Ilegal Joven Mezcal
Beef Short Rib Tamale
Black Hill Meats boneless beef short rib ~ mole
“Summer Dreams” with Ilegal Reposado Mezcal
(light, refreshing watermelon ginger cocktail)
Carne al Pastor en el Anafre
sizzling pastor marinated pork ~ pineapple & onion ~ yellow corn tortillas
“Spines on Pines” with Ilegal Reposado Mezcal
(pineapple-based exotic cocktail)
Candied Lime Tart
lime custard ~ candied lime
“Night Night” with Ilegal Anejo Mezcal
(anejo at its finest)
$85 per person + tax & gratuity
“When owner Alli Jarrett sought to fill that spot she dipped into her own able corps. Kathy Elkins, former sous chef under Knight, has been promoted to lead the restaurant as the new executive chef. Sergio Rosas is being promoted to executive sous chef.
Elkins’ promotion is announced as several of her dishes debut on a new menu at Harold’s, known for comfort foods with Texas and Southern influences. Elkins wasted no time putting local fruits and vegetables in the spotlight with a new summer peach salad scattered with feta from Blue Heron Farm; a chilled gazpacho made with local tomatoes and cucumbers; and a tangle of pasta topped with Gulf shrimp and studded with locally sourced corn, oven-dried heirloom tomatoes and basil. She also ramped up the coastal affections with a Gulf fried shrimp platter served with hand-cut fries, Carolina slaw, hush puppies and cane syrup butter. On the lunch menu she installed pulled pork tacos made from heritage hogs from Black Hill Ranch.”
Benefiting Harold’s Staff Members Gloria and Olivia
September 19, 2017 6:30pm
Chef Antoine Ware will share thoughts and recipes from Antoine Alciatore (Antoine’s Restaurant of New Orleans) dating back 177 years.Guests may choose from beer, wine or cocktail pairings. $85 per person plus tax and gratuity. In addition to the dinner we will have a silent auction you may consider participating in.
Crispy gulf oysters with foie gras gravy
Smooth and creamy with gulf shrimp
Lobster meat, Beschamel Sauce served with cheese and
house-made bread crumbs
Trout fillet served over creamed spinach and topped with hollandaise sauce
Candied peach slices, vanilla ice cream and chopped toasted almonds
A reservation must be confirmed with a valid credit card. Cancellations must be made prior to 24 hours of reservation to avoid a $25 fee.
BIG congrats to our very own Chef Ware- winner in the chef category for the 2017 EdibleHouston Local Hero Awards!! Thanks to all who voted, our farmer friends who make what we do possible and a special thanks to EdibleHouston for this wonderful honor! Hats off to our Chef!
The Happy Hour offerings are also increasing to include new features on food in addition to drinks and runs from 3 – 7 p.m. Tuesday through Friday. A limited menu from the Tap Room, including pizza, will be available for take-out through www.haroldsheights.com, Uber Eats and Door Dash.In addition to the expansion of Harold’s Tap Room space and menu, a portion of the former Alli’s Pizzaria space will be sublet after a demising wall is constructed closing off the front 1,000 square feet of the restaurant. Circa Real Estate will sublet the front W 19th Street portion of the former Alli’s space. Construction is underway and plans to be completed by the beginning of 2017. Both the upstairs restaurant and Tap Room will remain open throughout the construction process.“We are excited to expand the Tap Room and provide our guests with even more seating, food and drink options,” Alli Jarrett, owner of Harold’s Tap Room, said. “Pizza has been a part of what we’ve done at Harold’s since day one and with the influx of Tap Room visitors since our opening in May, it made sense to extend our pizza offerings with the expansion of the bar. We’re thrilled to welcome Circa Real Estate to the block and look forward to many exciting things to come for 19th Street in 2017.”
See Antoine ware in the 22 top chefs come together to cook for high rollers in a foodie carnival night. Click here
Top 100 Restaurants 2014, 2015 and 2016
We made Alison Cooks top 100 restaurants of Houston. Click here
October 2014 Houstonia Magazine
Heights General Store Is Now Harold’s click here to read the article
Fox 26 News
FOX 26 News | MyFoxHouston
You saw us on Fox 26 News with Houston Restaurant weeks. Click here to see video. Now you too can enjoy the wonderful taste of corn maque choux and blackened fish in your very own home.
Corn Maque Choux
- 2 tablespoon bacon fat
- 1 cup small dice onions
- 1/2 cup small dice red bell pepper
- 1/2 cup small dice green bell pepper
- 1 cup small dice celery
- 1 teaspoon mince garlic
- 2 cup corn (cut from 3 ears of corn)
- 2 cup cream
- 1 teaspoon fresh thyme
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Worcestershire
Heat bacon fat in a large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add both bell peppers and celery; saute unitl beginning to soften, about 3 minutes. Add corn; saute 2 minutes. Add cream, thyme, and hot pepper sauce, Worcestershire. Simmer until sauce thickens, about 5 minutes. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
Blackened Gulf Fish
- 1 1/2 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 3/4 cup butter
In a small bowl, mix together all of the spices;set aside. Heat a heavy cast iron pan on high heat until hot, about10 minutes
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets int hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn filllets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Houstonain Magazine praises Heights General Store menu Click HERE
Houston Restaurant Weeks
Check out our menu for Houston Restaurant Weeks benefiting the Houston Food Bank Click HERE
A Texas Slant on Creole at Heights General Store
Heights General Store recently received a glowing review from Allison Cook at the Houston Chronicle. Read the whole storyHERE!
The Leader’s Cocktail of the Month comes from Heights General Store.
Master of mixing, Arthur Pichardo, wins award with Orange Gin Fizz
Read the whole story HERE
Texas Monthly highlights Chef Antoine Ware
Read review HERE
Houston Business Journal marks opening of HGS
Read whole store HERE
2014 Landmark Retail Award goes to Heights General Store at Harold’s
See whole article HERE
Houston Press welcomes Heights General Store to neighborhood
See whole article HER