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02/06/2024
Menu test #8:
Carrot taco with black beans, jollof sauce, curry peanuts, and fresh mint
AND
cheese enchiladas with jollof sauce, fried plantain, nixtamalized carrot, Oaxacan black beans, pickles onions
Taco rating:
• 7.9/10
• Flavors were great, it just needed a better assembly. Maybe some full black beans instead of refried to give it a better bite.
Enchilada plate rating:
• 9.2/10
• Every bite was perfect - spicy, cheesy, sweet, sour, and funky (from the fermented locust bean in the black beans).
• Nixtamalization on the carrot needed more time. I left them the same amount of time as I would 1/2" sweet potatoes, but I think the sugar content is lower, so they needed more time for a similar effect.
I am using these menu tests to bring something new to the farmer's market on February 24th. I am shifting from testing flavors to honing in on my first pop-up menu. Stay tuned for that!!!
02/02/2024
🗣️ Bloom is serving food this weekend!
We will be serving our Jollof Grits and Oysters along with 's BLT at the Woodson Black Fest this Saturday February 3rd at
We will start service at 12:30 pm, and the FREE event kicks off at 1.
Pull up for some plant-based bangers!
01/30/2024
Menu test #7:
Tetela filled with refried black beans, topped with avocado, mild cilantro chutney, lime cashew cream, nixtamalized sweet potato, raw jalapeño, pickled onion
Chef's notes:
• Refried Oaxacan black beans were simmered in house spice and refried with avocado leaf (thanks Armando).
• Tetela cooked on a freshly seasoned skillet for about 5 minutes. I got a great texture on the masa and a nice molten filling inside.
• Cashew cream was a new recipe. Great simple flavor of lime, salt, and garlic.
• Re-purposed some ingredients from the jollof grits. I love how the nixtamalized sweet potato re-heats. It's like a balloon when it gets hit with just a bit of heat, and the skin takes on an amazing caramel flavor.
Rating:
• 8.9 / 10
• I ate three of these, they absolutely hit.
• Avocado leaf is everything in the refried beans. I got a great texture on them too so they are easy to shape and spread for filled-masa shapes.
• I'm about to put this cashew cream on everything. So simple and good.
• This is my favorite plating yet! Slowly getting better at that, and the presentation really made the dish taste better.
• Next step is to play with the flavor of the black beans and the choice of roasted/pickled veggies.
Simple food is the best food!
01/26/2024
Menu test #6:
Jollof grits, blue masa tempura oyster mushroom, nixtamalized sweet potato, pickled onion, mild cilantro chutney
Chef's notes:
• These grits...........scotch bonnet flavor that's not too hot.....tomato, bell pepper, ginger, garlic, herbs......so good!!!! Like a 9.1/10. I have a few small tweaks to make, but they're so good y'all 😭
• Finally found a gluten free batter and I actually like it better than our spelt batter. It's so crispy and it holds it's crunch for quite a while. And the subtle corn flavor is so good. Tried the blue masa harina for color, but it was probably unnecessary. Didn't come out as blue as I would have liked.
• Soaked this diced sweet potato in cal water for 75 minutes. Gets nice and soft inside with a caramelized skin. Pretty good, just overcooked it a bit in the commercial oven.
• Pickled onions & cilantro chutney gave nice acid and herbal notes.
Rating:
• 9.0 / 10
• So good. All 5 flavors balanced so well. Cannot wait to serve this one.
• Very happy we have a clean gluten free version of the fried oyster mushroom to play with!
01/23/2024
Menu test #5:
Coco bread sandwich with oyster mushroom suya, fried plantains, cilantro chutney, pickled cabbage & onion
Chef's notes:
• Coco bread baked with full fat coconut milk, unrefined coconut sugar, unrefined coconut oil, and unsweetened coconut flakes. So soft and slightly sweet. Hinge held really well. 9/10. Just needs a dash of nutmeg or cinnamon.
• Suya oyster mushroom - grilled mushroom in avocado oil until almost done, then added suya and cayenne. Love the peanut flavor here. Have to add suya at the end or it will burn.
• Toppings were great, for some reason I want a red hot sauce on there. My pickles were a few days old too, fresher definitely would have been better.
Rating:
• 8.8/10. Best one yet! Sweet, spicy, salty perfectly balanced. Just needed a more aggressive pickle for the sour component. Some ginger will have to go in the pickles as well.
• I have plenty more bread, so I will experiment throughout the week! 🙏🏽
got to the hot bread before I could take a picture 😂
01/18/2024
Menu test #4:
Tlayuda with black eyed peas, cabbage, nixtamalized sweet potato, mustard green peanut sauce, avocado, cheddar
Chef's notes:
• The corn was good, but not great. I should have pressed it a bit thinner, and finished it over an open flame instead of on the comal.
• Flavors were on point! Could have made the black eyed peas a bit spicier.
• The nixtamalized sweet potato was so good, although I followed soaking instructions for 1" cubes and mine were about a half inch. Will soak for 75 minutes instead of 120 at this size.
• Wish I had equipment to make these bigger, but I'm not mad at the ~10" size.
• Mustard green sauce was something new. I like the mellow bitterness cut by the peanut flavor, but I think it would be better if I braised the greens instead of blanching them.
Rating:
• 7.4/10
• It's all about the corn, and this came out a bit too thick and not as crunchy as I remember. Pretty easy fix, though!
01/10/2024
Menu test #2:
Jollof rice, baked plantain, Brussels and cauliflower greens
Chef's notes:
• Jollof absolutely slaps, just spicy enough where your nose runs a bit, but not too too hot
• Plantain baked in skin for 30 minutes, rubbed in olive oil, ginger, chiltepin, salt and baked for another 10. Pretty damn good - sweet and soft. Will try to keep covered for last bake to avoid drying out at all
• Greens braised for 4 hrs in gochujang and everything sauce. Slap every time.
Rating:
• 8.3/10
• Everything slapped. Wish plantain was a bit softer. I normally eat my greens separately, but the pot liquor was so good with everything
Going to morph these flavors into our Oyster and Grits dish at our return to on 1/20, so stay tuned!
01/01/2024
Menu test #1:
Blue corn tortilla, tamarind-glazed eggplant, satini cotomili
Chef's notes:
•Need tortilla paper or grocery bag to press tortillas, parchment paper shrinks with moisture and affects tortilla quality
•Eggplant came out a bit too soft, remove/reduce water from tamarind glaze
•Chutney a bit watery. Less tomato/white onion next time
•Recipes from Vegan Africa & Masienda
Rating:
•6.8/10
•Flavors were pretty good, just needed a bit more bite on the eggplant and less moisture in the sauce. Will pair sauce with glazed or smoked sweet potato
09/20/2023
OMG we made a new Smash Burger Taco for 😍
The Plantain Smash Burger Taco is the perfect combination of sweet, smoky, and spicy!
Our house made burger mix, a lot of melty cheddar, sweet plantain, and smoky chipotle for the perfect bite!
Come try it tomorrow at M-K-T from 6p-9p! We will be serving this alongside our Classic Smash Taco and our Mac and Cheese Smash Taco!
09/14/2023
We have the best vegan tacos in Houston, period. And you have two chances to try them this weekend!
Friday from 12p-3p for Jazzy Brunch!
Saturday from 8a-12p!
Pictured here are the Chili Garlic Oyster Mushroom Taco and the Sweet Potato Taco. Pull up and see for yourself!
09/05/2023
Did you get a chance to try our newest dish?! Oyster & Grits on the menu this week!
Cheesy Carolina Gold grits topped with Chili Garlic Oyster Mushroom, grilled peppers & onions, sweet potato, avocado, chipotle mayo, and cilantro!
Available this week at:
Jazz Brunch - Friday 12p-3p
Saturday 8a-12p
See you then!!
08/17/2023
🚨New Taco!🚨.
Come have a taste of the Poblano Mac Smash!💥 😮💨 Pickled poblano peppers, mac & cheese, and smoked bacon bits topped with chipotle mayo..
Find us at tonight 6p-9p & your tastebuds won’t be disappointed! 👌🏾🤤.
Address
Houston, TX
77027
For those using public transport, take the bus or train to downtown Houston and then transfer to the local bus service. From there, take a bus that passes through Fourth Street and get off at the stop nearest to the intersection of Fourth Street and Main Street. The restaurant is just a short walk away.
For drivers, head towards downtown Houston on the main highway and take the exit for Fourth Street. Look for parking facilities near the intersection of Fourth Street and Main Street, where the restaurant is located.
Opening Hours
| Thursday |
6pm - 2am |
| Friday |
6pm - 2am |
| Saturday |
8am - 12pm |
|
6pm - 2am |
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What people say
Vegetarian and vegan restaurants are becoming increasingly popular as people become more health-conscious and environmentally aware. Bloom Foods in Houston is one such restaurant that stands out from the crowd. The restaurant specializes in plant-based burgers, nuggets, and fries made from scratch using real ingredients grown organically in Houston.
What sets Bloom Foods apart is their commitment to using locally sourced, seasonal ingredients. This not only ensures the freshest and most flavorful dishes but also reduces the carbon footprint of the restaurant. The founder, Chester Chambers, believes that food should be grown organically and locally to preserve its nutritional profile and flavor.
Bloom Foods' menu may be seasonal, but it is always packed with delicious options for vegetarians and vegans alike. Their plant-based burgers are a must-try for anyone looking for a healthier alternative to traditional beef burgers. They are so confident in their burger's taste that they challenge you to try it for yourself!
Overall, Bloom Foods is a fantastic addition to Houston's vegetarian/vegan restaurant scene. With their commitment to using real ingredients grown locally and organically, they offer a unique dining experience that is both healthy and delicious.
