SHUTTERED A Fork in the Road: Concepcion (Houston, TX)

Although I don't share Alison Cook's immense enthusiasm for Concepcion.....yet, I do believe it is deserving of a visit, or two, or three.  The concept is Peruvian tapas and I think helps move Houston into more cutting edge dining.   Chef Jonathan Jones ideas are explosive!   Jones takes a multitude of ingredients and creates dishes without over-complicating.  I'm super ticked I somehow tossed the menu on my arrival back to NYC, but I will try and and explain these wonderful dishes.

Sikil Pak - Spicy Yucatan pumpkin hummus with habanero.  At first, I wasn't crazy about ordering hummus here, but wow!  The spices and texture of this hummus was super interesting.

3rd Coast Ceviche - Fresh snapper ceviche with radish, red onion and cucumber.  One of Concepcion's strengths.  The fish was indeed fresh, but didn't melt in your mouth: however, had a masterful balance of citrus, chilis and herbs.

Pulpo con Nada - Poached octopus sits in a pot, stews and essentially cooks in its own juices.  I know what they were trying to do here, which is what Chef Masato Shimizu of 15 East in NYC does outrageously well.  Unfortunately, the edges were soft and chewy, but the core was far too tough.

Salt crusted prawns cooked in shell with garlic kumquat mojo.  This is how a prawn should taste and hella delicious!

Snapper, oyster mushrooms with chimichurri (most of y'all think chimi only goes on steak.  Wrong!) in a light foam.

Braised short rib, shitake mushrooms and fried yuca.  I thought the best part of this dish was the yuca :-0  I just couldn't taste the chimichurri and overall bland.

Barbacoa tacos -  Juicy, tender lamb cooked overnight in avocado leaf, red chilies and tamarind with homemade blue corn tortillas and pickled onions. 

These dishes are far from tapas portions and well-priced, so get there while the gettin' is good!  Additionally, this has to be one of the best patios in Houston.