BY MIKE PUCKETT

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Below is from their website…

Chef Johann Schuster was born in Transylvania, Romania and at an early age of fourteen started his training at the Culinary Institute of Hermanstadt to later become a chef in some of Europe?s finest restaurants. After years of preparation and training in the culinary arts, Johann traveled to Germany where he met his wife “Irmgard-Maria”. They opened their first restaurant in the beautiful Black Forest and spent ten years building the restaurant into an award winning place to dine.

In 1997 Johann made his first trip to Houston. He spent a short time here but quickly realized that Houston is a city that would open its heart to the quality and style of food that he so loved preparing. Johann returned to Germany and he and Irmgard-Maria started planning their move to the United States. Their journey began almost two years later.

The next two years were spent learning about and becoming familiar with Texas and Houston in particular. After much research and planning they were ready to open what is now known as the “Charivari Restaurant”. (Charivari is a French word for “beautiful good mix”). With the opening of their new restaurant, Chef Schuster plans to bring Houston food that is sure to please the palate of the ever-growing gourmand society.

Good Eats Houston Recommends…

Starters

Escargot “Black Forest”
with homemade seven herb butter au gratin

Jumbo Lump Crab Cake
Green salad & sautéed wild mushrooms

Both paired with: Riesling, Louis Guntrum, dry, Rheinhessen, Germany 2015

Piedmontese Beef Bone Marrow
Garlic & Italian parsley & capers, multigrain toasted bread

Paired with: Love Pinot Noir, Vino de la Tierra de Castilla, Spain 2015            

Entrees

Lamb Chops “Sierra Nevada”
Marinated grilled lamb chop, Spanish sauce & vegetable basked

Elk Burger
Foie gras topped, huckleberry ketchup & brioche bun

Both paired with: Love Pinot Noir, Vino de la Tierra de Castilla, Spain 2015            

Wiener Schnitzel “The Original”
Breaded veal cutlet & seasonal vegetables

Paired with: Amarone, Scriani, Della Valpolicella, Classico, Italy

Dover Sole al meuniere “Fish of the day”
Sautéed almonds with lemon butter, parsley steamed potatoes

Paired with: Riesling, Louis Guntrum, dry, Rheinhessen, Germany 2015 

 

Sides

Spatzle and Cheese

Potato Puree

Grilled green Asparagus

Roasted Garlic Herb Potatoes

 

Dessert

Fruit Cobbler & homemade Vanilla Ice cream

Wiener Apple Strudel with Vanilla Sauce

Dobos Cake – Hungarian Cake

Schuemli Coffee- Swiss Coffee fresh made

 

PHOTOGRAPHY: MIKE PUCKETT