Did you know Rice Village has been around since 1938? We honestly had no idea (the more you know…sing it, come on). While it has seen many updates and growth over the years, it’s quite unique to be around for so long in Houston, especially as a consistent spot for shoppers, diners and drinkers alike. Also as consistent, Prego, which has been serving up fresh, modern-style Italian cuisine on Amherst for over 30 years. With the stream of patrons including – again consistent – regulars (even during our recent Monday night visit, no less), Prego sure seems to still know what it is doing. One of the original members of the Htown Restaurant Group (Xochi, Backstreet, Hugo’s and Caracol), chef/owner John Watt, and partner Tracy Vaught have quite the institution with Prego. Operated by a wonderful team from the back of the house to the front, Prego and its mix of seasonal and classic menus are welcoming all year long. Think fresh housemade pasta and local, and Italy’s, finest sourced ingredients. Brunch, salads, pizza and seafood, they are all there too. Ask about the specials! Casual and comfortable, mixed with fine-tuned top-notch Italian cuisine, fine wine and great bar program. That’s, a-Prego. Lest we forget dessert, ask to see the tray, and please, please, please try the panna cotta if you’re looking for a real treat. Possibly the best we’ve had (and we’ve had a lot).
Now, this is quite a special pairing here. Paleo and fine dining darling, roast bone marrow, makes on and off appearances on the Prego menu. We were lucky enough to score this dish between the Thanksgiving and Christmas holidays. At Prego, roast bone marrow, cut lengthwise for presentation and ease of serving, is plated with caramelized balsamic onion jam, grilled lemon and Sicilian sea salt. And the bread! Served by the basket, Prego bakes and serves fresh bread each day, including the crostini we’d recommend for use with the marrow. Alone, the marrow is creamy and rich, just as it should be. Find your favorite combination between the marrow, onion jam, salt and lemon. Ours was a combo of each one, with a chunk or two of the salt. As for a paired drink, look no further than the ‘Texas Cocktail’ section of the menu, and choose the Rye Catcher, a Bulleit or Red River rye whiskey cocktail with made-in-house ginger syrup and fresh lime juice. That’s all it takes, those three ingredients, to achieve a standalone cocktail, and quite the pairing with the marrow. Balancing the sweet and savory in so many ways, this perfect pair is one worth searching out. You might just find a new favorite Houston-styled trattoria as well.
2520 Amherst | Houston, TX 77005 | 713.529.2420 | www.prego-houston.com
Sun–Thurs 11am–10pm | Fri–Sat: 11am–11pm