The Union Kitchen meets Mount Gay Rum

The Union Kitchen (“TUK”) offers globally inspired cuisine sourced from the freshest ingredients around. TUK serves a massive helping of Southern hospitality and is described by Restaurant Owner Paul Miller as “a place where friends and family come together.”

The Union Kitchen (TUK) has four locations in Houston and the surrounding cities offering the perfect UNION of good friends and great food. I visited their Bellaire location for the release of The Union Kitchen’s special edition of Mount Gay Rum. To commemorate this occasion,  Chefs Victor Velasquez (Bellaire) and Henry Hopkes (Memorial) crafted a delicious pairing menu to enjoy alongside their delicious specialty rum cocktails.

Their “TUK Rum Martini” is not only pure greatness but its beautifully golden layers of Mount Gay Rum, Blue Chair Bay Vanilla Rum, fresh squeezed orange juice and a kiss of grenadine reminded me of a summer sunset. A very drunk summer sunset with a high alcohol content.

General Manager, Mike Lilly warned that the first sip of TUK’s House Martini may be a bit “stout,” of which was very accurate, but the new aged barreling process used to create their house batch of Barbadian rum, provided a sweet and almost silky, smooth finish. The stills, specifically column stills, used to age their house batch is what creates this smooth, sweet finish. Due to my preference of “neat” drinks. I’m constantly searching for “sip-able” spirits. I’ve found just that with TUK’s house batch of Mount Gay Rum!

Obviously the martini received 5 stars and left us anxiously waiting to learn and taste Chef Arellano’s paired compliments. We were presented with three superb dishes that that left us licking out plates!

Because I am not a huge red meat eater I can count on one hand the number of times I have had lamb. I ordered mine medium, because that’s what they say on television.  The Herb Crusted Rack Of Lamb was delish and the risotto perfectly cooked. The peppercorn demi-glace was an intense smack of heat due to tiny little bombs of black pepper.

The Cajun Seafood Pasta Pizza  confirmed that there is a God in heaven. It was so good. I want more, like now! The Cajun cream sauce brought out the flavors of the scallops, clams and shrimp while the mussels collected it like little bowls. As I wasn’t sure if I should eat it with my hands or a fork, I used both!

Though I am not huge pasta fan, I ate a couple bites of the Crab and Andouille Smoked Sausage Mac n’ Cheese. My assistant who (if you know her) is super picky totally devoured this, and took home what she couldn’t finish. “Love at first bite” is how she described it!

We were selected as guinea pig testers for TUK’s  newest dessert concept. The Union Kitchen Crème Brûlée Bread Pudding lightly drizzled with RUM!! The mash-up of Crème Brûlée and bread pudding was was the perfect combination of textures. The rich milk chocolate drizzle, fresh fruit and whipped cream made it even more exquisite.

The Union Kitchen offers brunch, lunch and dinner at all 3 locations. Unfortunately the special edition rum is only available at the Bellaire and Memorial locations.

Address: 4057 Bellaire Blvd.
City/State: Bellaire, TX 77025
Phone: 713.661.0025

Mon-Thurs- 11 am – 10 pm
Fri – 11 am – 11 pm
Sat- 10 am – 11 pm
Sun- 10 am – 9 pm
Brunch Sat & Sun- 10 am – 2 pm
Happy Hour Mon-Fri- 3 pm – 6 pm


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