Our weekly series My Top 5 showcases a Houstonian who plays an active role in shaping the city’s culture and character, and gets them to reveal their own favorite Houston area distractions. This week, we’re pleased to feature KUU Restaurant‘s Chef de Cuisine Martin Weaver, who shares his own local faves.
My Top 5 Things to Do in Houston
by Chef Martin Weaver
- Brunch at Caracol – What better way to start Sunday Funday than with a great brunch? The all-you-can-eat buffet, which includes oysters and ceviche, is always fresh. Top it off with great company and a pitcher of sangria, and it’s hard to beat.
- Coffee at Blacksmith – When I find myself wandering around Montrose I often stop in Blacksmith for a great cup of coffee. They offer some of the best coffee in town. The staff is always friendly and very passionate about what they do.
- Surfside Beach – A great escape from the hustle and bustle of the Houston city limits. You can find yourself grilling on the beach or fishing on the jetties. I find it’s an awesome way to relax and enjoy myself while I think of new recipe ideas for the fish I’m catching.
- Houston Arboretum and Nature Center – If I need a quick get-away to decompress this is the place I like to go. It has several miles of trails that take me deep into the woods and away from the sounds of the city. It also has a nice little pond with plenty of bench space where you can sit back, relax and enjoy nature.
- Bellaire & Chinatown – This is my go-to place to explore the some of the many cultures that make Houston so unique. It has multiple markets and restaurants from different Asian cultures. I always enjoy visiting Hong-Kong City Mall for the fruit selection. There are so many different restaurants that it’s hard to choose a favorite, it really just depends on what I am craving.
About Chef de Cuisine Martin Weaver
Martin Weaver began his culinary career at the age of 11 alongside his father at their family-owned and -operated barbecue joints in Houston and Hemphill, Texas. After receiving formal training from Le Cordon Bleu in Austin and at country clubs in Austin, San Antonio and Houston, Weaver expanded his craft under Chef David Burke at Townhouse in New York, where his eyes opened to innovative new cooking styles. Weaver further honed his skills in classical and modern culinary techniques on the line at Artisans Restaurant in Houston and while staging at Kansas City’s Bluestem before accepting the Chef de Cuisine position at KUU, where he currently trains under Chef Adison Lee, developing his understanding and mastery of Japanese culinary techniques. A strong advocate of cooking seasonally and eating locally, Weaver can be found at the farmers markets most Saturdays, seeking out the freshest produce available to create the restaurant’s weekly menu features.