Our seasonal My Top 5 series continues, asking Houstonians—out there creating our city’s flavors, tastes and cultures—to share their own local favorites and things to do when they’re not hard at work.
This week, we’re proud to highlight Nicole Bean, owner of Pizaro’s Pizza Napoletana with in Montrose and the Energy Corridor, who reveals her time-tested Houston favorites.
My Top 5 Things to Do in Houston
by Nicole Bean
The Museum of Fine Arts, Houston – I was an art major, so going to this museum makes me very happy. I feel very lucky to have such a wonderful museum in my backyard. I’ve been to so many around the world and, though it’s rare, I’ve been able to see a small handful of pieces more than once at different exhibitions.
The Buffalo Bayou Park Cistern – Doubling down on art here, but this space is so unique… plus it stays cold down there all year long. It makes for a great reprieve from the summer heat—IYKYK!
The Galleria – As a native Houstonian, I grew up visiting The Galleria for ice skating and shopping with my aunt who always took me to the Cheesecake Factory (which wasn’t always there), in hopes of seeing any of the Houston Rockets players who would frequent it. Hakeem Olajuwon, if you’re reading this—you were my favorite!
Astros Games! – Sadly, Minute Maid has transitioned names, but you’ll still find me there watching Astros games during baseball season!
Escalante’s – Escalante’s is my local watering hole. Bonus points that it’s so close to my house, but they’ve got 7 locations across the Greater Houston area. My husband and I frequent our local outpost at least once a week and we know many of the bartenders, servers, and managers. Consistency is key for me when dining. I know what to expect, drinks are great, food is delicious, and service is always friendly.
About Nicole Bean
Born and raised in Houston, Nicole Bean owns and operates Pizaro’s Pizza Napoletana—in both the hearts of Montrose and the Energy Corridor. Trained by her father—himself certified with Pepe Miele in 2010—Bean has 7 years of Napoletana pizza-making under her belt, to date. After 3 years in the industry, she went to The International School of Pizza with Tony Gemignani in San Francisco to study American style pizzas. Since certification with the school, she’s now serving up both Detroit and New York style pizzas. In 2018, Bean was awarded the rising star award in the International Pizza Expo‘s Caputo Cup. Bean plans to continue learning and perfecting her craft in pizza and bread-making with anticipation of adding locations and new restaurant concepts.
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