Celebrating the people, passion, and stories behind great hospitality with Tock 10.
Chikahan
Houston, TX
The name
As Houston’s first Filipino-inspired tasting menu restaurant, Chikahan derives its name from the Tagalog “chika chika,” meaning chit-chat or gossip. “The name Chikahan was intentional,” Chef-owner Andrew Musico tells us. “In Filipino culture, chikahan is more than just gossip—it’s the kind of lively conversation that happens when people gather around food. It’s storytelling, laughter, catching up, and sometimes, even a little playful banter.”
Musico grew up in Houston and trained at critically acclaimed restaurants Oxheart and Aqui. Now, he puts modern twists on classic dishes like tapa prepared with lamb chops and kinilaw, a Filipino ceviche made with gulf seafood. Beverage director Danny Frounfelkner, formerly of Houston’s first non-alcoholic bottle shop, leads an innovative NA program.
Personal touches, like the lounge couch Musico built himself, and the woven basket lights that hang from the ceiling, give way to a communal atmosphere. “Some elements,” Musico says, “like shared dishes, interactive plating, and thoughtful pacing allow people to engage more naturally with their table.”
Tatemó
Houston, TX
The name
When the pandemic derailed restaurant plans, the Tatemó team pivoted to selling colorful nixtamalized heirloom maize tortillas and masa at Houston farmers markets. This setback evolved into success through pop-ups, eventually leading to the 2022 opening of their maize-driven tasting-menu restaurant. The name Tatemó, from Spanish “tatemar” (to roast, toast, or grill), reflects their motto: Sin maize no hay pais—without corn there is no country.
Chef Emmanuel Chavez and partner Megan Maul transformed their passion for heirloom maize into one of Houston’s most sought-after reservations. In this intimate 16-seat space—an unmarked storefront that quickly earned recognition from Michelin and James Beard—Chavez honors generations of tradition by incorporating maize in various forms, including tortillas, flour, and tempura. “I feel like it’s our responsibility to bring Mexican cuisine forward,” Chavez told Food & Wine. “And it starts with a tortilla, as simple as that sounds.”
The seasonal tasting menu transforms simple ingredients into extraordinary dishes, like bluefin tuna tostadas, huitlacoche-stuffed queso fresco quesadillas, and masa tempura sweet potato in plantain tortilla with mole negro.
