Dining
BY ASIA ARMOUR
The Bougie Smash Burger ($17) features cheese, house pickles, caramelized onions and prosciutto.
The elote ravioli ($22) is a stu ed pasta with roasted corn, morita salsa, cilantro and a house blanco sauce.
PHOTOS BY ASIA ARMOUR COMMUNITY IMPACT
Slate Table + Bar fuses Italian with global avors
Robert Slater draws inspiration from his childhood and years of experience in the restaurant industry.
roasted corn, salsa, cilantro and a house blanco sauce, was reimagined from an award winning taco, he said. Giving back Slater’s background encourages him to be courageous with his menu and interactive with his customers, he said. Beginning in March, he and his team will start a program called “Community and Recipes.” They will select one customer’s family recipe a month, recreate it and add it to Slate’s menu. Proceeds will go towards a charity of the customer’s choice, he said. “It’s like paying it forward,” he said. “And food brings everyone together. ... We have one common denominator—and that’s that people like to eat.”
Robert Slater said he’s always pushed the envelope on fusion cuisine. The owner of Slate Table + Bar—a modern Italian-fusion restaurant in League City—points to his recipes for gumbo pizza and elote ravioli as evidence of a creativity he developed from youth. “As a poor boy growing up in South Central Los Angeles [I ate] whatever was in the refrigerator,” Slater said. The inspiration Combining leftovers from his childhood refrig- erator helped him create the concept of the gumbo pizza—which is topped with andouille sausage, shrimp, chicken, Creole seasoning, okra and micro mustard greens. His elote ravioli, stu ed with
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1120 Grand Oak Blvd., League City www.slatetableandbar.com
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