Dining
BY JOVANNA AGUILAR
Ruah Cafe is known for its internationally imported co ee such as its cappuccino ($4.35) .
The Capri ($12.75) is a crepe with Nutella, strawberries, banana and pistachios.
The Amsterdam ($15.25) sourdough toast includes eggs Benedict, bacon, hollandaise sauce, Gouda cheese and greens.
PHOTOS COURTESY DANIEL VENGOECHEA RUAH CAFE
Ruah Cafe brings global avors to The Woodlands
Founded by two couples, the owners of Ruah Cafe said it re ects their shared belief that travel nourishes both creativity and the soul. “We think that the best way to get to know a speci c country, city or culture is through its avors,” co-owner Daniel Vengoechea said. Although Ruah Cafe opened in March, Daniel Vengoechea said the cafe has earned a strong customer base and grown more quickly than he expected. A family a air The name of the cafe, Ruah, means “spiritual breath” and re ects the owners’ Christian faith, Vengoechea said. Operated by two families, the Chávezes and Ven- goecheas—who are originally from Venezuela and Colombia, respectively—Ruah Cafe was inspired by the families’ travels. Daniel Vengoechea said he and his wife, María García, have always chosen to invest in traveling rather than in physical assets, due to the knowledge and experiences gained. The two couples, both residents of The Wood- lands, connected through their similar beliefs in traveling and their church, and they often cooked together and enjoyed dinners with recipes they crafted based on their traveling experiences. After three years, they decided to share their experiences with a restaurant and recipes they created together with the help of chef Angela Vengoechea, Daniel Vengoechea’s sister.
Daniel Vengoechea said their con dence in their restaurant concept led them to be ambitious enough to open a location in The Woodlands in March and in Conroe in April. On the menu Bringing avors from Amsterdam, Puerto Rico and Buenos Aires to the table, Ruah Cafe special- izes in gourmet toast made with artisan bread and fresh ingredients. With a menu designed to transport customers to di erent regions around the world through its avors, Daniel Vengoechea said the menu was crafted to keep customers coming back to explore a variety of cuisines. Daniel Vengoechea said the Amsterdam sour- dough toast is the best seller and includes eggs Benedict, bacon, hollandaise sauce, Gouda cheese and microgreens. The cafe also o ers a mix of savory and sweet crepes such as the Buenos Aires crepe made with dulce de leche, banana, walnuts and whipped cream. In addition to co ee beverages from cap- puccinos to lattes, the cafe also o ers protein smoothies. To support the community’s healthy lifestyle, Ruah Cafe partners with local gyms such as F45 and plans to partner with FS8, a Pilates studio in the same shopping center.
Customers can order a ight of toast ($15.50) and select a trio of toasted artisan bread topped with bold avors.
The Rome ($16.25) toast is made on sourdough toast with ingredients such as burrata and prosciutto.
2978
N
30420 FM 2978, Ste. 430, The Woodlands www.ruahcafe.com
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THE WOODLANDS EDITION
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