DINING FEATURE
BY WESLEY GARDNER
BUILD YOUR OWN PIZZA J. Christopher’s Italian Bistro oers patrons the chance to build their own pizzas using an assortment of ingredients to create something that is truly their own.
STEP 1: Choice of crusts include:
• Thin crust cheese (12, 14 and 16 inches) • Deep dish (12 and 14 inches)
• Cauliower crust (12 inches) • Wheat crust (12 inches)
Salmon pesto ($21): Tender lets of salmon are slathered with pesto and served alongside roasted tomatoes.
COURTESY J. CHRISTOPHER’S ITALIAN BISTRO
STEP 2: Choice of sauces include:
• Pizza sauce • Alfredo sauce pesto
• Olive oil and garlic sauce
STEP 3: Choice of toppings include:
• Anchovy • Artichoke • Bacon • Black olives • Canadian bacon • Extra cheese • Feta cheese
• Green olives • Green peppers • Italian sausage • Jalapenos • Meatballs • Mushrooms
• Pepperoncini • Pepperoni • Pineapple • Red onions • Spinach • Tomatoes • Yellow onions
J. Christopher’s Italian Bistro o ers a number of signature and build-your-own pizza options starting at $11.
J. Christopher’s Italian Bistro has recently undergone extensive interior renovations.
COURTESY J. CHRISTOPHER’S ITALIAN BISTRO
WESLEY GARDNER COMMUNITY IMPACT
J. Christopher’s Italian Bistro New ownership brings renovated interior, new dishes to Kingwood staple R onald Perez is no stranger to the food industry. He owns Sharky’s Waterfront Grill Marsala and a variety of pizzas. According to Perez, both the of a pan-seared pork chop in a red wine reduction sauce served with herb-roasted potatoes.
Owner Ronald Perez (left) and his father- in-law, Tony Vasquez (right), o er an updated wine selection at the bistro.
restaurant’s menu and interior have undergone extensive renovations, although the pizza has remained largely unchanged outside of improved ingredients. “We upgraded everything,” Perez said, noting the interior renovations included new ooring, walls and tables. “I saw the bad quality of food that was being provided, and I thought, ‘This is an opportunity.’ I got excited because it’s an opportu- nity to do something great.” Perez said the aim has been to oer more high-scale, authentic Italian dishes at an aordable price, pointing to dishes such as the Filetto Di Maiale, which consists
and Chimichurri’s South American Grill in Kingwood as well as a new Sharky’s location in the Spring area with his wife, Rosa. When Perez was given the opportunity to take over running J. Christopher’s Italian Bistro in Kingwood in December, he said the decision was a no-brainer. “The space has been here for such a long time,” Perez said. “I always wanted to open an Italian restau- rant. My idea is to grow the brand.” Perez said the new-look J. Chris- topher’s oers a number of Italian dishes, including lasagna, Alfredo tortellini, salmon pesto, chicken
Perez said that while he knew it was going to be dicult for long- time customers to accept some of these changes, he thinks the patrons who have tried the new dishes have been pleased. Looking to the future, Perez said he is excited to continue the tradi- tion that has been established by J. Christopher’s since it rst opened in 1980. “We want [the customers] to be happy,” Perez said. “I think what I would like to make sure that people understand is that we’re not coming here to destroy. We’re coming here to build and to grow.”
WESLEY GARDNER COMMUNITY IMPACT
J. Christopher’s Italian Bistro 2245 Northpark Drive, Kingwood 281-358-6601 www.jcitalianbistro.com Hours: Mon.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. 11 a.m.-8 p.m.
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NORTHPARK DR.
WOODLAND HILLS DR.
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EXPERIENCE YOU CAN TRUST
1133 Kingwood Drive Kingwood, TX 77339 281-358-3600 www.tkbrshowroom.com
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LAKE HOUSTON HUMBLE KINGWOOD EDITION • APRIL 2023
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