REGIONAL
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DINING FEATURE
BUSINESS FEATURE
Bloofin Sushi and Bar SPRING Off the coast of Japan, commercial fishermen catch a variety of fish, including kamasu, Black Sea bream and medai. Less than 48 hours after being caught, some of those fish will end up at Bloofin Sushi and Bar—a Japanese eatery in Spring. The restaurant, which opened in February 2018, aims to provide an authentic Japanese culinary experience by combining washoku, or traditional Japanese food, with a modern touch, Jiang said. Jiang co-owns Bloofin Sushi with his friend Laurence Ho. Both owners emigrated from China before meet- ing in Texas around 2012. Sushi options include fish sea urchin, yellowtail, salmon, octopus and sea scallops. A popular item is the bluefin tuna, which Ho said sets Bloofin apart. The restaurant uses less rice and sauces and more stuffing and fish inside their sushi than what is typi- cally found in most American-style sushi; they also focus on artistic
The Hair and Brow Bar CONROE For Priscilla Gill, lifetime beautician and The Hair and Brow Bar owner, success in the beauty industry is about staying on top of new trends but also about a healthy foundation first. “The natural beauty line is a hit by itself,” Gill said. “People are getting that it’s all connected to your blood stream, and even if [chemicals are] just on your scalp, it still affects you.” To keep updated, Gill said she and her staff attend monthly classes and annual seminars. “At those shows, you walk around, test products like curling irons, [and] they also have classes you can sign up for teaching anything from technique to product knowledge,” Gill said. Gill opened up her Conroe salon along Frazier Street in September 2017 after returning to the hometown of her husband, a Conroe High School graduate. Gill learned how to thread eye- brows at the tender age of 13 from her cousins during family vacations
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6615 Grand Pkwy, Spring 281-651-2573
1702 N. Frazier St., Conroe 936-703-5128
presentation, Ho said. “It’s about increasing appetite,” he said. “It’s more professionally presented to the customer. We’re not just putting some pieces together.” The duo’s next goal is to begin offering omakase, or meals that con- sist of dishes selected by the chef. They are also focusing on bringing in more sake—Japanese rice wine—and Japanese whiskey to provide a more authentic experience for diners. “We want our customers, when they walk into this restaurant, to feel like they [are in] Japan,” Jiang said. FULL STORY BY EVA VIGH
in Mexico before it became popular. Threading is one of her specialties now, along with offering natural prod- ucts, she said. With four full-time employees she oversees during a personal training period, Gill said she is thinking about growth. She wants to add two more shampoo bowls and up to eight full- time staff. “Sometimes we’re caught waiting for the shampoo bowls, waiting to rinse people,” Gill said. “That’s a good sign, but I also need to fix that.” FULL STORY BY JULES ROGERS
BOSTON POPS ON TOUR March 21 @ 7:30 p.m. Keith Lockhart, Conductor
Kick-off The Pavilion's 30th Season with a Community Celebration! Watch Pops on Tour , presented by Woodforest National Bank, as they perform the music of famed film composer, John Williams. Enjoy pre-concert activities and giveaways at 6:30 p.m. www.woodlandscenter.org The Boston
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The Woodlands edition • March 2019
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