Ten Intown Best Bets for Houston Restaurant Weeks
TheBird and The Bearofferings include a crab cake starter followed by a main course with pistachio crusted rack of lamb or for seafood lovers catch the seared red snapper. Finish yourself off with some Ouisie’s inspired desserts which include tres leches, dark chocolate custard with whipped cream or the never go wrong tiramisu.
Fleming’s in River Oaksoffers fine dining and service with a smile all while dishing out their own fantastic dinner value. Start with a salad or French onion soup, followed by a filet with some famous Fleming’s potatoes or try the delectable barbecue Scottish salmon. End with a with a choice of walnut turtle pie, a cheesecake with a blueberry sauce and white chocolate shavings covers all the bases. Maybe a nice cognac to wash it all down.
A newcomer to the Houston Restaurant Weeks,La Casa del Caballoor La Casa for short, is making a bold statement with their unique mesquite cooking style offering an angus beef shoulder, 20 ounces of slow smoked brisket or an 8 ounce center cut ribeye. Located in the old La Strada location their technique of fire searing their beef originates from originator Carlos Abedrop’s restaurant in Saltillo, Mexico.
The Federal Grillhas a great casual feel with a large fancy bar area with sports playing and plenty of great American grub.The dining area is wood-paneled for a comfortable home feeling. Located just north of River Oaks and south of Washington on Shepherd, Federal’s owner, Matt Brice can fry some oysters. Look out Ragin Cajun. At thirty five bucks one of the sleepers in our recommendations.
For $45
60 Degrees Mastercraftedveteran chef, Fritz Gitschner’s first attempt at Houston Restaurant Weeks does not skimp or disappoint with his four course offering. Starters include a scallop dish, gulf oysters with andouille and crawfish or their famous Akaushi beef. appetizer. For the other three courses just come experience for yourself and enjoy the patio with an after dinner cordial at this quaint and just fancy enough River Oaks establishment.
Nara Sushi & Korean Kitchen offers a spectacular setting in West Ave. This relatively new restaurant is long on experience with the former Uptown Sushi chef, Donald Chang fusing contemporary and traditional to offer its Modern Korean dishes. Their four courses includes a surf and turf of lobster and an American wagyu strip.
Pico’s Mex-Mexfrom Bellaire fame is the newest addition to the the River Oaks neighborhood and owner Arnaldo Richards has stepped up his game by offering some fantastic grub at reasonable prices. During Restaurant Weeks chose from the Dorado (mahi mahi) or Duck Two Ways or a charbroiled beef tenderloin served over a cactus pad.
Ruth’s Chris Steak House is a long time Houston favorite and their new Galleria area digs on Westheimer are impressive. The architecture and the bar are stunning and the food offerings include, you guessed it, steak. An 8 ounce thick cut of filet or a 12 ounce ribeye. A salmon dish topped with crabmeat and stuffed chicken breast round out the second course of three.
Triniti Restaurant + Barand its chef Ryan Hildebrand have been nominated for five My Table Culinary awards, need we say more. Find out for yourself with a main course of amberjack, a double cut pork chop with Texas peaches or summer risotto. Retire to the lounge area where famous cocktails await.
Last, but not least is the newVallone’snear City Centre.Tony Vallone and partner/manager Scott Sulma are at it again feeding the energy corridor the meals inner loop diners have enjoyed for 40 years. If you don’t get filled up on quail, lobster rolls, red snapper or “the tex” filet, not to worry, you can order a fifth course for a nominal fee. Hallelujah!