New Houston Restaurant Recommendations

[royiv 9,417]

4 minutes ago, ERhine said:

 

I don’t know why I try with bill, but this is false. It may not be much of a dress code but there is one.

 

I know for a fact that they don’t allow shorts because I was turned away after an Astros game last season.

[deadshank 24,653]

13 minutes ago, royiv said:

I know for a fact that they don’t allow shorts because I was turned away after an Astros game last season.

That’s because you have ugly, hairy, bowed legs. 

Edited April 10 by deadshank

[tx 3 putt 77,955]

20 minutes ago, ERhine said:

 

I don’t know why I try with bill, but this is false. It may not be much of a dress code but there is one.

 

there’s a dress code

[tx 3 putt 77,955]

19 minutes ago, royiv said:

I know for a fact that they don’t allow shorts because I was turned away after an Astros game last season.

they didn’t let you into the bar ?

[royiv 9,417]

12 minutes ago, tx 3 putt said:

they didn’t let you into the bar ?

Bar was packed and we were with another couple so we wanted to sit. Ended up at the bar at Potente, which worked out better since it’s one of my favorite places in Houston. After hundreds of expense account steakhouse dinners in Houston I’m kind of over the generic copy/paste steakhouse experience. 

[billfromlaketravis 11,627]

2 hours ago, ERhine said:

 

I don’t know why I try with bill, but this is false. It may not be much of a dress code but there is one.

 

I guess they selectively enforce it then. 

[Fud 9,575]

Going to Jonathan's The Rub (I-10) tonight for a combo of my wife's bday and her parents' anniversary very early dinner. Very early because I'll have my 1 and 3 year olds in tow. 

Is anything a must-get, or is it generic high end steakhouse fare? 

[SydneyCarton 48,348]

1 hour ago, Fud said:

Going to Jonathan's The Rub (I-10) tonight for a combo of my wife's bday and her parents' anniversary very early dinner. Very early because I'll have my 1 and 3 year olds in tow. 

Is anything a must-get, or is it generic high end steakhouse fare? 

I haven't been enough times to know what is a must get, but everything we've had has been good. I definitely wouldn't consider it high end steakhouse, because the menu is so fucking massive. 

It's like if the Cheesecake Factory churned out high end cuisine. 

Edited April 22 by SydneyCarton

[closetojumping 63,345]

1 hour ago, Fud said:

Going to Jonathan's The Rub (I-10) tonight for a combo of my wife's bday and her parents' anniversary very early dinner. Very early because I'll have my 1 and 3 year olds in tow. 

Is anything a must-get, or is it generic high end steakhouse fare? 

If you can get the chicken-fried veal that is then covered in a brown mushroom gravy, do it. I don't even know if it is on the menu anymore but it used to be ridiculous. Also, they have a jalapeño cream soup sometimes and that thing is really good and not something you see on many menus.

[billfromlaketravis 11,627]

2 hours ago, Fud said:

Going to Jonathan's The Rub (I-10) tonight for a combo of my wife's bday and her parents' anniversary very early dinner. Very early because I'll have my 1 and 3 year olds in tow. 

Is anything a must-get, or is it generic high end steakhouse fare? 

Veal Marsala. Their Italian section is quite good. The original location was mostly Italian. The menu has changed quite a bit after looking at it just now. 

[Js1 85,811]

It’s not new new but Magnol is fantastic. High quality baked goods and bread. The most random location ever though; must be cheap ass rent 

[Macanudo 13,099]

On 4/5/2024 at 10:34 AM, billfromlaketravis said:

It’s worth the risk to me. They do a lot of catering and weekend brunch business. They’ll be fine. 

Ues, because all of the Houstonians on here are going to drive to wherever for lunch regularly and swamp them!

[Foosters 17,936]

Anyone ever been to Mian?

Not new, I guess, but I just learned that they have a Houston location. Is one of my favorite noodle/szechuan shops in all of LA.

https://www.yelp.com/biz/mian-houston

Quote

The flavors are bright and clean, informed as much by the tart funkiness of Sichuan pickles as by pure chile heat; the noodles (handmade, although not necessarily in-house) have an integrity and chew you might associate with good Italian pasta...

Hot-sour noodles, a popular Chengdu specialty, are softer and thinner than the Chongqing noodles, serving almost to thicken the tangy broth. Beef pickle noodles are garnished with sliced meat and submerged in a tingly, green Sichuan pepper-rich broth that may remind you of the green pepper water-boiled fish at Chengdu Taste across town. The noodles are in a mild chile sauce that's spiked with soft, barely gamy bits of chicken gizzard and comes across almost as a Sichuan take on Thanksgiving giblet gravy: both novel and familiar as a folk song...

But you're probably here for the zhajiangmian, a bowl whose surface is paved with ground pork and scallions, and whose noodles have a distinct chewy pull. These are noodles with a mean streak, a potent lashing of hot chile and oil, laced with just enough Sichuan peppercorn to numb your palate, to make the next bite not just tolerable but actually kind of great.

 

[Hornbeliever 722]

Anyone been to Squable in the Heights?  Worth it?

[GreenspointTexas 9,879]

21 minutes ago, Hornbeliever said:

Anyone been to Squable in the Heights?  Worth it?

Yes and no

[royiv 9,417]

On 5/27/2024 at 8:28 PM, Hornbeliever said:

Anyone been to Squable in the Heights?  Worth it?

Yes, it was in heavy rotation for us during COVID because they had a great outdoor setup. Hadn’t been in quite some time, so suggested it for a business dinner last fall. Everything was shitty. The steak dish was borderline inedible. Made me sad.

[billfromlaketravis 11,627]

I’ve eaten my last meal at Picos on Kirby.

I went in today for my usual lunch, and I was told they no longer have a lunch menu. Carne asada and a cheese enchilada was a shade under $18 prior to Covid. The same entree is now $32.

No happy hour menu. Just a few bucks off drinks. The food is good, but this place needs to adapt or die. 

[Js1 85,811]

I’m going to end up a regular at the new Tacos Dona Lena on 18th.

Like, a lot. 

[tx 3 putt 77,955]

33 minutes ago, Js1 said:

I’m going to end up a regular at the new Tacos Dona Lena on 18th.

Like, a lot. 

that place is great 

I’m walking distance to villa arcos, highly recommend. Use the app to order

[Mack Tripper 697]

On 4/29/2024 at 2:35 PM, Foosters said:

Anyone ever been to Mian?

Not new, I guess, but I just learned that they have a Houston location. Is one of my favorite noodle/szechuan shops in all of LA.

https://www.yelp.com/biz/mian-houston

 

This is like the McDowell's of the place you want:

 

https://www.yelp.com/biz/mein-restaurant-houston

[Da Fino 2,798]

On 6/27/2024 at 6:38 PM, billfromlaketravis said:

I’ve eaten my last meal at Picos on Kirby.

I went in today for my usual lunch, and I was told they no longer have a lunch menu. Carne asada and a cheese enchilada was a shade under $18 prior to Covid. The same entree is now $32.

No happy hour menu. Just a few bucks off drinks. The food is good, but this place needs to adapt or die. 

Pre-covid was 4 years ago. The prices for every restaurant in that area have gone up.  An appetizer salad at hillstone is something like 18 bucks. What do you expect a steak at a pico’s to do?

[billfromlaketravis 11,627]

Another classic, Hillstone on Kirby. The old Houston’s location. 

Nice and dark with leather booths, and a proper bar. Very old school.

I went yesterday for lunch. The French dip was terrific. A regular seared next to me ordered the pork chop. It looked amazing. I’ll definitely be back. 

[closetojumping 63,345]

19 minutes ago, billfromlaketravis said:

Another classic, Hillstone on Kirby. The old Houston’s location. 

Nice and dark with leather booths, and a proper bar. Very old school.

I went yesterday for lunch. The French dip was terrific. A regular seared next to me ordered the pork chop. It looked amazing. I’ll definitely be back. 

Oh, bill. 

Hillstone is Houston’s. Never looked up the corporate story, but it’s the same place run by the same people and part of the same chain. Maybe there was an ownership fork at some point prompting the name change, but that was it. I also think the same is true of J Alexander’s. 

 

[billfromlaketravis 11,627]

Just now, closetojumping said:

Oh, bill. 

Hillstone is Houston’s. Never looked up the corporate story, but it’s the same place run by the same people and part of the same chain. Maybe there was an ownership fork at some point prompting the name change, but that was it. I also think the same is true of J Alexander’s. 

 

I know they changed the name. I’m just letting people know where it is. 

[Da Fino 2,798]

28 minutes ago, closetojumping said:

Oh, bill. 

Hillstone is Houston’s. Never looked up the corporate story, but it’s the same place run by the same people and part of the same chain. Maybe there was an ownership fork at some point prompting the name change, but that was it. I also think the same is true of J Alexander’s. 

 

It's also how they get away with not making calorie counts available. 

[Lazarus Bocanegra 306]

On 7/19/2024 at 9:36 AM, closetojumping said:

Oh, bill. 

Hillstone is Houston’s. Never looked up the corporate story, but it’s the same place run by the same people and part of the same chain. Maybe there was an ownership fork at some point prompting the name change, but that was it. I also think the same is true of J Alexander’s. 

 

On a similar note, Western Addition, which owns Il Bracco and Balboa on Post Oak, was started by a group of former Hillstone's group people.  A buddy I went to high school with is part of the team.  We went to the soft opening for Balboa and enjoyed it.  Il Bracco has become a regular spot for us.  

[royiv 9,417]

1 hour ago, Lazarus Bocanegra said:

On a similar note, Western Addition, which owns Il Bracco and Balboa on Post Oak, was started by a group of former Hillstone's group people.  A buddy I went to high school with is part of the team.  We went to the soft opening for Balboa and enjoyed it.  Il Bracco has become a regular spot for us.  

The wife and I go to either Balboa or Il Bracco once a week. Like Hillstone, they put out consistent, high quality food and have great service. It’s not groundbreaking or particularly adventurous, but you’d know what you’re going to get every time you walk in the door and you know you’re going to leave happy.

[royiv 9,417]

On 7/19/2024 at 10:05 AM, Da Fino said:

It's also how they get away with not making calorie counts available. 

This. They keep the number of units for each of their concepts under the number that requires they publish nutritional info. They rebranded enough Houston’s to Hillstone to get under that cap.
 

J. Alexander’s is not a Hillstone concept. It is owned by the same company that owns Logan’s Roadhouse, Old Chicago, Krystal, Gordon Biersch and a few other concepts.

[tokamak 6,463]

Maximo, the new Mexican place in West U. Love the concept, love the vibe, food was just ok though. Killer tequila list. I’d be open to trying it again but they really need to come correct the 2nd time. My wife said she thought it’s the Local Foods people. 

[tx 3 putt 77,955]

On 7/19/2024 at 9:15 AM, billfromlaketravis said:

Another classic, Hillstone on Kirby. The old Houston’s location. 

Nice and dark with leather booths, and a proper bar. Very old school.

I went yesterday for lunch. The French dip was terrific. A regular seared next to me ordered the pork chop. It looked amazing. I’ll definitely be back. 

smoked salmon app (I’ve been known to just eat this, add a salad)

Hawaiian rib eye 

French dip 

Asian noodle salad

ribs 

Burger

chicken sandwich

soup of the day

 

ive been once or twice 

[tx 3 putt 77,955]

5 hours ago, tokamak said:

Maximo, the new Mexican place in West U. Love the concept, love the vibe, food was just ok though. Killer tequila list. I’d be open to trying it again but they really need to come correct the 2nd time. My wife said she thought it’s the Local Foods people. 

Just not a huge fan of local foods, mid

now dish society, yes. Delicious 

[Da Fino 2,798]

11 hours ago, tokamak said:

Maximo, the new Mexican place in West U. Love the concept, love the vibe, food was just ok though. Killer tequila list. I’d be open to trying it again but they really need to come correct the 2nd time. My wife said she thought it’s the Local Foods people. 

I think it's them plus Seth Siegel-Gardner who used to have the Pass and Provisions. 

[Lazarus Bocanegra 306]

8 hours ago, Da Fino said:

I think it's them plus Seth Siegel-Gardner who used to have the Pass and Provisions. 

SSG recently opened Elro iirc

I believe Maximo is one of Benjy's now after they acquired El Topo

[royiv 9,417]

28 minutes ago, Lazarus Bocanegra said:

SSG recently opened Elro iirc

I believe Maximo is one of Benjy's now after they acquired El Topo

Correct. SSG has Elro and Maximo is a partnership with the Local Foods people and Benjy Levitt.

[royiv 9,417]

14 hours ago, tx 3 putt said:

smoked salmon app (I’ve been known to just eat this, add a salad)

Hawaiian rib eye 

French dip 

Asian noodle salad

ribs 

Burger

chicken sandwich

soup of the day

 

ive been once or twice 

Good list, but I no longer get the Asian noodle salad since they stopped making it with steak. 

If you’re a Hillstone fan like me, and it sounds like you are, you might be interested to know that the Houston location is adding sushi to the menu around the end of the year/beginning of next year. 

[tx 3 putt 77,955]

19 minutes ago, royiv said:

Good list, but I no longer get the Asian noodle salad since they stopped making it with steak. 

If you’re a Hillstone fan like me, and it sounds like you are, you might be interested to know that the Houston location is adding sushi to the menu around the end of the year/beginning of next year. 

the steak Asian salad was the goto, damn good 

[billfromlaketravis 11,627]

18 hours ago, tx 3 putt said:

smoked salmon app (I’ve been known to just eat this, add a salad)

Hawaiian rib eye 

French dip 

Asian noodle salad

ribs 

Burger

chicken sandwich

soup of the day

 

ive been once or twice 

How’s the burger? It looks huge. 

[tx 3 putt 77,955]

1 minute ago, billfromlaketravis said:

How’s the burger? It looks huge. 

It’s good, can hold it’s own

[elfenix 34,387]

grilled artichoke at hillstone made me wonder why i'd never had one before.

[PenelopeWitherspoon 19,246]

The Hillstone here in NYC is one of the hardest reservations to get. It used to be in the Citibank building at 53rd and 3rd (Houstons, then changed to Hillstone in 2009 when the rest did). It now resides at 27th and Madison. The French dip is legit. 

[Da Fino 2,798]

2 hours ago, tx 3 putt said:

It’s good, can hold it’s own

It’s too sweet. Chicken sandwich is the play. Especially if you tell them not to cut it in thirds. 

[tx 3 putt 77,955]

2 minutes ago, Da Fino said:

Especially if you tell them not to cut it in thirds. 

[Da Fino 2,798]

5 hours ago, royiv said:

Correct. SSG has Elro and Maximo is a partnership with the Local Foods people and Benjy Levitt.

Isn’t Seth working with the local foods people?

[Da Fino 2,798]

5 minutes ago, tx 3 putt said:

It’s true. Cut the tomatoes too. 

[Da Fino 2,798]

20 hours ago, tx 3 putt said:

smoked salmon app (I’ve been known to just eat this, add a salad)

Hawaiian rib eye 

French dip 

Asian noodle salad

ribs 

Burger

chicken sandwich

soup of the day

 

ive been once or twice 

Ranked. 
 

1.  French Dip

2. Smoked salmon

3. The new redfish plate

4. Hawaiian ribeye. 

5. Chicken sandwich cut in half

6. (discontinued) club sandwich. This should be number 1. But it’s gone. 

7. Pork chop or beef filet. 

8. chicken and kale salad. 

9. Cabbage side or beans side. 

10. Artichoke. Peppers and feta. Tomato and basil. These are only last because they are seasonal. 

[TonyTexas 10,572]

Alison Cook is leaving the Chronicle. I’ve always enjoyed her reviews and felt we had similar tastes and opinions when it came to the Houston restaurant scene. 

[billfromlaketravis 11,627]

On 7/23/2024 at 11:35 PM, Da Fino said:

Ranked. 
 

1.  French Dip

2. Smoked salmon

3. The new redfish plate

4. Hawaiian ribeye. 

5. Chicken sandwich cut in half

6. (discontinued) club sandwich. This should be number 1. But it’s gone. 

7. Pork chop or beef filet. 

8. chicken and kale salad. 

9. Cabbage side or beans side. 

10. Artichoke. Peppers and feta. Tomato and basil. These are only last because they are seasonal. 

I would certainly rank the French Dip behind the double pork chop. They did everything right on the pork chop, it’s a just very lean cut. Still good, but I like more marbling. 

[TonyTexas 10,572]

On 11/13/2024 at 1:28 PM, TonyTexas said:

Alison Cook is leaving the Chronicle. I’ve always enjoyed her reviews and felt we had similar tastes and opinions when it came to the Houston restaurant scene. 

Alison’s last column for the Chronicle 

Quote

Caricature of Alison CookKen Ellis/Staff

Rarely in my writing life have I had no idea what to say.

Yet today is one of those occasions. How do you sum up what it means to leave a job you have held for 22 years, a job you (almost always) loved, a job that kept you perpetually interested and engaged with your city? My tenure as the Houston Chronicle’s restaurant critic has been all those things, and more.

ALISON'S IMPACT: Readers and restaurant industry workers weigh in on how she affected them

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I depart firmly believing that Houston has come into its own as a vibrant and important American dining scene. And much of that blossoming has happened on my watch: especially in the dizzying developments from 2012 on, when so many ideas, personalities and restaurants clicked into place. 

The years since have been heady stuff for a critic who has believed since the 1980s that Houston had the stuff to become an American food capital, one with its own distinctive regional cuisine. 

Put together our foundational culinary strains — Mexican; Southern and Southern Soul; Creole; Cajun; Cowboy; dashes of Czech and German. Add the head-spinning influx of international immigrants after the reforms of the mid-1960s. Stir hard and you end up with a singular blend that is still working itself out.

ALISON COOK'S LAST REVIEW: Big ups, mystifying downs at Bar Bludorn

That will keep happening long after I’ve quit the field. But I’ll never stop marveling over the way the city’s chefs and restaurants and home cooks keep combining our foodways, as the scholars call them now. Just today, I watched an Instagram reel from Pizzitola’s BBQ, one of the city’s oldest pit-style joints, where a young Hispanic pitmaster demonstrated the way he put together their Friday special of brisket enchiladas, saucing them and putting them to finish right in the pit. 

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That’s Houston, baby. And I’ll never get tired of it.

I confess that I am tired, though: of the wear and tear of constantly eating out; of feeling like I could never eat healthily enough; of the rigors that newspapering in the digital age imposes on a writer who has always been more slow food than fast food. 

A CRITIC'S CRITIC: What the best restaurant writers in America have to say about Alison Cook

I came to the Chronicle as a magazine writer, and as much as I tried to fit into the rhythms of a daily newspaper, it was always a stretch. Now it’s time to pass the torch to the younger and more nimble. I trust that under my valued editor, Jody Schmal, and my food-writing colleagues Bao Ong and Sonia Garcia, that the Chronicle’s food coverage will keep surprising and delighting you.

And me, too. I’ll still be reading and thinking and obsessing about Houston’s restaurants and food — I really can’t help myself — and I’ll find new ways to share what’s on my mind. I’ll continue to think of restaurants as one of our most important civic institutions, one in which the wild strains of Houston life come together, break bread, check each other out, and depart feeling just a little more connected to our Gulf Coastal tribe.

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I leave grateful to a news organization that always gave me the latitude (and the expense account) to do my job; that never said no to a good idea; and that allowed me for so long to do my best work. In an era when serious restaurant criticism is disappearing from major dailies, that mattered. To me, and I hope to readers and to the city’s restaurant people, too

 

[GreenspointTexas 9,879]

Legit end of an era

 

 

also, at ate Credence yesterday and goddamn it was good. Thats it, thats the review

[txduck87 1,000]

Anyone tried Belly of the Beast in Spring?  The meal I had at Chivos (same chef) during its brief run was terrific.

Anyone? Bueller? Bueller?

Headed there next Friday night and curious if anyone has been. Got a bib award recently from Michelin.