Classic dishes such as filet mignon rubbed with coffee from The Annie Cafe & Bar are on the menu at Houston Restaurant Weeks 2021.
Photo: The Annie Café & Bar
The annual meander for planning Houston’s best dining options is coming up.
The publication on Thursday of the menu selection on the website for the Houston Restaurant Weeks 2021 begins planning lunch, brunch and dinner for guests who wish to check out the best restaurants in Houston during the culinary event from August 1st to September 6th.
The launch of the active website houstonrestaurantweeks.com includes the latest participating restaurants with more to be added by the start of the five-week program, a fundraiser for the Houston Food Bank. Approximately 200 restaurants are expected to attend, offering two or three courses for brunch ($ 20) and lunch ($ 20) or three or four courses for dinner ($ 35 or $ 49). Participating restaurants donate between $ 1 and $ 5 for each HRW meal on the chalkboard.
The website provides food and menu information for the event as well as reservation information, telephone and website address. Some of the restaurants require reservations, while others welcome walk-ins.
Here are some of the current HRW highlights:
Chic pants: Restaurants for special occasions or fine dining
Table: The three-course menu in the high-end Galleria restaurant starts with a choice of Lyonnaise salad, gazpacho with yellow tomatoes or avocado and cucumber salad, followed by a choice of moules fries, Atlantic salmon or a fried chicken sandwich. For dessert: hazelnut chocolate cake, cherry cake with pistachio ice cream or puff pastry with cream and caramel.
Rainbow Lodge: The restaurant has long been considered one of the most romantic restaurants in town. The first courses in the restaurant include smoked duck gumbo, confit lamb ribs, wild boar dirty rice arancini and grilled stone fruit. Entrance choice: grilled beef tri-tip with mashed potatoes and curry cream corn, pasta with slowly roasted chicken and pumpkin seed pesto, blackened red fish from the Texas Gulf with Creole ratatouille and sweet potato fautas with charred mushroom salsa. For dessert: warm croissant bread pudding, lemon ice cream box cake or chocolate mousse with raspberry compote.
The Annie Café & Bar: Dinner at the iconic Galleria restaurant includes tortilla soup, wild mushroom soup with duck ham and huitlacoche, steak tartare, Caesar or kale salad or shrimp cocktail. Second course options: Salmon with Shitake Mushrooms and Napa Cabbage, Chicken with Mushrooms, Mushroom Rigatoni, and Filet Mignon in a Coffee Crust with Aligot Potatoes. For dessert: flourless chocolate cake, cheesecake or lemon cake with blueberry compote.
Tonys: Dinner in Tony Vallone’s restaurant of the same name starts with salmon crudo, Genovese salad, mixed green lettuce, butternut squash noodles or tomatoes with basil and parmesan. Second course choice: grilled branzino, braised ribs with saffron risotto, salmon with Venetian black rice, veal scaloppine or rigatoni Bolognese. Dessert options include Meyer lemon panna cotta, brown butter cake, or a chocolate presentation.
Sea offers: Popular fish restaurants
Eugene’s Gulf Coast Kitchen: The upscale Cajun-style dinner at the Gulf Coast Restaurant begins with a choice of cooked shrimp, seafood gumbo, or wedge salad. Options for the second course: grilled salmon, pasta with prawns and lemon-garlic butter sauce, prawn alfredo, pasta alfredo with garden vegetables or seafood combo platter. Dessert selection: white chocolate bread pudding, crème brlée or lime cake.
Joyce’s Seafood and Steaks: The simple seafood and steak restaurant Memorial offers dinner that starts with blueberry and blue cheese salad, shrimp and crab gumbo, or Caesar salad. Main courses include lobster and shrimp enchiladas, grilled redfish, fried shrimp and catfish platter, or pan-fried chicken with a caper bianco sauce. For dessert: white chocolate bread pudding, lime cake or pecan crème brlée.
Freedom Kitchen Monument: While both the Memorial and River Oaks Liberty Kitchen restaurants participate in HRW, the Memorial Tree House location offers a four-course meal that starts with avocado fries and beet hummus, grilled oysters or Hamachi black truffle. Second course: green salad with apples and cucumber, mini iceberg lettuce or Manhattan clam chowder. Third course options: dainty Australian wagyu strips with mushrooms and Boursin mashed potatoes, half-shell Texas red fish with jumbo lump crab, chicken and spinach lasagna, or shrimp and crab scampi with black pepper fatty succine. For dessert: chocolate mousse, white chocolate and raspberry bread pudding or red velvet cheesecake.
Willie G’s Seafood: Dinner at this popular uptown restaurant starts with roasted cauliflower and kale salad, tuna poke, or chicken sausage gumbo. Second course options: whole fried fish with lemongrass vinaigrette, filet mignon with mushroom and pepper sauce and grilled asparagus, or fried half chicken with carrots, quinoa, wilted greens, and sweet potatoes. Choice of desserts: blueberry cheesecake, butterscotch bread pudding or crème brlée.
Do downtown: Gastronomy in the heart of the city
Inner city grotto: The Avenida Houston restaurant offers dinner starting with a grotto salad, garden romaine salad or tomato and basil salad. Second course choice: salmon with tomato and crab bianco and grappa and pea risotto, shrimp linguine or chicken Francese with mushrooms, artichokes and spaghetti aglio. For dessert: mezzanot cake, strawberry cheesecake or ice cream.
Heartsay marketplace: The gastropub in the city center offers first courses of chilled gazpacho, chopped lettuce, cheesesteak spring rolls or devilish eggs with candied bacon and jalapeno. Choice of starters: shrimp and grits wrapped in bacon, chicken milanese, blackened salmon, summer vegetable risotto, bistro steak with mashed potatoes and green beans, grilled pork chop with mashed potatoes and Brussels sprouts or sausage pesto fettucine. For dessert: crème brulée, peach upside-down cake or bread pudding with ice cream and caramel sauce
Vic & Anthonys: Dinner in the posh steakhouse in the city center begins with summer garden salad, Caesar salad, iceberg wedge or lobster bisque. Starters: Filet Mignon with mashed potatoes, market fish with roasted red potatoes, pork loin chops with corn and poblano succotash or ancho corn bread gnocchi with roasted mushrooms. For dessert: croissant bread pudding, cherry-chocolate-macaroon cake, chocolate mousse or homemade ice cream.
The grove: The restaurant in Discovery Green offers first courses with kale Caesar, Texas Wedge Salad or garden salad with ginger miso vinaigrette. Choice of starters: grilled New York strips with fried potato salad and asparagus, fried Gulf shrimp, fried Texas quail with summer corn and pumpkin and mashed potatoes with cream sauce, chicken paillard with fettucine, grilled pork loin with grits and salmon with mother-of-pearl barley and white wine beurre blanc. For dessert: chocolate cake, berries and cream or dulce de leche panna cotta.
Do you know the newbies: Restaurants that are new or recently opened
Sweeping’s: Dinner in the new Heights restaurant begins with beef carpaccio, romaine lettuce and bibb greens with anchovy dressing or deviled eggs (two with bacon, two with fried chicken). Starter options: Chicken Parmesan, Grilled Salmon Paillard with Lemon Caper Sauce, or Chicken Portabello Mushroom Ravioli. Choice of desserts: white chocolate and raspberry bread pudding, warm ricotta crostada and seasonal fruits or dessert of the chef’s choice.
Kin Dee Thai Cuisine: Dinner at this new Asian restaurant in Heights starts with Thai papaya salad, grilled pork skewers, or grilled beef or pork balls with tamarind icing. Starter options: green chicken curry with rice noodles, special fried rice, boat noodle soup, spicy pork sauce noodles with slowly cooked pork ribs on the bone or fried glass noodles with chicken, shrimp, pork or tofu. For dessert: mango sticky rice, coconut ice cream or pandan cake.
KPs kitchen: Dinner in the new Memorial neighborhood restaurant starts with a choice of house salad, casear salad, farro salad with grilled asparagus or crispy Brussels sprouts. Choice of starters: crab cakes with house salad, fried chicken with parmesan and spinach or baby ribs with french fries and coleslaw. Dessert selection: cheesecake with drunk cherries, lime cake tart, double chocolate chip cookie in an iron pan or apple crumble.
NoPo-Café: The new restaurant of the Berg Hospitality Group offers first courses with tomato and basil soup, soup of the day, burrata salad, beet salad, rocket salad, fritto misto, focaccia with whipped ricotta and truffle oil, oysters on the half-shell or margherita pizza. Choice of starters: beef ravioli with mushroom and basil sauce, chicken paillard, pork ribs with potato salad and coleslaw, roast grilled salmon with potato salad and coleslaw, ricotta tortellini, prawn tagilatelle, Asian steak salad, prawn and shrimp salad with pommes, or house. Choice of desserts: crème brlée, tiramisu or chocolate mousse.
Where’s the beef: Upscale steakhouse restaurants
B&B butcher & restaurant: One of the best steakhouses in town offers first course dinner (sizzling bacon, steak salad, meatballs, wedge salad, and prosciutto and burrata), second course (sliced sirloin over hash browns, pork chop, pan-fried salmon, fillet medallion, and crab-stuffed shrimp , Vodka rigatoni) and desserts such as cheesecake, chocolate cake and crème brlelée.
Brenners Steakhouse on the Bayou: Three courses include starters (heirloom tomato salad, Caesar, soup), main courses (filet mignon with marbled potatoes and spinach, grilled king prawns, pork chop, Milanese veal) and dessert (cheesecake, German chocolate cake or Brenner’s brownie sundae).
Mastros Steakhouse: The luxurious steakhouse offers first-course dinners, including French onion soup, mambo salad, or jalapeno tuna sashimi; Choice of second courses (blackened salmon, por, pork chop, lemon pepper chicken or petite fillet) and dessert (personal warm butter cake, cheesecake or mango sorbet with blackberries).
The Palm tree: The popular steakhouse offers a 3-course menu that starts with a selection of mixed vegetables, classic Caesar, wedge salad and lobster bisque. second courses (fillet with lobster and cherry peppers, chicken parm, grilled salmon and lobster gnocchi) and a choice of desserts with mezzanote cake, lime cake and cheesecake.
Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at email@example.com. Listen to him on our BBQ State of Mind podcast to learn more about barbecue culture in Houston and Texas.
Greg Morago was a features editor and reporter for The Hartford Courant for 25 years before joining the Houston Chronicle as a food editor in 2009. He writes about food, restaurants, spirits, travel, fashion and beauty. He is a native of Arizona and is a member of the Pima Tribe of the Gila River Indian Community.