Jump to content

New Houston Restaurant Recommendations


Jimbaround

Recommended Posts

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.

Link to comment
Share on other sites

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 by deadshank
Link to comment
Share on other sites

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. 

Link to comment
Share on other sites

  • 2 weeks later...

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? 

Link to comment
Share on other sites

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 by SydneyCarton
  • Hook 'Em 1
Link to comment
Share on other sites

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.

  • Hook 'Em 2
Link to comment
Share on other sites

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. 

Link to comment
Share on other sites

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.

 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...