Since its inception in 1974, Birraporetti's has melded Italian cooking with a traditional Irish-pub atmosphere, serving hand-tossed pizzas baked in their stone oven alongside robust Irish coffee and spirits. CBS Houston highlighted its oven-fired pizzas as some of the best in the city, specifically lauding the house bianco pizza for eschewing traditional ingredients such as tomato sauce and shredded copies of the Mona Lisa. The kitchen remains open until midnight to accommodate late-night cravings, yet the chefs still rise in time to serve Sunday jazz brunches replete with made-to-order waffles, omelets, and desserts served amid live jazz performances.
Madres Restaurant's new location matches the charm of the original Friendswood eatery, dishing out the same elegant takes on lime-marinated ceviche, sizzling fajitas, and sauce-slathered enchiladas. After finishing off the last bacon-wrapped shrimp brochette, patrons can request that a chef wrap bacon around other Madres offerings, such as buffalo wings or glasses of red wine.
When in season, the chefs at Justin's Seafood receive fresh crawfish every morning, and they immediately start boiling them up in an array of Cajun spices. Once flavored, the grilled or fried morsels are tossed into everything from fresh salads to po' boys to seafood pizzas. These dishes are great while catching a game at the restaurant's 25-foot bar, but the chefs understand that some customers want to have a proper crawfish boil in their own homes. So, during crawfish season, they also sell and deliver live and pre-boiled crawfish, cleaned and ready for home cooks to add their own spices and written proof they've been to Louisiana.
At River Place Country Club, a championship golf course designed by Jay Morrish and Tom Kite, winner of the 1992 U.S. Open, invites golfers to launch balls over sand bunkers and twisting creeks that wend their way through the landscape’s hilly contours. The course’s superintendent draws on experience at Baton Rouge Country Club and Colonial Country Club, as well as a degree in Plant and Soil Systems, as he ensures that the greens and rolling Bermuda grass fairways are more carefully manicured than a prize-winning pet wooly mammoth. The course’s PGA professional instructors are on hand to improve individual games, and a driving range lets players practice at 15 hitting stations.
Adjacent to the course, eight lighted tennis courts abut a 40,000-square-foot clubhouse with an outdoor pool, fully equipped fitness center, and locker rooms whose dry saunas and whirlpools melt tension quicker than butter melts on the calves of a sprinter. The Grille invites clubgoers to sup on steak or seafood, and a pair of outdoor decks let guests drink in scenic views.
Course at a Glance:
Sports literally jump out of Fox Den 3D Bar & Grill's TVs. That's because they're 3-D. As football, baseball, and soccer games come to life, glossy red tables, red walls, and a long red bar color the room. Known for its wings just as much as the sports-centric atmosphere, Fox Den's menu presents eight options, including the bar's signature barbecue sauce, Spicy Asian, and Hott As Hell for the more adventurous. After filling up on specialty drinks, wings, and catfish, the bar's mechanical bull stands by to assist with digestion.
If you believe that variety is the spice of life, you can get a nice dose of it at David's Fine Meats & Grill, where savory cuts of meat—such as prime beef and other high-quality proteins—are proudly displayed in their meat market. Alongside these traditional cuts, the market also stocks such wild-game offerings as alligator, python, and kangaroo steaks. Owners David and Cristi Cruz make a point to feature both traditional and exotic cuts of meat in their full-service butcher shop and gourmet food store, and the cuts come prepared in myriad ways.
The grill, which opens for breakfast, lunch, and early dinner, prepares dine-in or take-out meals to guests' liking. At the butcher shop, skilled Old World-style meat-cutters can slice up roasts and provide fresh, unprocessed meat—including Wagyu and prime cuts of beef, elk, ostrich, and rabbit—or add all sorts of other ingredients and spices to make ready-to-serve kabobs, tamales, and even suckling pigs. They then butcher-wrap these cuts for take-home meals, supplemented by their own brands of spice rubs, jams, salsas, barbecue sauces, and specialty seasonings. With advance notice, the shop can also process deer, dove, quail, and other wild game by request. For guests who can't wait to eat at home, it's possible to enjoy any cut of meat cooked-to-order at the grill. You can also cap off any meal by adding on some berry tarts or chocolate-covered bacon.