Redolent with the wafting scent of freshly charred beef and sizzling skewers, Guri Do Sul decorates it charming interior with heaping plates of fresh Brazilian barbecue. More than 16 different types of succulent meat are brought tableside by rugged gauchos, or Brazilian cowboys, who use a giant knife or the sharpened edge of a baked-beans can to slice off juicy hunks of pork, lamb, and beef. The delicately folded picanha top sirloin delights tongue buds with carefully seasoned mouthfuls, as the costela beef ribs relinquish traditional churrasco flavors. To accent the protein feast, servers also adorn table spreads with various sides such as pão de queijo, baked cheesy spheres, or caramelized bananas, a lavish indulgences of butter-sautéed fruit with accents of brown sugar and cinnamon.
A native of Taiwan and veteran chef with more than 20 years of experience, Redfish Seafood chef David Chang whips up a culinary cornucopia of fresh seafood dishes that borrow from his experiences working in French, Chinese, and Japanese kitchens. Fresh grouper and bacon-wrapped scallops get a tropical spin thanks to a drizzle of key lime sauce, while parmesan dusted sea bass soaks up the salty notes of a miso reduction. Hot rocks shrimp and stuffed mushrooms provide a poppable prelude to a savory seafood dinner and lobster bisque or gumbo fill the spoons of lads and ladies who lunch. As guests gobble down forkfuls of fresh fish, their eyes take in an ambiance inspired by their own patronage. The second floor of the restaurant showcases a wall mural composed by frequent customer and local artist Ray Shipman, who painted whimsical caricatures of Redfish Seafood regulars. At the second location in Cypress, an aquarium designed and build by chef David himself sets a maritime mood and dazzles diners with its collection of eye-catching fish and their spot-on Don Knotts impersonations.
In 1984, Becks Prime was hardly more than a double drive-thru and a mission: to serve fresh, made-to-order burgers that upped the ante on traditional fast food. The restaurant has grown to 13 locations since then, and fewer customers are wearing "Vote Mondale" buttons, but not much else has changed. Cooks still prepare the food using never-frozen Angus Beef burgers, Boar's Head hot dogs, and marinated chicken breasts, all grilled to order over mesquite wood coals. Thick-cut fries and milkshakes round out the menu of American classics. The restaurant's passion for fast, high-quality burgers has caught the attention of the press in a big way?Becks Prime has been lauded by Zagat, Thrillist, and The Daily Meal.
A swanky ambiance defined by an elegant decor, including stained-oak mouldings and maroon drapes, complements the high-caliber steakhouse cuisine served at Post Oak Grill. The Houston bistro has been around for 23 years, so it just got out of college. The restaurant’s chef, Polo Becerra, pairs bold flavors in starters such as duck-confit crepes with blackberry sauce and melted gorgonzola. For a main course, he might grill Gulf Coast red snapper or cook a center-cut steak and augment its juiciness by adding a port-wine-and-fig reduction. Chef Becerra and his team can even bring their culinary services to homes and offices with their catering.
At a jade-green bar, servers pour a long list of international wines. Nearby, a pianist tickles the ivories during happy hour. On Thursday–Saturday evening, musicians perform classic songs or melodic readings of the newspaper fine-arts section.
Dubbed ?a carnivorous extravaganza? by the Houston Chronicle, Angus Grill Brazilian Churrascaria serves all-you-can-eat feasts of skewered meat prepared in the churrasco tradition of southern Brazil. Servers run the piquant pageant, carving slabs of Angus beef at tables lined with crisp white linens instead of the stolen Little League rain tarps that some restaurants prefer. Filet mignons borrow crispy texture by donning strips of bacon, and top sirloin, the house specialty, flavors succulent juices with a hint of garlic. Treats such as fried bananas and papaya cream conclude meals on a sweet note.
An air of mystery, scented with garlic and herbs, fills Fuad's Restaurant, where head chef Joseph conjures recipes that are never listed on a menu. Instead, diners simply request the dishes they desire, such as Fuad's house specialties of lamb and duck, or recipes such as stuffed chicken breasts and fish fillets topped with crabmeat. Beneath twinkling chandeliers, Brenda, the head bartender, shakes cocktails or plumbs the vast wine cellar for bottles to match any entrée or diner's outfit—so long as that outfit is red, white, or aged in a barrel.