A tiny island off the eastern shores of Spain, Ibiza lies at the intersection of Mediterranean cultures. This makes it an altogether proper namesake for Houston’s Ibiza, where chef Charles Clark has created a seasonal menu that reflects a confluence of Spanish, French, and Greek traditions. The Spanish influences are perhaps the most immediately noticeable, thanks to the wide variety of tapas customarily served before dinner. With offerings such as crispy pork belly, duck empanadas, and pan-fried oysters, it’s tempting to make these a main course in their own right. But then there’s the fish, which chef Clark has delivered twice daily and cooks in its own pan jus, and the lamb shank, which he braises for six full hours before serving. Thanks to the restaurant’s open kitchen, guests can stare unblinkingly at him and his team while they work.
Cuisine Type: Vegetarian-friendly comfort food
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: Food court
Parking: Parking garage
Most popular offering: Warm Pear and Goat Cheese Salad
Delivery / Take-out Available: Yes
Outdoor Seating: No
What is one fun, unusual fact about your business?
Our manager juggles on request.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Our recipes have all been created in-house by some of the most prestigious chefs in Texas.
In your own words, how would you describe your menu?
The menu at Greenz is diverse. We offer gourmet salads with an emphasis on organic, gluten-free dynamic recipes. Each salad is paired with its own unique dressing to bring out the best flavors. All of our recipes are made in-house daily and we use the freshest ingredients available. Any salad can be made into a wrap or sandwich, and any of our homemade soups can be paired with a salad or sandwich if you're looking for several menu selections.
The Westheimer Road eatery serves up authentic Belgian bistro fare sure to satisfy even the most discerning of your Antwerpian shuffleboard teammates. Start with a cup of French onion soup ($3.50) before moving on to an egg-filled entree. Omelettes such as the ham and swiss ($8) are served with a mixed salad for a nutritionally balanced beginning to an afternoon of reenacting scenes from Lord Jim, while Belgian specialty entrees, served with your choice of vegetable or fries, offer hearty portions of Flemish favorites. Opt for the carbonade flamande ($16), a Flemish beef stew made with Chimay beer, or the lapin aux pruneaux ($19), rabbit served in a prune, raisin, onion, and carrot sauce. Served with a helping of decadent Belgian fries, Jeannine's specialty mussels can be prepared seven ways ($11 for a small order), so mollusk lovers can indulge in the bivalved treat in its basic form (steamed in white wine and butter) or in more creative incarnations, like smothered with blue cheese sauce or floating amid a placid sea of mild curry cream.
Charivari head chef Johann Schuster draws on his roots in Romania and Germany to infuse a seasonal menu with flavors from across Europe, earning his fare a "very good to excellent" rating from Zagat as well as an inclusion in Best Chefs America. Servers pile white-clothed tables with appetizers such as buckwheat blinis and Russian caviar or Hungarian-style foie gras with brown-sugar-glazed apple slices. Main courses include veal and seafood drizzled in light wine sauces, or the house specialty schnitzel Charivari rolled with foie gras and served alongside cranberry sauce. In addition, chefs dry-age each filet mignon and rib-eye steak for 20 days to deepen the color, intensify the flavor, and render the meat tender enough for newbie steak knives to slice without embarrassing themselves.
Nominated twice by the James Beard Foundation for Best New Restaurant and Best Chef Southwest, Feast populates its rotating menu of European fare with local and seasonal ingredients from nearby farms, including freshly picked vegetables and quality cuts of meat culled using humane practices. Feast's founding trio of tastesmiths catalogs a wealth of past culinary incarnations, including as a chef at St. John Restaurant in central London, named one of the top restaurants in the world by Restaurant Magazine. Well-seasoned dishes emerge into the restaurant's European farmhouse ambiance, accented by wooden floors, exposed beams, and walls bedecked in paintings and vintage portraits.
The culinary wizards at CoCo’s Crepes & Coffee breathe life into a multifarious menu of European-style eats and drinks, crafting eponymous specialty crepes on an authentic French crepe stove before patrons' very eyes. Keep meddlesome MDs at bay with a curative apple-crisp smoothie ($3.30/small: $4.30/large) that blends scarlet teacher-pleasers with soy milk, cinnamon, and vanilla. Hellenic staples hold the Med crepe ($6.25) together more deliciously than metal paper clips, treating teeth to oven-dried tomatoes, feta cheese, and olives. The sugar-laced crepe Suzette arrives at tables à la mode ($6.50) before hiking into mouth caves, sprinkling a trail of brown sugar, lemon juice, and homemade vanilla gelato across tongue buds to avoid getting lost. Sandwiches include the cream-cheese-gilded smoked-salmon panini ($6.95), and CoCo’s bean-based roster flaunts sips such as a whole-chocolate mocha ($2.95/small), made by fully intact chocolate rabbits.