When the slow-roasted prime rib is cooked to tender perfection, a chef comes over, carves into it with a knife, and sends freshly loaded plates out into the dining room. That’s the way things have worked at Peppers Restaurant since it opened in 1995. The establishment's homemade take on hearty eats is evident in not only the hand-carved prime rib, but also the house-concocted sauces and seasonings, such as the chicken florentine’s white-wine-mushroom cream and the blackened redfish’s Cajun spices. The steakhouse revolves around USDA Choice cut steaks and deep-fried seafood, although the menu also features a worldly mix of pastas, enchiladas, burgers, and salads harvested from the rainforest.
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.
Frank's Chop House has menus full of soulful offerings at both lunch and dinner, allowing the taste buds to nestle into flavors as familiar and enveloping as a well-worn beanbag chair. Do Frank proud with a lunchtime pork chop and potato, green beans, and a tomato salad ($15.95), or have the local favorite, a chicken-fried steak ($15.95). To start a dinner right, have a jumbo lump crab cake ($12) or ahi-tuna tartare ($15). Then dive into some home cookin' with fare such as the Chop House burger and fries ($12) or a fried gulf-shrimp and oyster platter ($24). Comfort food isn't complete without a side of green beans or mac ’n’ cheese ($7 each).