Comfort food garbs your taste buds in a luxurious velveteen kimono of flavor, as opposed to discomfort food, which grapples the face like a mixed-martial-arts-trained bolo tie. Avoid cramping your culinary style with today's Groupon: for $12, you get $24 of classic American comfort food at Cypress Station Grill.
Using the old train depot as a means of architectural innovation, Paul Bellow opened Cypress Station Grill as a family-friendly restaurant dedicated to serving classic comfort food and contemporary favorites. The airy ceilings and simple wood décor provide ample space to nosh on Texas traditions like fried pickles ($4.99), chicken-fried steak in cream gravy ($10.99), and a selection of fried po' boy sandwiches served with slaw and fries ($9.99). Introduce the 12-ounce ribeye steak to two side-order suitors such as fried okra, baked potatoes, or their CSG rice ($21.99). Equally intoxicating dinner options include blackened catfish with two sides ($11.99) and the simple sweet-potato fries, which come dusted with cinnamon sugar and served beside a well of honey and horoscope predictions ($.99 to add as a side).
For lunch, grab a handheld respite like the Union Pacific burger, bolstered by french fries and an A-frame of jalapeno and bacon on an avocado foundation ($7.99) or the smoky zest of the chipotle chicken wrap, with grilled chicken, mixed greens, cheddar, and chipotle sauce rolled up in a floury shawl ($7.99).
Cypress Station Grill
Paul Bellow Jr. knows crawfish. For the past 32 years, the seasoned chef has been perfecting crawfish-cooking styles at his own restaurants, developing his recipe's signature blend of flavor and spice. To gauge the tastes of his diners, every year during crawfish season, Paul drives his trailer across town to conduct crawfish and shrimp boils for various special events.
At Cypress Station Grill—his latest restaurant conception—Paul pours the lessons of years of cooking into a menu of Cajun and American specialties. Live shipments of the plump crustaceans arrive at the kitchen during crawfish season, which Paul and his kitchen staff simmer and serve by the pound. As pots bubble with crawfish and shrimp, the kitchen crew grills thick steaks, fries seafood dishes, and weaves toupees out of hearty pastas. Behind the bar, mixters and mixtesses dole out colorful specialty cocktails, beer, and wine.
Housed in the historic Cypress Station building, the restaurant's towering ceilings and hardwood rafters still retain the grandeur of the former bustling railway hub. Hanging lanterns beam down on rows of wooden tabletops, and a towering outdoor brick fireplace crackles amid the two expansive outdoor patios. A separate game room keeps youngsters occupied, giving parents breaks from their kids' ceaseless rants about tax reform.