American cuisine's roots run deep, from Betsy Ross sewing the first crab cake to Benjamin Franklin's famous kite-cooked pot roast. Taste the heritage with today's Groupon: for $15, you get $30 worth of contemporary American fare at Strata Restaurant & Bar.
Strata's executive chef John Ly and his culinary cohorts artfully plate up brunch, lunch, dinner, and dessert using fresh, seasonal ingredients, earning the restaurant Hungry in Houston's Best Restaurant in 2010 award. Brunch (Saturday and Sunday, 11 a.m.–3 p.m.) accommodates late risers and time travelers who overshot breakfast with offerings including a 6-ounce steak and eggs ($18), or the Strata Benedict, piled with house-cured pancetta and crowned by creamy hollandaise ($13). Raise tridents in a aquatic salute to the Chilean sea bass, dressed in a habanero-orange glaze and served with an apple and frisée salad and tomato risotto ($29.95), or tie on the bow-tie pasta decorated in a creamy tomato sauce with eggplant and capers ($9.95). Dessert enlightens palates with the Chocolate Nirvana, a slab of warm chocolate cake decked with vanilla-bean ice cream with a side of sweet chocolate bisque ($9).
Strata features a modern dining room and friendly staff, in addition to an expansive outdoor patio, making it an ideal spot for a date night or celebrating recent acquisitions of rival rent-a-bobcat businesses.
Though John Ly grew up helping out in the kitchen of his family's restaurants, his parents never wanted him to become a chef. The restaurant industry is competitive, they warned him—a lot of hard work with little recognition. Heeding their advice, Ly began pursuing a degree in computer science at the University of Texas, but soon realized that he longed for the creativity and chaos of the kitchen. Propelled by his passion for food and cooking, Ly renounced his degree and enrolled in culinary school. After years spent working his way up through scrubbing floors, washing dishes, and absorbing his managing chef's techniques, Ly finally spearheaded Strata—naming the restaurant after the word for "different layers" to reflect the diverse international influences of his cooking.
As executive chef, Ly captains his kitchen crew as they artfully plate innovative, contemporary American dishes using seasonal ingredients, earning the restaurant Hungry in Houston's Best Restaurant award in 2010. His pan-seared sea bass, cinnamon-rubbed rib eye, and spicy habanero-infused sausage dishes have also enticed the taste buds of reporters from the Houston Press. Ly staffs his modern dining room with a friendly team of servers, while offering up an expansive outdoor patio, an ideal spot for a date night or celebrating recent acquisitions of rival rent-a-bobcat businesses.
122 Vintage Park Blvd.
Houston, Texas 77070