Strata Restaurant and Bar

Northwest Harris

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In a Nutshell

Executive chef John Ly and staff plate up contemporary American dishes using fresh, seasonal ingredients at a modern, award-winning eatery

The Fine Print

Promotional value expires Nov 29, 2012. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Dine-in only. Not valid for Chef's tasting menu. Not valid for alcohol. Not valid for Happy Hour or any other specials. Not valid for holidays or holiday weekends. Not valid 12/21-12/24 and 12/28-12/31. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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 this Groupon.

$15 for $30 Worth of Contemporary American Cuisine During Dinner

Dinner begins at 3 p.m. The dinner menu includes bow-tie pasta in a creamy tomato sauce with eggplant and capers ($10.95); herb-crusted salmon with mushroom risotto, sautéed arugula, and balsamic-roasted cherry tomatoes ($19.95 for an entree portion); and a 6-ounce filet mignon with grilled asparagus and potato pavé ($24.95).

Strata Restaurant and Bar

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 Restaurant and Bar—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, American dishes using fresh seasonal ingredients, earning the restaurant Hungry in Houston's Best Restaurant award in 2010. His pan-seared sea bass and housemade 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.

Strata

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.

Customer Reviews

Pricey but service and food matched the price
Colette D. · December 19, 2012
the service is by far the best of any restaurant I have ever been to. We went three months prior and the server we had then remembered us . Very polite!
Chelsea D. · November 5, 2012
Fantastic service .food beautifully presented. A very pleasant experience
Sandy M. · October 17, 2012

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