Houston

name	price	cuisine	stars
BB’S CAJUN CAFE 2710 Montrose Blvd (713-524-4499) Open Sun, Tue, & Wed 11–midnight, Mon 11–10, Thur–Sat 11–4 a.m. Reservations accepted. web site \| map \| latest review \| access ++ \| add your review	$$	Cajun

(From October 2008) In a bare-bones storefront tucked behind a service station at the crossroads of Montrose and Westheimer, personable owner/waiter Brooks Bassler serves up Cajun favorites at all hours. His fine seafood gumbo was actually upstaged by (surprise!) a peppy vegetable bisque. Crusty, bursting-at-the-seams po’boys (roast beef, oysters, shrimp) had us vowing to try more NOLA standards, like grillades and grits. Not to mention Abita beer and Barq’s root beer. Beer, wine, & daiquiris.
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HOUSE OF BLUES 1204 Caroline, at Dallas (713-652-5837) Open Sun-Thur 11-10, Fri & Sat 11-11. web site \| map \| latest review \| photo \| access ++ \| add your review	$$	Cajun / American

(From May 2009) The famed musical venue has successfully planted itself in Houston. Floor-to-ceiling folk art pays homage to the blues, while great music plays at a tolerable level—and the food is pretty good too. From the Southern-inspired menu, our favorite choices were awesome sweet potato fries and an earthy gumbo with smoked turkey and shrimp. Also noteworthy was the signature “Voodoo shrimp” with sweet rosemary cornbread. On the other hand, the pizza was standard, the pulled pork a tad chewy, and the nicely seasoned grilled salmon much better than its bed of so-so jambalaya “risotto.” Bar.
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JIMMY WILSON’S SEAFOOD & CHOP HOUSE 5161 San Felipe, at Sage (713-960-0333) Open Mon–Thur 11–10, Fri 11–11, Sat 4–11, Sun noon–9. Reservations recommended weekends. web site \| map \| latest review \| photo \| access ++ \| add your review	$$-$$$	Cajun

(From November 2008) Living among folks skilled in Louisiana’s culinary magic is one of the perks of calling Houston home, and luckily several hold forth in the kitchen of this Galleria-area restaurant. A bountiful platter of fried green tomatoes with lemon-butter-caper sauce and lump crab left us swooning and all but stuffed, but we still managed to split a delicious filet of blackened redfish topped with rich Pontchartrain sauce. High ceilings and handsome photographs give the place a sleek look, but the clientele remains resolutely casual (and loud). Bar.
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