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TOKYO ONE
2938 W. Sam Houston Pkwy (713-785-8899)
Lunch Mon–Fri 11–2:30, Sat & Sun 11–3. Dinner Mon–Thur 5:30–9:30, Fri 5:30–10, Sat 5–10, Sun 5–9:30. Reservations accepted for 6 or more.
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$$ |
Japanese /
Seafood |
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(From August 2008) We are not buffet fans, so we were pleasantly surprised by this friendly all-you-can-eat spot. We spent most of our appetite at the salad bar, sampling squid, seaweed, kimchi, tako (octopus), and jellyfish salads—all very good. Skeptically, we piled our plates with tuna, snapper, salmon, yellowtail, and octopus among dozens of sashimi and sushi offerings, and found each tasty and fresh. However, shrimp tempura, salmon teriyaki, and grilled sea bass suffered from overexposure to heat lamps. Bar. |
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GOODE COMPANY SEAFOOD
2621 Westpark (713-523-7154) & 10211 Katy Fwy (I-10) (713-464-7933)
Westpark: Open Sun–Thur 11–10, Fri & Sat 11–11. Katy Fwy: Open Mon–Sat 11–10, Sun 11–9.
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$$-$$$ |
Seafood |
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(From September 2008) The building at Westpark, perched on stilts in an oyster-shell parking lot, signals Gulf seafood to us. As always, we started with a campechana, a piquant seafood cocktail of shrimp, crab, and avocado that we dipped with tortilla chips. Then one of us surrendered to gumbo, replete with oysters, shrimp, and crab, while the other tried delicate halibut given the mesquite-grill treatment—good, but not quite as good as the catfish version. Bar. |
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GOODE COMPANY SEAFOOD
10211 Katy Fwy (I-10) (713-464-7933)
Open Mon–Sat 11–10, Sun 11–9
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$$ |
Seafood |
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(From September 2009) Reliably “Goode,” the Katy Freeway location boasts an antique boat and photos honoring fishermen of old. Your challenge: the famed seafood campechana, the legendary gumbo, or the righteous oysters? How about all of the above? The Full House roasted-oyster appetizer includes plump ones on the half shell prepared six ways, including Rockefeller, prosciutto-wrapped, and crab-and-cheese-topped. Bar. |
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POST OAK GRILL
1415 S. Post Oak Ln (713-993-9966)
Open Mon–Fri 11–10, Sat 11–2 & 5–10. Closed Sun. Reservations recommended.
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$$–$$$ |
Seafood /
Steaks |
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(From November 2008) Though the Post Oak Grill now has three other locations, we felt sentimental and chose the original. Intimate booths, white tablecloths, roses, and a multilevel dining room made a pleasant setting for a fine meal. Portions are large; we split the jumbo lump crab cake served with baby arugula. And though the steak selections looked tempting, we decided to go lighter with grilled salmon with sun-dried tomatoes and artichokes and seared ahi tuna, both equally satisfying choices. Bar. |
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REEF
2600 Travis, at McGowen (713-526-8282)
Open Mon–Thur 11–10, Fri 11–11, Sat 5–11. Closed Sun. Reservations recommended on weekends.
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$$—$$$ |
Seafood |
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(From August 2009) On our visit to this tall, cool hot spot our entrées were almost outshone by our appetizers: iceberg lettuce loaded with Cabrales cheese and pancetta and ravioli filled with beets and ricotta. The same was true of stellar sides of truffled polenta with mushrooms and a corn pudding that was sweet enough for dessert. Our thick pork chop came with a great cherry mustard sauce and favas; less successful were the grilled scallops, which were a touch too rare. Good service and a nice wine list, though. Bar. |
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SABINE RIVER CAFE
10001 Westheimer Rd (713-334-2353)
Open Mon-Thur 11-10, Fri & Sat 8-10, Sun 8-9.
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$$ |
Seafood |
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(From December 2009) It’s a handsome space—glossy wood with stainless-steel accents—and a good fit for Westchase, which is much in need of Cajun/Gulf Coast fare. Overcooking marred otherwise great entrées, like a grilled red snapper drizzled with pecan butter (our favorite) and a blackened tilapia (topped with perfect crawfish étouffée). Sandwiches, like the fried shrimp po’boy—or “peauxboy,” as the menu has it—are good and hefty. With tweaks in execution, Sabine has staying power. Beer & wine. |
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VOICE
Hotel Icon, 220 Main (832-667-4470)
Breakfast Mon–Fri 7–10:30, Sat & Sun 7–noon. Lunch Mon–Fri 11:30–2:30. Dinner Mon–Thur 5:30–10, Fri & Sat 5:30–11 (bar menu Sun noon–10). Reservations recommended.
web site | map | reserve a table | latest review | photo | access ++ | add to library | |
$$–$$$$ |
Steaks /
Seafood |
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(From June 2009) Born as a bank decades ago, the space still sports soaring columns and a handsome steel vault. Yet comfort and even intimacy now mark this upscale hotel dining room. Our starter showed promise: meltingly soft potato gnocchi spiked with the sharper flavors of chanterelles, brussels sprouts, and prosciutto. Two entrées in particular—morsels of organic suckling pig (both pork belly and roasted loin, with a swath of apple-cider sauce) and a coffee-rubbed filet of beef with bacon and garlic cream—testify to the skill of nationally lauded chef Michael Kramer. The European-style platings are not Texas-size—and in our opinion, that’s a good thing. Bar. |
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