Tucked in the middle of the Woodlands Resort, a secluded getaway for the well-heeled residents of this north Houston suburb, Robard’s features a traditional steakhouse menu embellished with contemporary flourishes like a fragrant truffle buratta with mission figs and toasted hazelnuts. Executive chef David Morris’s superb dry-aged steaks will satisfy the heartiest of carnivores, while the restaurant’s wet-aged Prime filets and a selection of wagyu options may be had grilled or broiled. The ambition of Robard’s Steakhouse to be more than just a steakhouse revealed itself not long after we sat down, when an amuse-bouche of scallop crudo in a beet vinaigrette appeared before us. It was skillfully conceived and executed, with the rich, meaty scallop lacquered in a supremely tart vinaigrette. A “BLT” wedge salad featured a cool, crisp triangle of iceberg lettuce drizzled in a restrained peppercorn ranch dressing, along with crumbles of blue cheese, pickled red onion, cherry tomatoes, and a luxurious slab of candied bacon. Hardcore meat-eaters will be hard-pressed to find a better 60-day dry-aged ribeye in all its nutty, funky glory. Have it cooked rare with extra char on the outside to get the full effect. For dessert, the Basil Hayden’s whiskey cake is more whiskey sauce than sponge cake, making it a very elaborate after-dinner cocktail. Service is relaxed and refined, with an early crowd of golfers and vacationing families giving way to a later audience of couples and business diners. Ask for a seat by the tall windows overlooking the golf course and a serene lake (patrolled intermittently by waddling ducks).
City: The Woodlands