Restaurant Review: Killen's Steakhouse

Scott and I recently went to Killen's Steakhouse per the recommendation of a friend--a friend that likes really good food. He had claimed Killen's had the best steak he'd ever eaten and we agree. The drive to Pearland was worth every bite. From the outside, it doesn't look like much, but the inside was very tastefully decorated and the cuisine, very tasty!

We had an excellent waiter who helped steer us through the menu.

I started with a cosmopolitan that was perfectly blended and Scott relaxed with a dirty martini. We ordered a bottle of the Reynold's Family Reserve Cabernet to compliment our steaks.

Appetizer

• NUESKE BACON WRAPPED U‐10 SCALLOPS •
Jumbo Scallops wrapped in bacon served on a bed of spinach, with lemon butter sauce

These scallops were amazing, some of the best I've had. I'm sure I was influenced by the bacon but they would have still been divine without it. The scallops and spinach rested upon a thick slice of fried potato. There were 4 jumbo scallops on the platter, I could easily come back and order the scallops as entree paired with a salad.

Salad

• GARDEN •
Mixed Greens, Tomatoes, Red Onions, Cucumbers and Carrots

• WEDGE •
Fresh Iceberg Lettuce Wedge topped with diced Tomatoes, Apple Wood Smoked Bacon, Chives and Chef Ron’s Roquefort dressing

Both salads were good, but not the focal part of our meal. We were planning to eat a lot, and I couldn't believe Scott wanted to waste valuable stomach real estate with a salad.

Entree

• 16 oz Kobe Beef RIB-EYE •
This was one of many Rib-eye options on the menu. They actually had a 32 oz one that we could have spilt but we decided on a divide and conquer approach. I did see two men at another table each ordered their own 32 ounce rib-eye and eat all of it, let's just say they looked like they could have each eaten two of them. I had a bite of Scott's rib-eye but it was nothing in comparison to the Kobe Beef filets that I had.

• (3) 3 oz Kobe Beef Filet Mignon •
I opted for the special, fully expected all kobe beef to be equal. This flight really surprised my palette.

1. Nebraska Morgan Ranch
The Nebraska beef was fantastic. It tasted like a hunk of meat drenched in butter.
2. Texas AKAUSHI KOBE BEEF
I fully expected the Texas beef to be better, since well everything is bigger and better in Texas, but it was least favorite. Had I had it on its own I'm sure it would have been awesome but in comparison it just wasn't.
3. Australia Blackwood Ranch
The Australia beef was so good I am speechless. We were told it was the most comparable to the highest grade of Japanese kobe and I believe it.

We split a side of macaroni and cheese, which was of course delicious.

Dessert

• Creme Brulee Bread Pudding •
I don't get very excited about bread pudding, but this one was excellent. It was moist, without being wet, and also won the best bites competition at the Houston Rodeo.

This meal was a super splurge for us so maybe next time we will attemp to try some of the more affordable items on the menu.

Restaurant Review: Chez Nous

Scott and I celebrated Valentine's Day at Chez Nous in Humble. We celebrated our fist Valentine's day together at Chez Nous, back in 2004, so we decided we were long overdue for a trip back. The owner/chef was the executive Chef at Tony's back in the 80s, so its great food. Chez Nous is French for our home, and its just that...a cozy cottage with seating in various rooms. We were sitting in the library next to some wine bottles. We enjoyed the 5 course chef's table with wine pairing, everything was delicious. We were told the chef's table is logged with each reservation so that diners can have a new experience each time they request it. Chez Nous is worth the drive.

I
Riesling
Salad of Raindrop Farms Tomatoes, Organic Field Greens, marinated Red Onions, Feta, Chick Peas and our signature Vinaigrette
I love tomatoes so this was a treat for me.

II
Chardonnay
Grouper with oranges and roasted fennel
I don't eat a lot of seafood but this fish was light and delicious. The citrus added a nice flavor and was nicely complimented by the roasted fennel.

III
Pinot Noir
A Classic Country Terrine of Veal and Duck with Cornichons and Sauce Charcutiere
This pate was complete with some bacon...need I say more.

IV
Pinor Noir
Filet w/ Risotto a port reduction
The filet was delicious but the risotto made the course.

V
Rose Champagne
Passion Fruit-Raspberry Souffle
This souffle was delcicious and I wish we'd had a larger portion. I love anything with raspberries. The rose champagne was the perfect way to end the night.

Restaurant Review: The Strip House

The Strip House is celebrating its 5 year anniversary during the months of January and February with a special promotion--5 courses for $55. Scott and I have never dined at the Strip House, so we decided to take advantage of this special. Due to the variety of the menu we decided to opt for wine by the glass so we could drink a compatible wine with each course. All of the courses were delicious and each better than the last. I would have like a few more minutes between each course, but I am a very slow eater, so maybe that's just me.


Wine: House Champagne
I opted for champagne for two reasons: 1. I became an aunt that week and wanted to celebrate and 2. I thought it would go well with the lobster bisque.

I LOBSTER BISQUE CAPPUCCINO, chopped lobster and chives
The bisque was the perfect amount and consistency, it didn't fill me up too quickly.

Wine: Flora Springs Chardonnay
Chardonnay is often paired with Scallops so I wanted them to taste their best.

II GRILLED TOMATO & BUFALA MOZZARELLA SALAD, balsamic glaze and basil
This was a delicious salad and a good twist on a caprese salad. It was also garnished with finely sliced red onion.

III SEARED SEA SCALLOP, edamame succotash, black truffle butter, corn broth
The scallop is one of the best I've ever eaten at a restaurant. Great flavor and meaty texture.

Wine: 75 Wine Co Cabernet
Cabernet and steak are two peas in a pod.

IV 6OZ. FILET MIGNON, black truffle creamed spinach, goose fat potatoes
The filet as cooked to perfection. The black truffle creamed spinach was amazing, I could not get enough of this. The goose fat potatoes were delicious with interesting presentation and flavor. They were like a fried mashed potato ball, bu the consistency and level of saltiness were a hybrid between a french fry and a hash brown.

V STRIP HOUSE PROFITEROLE, chocolate malt & espresso ice cream, hot fudge sauce
I think the best part was the hot fudge sauce! Yummy!

Restaurant Review: Lucio’s

Scott and I are huge fan of BYOB restaurants, we frequent Collina’s and La Vista on a regular basis solely because they are BYOB. Last year we discovered a new BYOB favorite, Lucio’s. This place doesn’t look like much from the outside, but the magic is in the kitchen. Both times we have dined here, the restaurant has been packed, the service excellent, and most importantly the food delicious. Lucio’s is what I will call an upscale BYOB restaurant, it’s a little pricier, but hey you can bring your own wine so you aren’t paying a markup. And my personal favorite detail is that Lucio’s uses nice wine glasses, instead of the short glasses I see at other BYOB places.

We brought two bottles of wine, a white and a red, to pair with the various courses of our meal.
Stag’s Leap Wine Cellars, Rancho Chimiles Sauvignon Blanc, Napa Valley
Silver Oak, Cabernet Sauvignon, Alexander Valley

Appetizer:
Jumbo Lump Crab Tower
Sliced avocado, pico de gallo, poblano coulis

The crab tower was the perfect start to the meal, the chunks of crab were huge and it was just enough to get our mouths watering for the rest of the evening.

Salads:
Goat Cheese Apple Salad
Shallots, mix greens, candied pecans, chevre, apple, honey vinaigrette

This salad was an obvious choice for me because I love goat cheese. The only detail not mentioned in the description, which I consider to be a very important one, is that the goat cheese medallions are fried. We all know fried things are always better. The second reason I ordered this salad is that apples and pecans are in season so it had “Fall” written all over it.

California Tomato Salad
Fresh mozzarella, basil, mixed greens, balsamic reduction

Scott ordered this salad with thick slices of mozzarella and tomatoes, and it was loaded with fresh basil. I love the smell of fresh basil.

Entrees:
Grilled Jerk Quail
Potato hash, red pepper, onion & asparagus

The first time we dined at Lucio’s Scott ordered quail and the tiny bite I tasted was fantastic, so this time my decision was already made. The quail was so tender and delicious and the veggie hash was fantastic. I was asked 3 times if I had finished eating because I wanted to savor every bite. I will only order the quail from now on. Plus quail is one of those ingredients that unless you are a bird hunter, you don’t usually make at home or see on restaurant menus.

Rib Eye Au Poivre
Thyme cognac sauce, cheddar mash, haricot verts

Scott ordered the rib eye which is a true man’s meat and potatoes dish. I had a bite of the cheddar mashed potatoes which were of course delicious as is anything with cheese, and covering the potatoes was a rib eye so huge it took up most of the plate. The bite of rib eye I tasted was delicious, but my favorite is still the quail…I can make a mean steak at home, so I usually try not to order steak when I go out.

Restaurant Review: The Grove

Scott and I joined some friends for dinner at The Grove on Friday night to participate in Houston Restaurant Week. We decided to use this opportunity to try something new. 3 courses for $35 per person with $10 of those dollars benefiting the Houston Food Bank. Their pre-fix menu had quite a few delicious options for each course. Everything sounded really yummy, but since I have 3 bathing suit trips in the next month I decided to order items that were light and summery. I have outlined several of the menu items our table enjoyed I didn't get to taste everything but what I did taste was excellent. I also enjoyed the openness of the restaurant and the view of Discovery Green. I am hoping to dine at The Grove again in the near future.


Cocktail:
Pomegranate Margarita
My friend Courtney had recommended the pomegranate margarita...this concoction was so delicious I ordered two of them. It had the perfect balance of tart and sweetness to get that yummy sourness without the mouth pucker.

1st Course:
Smoked Texas Quail Skewers
Pineapple Bourbon Dipping Sauce

I don't see quail on menus very often so I decided to indulge in this Texan delicacy and delicious it was.

The Grove Picnic Platter
Artisan Meats + Cheese + Pickles

Scott ordered the Picnic platter and he usually eats all of his food and at least half of mine, but I actually had to help him out there was so much to choose from. So I gladly helped myself to some prosciutto and cheese.

Fresh Fish Ceviche
Tropical Fruits + Chiles + Plantain Chips

Our friend ordered this and it was such a generous serving that I got to sample this too. It was very fresh, light, and had the perfect amount of citrus. I would order this for myself next time.

2nd Course:
Hand Rolled Fettuccine
Baja Scallops + Summer Corn + Basil

This dish reminds of one of my favorite summer recipes from Bon Appetite: Linguine with Summer Succotash. This is just a great balance of fresh and light flavors, a perfect summer dish.

Petit Filet
Grove Mashed Potatoes + Broccolini + Brasserie Butter

Our friend ordered the filet and enjoyed every bite and she said the mashed potatoes were particularly awesome. Had I not been watching my figure I would have been tempted by this dish too.

Colorado Lamb T-Bone
Braised Lamb Tamale + Mole Sauce

Scott ordered the lamb t-bone, most restaurants usually feature rib chops so it was good to see a different chop. He enjoyed every bite. Bobby Flay has a similar recipe in Mesa Grill cookbook that I will have to try at home soon.

3rd Course:
Frozen Lime Mousse
Ginger Snap Crust + Cherry Lime Compote

I love citrus desserts and the lime mouse tart was divine but it was so rich that I barely ate half of it. Maybe if I hadn't eaten so much during the 1st course I could have devoured it.

Chocolate Chess Pie
Whipped Cream + Shaved Chocolate

Everyone else ordered the chocolate chess pie but they also could not clean their plates. I heard it was really yummy but I didn't have any room in my belly for a sample.

Restaurant Review: Catalan

Last Thursday night Scott and I enjoyed our first dinner at Catalan. As we were browsing through the menu we quickly realized that narrowing down our choices would be next to impossible because everything sounded so good. We inquired about the Sandbox Tasting and discovered it was 7 courses of the chef’s choosing. This was the perfect solution to our problem. However, we were warned in advance that we should not have plans to go out afterwards, fortunately for us we did not. We also requested to have a wine paired with each course so that we could have a perfect complement to the meal. 3 hours later we made our way home with very full bellies. I highly recommend this option if you want to try some new culinary delights.


The Sandbox Tasting:

I
Market greens tossed in a local citrus vinaigrette with strawberries, goat cheese and Marcona almonds
Adelsheim Rosé of Pinot Noir (Willamette Valley, Oregon)

This was the perfect starter with all my favorite components. I would definitely call it a taste of spring.

II
Ceviche
Raventós i Blanc L’Hereu Reserva Brut Cava (Penedes)

We couldn’t quite figure out the details of this since it was not on the menu, but it had a spicy kick to it, some chile oil perhaps and we think the fish was tuna but maybe not…it doesn’t really matter anyway because it tasted excellent.

III
Roasted Oysters topped with gruyere cheese on a bed of cauliflower puree
Ermes Pavese Blanc de Morgex et De La Salle (Vallée D’Aoste, Italia)

I think this might have been Scott’s favorite course since he is a big oyster fan. Once I figured out how to get them out of the shell I enjoyed every bite. These are the chef’s favorite however they aren’t a regular menu item since he’s very picky out his oysters.

IV
Snapper with jumbo lump crab meat and tomato rice
Dom. de Marcoux Châteauneuf-du-Pape (Rhône, France)

Earlier in the meal the waiter brought out a whole snapper for our approval, it had just come in from Galveston that afternoon. I’m not much of a fish person but will branch out and eat it if I have to. I was pleasantly surprised…and wow it was a lot of fish.

V
Lamp Chop with chickpea, tomato, and zucchini salad
Marimar Estate “Dona Margarita Vineyard” Pinot Noir (Sonoma Coast)

I love lamp chops and had we not ordered the sandbox I most likely would have ordered this from the menu….I was not disappointed.

VI
Duck Confit with pickled red onion topped with fried duck egg
Miner Vineyards “The Odyssey” Syrah/Grenache/Mourvèdre (Napa)

Duck is one of those rare finds on restaurant menus but I love it…although I let Scott have my duck egg. The wine paired with this was very yummy and a great compliment.

VII
Local Meyer lemon cream tart, Texas pecan crust, and sweet tea ice cream
Chocolate Espresso Bread Pudding
Graham’s 20 Year Old Tawny Port (Portugal)

We got the best of both: Scott loves Chocolate and I love citrusy desserts.

Restaurant Review: Bedford

This past Saturday Scott and I celebrated Valentine's Day Part I at Bedford in the Heights. Yes we know Valentine's day isn't until this coming Saturday but we prefer to go out for a nice Valentine's dinner on a day other than February 14th. Restaurants are always so crowded and even with a reservation there is a sense of urgency for a quick table turnover to accommodate as many customers as possible on this Hallmark Holiday. And then there is a second issue...the prix fixe menu which drastically limits a diners choices for what they would like to order. So on the actual day we opt instead to cook a delicious gourmet dinner at home and enjoy some nice wine from our "collection" to go with it...stay tuned for the details on Part II next week.


We first heard about Bedford not from friends who had dined there, but from a show on the Food Network called the The Chef Jeff Project. The show is about helping at risk young adults live a better life learning skills used in the kitchen and cooking food. Robert Gadsby was a judge at the end of the show, and gave one of members of the project a job offer in his new restaurant Bedford. At the time the episode aired, Bedford hadn't opened yet. Scott and I immediately googled Bedford and found nothing, nada, zip. Well a few weeks later Bedford passed the google test, and several of our friends had dined at Bedford and all had glowing reviews. We knew we were in for a treat.


Bedford has an option to select an item from each of the 4 menu sections at a reduced portion for only $55 per person...we opted for the tandem selection so that we could try as many items as possible on the menu and not have to be rolled out of the restaurant. Scott and I prefer a mix-and-match approach when we go out to eat, and we both order something different so that we try some of each. Many of the items we ordered had a surprise Asian flare to them that we enjoyed as a little surprise in our mouths. Instead of ordering a bottle of wine, we went with wine by the glass options so that each item was paired with a wine that would compliment and enhance the flavors of the food.


Beginnings

Seared Scallops: Cauliflower Puree, Cucumber Red Pepper Relish, Lotus Crisps
wine: Pine Ridge Dijon Clones Chardonnay

Chinese Duck Ravioli: Mixed Shiitake Mushrooms, Stir-Fried Bean Sprouts
wine: house champagne

Fish & Crustaceans

Gulf Shrimp & Crab: Mixed Vegetables, Kaffir Lime Shellfish Sauce
wine: Pine Ridge Dijon Clones Chardonnay

Tellicherry Peppered Tuna: Celery–Apple Whipped Potatoes, Endive & Citrus BBQ Sauce
wine: Joel Gott Savignion Blanc

Poultry & Meat

Boneless Beef Short Ribs: Button Mushrooms, Fingerling Potatoes, Root Vegetables
wine: Kaiken Malbec

Pepper Glazed Texas Quail: Torn Pasta, Petite Vegetables, Minted Cilantro Pesto
wine: Rex Hill Pinot Noir

Desserts & Finales

Assorted Chocolate Truffles

Assorted Sorbet

Restaurant Review: Ruggles Green

This week Scott and I had our weekly date night at Ruggles Green, followed by the Wine Bucket. It was my first time to eat at Ruggles Green, which is sort of a miniature, green version of Ruggles Bakery. We arrived around 7:30 and the place was packed, and its a good thing we got there when we did because after we finished ordering the line went all the way to the door. This is a great spot for good food with a casual atmosphere. We will definitely make the effort to eat at Ruggles Green more often, and that shouldn't be too difficult since its located by our favorite place the Wine Bucket.

So here is what we ordered...

Hummus with homemade flat bread
This was a great way to start the meal, the hummus was creamy, the flatbread tasty, and it even had some sundried tomatoes and a few other garnishes to add.

Roasted Corn Chowder
This had a great corn flavor, but was also light enough that I could still eat my salad. I ordered the cup which was a rather large cup since it was more like a small bowl.

Honey Fried Goat Cheese Salad: Gundermann Farm Organic Arugula, Almonds, Raisins, Mango, Parmesan, Sliced carrots, Cracked pepper with a Home-made Mango Ranch Dressing This was a very tasty and unique salad. I love anything with goat cheese so I knew I would not be disappointed. My only complaint was that I felt the salad had a little too much dressing on it, so next time I will remember to request the dressing on the side. There was a light hint of honey on the plate, and I wasn't sure if it was part of the goat cheese batter or if the plate had been brushed with it, but it added a hint of sweetness with each bite.

Buffalo Burger: 98% Lean Buffalo Burger - Micro Greens & Fresh Mozzarella, Lettuce, Tomato & Red Onion, served on a Whole Wheat Bun
Scott ordered the burger and I'm guessing that it was really good because he did not even offer to share it with me. He did say though that it was better than the Barnaby's Buffalo burger.