The double-cut pork chops at Davis Street are grilled and topped with a balsamic mustard reduction and served with macaroni and cheese. Photo courtesy Davis Street.
Davis Street's donut bread pudding is the restaurant's take on the classic dish. Photo courtesy Davis Street.
Ouisie's Table's crispy mini crab cakes are served with corn relish.
Each year, Houston Restaurant Weeks grows in size. What began as a one-week fund-raiser with fewer than 20 participating restaurants has grown to a five-week affair involving more than 200 local restaurants. The many new venues can be overwhelming, so each week I will share a few of my favorites to help you navigate the HRW waters. Flip through the dishes above for some of the highlights and read below to get specifics on each restaurant’s menu.
For fans of comfort food, this Houston Restaurant Weeks menu is a must-try. Davis Street serves up down-home classics (such as pork chops and macaroni and cheese) with refinement, letting you avoid that heavy feeling you usually get after a rich meal.
Each of my courses (see below) was delightful. The wings had the right amount of spice, and the curry wasn’t overpowering. The donut bread pudding, while very sweet, was a great end to the meal. But the standout was the double-cut pork chop. Pork chops are often very dry, and a double-cut chop can be tricky. This one was extremely moist and flavorful, and the balsamic reduction gave it an interesting flavor profile. It’s also huge, so if you’re a fan of leftovers, you’ll be satisfied. I’ll be back to try Davis Street’s award-winning Thai chili shrimp, which is also a Restaurant Weeks menu item.
First course: Red coconut curry wings — jerk-rubbed chicken wings marinated for 24 hours, deep-fried and tossed in a sweet and spicy coconut curry sauce topped with toasted sesame seeds served with house-made ranch dressing • Second course: Fourteen-ounce grilled double-cut bone-in pork chop, topped with balsamic mustard reduction, served with macaroni and cheese • Third course: Donut bread pudding, finished with candied walnuts, white chocolate chips and house-made bourbon caramel sauce.
While everyone flocks to what’s next and new, Ouisie’s Table has offered luxe Southern fare for 20 years. I visited with my family this week, making sure to nibble off everyone’s plate so that I could taste a majority of the menu. See my course selections below.
Highlights include mini crab cakes, Moroccan meatballs, garlic- and pepper-crusted prime rib (served with a heavenly horseradish sauce) and peach cobbler. I especially enjoyed the crab cakes. It may not seem that crab cakes are difficult to prepare, but, as with pork chops, many people don’t do the dish justice. These bite-sized versions don’t disappoint. Ouisie’s also offers a discounted wine list to accompany its HRW menu.
First course: Crispy little crab cakes served with corn relish, Ouisie’s jalapeño tartar and cocktail sauces • Second course: Garlic- and pepper-crusted prime rib served with a loaded baked potato, sautéed spinach and horseradish cream sauce • Third course: Texas peach cobbler served warm with vanilla ice cream.
With more than 200 participating HRW restaurants, you’ll find endless choices if you’re in the mood for steak. Sullivan’s Steakhouse should be on your list. Sullivan’s Houston Restaurant Weeks menu includes two steak options: an 8-ounce hand-cut filet mignon and a 12-ounce New York strip. There are also pairing options for an additional price. Try your steak Oscar-style with lump crab, asparagus and Béarnaise ($10), or add a 6- to 8-ounce warm-water lobster tail ($24). Add one of Sullivan’s signature sauces (Madeira mushroom, bourbon peppercorn, Béarnaise, Bordelaise) for $2 or a specialty butter (gorgonzola garlic, cabernet goat cheese, Cajun), also for $2. I settled on the Oscar-style filet mignon.
First course: Shrimp and lobster bisque — shrimp, lobster, sherry and cream • Second course: Eight-ounce hand-cut filet mignon, Oscar style, served with garlic horseradish mashed potatoes and chef’s local vegetables • Third course: Key lime pie with raspberry sauce
Want more info about where to eat during Houston Restaurant Weeks? Check out these stories:
Houston Restaurant Weeks Guide: Where to Eat This Week
Houston’s Dream Lobster Dish? Top Restaurant Goes Truffle Mad — For Restaurant Weeks (And More)
Reservation Day: Houston Restaurant Weeks Lineup Revealed — Who’s In, Who’s Out