Landry’s Inc. Signature Group restaurants, Vic & Anthony’s, Brenner’s Steakhouse, Brenner’s Steakhouse on the Bayou, Grotto, La Griglia, Oceanaire, Morton’s The Steakhouse, McCormick & Schmick’s and Willie G’s Seafood and Steak House are all part of a group of restaurants that caters to discerning customers who enjoy a distinctive dining experience.

Featured on select Wednesday evenings beginning June 11 through August 13, this collection of fine restaurants will host the “Summer Chef Series”, a private and exclusive dining experience hosted by their award-winning executive chefs. Each chef will invent a remarkable dinner featuring their own meticulously crafted, select menu of mouthwatering specialties, along with their individual section of inspired wine pairings. Set in an intimate and inviting atmosphere, each guest will have the opportunity to exclusively engage one-on-one with the Chef and his team, creating an evening of fun, friends and truly exceptional fine dining. Visit for complete menus and pricing information.

Brenner’s Steakhouse
Chef Brian Miner
Wednesday, June 11
Reservations: 713-465-2901
Price: $95

Chef Series Menu Highlights: Recognized for its warm atmosphere, personalized service and delicious steaks, Brenner’s Steakhouse offers a five-course meal and intermezzo that includes a delectable selection of seafood and beef all prepared to perfection with unique flavors including:

• Mini Biscuit – slow-roasted Berkshire shoulder, pickled plum chutney, peppered apple slaw / 2013 Stellenbosch Hills Sauvignon Blanc, South Africa
• English Pea Soup – mustard seed caviar, parmesan reggiano mousse / 2013 Domaine Franck Millet Rosé, Sancerre, France
• Herb-Marinated Duck Breast – seasonal cherries, pink peppercorn, vanilla-scented oil / 2011 Ampeleia “Kepos”, Tuscany, Italy
• Petite Strip Loin – corn-cumin purée, baby fennel, pancetta butter / 2011 Michael David “Inkblot” Petit Verdot, Lodi, California
• Ruby Red Terrine – lingonberry jus, basil / NV, Demarie Birbet Brachetto, Piedmont, Italy

Chef Ricky Cruz
Wednesday, June 18
Reservations: 713-622-3663
Price: $95

Chef Series Menu Highlights: Offers a unique Italian dining experience with a lively and casual atmosphere featuring sensational food items. An appetizer, four courses and dessert paired with wine including:

• Rollatine di Zucchini Ripieno con Salmone – Rolled roasted zucchini, stuffed with ricotta cheese and smoked salmon, served on parmesan crisp and sun-dried tomato mayonnaise / Stellina di Notte Prosecco, Italy
• Insalata di Carciofi – fresh artichokes, baby arugula, fava beans, yellow and red teardrop tomatoes, pecorino cheese, mint and extra-virgin lemon olive oil / Sant’Elena Chardonny, Friuli, Italy
• Risotto tre Amici – Arborio rice tasting, truffle mushroom risotto, shrimp risotto and beer Carpaccio risotto / Melini “Borghi d’Elsa” Chianti, Tuscany, Italy
• Branzino al Forno – oven-roasted Chilean sea bass, served over orzo primavera, topped with a jumbo shrimp, baby celery and saffron sauce / S.Anselmo Moscato, Oltrepo Pavese, Italy
• Agnello alla Griglia – grilled lamb chops, served over homemade sweet potato dumplings and mint sauce / Livio Felluga “Vertigo” Rosso delle Venezie, Veneto, Italy
• Trio di Gelato – pistachio, strawberry, pineapple / Castellare Vin Santo Del Chianti Classico, Tuscany, Italy

The Oceanaire
Chef Skip King
Wednesday, June 25
Reservations: 832-487-8862
Price: $95

Chef Series Menu Highlights: Provides the perfect setting to enjoy the freshest seafood flown in daily from around the world to create an exceptional menu. Four courses paired with the perfect wine and dessert including:

• Baked Oyster Trio – Gilhooley, Bienvielle, Rockefeller / Olivier Leflaive “Les Setilles,” Chardonnay, Bourgogne, France
• Tuna Nicoise – red and green oak lettuce, frisée, haricots verts, fingerling potatoes, fried truffled quail egg, white balsamic vinaigrette / Domaine Drouhin, Pinot Noir, Dundee Hills, Oregon
• Baked Texas Redfish – cornmeal crust, grilled shrimp, creole slaw / Paul Hobbs “CrossBarn,” Cabernet, Sonoma Coast, California
• Salt-Crusted Gulf Red Snapper – sweet corn pudding, snap peas / Blackbird “Arise,” Cabernet, Napa Valley, California
• Blackberry & Grilled Peach Cobbler – buttermilk ice cream with salted caramel swirl / Coffee “Oceanaire”

Morton’s The Steakhouse
Chefs Frank Lewis & Phuc Luu
Wednesday, July 9
Reservations: 713-629-1946 (Galleria location)
Price: $95

Chef Series Menu Highlights: Known for its remarkable service and reliable experiences, Morton’s The Steakhouse presents a five course meal that is made up of quality ingredients through careful preparation including:

• Baked Lobster Milanese – garlic rouille / Chateau Ste. Michelle Canoe Ridge Chardonnay
• Thai Asian Salad – avocado, mango, crispy rice noodles, ginger soy vinaigrette / Anew Riesling
• Broiled Miso-Glazed Wild Alaskan Halibut – baby bok choy, sesame jasmine rice / Erath Estate Pinot Noir
• Broiled New Zealand Lamb Chops – oven-roasted smoked maitake mushrooms, blueberry port reduction / Col Solare Red Blend
• Apricot Crème Brulee – Nicolas Feuillatte Brut NV

Brenner’s Steakhouse On the Bayou
Chef Ryan Braden
Wednesday, July 16
Reservations: 713-868-4444
Price: $95

Chef Series Menu Highlights: Features memorable and incomparable seafood and steaks whilst offering the perfect lush setting on the bayou. Five courses and carefully selected wines including:

• Heirloom Tomato Confit – maple syrup, marinated mozzarella, toasted pine nuts, baby basil, white balsamic ice cream / Stefano Farina, Barbaresco, Piedmont, Italy
• Spice-Roasted Lobster – buttermilk and leek chutney, candied ginger / Trimbach Riesling, Alsace, France
• Roasted Quail – heirloom carrots, carrot purée, wild mushrooms, pearl onions / Hahn Estate Pinot Noir, Santa Lucia Highlands, California
• Prosciutto-Wrapped Lamb – beurre noisette glazed potato, braised Swiss chard, beech mushrooms, cabernet reduction / John Anthony Cabernet Sauvignon, Napa, California
• Coconut Milk Chocolate Bar – cinnamon-dusted flourless chocolate cake, mocha ice cream, candied orange, caramel corn / Morande, Late Harvest Sauvignon Blanc, Chile

Willie G’s Seafood and Steak House
Chef Jose Parada
Wednesday, July 23
Reservations: 713-840-7190
Price: $95

Chef Series Menu Highlights: Recognized as one of the premier and favorite seafood restaurants, Willie G’s boasts a lively and enthusiastic dining atmosphere for the delectable menu items. Five courses with an intermezzo and a wide variety of paired wines including:

• Vichyssoise Martini – the finest of all cold soups / Cape Mentelle Sauvignon Blanc, Margaret River, Australia
• Crabmeat Stuffed Avocado Salad with Tomatoes – avocado, sea salt, fresh lime juice, green onions, romaine lettuce, olive oil, cilantro / Chalone Vineyard ‘Gavilan’ Chardonnay, Sonoma, California
• Halibut with Lemon-Butter and Crispy Shallots – seared to perfection and topped with crispy shallots and lemon butter / Domaine Chandon Pinot Noir, Carneros, California
• Chateaubriand and Veal Oscar – two roasted tenderloin and two veal cutlets topped with crab meat and béarnaise sauce / Michael David Winery ‘Freakshow’ Cabernet Sauvignon, Lodi, California
• Willie G’s White Chocolate Bread Pudding – crowned with dark and white chocolate ganache / Rosenblum Cellars ‘Désirée,’ California

La Griglia
Chef Luis Rubio
Wednesday, July 30
Reservations: 713-526-4700
Price: $95

Chef Series Menu Highlights: An authentic Italian dining experience in a lively, beautifully appointed environment. Five courses paired with wine including:

• Tortellini di Zucca – roasted butternut squash and sage / Riesling “Vigna Costa,” Bruno Verdi, Lombardy
• Panzanella di Bufala – marinated heirloom tomatoes, bread crumbs, olive oil and aged balsamic pearls / Greco di Tufo, Feudi di San Gregorio Campania
• Halibut in Cartoccio – roasted tomatoes, carciofi, marinated olives and Italian peppers / Barolo “Lecinquevigne,” DaMilano Piemonte
• Petite Veal Ossobuco – served over cauliflower purée and chanterelle mushrooms / Vino Nobile di Montepulciano “Asinone”, Poliziano, Toscana
• Italian Trifle – Limoncello custard, ladyfingers and chocolate / Moscato “Dindarello,” Maculan Veneto

McCormick & Schmick’s
Chefs David Hernandez, Andrew Oliver & Ashley Hedgpeth
Wednesday, August 6
Reservations: 713-840-7900 (Uptown Park location)
Price: $95

Chef Series Menu Highlights: Uniquely designed to create an inviting, original and relaxed atmosphere where guests can enjoy the highest quality dining experience. The six course meal offers seafood and beef all prepared to perfection with unique flavors including:

• Foie Gras and Cherries – torchon of foie gras, fresh cherries, pickled cherries, cherry coulis, caraway tuile, fennel oil and micro celery slaw / Hugel et Fils Riesling, Alsace 2011
• Apple Salad – hearts of romaine, Fuji apples, Roquefort cheese and bacon apple balsamic vinaigrette / Pine Ridge Chenin Blanc-Viognier, Napa Valley 2013
• Scallop and Clam Ceviche – sea scallops, cherrystone clams, three-citrus marinade, serrano chiles, fresh cilantro and mint, served on the half shell / Mer Soleil ‘Silver’ Unoaked Chardonnay, Santa Lucia Highlands 2011
• Wild Hawaiian Opah (Moonfish) – fingerling potato and Portuguese sausage hash, heirloom tomato salad, Hawaiian hearts of palm and sea asparagus / Louis Jadot Pinot Noir, France 2010
• Prime New York Roast – loaded celeriac purée, blackberry fig demi and pea shoot salad / Cain Cuvée Red Blend, Napa Valley NV9
• Riesling Poached Pear – Texas honey and sea salt gelato with Texas pecan brittle / Flat Creek Estate Blanco Brio Muscat, Marble Falls, Texas 2012

Grand Finale Dinner
All Signature Group Chefs to be featured
Wednesday, August 13 at Vic & Anthony’s
Reservations: 713-228-1111
Price: $150

Chef Series Menu Highlights: Finale Dinner – Guests at the Finale Dinner will be greeted with hand crafted cocktails followed by live music and a remarkable locally-sourced menu prepared by nine of the Signature Group Executive Chefs and Executive Pastry Chef, Eunice Grassa. Each of the chefs will weigh in with their favorite selections to create an unforgettable evening of exquisite food and wine.

The Urban Swank Girls


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