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SIGNATURE HOUSTON RESTAURANTS HEAT UP THE SUMMER WITH CHEF SERIES FOR A FINE DINING EXPERIENCE 

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 5 through August, this collection of fine restaurants will host “Signature Chef Series”, a private and exclusive dining experience hosted by our 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 www.LandrysSignatureGroup.com for complete menus and pricing information.

Brenner’s Steakhouse

Chef Brian Miner

Wednesday, June 5

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:

  • Smoked Trout Mousse – apples, English pea blinis and pickled mustard seeds / Terlan Pinot Grigio
  • Charred Romaine Hearts  parmesan coulis, shaved rhubarb, Texas honey vinaigrette and shallot cracklins / Lemelson ‘Thea’s Selection’ Pinot Noir
  • Hibiscus Flower and Meyer Lemon Sorbet
  • Seared Prawns – roasted cauliflower, currant and fennel hash, sorrel and ginger purée and sorghum popcorn / Villa Annaberta Valpolicella Superiore Ripasso
  • Roasted Veal Lion – pink peppercorn and marrow butter, potato purée and parsnip    slaw / Suhr Luchtel Cabernet
  • Coconut Semifreddo – pineapple orange gelée and cumin meringues / Royal Tokaji

Grotto

Chef Ricky Cruz

Wednesday, June 12

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.  Five courses and an intermezzo paired with wine including:

  • Gnocchi di Patate Dolci – homemade sweet potato dumplings, stuffed with ricotta and feta, with citrus orange sauce / Stellina Prosecco
  • Insalata Mandorlata – mixed field greens, tangerines, apples, caramelized almonds, Parmigiano-Reggiano crisps and almond oil vinaigrette / Bertani Due Uve
  • Branzino al Forno con Cavolfiore – oven-roasted Mediterranean sea bass, served over Parmesan cauliflower and pesto sauce / Ruffino Chardonnay
  • Gazpacho Sorbet with Tomato Crisp
  • Cannelloni di Costola – short rib and spinach cannelloni with Barolo wine sauce, served with baby vegetables / Antinori il Bruciato Baby Super Tuscan
  • Dolci Misto  – miniature almond chocolate cannoli, strawberry panna cotta and lemon Napoleon / San Anselmo Moscato 

Morton’s The Steakhouse

Chefs Frank Lewis & Phuc Luu

Wednesday, June 19

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 includes quality ingredients through careful preparation including:

  • Heirloom Tomato and Goat Cheese Terrine – with baby arugula and aged balsamic / Pommery Rose’, Brut, Reims, NV
  • Five-Spiced Duck Breast Salad – with baby lettuce, orange segments, candied walnuts and pomegranate vinaigrette / Kim Crawford Sauvignon Blanc, Marlborough, 2011
  • Seared Wild Alaskan Halibut Cheeks – maque choux and caper brown butter / Chalone “Limited Release” Chardonnay, Chalone, 2011
  • Porcini-Crusted Filet Mignon – port wine demi and oven-roasted maitake mushrooms / Ferrari-Carano “Siena” Red Blend, Sonoma, 2010
  • White Chocolate Pecan Bread Pudding – bourbon caramel sauce / Taylor Fladgate “10 year”, Tawny 

The Oceanaire

Chef Skip King

Wednesday, June 26

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.  Five courses paired with the perfect wine including:

  • Scallop Carpaccio – grilled Texas peaches, micro herbs and champagne vinaigrette / Freemark Abbey Viognier, Napa Valley, 2011
  • Chorizo-Stuffed Calamari Tubes – frisée, sauce basquaise and extra-virgin olive oil / Freemark Abbey Chardonnay, Napa Valley, 2011
  • John Dory “Cartoccio”  – fennel, carrots and lemon / Freemark Abbey Merlot, Napa Valley, 2010
  • Grilled New Zealand Lamp Chops – leek potato soufflé and grilled asparagus spears / Freemark Abbey Cabernet Sauvignon, Napa Valley, 2009
  • Selection of Artisan Cheeses – spiced walnuts, lavender honey and dried fruits / Royal Tokaji “Mad Cuvee”

Brenner’s Steakhouse On the Bayou

Chef Ryan Braden

Wednesday, July 10

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:

  • Tomato Tart Tartan – roasted portabella, goat cheese mousse, potato crisps and red onion marmalade / Four Graces Pinot Blanc, Willamette Valley
  • Salad of Poached Lobster Tail – roasted sweet corn purée, tomato water gelée, fava beans, baby fennel and dill / Breggo Chardonnay, Anderson Valley
  • Chipotle-Glazed Bacon-Wrapped Andouille Stuffed Sausage and Cornbread-Stuffed Quail – pecan, green onion couscous and roasted Brussels sprouts / Cain Cuvee Red Blend, Napa Valley
  • Dry-Aged Strip Steak – Sunchoke purée, smoked asparagus, slow-braised shallots and Roquefort compound butter / Mount Veeder Cabernet Sauvignon, Napa Valley
  • Waffle Cone “Pirouette” – honeyed Greek yogurt, blueberries, lime cream and granola / Morande, Late Harvest Sauvignon Blanc, Chile

Willie G’s Seafood and Steak House

Chef Jose Parada

Wednesday, July 17

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 and a wide variety of paired wines including:

  • Seafood Campechana – Jumbo lump crabmeat, lobster and shrimp, with avocado, tomatoes, cilantro and seafood cocktail sauce / Uppercut Sauvignon Blanc, North Coast
  • Crab Cake and Prawns  – pan-sautéed crab cake and prawns, in a spicy herb butter    sauce / Acacia ‘Unoaked’ Chardonnay, Sonoma
  • Black Truffle-Crusted Halibut – baked halibut with black truffle crust, served with creamy vegetable orzo / Domaine Chandon Pinot Meunier, Carneros
  • Bone-In Filet Mignon – Certified Angus bone-in filet of beef, served with wild   mushrooms / Sterling ‘Platinum’ Cabernet Sauvignon, Napa Valley
  • White Chocolate Bread Pudding  – crowned with dark and white chocolate ganache / Desiree, California

La Griglia

Chef Luis Rubio

Wednesday, July 24

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:

  • Ricotta Gnocchi – San Marzano tomatoes, onion and mozzarella di bufala / Mormoraia Vernaccia di San Gimignano
  • Black Mission Figs – over arugula, Parmigiano-Reggiano and San Daniele prosciutto / Verdicchio dei Castello di Jesi “Donna Ginevra”, Baldeschi Balleani
  • Pan Roasted Halibut – Sicilian pesto and roasted summer vegetables / Sauvignon “Winkl”, Cantina Terlan
  • Veal T-Bone alla Griglia – Nonna potatoes, roasted cipollini onions and fresh black cherry essence / Barolo, Fratelli Brovia
  • Zabaglione, Blackberry Tart and Chocolate Nero / Giacomo Bologna “Braida” Brachetto d’Acqui 

McCormick & Schmick’s

Chefs David Hernandez, Andrew Oliver & Joshua Wallace

Wednesday, July 31

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 five course meal offers seafood and beef all prepared to perfection with unique flavors including:

  • Sashimi Cones – Loch Etive steelhead, lemon oil, fresh dill, crème fraiche, yellowfin ahi tuna, ginger vinaigrette and fresh avocado / Nobilo Sauvignon Blanc
  • Main Lobster and Kobe Carpaccio – fresh herb-seared Kobe Carpaccio, butter-poached Maine lobster tail, Parmesan Reggiano, truffle oil and micro arugula / Joel Gott ‘Unoaked’ Chardonnay
  • Heirloom Tomato Caprese – baby heirloom tomatoes, smoked mozzarella, aged balsamic vinegar, Himalayan sea salt and fresh basil / San Pellegrino Sparkling Water
  • Oyster and Sparkling  – raw oyster on the half shell and strawberry black pepper    granite / La Marca Prosecco
  • Pan-Seared Halibut – cauliflower and white asparagus risotto, Pernod halibut broth and lobster oil / Sonoma-Cutrer Russian River Ranches Chardonnay
  • Colorado Lamb Rack – herb-roasted, with parsnip horseradish purée, wilted ramps and lamb blueberry demi / Alexander Valley Vineyards Cabernet Sauvignon
  • Chocolate Licorice Cake / Coffee

Grand Finale Dinner

All Signature Group Chefs to be featured

Wednesday, August 7 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 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.

 

Information provided by Katy Mayell Ellis, Dancie Perugini Ware Public Relations and image obtained from CultureMap.

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