We're anxiously awaiting the grand opening of Del Frisco's Grille, the newest addition to the Woodlands Hughes Landing Restaurant Row. And sometimes we're not very good at waiting.

During a recent walk-through preview of this beautiful new restaurant, Executive Chef Brian McNamara asked me if I'd eaten lunch. If there's one think I've learned over the years, when a talented chef asks you if you're hungry, the answer is always "yes".

Chef McNamara's team is training hard every day, and I was glad to be a guinea pig. Behold their cheeseburger - two well-seasoned patties of aged prime beef, ground with brisket and topped with high quality cheese and fresh veggies.

The burger was outstanding. Del Frisco's is known for it's prime steaks, but it's also going to be a great spot for a more casual meal. I'll be back very soon.

 

Local Pour, the popular River Oaks-area gastro bar, has opened a second location, and it's in the heart of the Woodlands, in the new Hughes Landing waterfront development.

Local Pour is a great fit for the Woodlands; it's an upscale but casual setting, with dozens of beers on tap, a full bar, and an interesting menu, created with the help of notable Houston chef Randy Evans. Did we mention it has a full bar?

Local Pour Bar

On our initial visit, we fought for a parking space in the nearly complete Hughes Landing area. We grabbed a Chef's Table, strategically located right in front of the kitchen. It's a bustling spot with lots of energy; if you're looking for a quiet, intimate evening, sit elsewhere. But it was a perfect vantage point for us to observe the goings-on at this new hotspot.

We were able to sneak peeks at each order leaving the kitchen, and a few items grabbed our attention. Our server Olivia filled us in on what we saw zipping by, and we placed our order. The kitchen was slammed (typical new restaurant jitters) so the order took a bit longer than we'd like, but Olivia did an outstanding job of keeping us informed and well hydrated while we waited. She's a gem.

First up were the tempura shrimp shooters. Four large shrimp, aerobicized into a sleek, linear shape, are battered and fried with a light, puffy tempura breading. They're poked into shot glasses, two with a biting wasabi ponzu sauce, and two with a sweet spicy chili sauce. Flavors were bold; the wasabi ponzu will absolve you of any allergy-related congestion, and probably of a few lesser sins as well. The sweet spicy chili sauce was less startling but very flavorful; the result was a very good appetizer.

After devouring the shrimp, we moved on to the Korean BBQ lollipops. Three medium-sized pork ribs, each with a nice chunk of meat attached, are roasted and glazed in a sweet Korean BBQ sauce. We think Korean BBQ is going to be a big thing in the Woodlands, and Local Pour are riding the front of this trend. Another tasty dish.

Finally it was time for the entree. We selected the LP Burger, a half pound, hand-formed patty with a custom grind of short rib and chuck. It's topped with just enough bleu cheese and caramelized onions, and served on a soft sourdough bun. This is a very good burger; the grind makes for a flavorful patty, and it comes out very juicy. The toppings accent without overwhelming, as is easy to do with bleu cheese. In short, this is a crave worthy burger, and one of the better ones in the Woodlands.

We're fans of Local Pour. They've combined a talented kitchen with a well-stocked bar, and packaged it in an upscale setting. We think it's going to be a big hit in the Woodlands, and look forward to returning again soon.

Local Pour | 1900 Hughes Landing Blvd, The Woodlands, 77380 | 281-419-7687 | localpourhouston.com

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Fielding's Wood Grill has become known as one of the best places in the Woodlands to dine. From their superb chef-created burgers to their enticing brunch, Fielding's has done a great job of creating the kind of food that both locals and visitors crave. We're fans, and have become regulars, visiting when we're craving one of their excellent chef-made burgers or one of their other great options.

One aspect of the restaurant that doesn't always get as much attention is its excellent craft cocktail program. There are lots of restaurants and bars serving cocktails in the Woodlands, but few show the creativity and attention to detail that Fielding's has on display behind the bar.

Monday through Friday Fielding's prices all of these speciality cocktails half off during happy hour (3pm to 6:30pm and 9pm to close) in the bar.

On a recent visit, Cary Attar, the CEO of Fielding's, had a few new featured cocktails for us to try. It was a big task, so we recruited contributor Kim Bellini, author of the outstanding IChewAndReview.com food website. Here's what we sampled:

First up was the April special: Pink Delicious. Fielding's starts with Aviation American Gin, St. Germain elderflower liqueur, pressed grapefruit, cane syrup, Angostura bitters, and sparkling wine. The result is fresh and citrusy, with herbal undertones from the gin and bitters. A deliciously complex beverage that is very refreshing.

Next we sampled an exciting new spin on a strawberry margarita. Infused mescal replaced the traditional tequila, and this mescal had been infused with fresh strawberries. The result was a lush strawberry flavor, the smooth undertones of mescal complementing the fruity sweetness. This margarita is smooth without a hint of harshness; one of the best we've tasted.

Another refreshing warm weather drink is the Woodlands Tea. It starts with Deep Eddy Sweet Tea Vodka, to which the Fielding's bartender adds Hibiscus FruitLab, mint cane syrup, and organic green tea.

Last but not least, the Green Lotus. A base of Grey Goose Citron vodka is mixed with St. Germain liqueur, green tea syrup, lemmon juice, and mint. It's finished with a blast of Prosecco.

We're very impressed with the craft cocktail program at Fielding's. Cary and his team are pouring some of the most interesting cocktails in the area. We'll be back soon.

After a festive Friday night, there's no better way to start your Saturday than with a relaxing late breakfast with friends at Corkscrew BBQ. They open at 11, but you've got to get there early, enjoy the morning, and surround yourself with the aroma of the world-class BBQ.

It's worth the wait.

One of my least favorite things to do is to write a bad review about a new, locally owned restaurant. So our review of JerryBuilt burgers was a tough one to write. We loved the concept, we loved their attention to detail... but we didn't love the burger. We visited several times, and the odd beef patty that so put us off the burger was apparently by design. So we shared our impression, which wasn't a good one.

We'd recently heard that there had been some changes at JerryBuilt, first and foremost being a new, improved burger patty. We were invited by JerryBuilt to come sample the new burger, and in the interest of fairness, we decided to give 'em another chance.

We visited the JerryBuilt location in the Woodlands, located just off the ring road surrounding the Woodlands Mall. The location is bright and airy, with ample parking.

Stepping inside, we see that the interior of the restaurant has undergone a subtle refresh since our last visit. But the formula is still the same; counter service, fresh food, lots of options. 

We ordered our traditional classic cheeseburger in order to avoid being distracted by too many toppings. In short order the burger arrived, and the presentation had changed since our last visit; gone was the clever but somewhat unwieldy vertical delivery of the burger.

Biting into this burger was a revelation. Gone was the weird texture that ruined the old burger. Front and center was a handmade beef patty, slightly juicy, with an aggressive char and a big, beefy taste. The nice quality American cheese (our choice) and the fresh, crisp vegetables completed this classic burger.

Comparing it to the old, flawed burger was like night and day. This is a very respectable burger, and one we'd not hesitate to order again. We're very pleased that JerryBuilt addressed their problems; they're now an establishment that we can fully recommend.

If you'd given up on JerryBuilt, give them another try. We think you'll be pleasantly surprised.

JerryBuilt Homegrown Burgers | 1335 Lake Woodlands Dr. (on the mall ring road)
The Woodlands, 77380 | 281-367-2874 | jerrybuiltburgers.com

 

JerryBuilt Homegrown Burgers on Urbanspoon

One of the questions we're asked most often is "Where should I eat".

Here is our list of our favorite Tex-Mex restaurants in the Woodlands area. This list is of full service Tex-Mex restaurants that offer a complete menu; taquerias have their own list.

Our Favorites

Alicia's - This local chain excels at its grilled entrees. Our favorite is the Cowboy Steak - a slab of skirt steak, three shrimp, and two very good cheese enchiladas. The energetic bar serves up potent cocktails to thirsty patrons. Alicia's Mexican Grille - 20920 Kuykendahl Rd, Spring TX 77379 - 281-350-8383

Casa Medina - This deceptively low-profile jewel on I-45 impresses discerning foodies with well prepared Tex-Mex classics, solid chips and salsa, and gotta-try-it avocado margaritas, which taste much better than they sound. If Old School Tex-Mex is what you crave, look no further. Casa Medina - 28777 I-45, The Woodlands TX 77381 - 281-298-9866

Guadalajara - The upscale, family-friendly dining room is a great place to enjoy out-of-the-ordinary dishes. Excellent ceviches and outstanding roast chicken enchiladas highlight the diverse menu. Guadalajara Hacienda - 27885 I-45 N, The Woodlands TX 77386 - 281-362-0774

Also Recommended

Chuy's - Locals flock to this Austin Icon for reliable Tex-Mex and strong margaritas. Skip the fajitas and go directly to the more unique options, like the Chuychanga and huge combination plates. Insiders know to ask for the complimentary creamy jalepeño dip with the chips and salsa... it's addictive. Chuy's - 18035 W I-45, Shenandoah TX 77385 - 936-321-4440

Lupe Tortilla - Fajitas are the entree of choice at this local chain. The lime marinade's signature flavor keeps regulars coming back, but creeping prices are causing some rumbles on social media. Bring your gold card. Lupe Tortilla - 19437 W I-45, Shenandoah TX 77385 - 281-298-5274

 

We popped into the new Levure Bakery, in the Woodlands Creekside Park village center for a pre-opening run-though. The bakery was in training mode; the fresh-faced staff eagerly helping the handful of customers invited for the preview. The bakery is scheduled to open on Thursday, March 12.

A limited menu was in effect for the run-through. We selected a grilled sandwich: Brie + Apricot + Ham. It was served with a house salad of arugula, orange, and walnuts, topped with a champagne vinaigrette. The crusty Leuvre bread had a satisfying crunch, and the creamy cheese was the dominant flavor. We enjoyed the sandwich a great deal.

We also picked up one of the bakery's baguettes, which were beautifully crusty and brown. It will be devoured later today.

We think Levure will be a great addition to the neighborhood, and look forward to returning for a full review when they're up and running.

 

From our opening day visits (as seen in this review) we've been big fans of The Republic Grille. From the award-winning Chicken Fried Steak to the signature Chicken Woodlands to the huge burgers, we've enjoyed all of the well prepared American comfort food that comes out of the kitchen.

But on a recent visit, we realized it was time to try something a bit healthier. Consulting with the experts in the Woodlands Area Foodies Facebook group, the consensus was that the TRG Salad was a must try.

Juicy, flavorful grilled chicken grabbed our attention first, and the mild goat cheese balanced the beautifully seasoned protein. The combination of fruits, nuts and vegetables sealed the deal - mixed greens, strawberries, dried cranberries, grapes, and slightly sweet spiced pecans. We selected their strawberry vinaigrette dressing at the suggestion of our server; it complemented the salad very well.

This is a salad that doesn't make you feel like you're missing out on anything. Highly recommended.

 

News Flash: The Woodlands has no shortage of high-end steakhouses. It's hard to get excited about yet another one.

Maybe this one will be different.

We'd been hearing lots of buzz about Robard's, the new freestanding steak house that was built as part of the multimillion-dollar expansion of The Woodlands Resort and Conference Center. But we had our concerns - hotels are rarely known for interesting cuisine, typically taking the safer route over the more adventurous.

So on a recent evening, we stopped by Robard's to sample their cuisine. On this visit we purposefully avoided the signature steaks, instead focusing on the intriguing appetizer options.

We ordered a selection of appetizers. Chris Perry, GM of Robard's (and our host) supplemented our choices with the appetizers he thought we should investigate. Here are our impressions.

First up was the beef tartare. Beautifully presented on a large slab of wood, a half-pound of chopped prime filet is garnished with house-pickled vegetables and crostini drizzled with sriracha. The beef was wonderfully lush and rich, with just enough zing from the capers and onions to keep things interesting. This is easily one of the best beef tartare we've tried, measuring up well to our benchmark at Tony's.

Next up was the seafood cocktail flight. Large shrimp, lobster chunks, and lump crab meat are served in a quartet of different preparations, from a fresh take on the traditional cocktail sauce to a guacamolito to two zesty and creamy preparations. This is a great way to sample the kitchen's expertise with seafood - everyone in our party had a favorite, and none of us agreed on which one it was.

Crab cakes are de rigueur at any self-respecting steakhouse, and Robard's did not disappoint. Jumbo lump crab meat is mixed with only enough binder to provide form and stability, then lightly breaded and fried. The crab flavor comes through confidently, and we applaud the result of more crab and less cake.

Now things get really interesting. Candied bacon on french toast with maple syrup. This sounds like an incredible breakfast indulgence, but the inclusion of bits of pungent bleu cheese balanced the sweet/smoky bacon, the gently crisp toast, and the decadent maple syrup. We'd have never considered adding bleu cheese, but it was a masterful stroke.

Finally, the seafood tower. A cornucopia consisting of two cold boiled lobsters, huge boiled shrimp, cold jumbo lump crab meat, lobster claws, and oysters on the half shell, this beautifully presented, towering bounty of the sea is sure to impress any serious seafood lover. We were very pleased with the preparation of each individual component; clearly the kitchen at Robard's knows how to handle fresh shellfish.

We walked away from this tasting anxious to come back and sample the other offerings. If a steakhouse takes this care with the preparation and presentation of its appetizers, we can only imagine how much attention the dry-aged prime steaks must receive.

We'll be back.

Disclaimer: We dined as the guests of Food and Beverage Director Michael Hammes and General Manager Chris Perry. Their generous hospitality didn't lessen the impressiveness of the food that was served.

Robard's | 125 Autumnwood Way | The Woodlands | 281-364-6400 | robardssteakhouse.com

 

Robard's Steakhouse on Urbanspoon

We love burgers. We love restaurants that specialize in burgers. But sometimes we try to be healthy. Tonight was a case in point. After considering several options, we decided to sample a salad at Grub Burger, remembering how surprised we were by the non-burger "snacks" on the menu.

At the suggestion of Sam, the very friendly and helpful bartender, we started with the Napa salad. Mixed greens are topped with goat cheese, strawberries, mission figs, and toasted almonds. A subtle hazelnut vinaigrette finishes a savory / sweet salad, and at Sam's suggestion we topped it with a grilled chicken patty.

The result was a tasty salad we'd order again. The chicken patty had an interesting texture; it was very coarsely ground, and the chunked texture made the provided knife unnecessary.

Now it was time for dessert. Continuing the nontraditional / healthy theme, we went with a side of tabbouleh.

Bulgar wheat, chopped parsley, to,arose, mint, and cucumber are dressed with lemon juice, and the result is a light, zesty flavor that finished the meal nicely.

It's doubtful that we'll abandon the very good burgers at Grub Burger, but it's good to know that when the mood strikes, choosing healthy options doesn't mean that you're going to have to endure an unpleasant dinner. Give 'em a try.

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