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
Hubbell & Hudson is one of the organizations that has been pushing the Woodlands food scene to the next level. With three restaurants (Cureight, Hubbell & Hudson Bistro, and Hubbell & Hudson Kitchen,) Chef Austin Simmons has a venue to showcase his creative and innovative cooking at different price points and for different audiences.
Hubbell & Hudson Bistro is on every list of the best restaurants in the Woodlands. Cureight, the tasting menu concept, was one of Texas Monthly's "Where to Eat Now" picks for the state of Texas in 2016. The Kitchen, the most casual concept is often overlooked by the critics, but after running into Chef Austin teaching hands-on with his team on the line, we observed first-hand that it has his attention.
So how does the creative mind of such a notable chef translate into a fast casual menu?
Today we sampled a handful of items from the new menu at the Kitchen. Always willing to sacrifice for our readers, we accepted the restaurant's generous invitation to sample several of the new items.
First up was the Deviled Eggs. (Disclaimer: I don't like deviled eggs.) A very clever spin on this summertime classic, the kitchen tops the pureed yolk with housemade bacon jam, candied jalapeño slices, and chives. The result is a much more interesting dish; one that even appeals to people who don't normally like deviled eggs. That's an impressive feat.
Chef Austin has a reputation for being a wizard with seafood, so we had high expectations for his BBQ shrimp. He delivered generously-sized Gulf shrimp, applewood-smoked bacon, and jalapeño, combined with a housemade apricot BBQ sauce and citrus mayo. The perfectly grilled shrimp and smoky bacon are nicely finished with the sharpness of the jalepeno and the zing of the housemade sauces. Chef Austin knows his shrimp.
Loaded fries are almost a cliche on casual menus, so we didn't have high expectations for this dish. But the Grilled Steak Loaded Fries far exceeded our expectations. Thinly sliced, expertly grilled sirloin was the highlight, and the slightly crispy fries, pickled jalapeño, housemade pico, and smooth creamy cheese sauce elevated this dish beyond the pale. This dish would make a quick, delicious lunch by itself, and at $9, is a significant bargain.
I've often wondered how a top chef feels when he eats at a fast food establishment. Fast food can be a guilty pleasure, but a talented chef is always thinking "How can I make this dish better?"
Apparently Chef Austin has been to Chick-fil-a, and it stimulated his imagination. The result is the Signature Fried Chicken sandwich. A griddled challah bun is the foundation for a gently crispy fried chicken breast, a tangy honey mustard BBQ sauce, and crunchy dill pickles. As much as we appreciate a good fast food sandwich, this signature sandwich exists on an entirely different plane. Moist, delicious chicken is balanced with the smooth heat of the sauce and the zing of the dill pickles. The result is a chicken sandwich that will please the most jaded palate, something its more humble brethren cannot claim to do.
We saved the best for last. Chef Austin has combined his superb grilled shrimp with holy trinity basmati rice and scallions, and finished it with a superlative white wine cajun cream sauce. The result is simultaneously delicate and intensely flavorful. Cajun food is often one dimensional and disappointing, but this shrimp dish would feel right at home on the menu of any top New Orleans restaurant.
We're excited about the new menu at Hubbell & Hudson kitchen. Chef Austin has received numerous accolades, including being named the best chef in the Houston area by The Houston Press. These outstanding dishes emerging from his most humble kitchen demonstrate once again why this talented young man is the chef to watch in the Woodlands. We look forward to sampling more of his creations as soon as we can.
Hubbell & Hudson Kitchen | 4526 Research Forest Drive | The Woodlands 77381 | 281-203-5650
One of the questions we're most often asked is "Where should I eat?" We're setting out to answer that question.
With the imminent arrival of Torchy's Tacos to the Woodlands, we feel that it is time to help our readers find the very best tacos in the Woodlands area. We've visited Torchy's, and we're proud to confirm that taco lovers have much better options in the area.
Here is our list of our favorite places to eat tacos in the Woodlands area. This list represents our ideas about the best tacos in the Woodlands, Spring, Conroe, and surrounding areas.
Cabo Baja - If you're looking for something different, Cabo Baja offers tacos with a distinctly California accent. The emphasis is on fresh, light tacos. Our favorites include the grilled shrimp tacos, the fish tacos (either fried or grilled), and for those who want more food, the outstanding burritos.
Chycho's - Chycho's began as one of Houston's uncountable taco trucks, but evolved into a brick-and-mortar location 10 minutes from the Woodlands. Traditional tacos are the draw here; our favorites are the fajita, chicken, and pastor. Chycho's grills its meat over charcoal, and the distinctive flavor is infused into the meat. Bargain seekers visit on Tuesday and Wednesday, when tacos are only $1 each.
Hello Taco - Hello Taco serves traditional Mexican tacos in an environment that's friendly and inviting. Ingredients are high quality, and those who prefer nontraditional toppings can be accommodated as well. Patrons watch their tortillas being made just before they're used as the foundation for a delicious lunch or dinner.
Blue Mug Cafe - Now under new ownership, this casual bistro on the far west border of the Woodlands offers some excellent seafood tacos. Shrimp tacos were our favorite; the housemade sauce added just enough heat to the perfectly grilled shrimp.
La Palma - This blue collar taqueria in central Conroe has been a preferred destination for those wanting authentic tacos in a brick-and-mortar setting. Pastor tacos are our favorite, and the plate of grilled onions shouldn't be ignored.
The Woodlands has become a popular location for successful Houston establishments looking to branch out into a new market. The combination of an attractive demographic and plentiful (if pricey) retail space brings many successful Houston restaurateurs to this bustling suburb to the north.
The latest group to make the drive up I-45 are the team behind several successful bar and restaurant locations in Houston, including Pub Fiction, Celtic Gardens, Third Floor, Shot Bar, Bear Market, and Cook and Collins. They've brought their successful Heights restaurant concept, called Crisp, to the Woodlands.
Crisp is an upscale, casual restaurant concept that is built around craft beer, a curated wine list, and chef-driven, but not stuffy, cuisine.
Crisp is located in the original Black Walnut space on Research Forest. The cozy but dated Black Walnut interior was gutted, and a new, sleek, inviting interior was constructed. Several distinct spaces were created; an energetic bar area, a quieter, cozy dining room (divided from the bar by a wall of wine that is a beautiful focal point) and a comfortable covered patio.
Lighting is subdued and cozy; it's a comfortable setting for dinner with family and friends. We predict it will also be a popular location for date night. To this end, Crisp has eschewed the current trend of upscale counter service for traditional, full-service dining. We shudder at the concept of asking a date to wait in line to order, and applaud Crisp's decision.
The wine list is broad without being encyclopediac, and the staff is poised to make helpful pairings. A dozen craft beers are on tap, more are in bottles, and unlike the Heights location, Crisp offers a full bar in the Woodlands.
There are some interesting details, including one of the amazing Enomatic wine delivery systems, allowing guests to pour glasses of specialty wines typically not available by the glass, and in three serving sizes, including one-ounce tastings.
An inviting setting with all the latest technology is great, but success in the restaurant business hinges on the food and the service. How does Crisp's measure up?
We started by ordering both sides of a traditional charcuterie tray - the Dairymaid's Cheese Board and the Shady Acres Picnic Platter. The cheese board features a small loaf of crusty bread drizzled with honey, a selection of four cheeses (presumably from Houston's Dairymaid cheesemakers), apple slices, and honey.
While we admire the choice of a local source for cheese, we were a bit underwhelmed with the choices here. None of the cheeses were bad, but flavors are muted and mild, and there wasn't a "wow" cheese on board.
As mild as the flavors were on the cheese board, we were pleasantly surprised by the bold flavors on the picnic platter. Very good proscuitto and salumi are presented with a selection of delicious pickled vegetables. The pickling brine is far more interesting than a traditional vinegar solution; sweet, spicy and complex, these vegetables outshine the very good meats and make this a craveable platter.
Pizza is a big deal at Crisp, and we sacrificed for our readers and sampled several of them. Crisp cooks its pizza in a very clever hybrid oven - it's a stone-sided conveyor oven, offering the benefits of the intense heat of a stone oven alongside the consistency of a conveyor. We think it's a great solution to problem of improperly cooked pizzas coming out of fancy ovens (hello, Grimaldi's, we're looking at you). But to us, it's all about the results, so we started tasting some pizza.
First up was The Dragon's Pizza Pie, an outside-the-box creation topped with Gulden Draak poached apples, gorgonzola, prosciutto, arugula and balsamic syrup. We're fans of this style of sweet/salty/smoky creation, as long as the ingredients are balanced and the kitchen executes a properly cooked pizza.
The kitchen didn't let us down. The result was successful; light, tangy, with the zing of the poached apples balancing the slightly sour gorgonzola and the smoky prosciutto. The bitter arugula and sweet balsamic completed the flavor profile. The crust was light, crisp (pun intended) and very tasty. We approve.
Next up was another signature pizza, San Fran's North Beach. Setting the stage are high quality pepperoni, rosemary ham, fennel sausage, olive, a hint of chili flake, small tomatoes and their housemade red pizza sauce.
The seasoned meats are the centerpiece here; they elevate Crisp's take on a meat lover's pizza to the next level, with complex flavors that meld together masterfully.
All in all, we're big fans of Crisp's pizzas. Clever combinations of unique ingredients, a flavorful crust, and careful execution are a winning formula.
Even though we were nearing a food coma, we wanted to sample a few more options on Crisp's menu. Next up was a southern specialty with a Crisp twist - Shrimp and Polenta. The formula: Nicely sized grilled shrimp, crispy polenta with smoked bacon, fresh basil, and roasted garlic tomato sauce.
This dish highlighted the kitchen's deft touch - the perfectly grilled shrimp and the savory, smoky, bacon polenta were balanced by the zing of the garlic tomato sauce. As much as we enjoy traditional shrimp and grits, we find Crisp's riff on the classic to be a delicious variation.
Another interesting spin on a classic is Crisp's Baked Texas Goat Cheese & Marinara. A bowl of Crisp's tangy marinara is topped with a mound of creamy goat cheese, and served with their Drunken Garlic Bread, which is soaked in wine, topped with mozzarella, then lightly baked.
The tangy marinara sauce is eclipsed by the flavorful drunken bread; the combination of both is tangy, creamy, rich and flavorful.
Finally, we sampled an intriguing entree. Called Surf & Turf Risotto, it consists of caramelized scallops, short rib risotto, with asparagus, spinach, and a veal stock reduction.
Again, Crisp's deft handling of seafood is apparent. Scallops are gently caramelized and have a great texture; the chewiness that overcooked scallops can exhibit is blissfully absent. The beefy flavor of the smooth risotto is front and center, and the result is a nicely executed entree that we can easily recommend.
Throughout our several visits to Crisp, we've been very pleased with the service from the friendly, well-trained staff. Everyone from the quirky yet charming hostesses to the smoothly professional wait staff to the chef and management team are helpful, engaging, and enhance the experience at Crisp.
When successful Houston restaurants venture up I-45 to open a Woodlands location, the results can be mixed. In many cases, the Woodlands outpost doesn't live up to the reputation of the original. Under the watchful eye of Chef Franz Garcia, Crisp's kitchen turns out a variety of interesting appetizers, entrees, and pizzas, and executes them with verve and the all-important consistency. Service is professional and friendly, and the environment is cozy and comfortable.
In short, Crisp is an excellent addition to the Woodlands dining scene, and we expect that the staff will soon tire of seeing us frequently in the future.
Crisp | 2520 Research Forest Dr. | The Woodlands, Texas 77381
832-562-2520 | crispwoodlands.com
Note: HTownChowDown contributor Kim Bellini has also reviewed Crisp, in her excellent I Chew and Review blog. Here's Kim's review of Crisp.
As Tony would say, "Fuggedaboutit."
We're unabashed fans of the food Chef Austin Simmons creates at Hubbell & Hudson Bistro. From his incredibly creative seafood presentations to his world-class burgers, we've not seen a misstep from this talented young chef.
While the media was socializing, the culinary team had converted the beautiful residential kitchen into a line worthy of four-star restaurant. Homebuilders brag about commercial-grade kitchens, but Pasternak Custom Homes truly delivered.
The hungry mob was seated, and Chef Austin presented his first course, escolar served with jalapeño marmalade, and a ponzu bouillabaisse. As CultureMap's Eric Sandler quipped, "Just like mom used to make".
Next the chef introduced a beef course, but not just any beef - A5 grade Japanese Wagyu. It was topped with shaved perigord truffles, and accented with artichoke, anise and peppercorn. The beef was superbly tender and indulgently marbled, and the earthy truffles elevated the savory beefy flavor to even greater heights.
A unique cheese course appeared next. After the bold, strong Wagyu, Chef Austin juxtaposed a light, airy goat cheese puree, accented with hyperlocal Woodlands honey, winter truffle, almond, lavender, and cranberry.
Desert was served shortly thereafter. A deconstructed pallet of yuzu, green tea, miso, shoo, sable, and cilantro. At the chef's instruction we combined these wildly individual flavors into a coherent whole. It was hard work. Hard, delicious work.
Finally the chef presented petite petit-fours. They were not your typical cookies; flavors of pink peppercorn, soy, caramel and dark chocolate were blended and perfused, and the result demonstrates the formidable chops of Katrina Autem, the pastry chef.
Chef Austin's culinary team did a superlative job delivering eight courses of innovative, technique-driven cuisine in a residential kitchen they'd never worked in before. The evening progressed flawlessly, a tribute to the hard work of Executive Sous Chef Lance Criswell, Pastry Chef Katrina Autem, Sommelier Tanya Hinson, and the rest of the Hubbell & Hudson team.
Of course, now that the chef's formidable skills have been put on display in the heart of Houston, we predict that a table at Hubbell & Hudson Bistro will get even tougher to snare. Make your reservations early, folks.
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Our thanks to Hubbell & Hudson, Pasternak Custom Homes, and John Daugherty Realtors for making this event possible.
It's no secret that we're fans of Hubbell & Hudson, the gourmet grocer, restaurant, and cooking school located in the Woodlands Waterway district. Whether we're searching for gourmet ingredients for a special dish or a great meal prepared by the Woodlands best chef, Hubbell & Hudson is our go-to destination for all things foodie.
We've enjoyed each menu that Executive Chef Austin Simmons has rolled out in the upscale Bistro, but we'd heard rumors of more humble changes that piqued our interest. The Sandwich Bar, located in the Market, has been undergoing changes, and we were anxious to check out the results.
Sous Chef Fiorella Casteel and a member of her kitchen staff |
The changes start at the helm, with Sous Chef Fiorella Casteel serving as Chef Simmon's field marshall at the Sandwich Bar. Chef Casteel brings a wealth of east-coast kitchen experience to the Woodlands, and appointing a sous chef to head up this casual spot shows how serious Hubbell & Hudson is about the quality of their sandwich (and burger) offerings.
The chefs have rolled out a slate of new dishes, and at a recent tasting we sampled several of the new hot signature sandwiches.
We started with the Prime Rib sandwich. Thickly sliced, medium-rare Angus prime rib is used, and it's cooked to a beautiful medium rare and then seared to give it a tasty char. Fresh red peppers, caramelized onions, greens, and an intriguing roast red pepper hummus finish off this sandwich, and it's constructed on a gently toasted slice of garlicky tomato bread. The chefs have a winner here - it's easily one of the best prime rib sandwiches I've ever tasted, and the unexpected spicy hummus is a clever counterpoint to the rich beefy flavor of the generous slab of prime rib.
Next up was the Crab Cake sandwich. A generously sized lump crabmeat cake is dressed with wasabi mayonaise, lettuce, and chunks of bright red tomato, and the result is served on an English muffin. As you can see from the photo, Hubbell & Hudson doesn't skimp on the crab cake, and we think this dish will please any seafood fan.
We now travel south to the Caribbean for the Not So Cuban Cuban, a modern take on the traditional Cuban sandwich. Both freshly roasted pork and black forest ham are joined by baby swiss and the de rigueur pickle slices, dressed with a spicy Asian sauce and slid between two slices of ciabatta bread. We loved the sandwich and were in awe of the stellar Slow Dough ciabatta, but felt that the spicy Asian sauce overpowered the sandwich. We'd suggest asking for light sauce for a more balanced dish unless you crave hot sauce.
The final offering was perhaps the most unique. Named the Seoul Pork sandwich, it is an Asian spin on a chopped BBQ sandwich. Shredded Asian bacon slaw, wasabi mayo and chopped roasted pork are combined with a sweet honey sesame glaze and served on a toasted challah bun. It's an unexpected combination that works - the rich roast pork and smoky bacon are complimented by the crisp slaw, and the spicy wasabi mayo is offset by the sweet glaze. The combination works - this is a sandwich we will order often.
We think that these sandwiches highlight the creativity and attention to detail that is the hallmark of Hubbell & Hudson's restaurants under the leadership of Chef Austin Simmons. As always, the chef both surprised and delighted us with unexpected flavor profiles that work on the plate even better than they do on paper. We're looking forward to sampling the next offerings from this talented chef.
Hubbell & Hudson Burger Bar | 24 Waterway Ave | The Woodlands, TX 77380 | 281-203-5600
HubbellAndHudson.com
It's been over half a year since we updated our listing of our recommended places to eat in the Woodlands, but we've been eating almost every day, searching for the best spots to recommend. From burgers and Tex-Mex to handmade pastas, fresh seafood and steaks, these are our favorite restaurants in the Woodlands area.
Crab Fritter at Hubbell & Hudson |
Cheeseburger with Garlic Fries at Jax Burgers, Fries and Shakes |
Lunch special at Kan's Sushi |
The Jerk at Crust Pizza |
Chopped Beef Sandwich at Corkscrew BBQ |
Mixed Grill at The Olive Oil |
This time, we're presenting our recommendations here in an embedded Google Map. What do you think of this format?
View Where to Eat Now in the Woodlands in a larger map
We'd read cryptic press releases about a new restaurant being developed in the Woodlands, and wondered what was behind all the mystery. Called Zunum, it's a new concept being launched on Research Forest within the city of Shenandoah. The team behind Zunum isn't new to the restaurant business, owning Russo's Pizzeria.
The concept is a unique one. Zunum is a place for families, catering to both children and adults while not expecting either to compromise. For the adults, Zunum offers them a place to "relax and enjoy a gourmet meal in an adult environment", while the kids can "play, be active, and behave as kids in a safe environment".
That's the promise. Short of attaching a Chuck E. Cheese to Tony's, how would you pull this off? On a drizzly Tuesday, we went to find out.
Zunum's execution is tasteful, and shows a clear vision. The front of the house is a modern, airy restaurant, featuring dishes aimed at an adult palate. It's a bright, attractive space, featuring modern decor and muted earth tones.
The dining room at Zunum |
Behind a glass wall are multiple supervised play areas designed for kids of different ages. Cleverly avoiding the one-size-fits-none issue, the first play area features soft surface, active toys, and a bright, fun environment for toddlers and early school-aged kids. The area is themed with creatively imagined creatures, each with its own back story; I expect that at least one will appeal to every young child.
Little kids' play area at Zunum |
The bigger kids (up to age 12) have their own space, with an active climbing area and a zone featuring multiple state-of-the-art game consoles. There's also a private party room complete with an interactive projection game system sure to fascinate both kids and adults.
Big kids' play area at Zunum |
Parents can keep an eye on the little darlings via a panoramic window between the play areas and the dining room; thankfully there's a door that should keep the roar to a minimum.
Unlike other places that cater to kids, Zunum has a wide variety of inventive dishes that won't make the grown-ups think they're in the penalty box. Beer and wine are available. From seafood to salads, panini, burgers, crepes and pastas, there are dishes to appeal to almost anyone. There is, of course, a dedicated kids' menu with the usual suspects and also a variety of healthier options.
On their recent soft opening, we sampled several of their dishes, and management graciously picked up the tab. Since the restaurant isn't officially open, this isn't a full review, but rather a preview of what's to be offered when the doors open.
We started with a couple of appetizers. Our favorite was Zunum's unique spin on the traditional Italian bruschetta. The crunchy Italian bread was topped with a generous portion of marinated tomatoes and shaved parmesan cheese, but the flavor profile was more southwestern than Italian, a surprise that we found delightful.
Bruschetta at Zunum |
Next up was Zunum's tuna tartare. Chunks of fresh tuna were bound in a creamy dill sauce with avocado, with wasabi drizzles on the plate to spice things up.
Tuna Tartare at Zunum |
We then ventured into the entrees. Zunum's version of parmesan crusted chicken caught us by surprise; instead of breaded chicken with the traditional marinara, the grilled chicken breast was topped with artichokes in a creamy mushroom sauce. It was served with chunks of potato and gently grilled asparagus.
Parmesan Crusted Chicken at Zunum |
We couldn't avoid a the epic, 1 pound Zunum Burger that was featured on the menu, even though it contains two or three times the amount of meat we usually prefer in a burger. Up for the challenge, we put in our order, and this behemoth appeared:
Zunum Burger |
Yes, folks, that's a 1 pound burger patty parked on a bun the size of a personal pizza. We'd forgotten to mention cheese, so a quick spin back into the kitchen resulted in a lovely glaze of melty, high-quality American cheese. The burger was so huge that we cut it in half for maneuverability, and we were impressed by the meat's perfect medium preparation.
Inside the Zunum Burger |
Other than its enormous proportion, the burger was exactly what we hope for in a burger; nicely handled and seasoned beef, good quality cheese nicely melted, and fresh, crisp veggies. The only flaw was a bottom bun that simply wasn't up to the task of supporting a pound of juicy beef; we wonder if Mrs. Baird's will consider titanium reinforcements. Maybe not.
All in all, we're intrigued by Zunum's unique concept. We believe that a restaurant that offers to delight both kids and parents has a bright future in the Woodlands, and we look forward to the grand opening and seeing how crowds react to this unique restaurant.
Zunum | 1620 Research Forest Drive | The Woodlands, Texas 77381 | 281-419-5400
Updated Nov 30, 2011
The dining scene in the Woodlands is never still. Restaurants open and close on a regular basis as they try to find the perfect balance of food, service, and atmosphere that will keep notoriously fickle Woodlands patrons coming back.
The Woodlands Market Street (photo credit: The Woodlands Development Co.) |
Most suburbs have the reputation of being filled with chain restaurants, and the Woodlands certainly has its share. But the Woodlands has also attracted more than its share of independent restaurants. We don't discriminate - we enjoy good food no matter who owns the kitchen.
Here are the best restaurants in The Woodlands right now (May 2011). In alphabetical order:
Jerk chicken pizza at Crust Pizza |
Corkscrew BBQ - This new Woodlands food truck is backed by an experienced BBQ team, and the results speak for themselves. Delicious brisket, buzzworthy pulled pork, and perhaps the best cobbler we've tasted in years. Daily specials, too.
Brisket at Corkscrew BBQ |
Wagyu Burger at Hubbell & Hudson |
Burger at Hubble & Hudson Kitchen |
Jasper's - Upscale backyard cuisine is how this Dallas export describes its fare, and we think that fits it to a T. This is Texas cuisine as imagined by Kent Rathbun, an Iron Chef contestant who's known for his innovative takes on hearty food. Great bets include the prime steaks, excellent pork loin, and half-pound burgers. We're always impressed with the care that goes into the excellent side dishes, and their desserts are some of the best in the Woodlands. But you simply cannot miss the housemade potato chips with Maytag bleu cheese. Addictive.
Maytag bleu cheese-topped potato chips at Jasper's |
Schilleci's - The Houston area has become the home to many New Orleans expatriates, and the Woodlands is lucky to be the new home of the Schilleci family's eponymous restaurant. This New Orleans-style restaurant serves up outstanding etoufee and gumbo, and the authentic po boys are as good as you'll find outside of the Crescent City. The secret? The Schillecis import bread from New Orleans for that authentic chewy crunch.
Schilleci's New Orleans Kitchen |