LDLee

Another nonchain you might want to try is Amerigo's Grille.

Austin did not have much of a fine dining scene until the past ten years. I agree with the comment that Austin is notable for its funky and eclectic mid-priced eateries. The best fine dining restaurant I have eaten at in Austin is Driskill Grill. I have enjoyed eating at Bellagio, an Italian restaurant in Northwest Austin. I also liked Zoot, but I have not been able to convince my family to go back. Café Caprice sounds interesting. I will have to try to convince my in-laws that we should eat somewhere else other than Z Tejas and Chuy's. I have never liked Jeffrey's. Each time I give it a chance because of the reviews I remember why I don't want to go back. The Austin American Statesman's rankings of the top 50 restaurants can be found at the following link. If you are willing to travel 1-1/2 hours down I-35 to San Antonio, there you will find some fine dining.

Add me to the list to praise Da Marco as one of the best restaurants in Houston. We ate there last night and had a wonderful meal. Our waiters, Victor and Richard, provided wonderful service. We placed our dining completely in their hands, and were not disappointed. As he handed us the wine list, Victor told us that his favorite red was the 2002 Crognolo, a Super Tuscan. Since we were in the mood for a bold red, we asked Victor to help us choose servings to go with the wine. We also told him our preference was to have two appetizers and one main course, and we would share all three. Victor suggested the papardelle with rabbit and the sweet corn ravioli with lobster as appetizers with the night's special, tenderloin with grilled foie gras on an artichoke filled tart as the main course. The sweet corn ravioli was scrumptious. Good flavors with the lobster cooked to perfection. The papardelle had the one of the best sauces we had ever had. It was a little salty, which we traced to the shaved cheese served with it. The tenderloin was grilled to perfection. The foie gras was slightly overcooked. The artichoke tart, very tasty. Although I love foie gras, the plate would have been outstanding without it. For dessert, we chose the six cheese platter, with the choices up to our servers. We were not disappointed. Our favorite cheeses were the Capra Valtellina, the Taleggio and the Dolce Gorgonzola. Since we had finished the Crognolo, we had two glassed of the Barbera. A little disappointing, not because it wasn't good, but because it wasn't the Crognolo. I have been one who has bashed this restaurant for poor service and inconsistent food. However, based on this experience, I understand why many claim Da Marco as being one of the best restaurants in Houston

Aren't you a Texan and Houstonian through your dad. I didn't go to Rice, my wife did, but from the back of my mind creeps out a tidbit that he was from Texas and was a student at Rice sometime.

Regarding St. Arnolds, I prefer the Brown Ale. You should tour the facilities in Houston sometime. Very different than the big corporate tour at an Anheuser-Busch brewery or the Heineken Brewery. The brewery is in a warehouse/office park in Northwest Houston. You can see everything when you walk in Tour takes about thirty minutes to an hour, then free beer.

Have been to both, although it has been about two years since I went to Grapevine. Have to say Spec's is better than Grapevine in terms of selection and price. That being said, I like the Grapevine store and concept. The focus on wines and food is comforting. It has a much broader selection than your typical wine shop with good information and help. Spec's (the one on Smith) can be too large and overwhelming at times. However, the breadth of selection is impressive. Getting the right person to help you can be hit or miss. Bear always has a line of people wanting to talk to him. The only person I have learned to trust is Patrick, a UH student who still is excited about wines. The branch stores are poor imitations. Personally, I think they hurt Spec's reputation. Two friends of mine swear that Houston Wine Merchant is the best wine store in Houston. I don't know because I have not been. Lindsey

My wife is one of those, but not on commercial terms. She started making cheese three years ago. Her chevre and ricotta are amazing, much better than anything you can find in a store. Fresh ingredients really help. It took a while, but we found several sources for fresh unpasteurized goats milk. You can find fresh goat cheese at the farmers markets at T'afia and Onion Creek. I am not sure about the one on Richmond. According to the Cheesemakers website, tours are $6. Call 1-936-537-3570 to schedule an appointment. Lindsey

Isn't this cheating? It seems to me that you should judge which chef "reigns supreme" by the preparation and presentation that night. Granted, you know the reputation of the Iron Chef (which from your posts I assume is Bobby Flay). I guess you are trying to determine if the opponent is worthy. Having eaten at the Driskill several times, I say he is. Enjoy your judging. That is so cool.

Went back last night (Friday, January 6). Boy, was I disappointed. Service was abyssmal. It took over 15 minutes to bring our wine order and 45 minutes for food. Our food order was a (a) smoked salmon and (b) foie gras. Here's the weird thing, we got the foie gras 10 minutes before the smoked salmon. And, when did serving foie gras with a cold center become de rigeur? The first time we tried it, we sent it back. Of course, all they did was throw it back under a broiler for 2 minutes and bring it back. Maybe I am a PITA, but overcooked foie gras is unacceptable. That's when we learned that Cova's cook (he is too incompetent to be called a chef) serves his foie gras with a cold (I mean 32 degrees) center. The smoked salmon was good, but marginal. If it weren't for the fact that I like Monsterville, I would never go back. I guess our experience shows what happens when a restaurant becomes too popular too quickly without the experienced staff in the back to handle the demand.

Best: Noë. The finest dining experience my wife and I have ever had in Houston. Worst: Terlingua Texas Border Cafe. Bland, boring and cold mexican food. The trifecta for never going back. My first blind date in college was better than this. Also, the worst margaritas, EVER. Most Disappointing: Gravitas: There must be something about me dining at a Scott Tycer restaurant. The space loud; the food marginal; the wines overpriced; the waitstaff clueless. But, it wasn't so bad to give it a "worst". Mark's: I have trepidations including Mark's in this category. My disappointment is probably more a function of high expectations. The meal was good. However, based on past experience and Mark's reputation, my wife and I expected great, or at least excellent or outstanding. Nothing about the meal was memorable except the jerk at the table next to us who sent back a bottle of Dom Perignon because "it wasn't as good as Cristal." Seating upstairs is cramped and noisy. The waitstaff is very good. Tila's: This used to be my favorite mexican restaurant. Food was fresh, the margarita's cold and tart. I don't know what has happened. Now, the food is dull, the margarita's sweet. I'd rather stay home. Places We Like More Each Time We Go: Shade: The first time I went I swore I would never go back. I am glad I changed my mind. My wife and I have been four time this year. Each time, the food has been outstanding. Creative, innovative, tasty and well prepared. The wine list is reasonably priced, and the sommelier is both knowledgeable and skilled at pairing. Mockingbird Bistro: The first time we went, the food was mediocre, the waiter argued with me about a wine being corked and the patrons seemed more interested in seeing who was with whom. My wife finally talked me into going back. We have been twice this year. The food is well prepared. Maybe the best foie gras in the city. The wine list interesting. Places I am Glad I Found: Texas Tamale Factory: Hooray, a place in the Heights that makes really, really good breakfast tacos. Places I am Looking Forward to Opening: The Glass Wall: I have never been disappointed in a meal when Lance Fegen has been in the kitchen. Better yet, the restaurant is less than 4 blocks from my house. Now I can have a great meal, and help the planet and my waistline. Laidback Manor: Thanks Randy for sharing your experience of opening a restaurant. Good luck. I look forward to trying it out. Lindsey

I used to until I went to Noë. Still is a great restaurant, just now a close #2. Still, Mark's and Noë are so far ahead of the everyone else.

Randy, What's the status? Did you pass inspection? Are you open? Good luck, Lindsey

Bouncing around on the web, I found this review of Mark's. Glad to see that others outside of Houston appreciate the quality of the restaurant.

I am sure this has been a harrowing, stressful experience, but you are almost there. Based on everything I have observed about starting a restuarant, opening only six weeks behind schedule is a tremendous achievement. Good luck with the inspection. Look forward to trying out your new place. Lindsey

We live in the Heights. Our herb garden includes Mint, Parsley, Rosemary, Thyme, Basil, Sage and Mexican Marigold (in lieu of Cilantro). All thrive, albeit at different seasons. This link is a brochure on herb gardening prepared by the Jefferson County extension office of the Texas Cooperative Extension Service. There are a couple of books specifically about herb gardeing in Texas. I think one even has that title -- "Herb Gardening in Texas". I think there is a chapter of The Herb Society of America in Houston. They may have some info as well.

I guarantee a great report will follow after Noe. We had the nine course dinner. I have to find the list they gave me. Fantastic experience. Better than Mark's.

Simposio has had a good reputation for several years. Esquire named it one of the 50 best new restaurants in 1998. It has maintained its standards since then. I am guessing the word of mouth within the food service industry is positive. Here is link to an interview of Alberto Baffoni by Robb Walsh. Another Italian restaurant in the area to try is Piatto's. Lindsey

Randy, Glad to see things are moving along. I hope the pace continues. Lindsey

Noë definitely has a bar seperate from the restaurant (Note: amazing food. I need to write a post about our dinner there last week). I don't think the same is true of T'afia. You may want to try the Whiskey Bar at the Hotel Icon, the Lobby Lounge at the Four Seasons or the bar at the Remington. I have heard a few good things about the Twelve Spot, but have never been there myself. Another place I have heard good things about is Six Degrees Lounge. Where are you performing?

Randy, How goes the preparations? You still on track for a November 1 soft opening? What has blown up that you did not expect? Here is a link to the Wall Street Journal Article. Here's to good fortune, Lindsey

We went last Friday night. The food was excellent. We tried four wine flights and four appetizers/tapas. It has been a couple of days, so I don't remember the wines, but all the tastings were very good. The food was excellent. The first round of tapas included the seared scallops and prawns described by Allison Cook. Truly fantastic. We had the tenderloin during the second round, and it was equally as wonderful. I got to know Monsterville when he was at Central Market. He is a good person and I wish hiim all the success. He deserves it. We visited with Monsterville a little bit while we were there. He told me he makes sure his wines were priced competitvely with Spec's. I suggested he list the price of the wine by the bottle next to his list by the glass so in case someone wanted to buy the bottle after tasting the glass, they would know how much it cost. He is opening a second shop on Washington across from El Tiempo. We will go again.

Randy: When are you expecting the soft open and the grand opening? Based on your comments, looks like Mid-November to early December. What about wines? Will you be acting as sommelier? Who were your greatest influences in developing your style? Look forward to your opening. My wife and I are more likely to support a venue where we have some interaction or relationship with the proprietor or kitchen.

Isn't that the answer she is seeking? There aren't any Mission Burritos or Freebird's out in Kingwood where she lives.

My wife and I went to Vic & Anthony's Steakhouse Friday night for a celebratory dinner. We entered with high expectations and left with mixed emotions. Most of the food was outstanding. My wife's Jumbo Lump Crabcake appetizer was amazing; almost all lump crab, succulent and moist, with little, if any filler. I had the saga blue cheese and pear salad with candied pecans and teardrop tomatoes. The dressing was a creamy vinaigrette, which provided a good structure for the blue cheese. The cheese was flavorful, but not aromatic (i.e., stinky). For entrees, my wife had the 9 oz Filet Mignon and I had the bone-in Ribeye. Both steaks were prepared as requested (medium). The filet was perfectly aged, but the rub was a little too salty. My ribeye was outstanding. One of the best steaks I have had at a steakhouse. We finished with the cheese platter. Five cheeses, ranging from double Gloucester cheddar to Humboldt Fog. I have to say, this was one of the finest cheese platters we have had in Houston. Good variety, no overpowering smells or flavors, plenty of bread. So, why is it when we left my wife and I thought the restaurant was just okay – primarily atmosphere. The place is loud, very loud. What happened to the days when a restaurant was designed to encourage and support conversation? Although the service was very good, it was too fast. Our steaks appeared just before we completed our appetizers. No time to sit back and enjoy that portion of our meal, finish the champagne we had with it or enjoy the first glass of the bottle of wine we had ordered. Stop, drop and roll. Our table, was crammed into a corner against a wall. It was small with no room for anything other than plates and utensils. My chair happened to be in the pathway of the shortcut through the room, so I was constantly bumped by waitstaff. Even after asking our waiter to be more considerate, he continued to cut through the table, bumping me. Management's response was the next time you visit, be sure to ask for a fourspot in the center. They just didn't get. I don't plan to go back to Vic and Anthony's unless I go with someone else who is paying. Great food, good company but bad atmosphere does not add up.