In the main dining room at Canopy hangs an oversize sculpture of intertwined wood beams, like a large aerial version of pick-up sticks. The restaurant is modern and airy, with large panels of Houston's stately old oaks adding to the subtle art gallery-esque atmosphere.
The menu varies from salads (try the baby spinach and pulled chicken salad with frisee, radicchio, watercress, red grapes, pears, pecans and vinaigrette), to burgers and sandwiches at lunch (don't miss the thin-sliced fries) to heartier entrees like pastas and the buttermilk fried pork loin with mashed potatoes and grilled broccolini. But the true stand-outs are the appetizers, especially the mac and cheese with applewood-smoked bacon bits and chives bathed in a gooey white cheddar and the duet of grilled asparagus and wild mushrooms drizzled in truffle oil over toast.
29 | jul at 5:30 pm
|Camp Culinary Challenge Kick-off Party|
29 | jul at 6:00 pm
|Lambda NextGen Houston July Happy Hour|
29 | jul at 6:15 pm
|NGEN Radio hosts "Boomin" Concert Series|
29 | jul at 6:30 pm
|Inaugural Gerald S. Kaplan Endowment Lecture: "Passivity and the Power of Active Bystanders in Genocide and Everyday Life"|
|Holocaust Museum Houston|