Red luminous awnings grab your attention as you walk up to the new Del Frisco's Grille in West Ave. The tucked-away entrance of the one-story restaurant faces the interior of the complex and Cru Wine Bar.
Of Del Frisco Grille's latest expansion, Mark Mednansky, CEO of Del Frisco’s Restaurant Group, says, "We are thrilled to open Del Frisco's Grille in one of Houston's most desired zip codes."
Thanks to the combined square footage of two former West Ave tenants, Ava Kitchen and Whiskey Bar and an adjacent retail store, the revamped commercial space that houses this new Del Frisco's is sizeable with room for interior seating of 240. There's also patio seating for 75, just in time for spring.
Bright crimson awnings and one of two outdoor patios beckon as you enter through the front door. The redesigned floor plan, now L-shaped, first leads you to an ample yet welcoming bar area with an aged zinc paneled wall and matching bar countertop. Next up is a large dining section with gray fabrics and leather booths, an exposed kitchen on one side and a wall of wine bottles on the other. The interior is embellished with rich wood tones, warm gray walls and dark wood floors.
The bar isn't kidding around with 500 wine selections, two shots on-tap and 10 hand-crafted cocktails..
Past the wine wall — the bottom of the "L"— there is a smaller dining area, private dining room and doors that lead to a second patio which features outdoor tables with umbrellas dotted along the Kirby side of the restaurant.
This hip, stylish spot should not be confused with its sister restaurant, Del Frisco's Double Eagle Steak House in the Galleria. This version offers a less formal vibe along with an array of American comfort classic dishes.
It likely will be a hot weekend brunch spot with offerings like red velvet Belgian waffles, chicken-fried steak and eggs and a build-your-own Bloody Mary option.
The bar isn't kidding around with 500 wine selections, two shots on-tap and 10 hand-crafted cocktails.
With so many drink options, we asked bartender Chris Englander, to choose his favorite cocktail and share it with CultureMap readers. Unable to pick just one, Chris jumped behind the bar to demonstrate how to make both The Morning After and Tennessee Peach cocktails (see the video above and the recipes below).
The Morning After is refreshing blend of coconut water and coconut flavored vodka. Simple syrup adds sweetness, but acidity from the lemon juice keeps it in check. The drink's topped with a splash of Sprite for further balance. The Tennessee Peach, named for its two co-stars, Jack Daniels Tennessee Whiskey and pureed peaches, is a cool fruity springtime cocktail with a kick.
Cheers and Bottoms Up! from CultureMap:
The Morning After
1.5 ounces Pearl Coconut Vodka
1 ounces coconut water
1/2 ounce house-made lemon sour
Splash of Sprite
Shake all ingredients and strain over ice. Finish with a splash of Sprite and garnish with a lime wedge.
1.5 ounces Jack Daniels
1.5 ounces peach puree
1.5 ounces in-house honey-lime mix
2 dashes peach bitters
Shake all ingredients and shake over ice. Garnish with a lime wedge.
Lemon sour: Mix equal parts lemon juice and simple syrup (equal parts hot water and sugar).
Peach Puree: Blend frozen peaches.
Honey-lime mix: Blend equal parts honey and lime juice.