Foodie News

Landry's shows off culinary chops with new summer Signature Chef's Seriesdinners

Seared jumbo sea scallops over melted leek risotto finished with a brown buttervinaigrette
Photo by Sarah Rufca
Carlos Rodriguez's mojito sorbet
Photo by Sarah Rufca
South Texas heirloom tomatoes with micro basil and Burratta cheese
Photo by Sarah Rufca
Prime bone-in filet, cauliflower puree and roasted carrots finished with bonemarrow bordelaise sauce
Photo by Sarah Rufca
Texas peach and wild honey gallette with malted milk ice cream
Photo by Sarah Rufca

Think Landry's restaurants are all about atmosphere and not about food? The chefs of the Landry's Signature Group — Vic & Anthony's, Pesce, Brenner's Steakhouse, Grotto, Willie G's, La Griglia and Oceanaire — are ready to change your mind, and then some.

This summer, Tuesday means a rotating private dining experience with an exquisite multi-course meal, culminating in an All Chef's Dinner at Vic & Anthony's on August 17.

First up last night was Carlos Rodriguez of Vic & Anthony's. Handed a classic La Paloma cocktail (tequila, lime juice, grapefruit soda) as we walked in, the collective response after one sip: "Delicious!" The collective response after two sips: "Hello I'm drunk."

Oh, but the drinking (and eating) was just beginning. Rodriguez opened with mouthwatering seared jumbo sea scallops over a melted leek risotto that had just enough texture to please the crowd, followed by a salad of tiny, plump heirloom tomatoes, micro basil and burrata cheese, and mozzarella with a creamy interior that burst with flavor.

The course that really inspired raves, unexpectedly, was the humble intermezzo, a mojito sorbet that bloomed with sweet minty goodness. It was so good the tiny sorbet spoon was insufficient. More than one diner (myself included) felt compelled to take it like a shot and down every last melty mouthful.

The prime bone-in filet with bone marrow bordelaise sauce was rich, tender, served rare to show off the flavors. Alongside it, wine aficionados raved about the wine pairing, a 2005 Chanarmuyo Tannat from Argentina. Tannat grapes, originally from France, have the most tannins of any wine, making full a full-bodied flavor but without the residual bitterness.

Dessert was a Texas peach and wild honey gallette with malted milk ice cream. The not-too-sweet finish was complemented by the fizzy, peachy goodness of Lideman's Peche Lambic Beer.

The subtle, varied flavors and pitch-perfect pairings were enough to put Vic & Anthony's on the short list of best steakhouses in Houston. With Mark Holley of Pesce taking the stage next week, it looks like the bar has been sufficiently raised.

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Farewell, ElRo

Creative Montrose pizzeria will shutter after only a year-and-a-half

Photo by Julie Soefer

ElRo Pizza & Crudo

An acclaimed Houston pizzeria will soon serve its final pies. ElRo Pizza & Crudo will close after service on December 31.

In a post on Instagram, chef-owner Terrence Gallivan thanks his staff for their dedication and his customers for their support. “We hope to see you all over the next couple weeks. Come celebrate with us,” he writes.

Open since June 2023, ElRo intrigued diners who enjoyed Gallivan’s work at pioneering Houston restaurant The Pass & Provisions. At ElRo, the chef served a modified version of the Provisions pizza recipe alongside crudos and shareable small plates such as arancini and housemade sausage. It earned four nominations in this year’s CultureMap Tastemaker Awards, including Best New Restaurant and Chef of the Year.

Sadly, Gallivan tells CultureMap that business has seen “a steady decline in business for many months.” Recently, the restaurant had tried a number of initiatives to draw in diners, such as steak night on Tuesday and fried chicken on Saturday.

The early announcement gives diners two weeks to make one more visit (or two) to the restaurant before it closes. Customers may want to time their visit for happy hour, which takes places from 3-6 pm Tuesday-Friday. It includes half-off glasses of wine, $4 draft beers, $9 select cocktails, and food specials.

Gallivan adds that he doesn’t know yet what his next move will be. Hopefully, he’s got one more comeback in him. Houston is a more fun town to dine in when Gallivan is cooking in it.

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