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raise a glass

2 top Houston steakhouses score Wine Spectator's most prestigious award

Eric Sandler
Jul 6, 2022 | 3:15 pm
Pappas Bros Steakhouse wine storage
Pappas Bros. is once again a Wine Spectator winner.
Courtesy of Pappas Bros. Steakhouse

Two of Houston's most prominent steakhouses are among the country's best restaurants for drinking. Wine Spectator has once again recognized the offerings at both locations of Pappas Bros. Steakhouse and Mastro's Steakhouse with its Grand Award.

Given to just 97 establishments nationwide, the Grand Award recognizes restaurants that, in the magazine's words, "show an uncompromising, passionate devotion to the quality of their wine programs." That means cellars with more than 1,000 bottles, a range of vintages, a generous selection of large format bottles, and a knowledgeable team of sommeliers to serve the wines properly.

The magazine reports that Mastro's has 4,000 selections and identifies strengths in regions such as Burgundy, Tuscany, Champagne, and Loire. Pappas Bros. Galleria-area location has approximately 5,000 different selections with depths in many popular regions, including Burgundy, Bordeaux, California, and Champagne. Similarly, the steakhouse's downtown location earned praise for its 3,900 selections with strengths such as Champagne, Piedmont, Rhône, and Tuscany.

“Receiving the Grand Award is one of the greatest honors a wine program can get! We worked for over 5 years assembling the best and most encompassing wine selections from around the world, and when I got the news in 2019 that we had been selected for the Grand Award, I was personally beyond thrilled," Pappas Bros. Downtown wine director Bill Elsey said.

"I absolutely think that people strive for this recognition. It signifies a devotion and investment in wine that most restaurants can not make," he added. "From the top down, specifically starting with Harris and Chris [Pappas, owners of Pappas Restaurants], the commitment to earning a Grand Award is a monumental financial and time-consuming investment."

Wine Spectator also recognizes approximately 1,300 restaurants with its Best of Award of Excellence for "excellent breadth across multiple wine growing regions and/or significant vertical depth of top producers." These establishments typically offer at least 350 different selections.

Local recipients include: the Capital Grille's CityCentre location, Del Frisco's Double Eagle Steakhouse, El Meson, Georgia James, Kiran's, March, Rainbow Lodge, and Vic & Anthony's. In The Woodlands, both Mastro's Ocean Club and newly opened Indian fine dining restaurant Amrina earned Best Of status.

Oenophiles will find the full list of winners on the Wine Spectator website. A print edition with its annual restaurant awards comes out on July 12.

“I want to congratulate all 3,169 restaurants that earned one of Wine Spectator’s three awards for their devotion to all things wine,” Wine Spectator editor and publisher Marvin R. Shanken said in a statement. “These awards not only guide our readers to dining establishments with impressive wine lists and outstanding service, but also serve to honor restaurants for their achievements and commitment to maintaining pristine cellars. We are thrilled to reveal our 2022 Dining Guide, which points to places where wine drinkers are warmly welcomed.”

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Meet the man behind Houston's affordable new Chinese restaurant

CultureMap Staff
Jul 17, 2026 | 4:57 pm
Fortune Eight restaurant food spread
Photo by Clay Grier
Fortune Eight's menu includes dishes such beef with broccoli and mapo tofu.

On this week’s episode of “What’s Eric Eating,” CultureMap editor Eric Sandler talks to Allen Lin about Fortune Eight, his recently opened Chinese restaurant on Washington Avenue.



The conversation begins with Lin explaining how Covid restrictions and political turmoil in Hong Kong prompted him to close his four restaurants and relocate to Texas. Whereas his Hong Kong restaurants were full service, Fortune Eight is an affordable, fast casual concept.

“If I could do Chinese restaurants all over again, how could I streamline it so I wouldn’t have to be faced with so many inconsistencies in how we produce the food. I started looking at Chinese restaurants across America. Why is there only one restaurant that’s been able to do it on a wide basis? It’s Panda Express,” Lin says.

“I wondered if I could modernize Chinese food but make it with better ingredients. I wanted to create something that’s comfortable and familiar, but I want to elevate it a bit to make it taste better. You don’t feel so bloated and greasy afterwards. That’s what we’ve tried to focus and lean in on to create that consistency and taste.”

Towards that end, Fortune Eight uses automated cooking tools to saute the meats and vegetables in some of its dishes. Not only do these methods help Lin achieve the consistency he’s aiming for, they allow him to charge almost fast food level prices for Fortune Eight’s dishes. Diners can expect to pay about $13 for an entree, drink, and tax.

The tidy menu includes a greatest hits-style menu of Chinese and Chinese American fare, including Mongolian beef, beef with broccoli, walnut shrimp, sauteed green beans, chow mein, and, of course, General Tso’s chicken.

Listen to the full episode to hear more about Lin’s time in China. He also discusses his plans for marketing the restaurant and adding additional locations.

In this week’s other episode, Sandler and co-host Felice Sloan discuss the news of the week. Their topics include chef Justin Yu’s plans to open House of Louie in Montrose, Barnaby’s Cafe opening a new location in Garden Oaks, and Uptown Italian restaurant Tavola closing just shy of its three-year anniversary.



In the restaurant of the week segment, Sloan and Sandler share first impressions of Galaxy Pizza, chef Anthony Calleo’s neighborhood pizzeria in Spring. Both of them find a lot to like about the casual eatery, including its crispy crust and plentiful toppings.

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Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

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