Mark Bliss, former chef at Biga, offers an eclectic menu that makes choosing difficult. Extensive, moderately priced wine list and professional service. The tandoor Indian oven in the kitchen turns out breads, seafood and meats. The seafood and meats are marinated 12 hours in a blend of spices and yogurt and broiled over charcoal in the tandoor. The full menu offers 10 varieties of breads, many vegetable dishes as well as curries, thalis and mango lassis.
Outside catering is a specialty.
This moderately priced, informal steak house is attracts crowds from all over town. Solid basics include club steaks cooked to order, sizzling crisp hash browns with onions, fresh crab Louie, traditional oyster cocktail. A Critical Guide to Dining in Houston. All rights reserved.