3300 Smith Street | Houston, TX 77006 | (713) 522-9711

Maps and Directions Hours

Posts Tagged ‘brunch’

Best Brunches in Houston by Thrillist

Posted on: May 17th, 2017 by fcasio

(republished from Thrillist)

The Best Brunches in Houston 2017

Updated On 05/04/2017 at 05:06PM EST

While some people are unabashedly yelling about how Millennials have officially ruined brunch, we say it’s doing just fine over in Houston. Want some proof? Keep reading, friend. Each brunch we’ve selected is plenty boozy, but the real kicker is every one has an unquestionably good menu and atmosphere. Brunch is far from ruined. 

HUGO’S & CARACOL & XOCHI

On Sundays, Hugo Ortega’s trifecta of heavy-hitters offers up insanely good interior Mexican (Hugo’s), coastal Mexican (Caracol) and Oaxacan (Xochi) brunch buffets that are worth every single one of the 3,000+ pennies you spent on it. Sure, you could go Saturday and order a la carte, but then you couldn’t refill your plate with all the ceviches, chilaquiles, rellenos, tamales, crudos, camarones, carnitas, tres leches, and churros that you possibly can before your pants spontaneously combust.

MAX’S WINE DIVE

It’s hard to say no to the question “Want some fried chicken and Champagne?” Thankfully, MWD has two locations at which you can say yes. If you’re all about chicken, get it in a honey-butter Benedict, atop jalapeño buttermilk waffles, or in a salad with applewood-smoked bacon and Champagne dressing. Max’s also makes what may be the best fried egg sandwich in town: a colossal creation of three fried eggs, bacon, a blend of Parmesan, Gruyère, provolone, and white Cheddar cheeses, lettuce, tomato, and black truffle aioli on buttery griddled sourdough bread. Get it with a side of chicken thigh.

BACKSTREET CAFE

An advance reservation is an advisable (if not required) move for this bistro and garden. The offerings include morning items like killer migas and brioche French toast, plus more lunch appropriate things like wood-grilled local shrimp & grits and short rib risotto. Go for a dish off the seasonal menu, a pan of fresh-baked buttermilk biscuits to share, and a couple of expertly crafted cocktails to “cure” your hangover.

WEIGHTS + MEASURES

Excellent locally roasted coffee & espresso + full bar + in-house bake lab = the best brunch of your life. Bring your late-morning A game to this cool-kids spot, lest you want to be in the back of someone’s Snapchat looking like Gollum while you smash things like house-smoked salmon & truffled eggs, fried chicken & cake donuts, and cracked egg pizza.

HOLLEY’S SEAFOOD RESTAURANT & OYSTER BAR

If you don’t order seafood at brunch, you’re doing it wrong. If you do, you now have one more reason to wipe last night’s pizza off your chin and get your life together by 2pm. East Coast and local Gulf oysters on the half shell; sorghum-glazed shrimp & pickled serrano-boursin grits; and non-seafood items like roasted pork debris eggs Benedict are all part of the mid-morning to late-afternoon fun. (So are smoked Bloody Marys, by the way.)

BRENNAN’S

There are times when brunch calls for cheap Champagne and literally anything that includes bacon, and then there are times when brunch calls for a ballin’ three-course feast that makes you feel like you own an oil company. That’s where this jazzy (no, for real, there’s a jazz band) NOLA classic comes in. But you don’t have to own an actual oil company to afford it. Seasonal riffs on creole dishes commingle with Southern staples like eggs Brennan, shrimp & grits, and whiskey-lacquered quail, all of which you’ll want to pair with Marys, punches, and fizzes. If you have a few extra monies to get rid of, add on the crazy seafood tower; then invite us next time.

BEAVER’S

When you need something completely gluttonous to rock you out of last night’s poor life choices, this super-cool icehouse is where you go. The Squealin’ Mary — made with bacon-infused vodka, a bacon sugar-salt rim, and candied bacon accoutrement — is a damn good place to start. So do that, then get into the seriously excellent mix of brunchy and non-brunchy eats, like the house chorizo & cheddar-stuffed poppers, BBQ brisket breakfast burritos, seafood mac, duck pastrami Reubens, and a bunch of other equally enticing stuff.

DOWN HOUSE

This cozy neighborhood spot is the kind of place where you can bring your girlfriend or your grandma… that is, if your grandma likes crushing Bloody Marys with beer and burgers with duck eggs & kimchi. OK, maybe just bring your girlfriend here.

STATE OF GRACE

When you can order a brunch based entirely off starters, you can consider the place a win. Ford Fry’s globally and coastally inspired modern lodge is just that. Assuming you have friends, bring some so you can split warm sticky buns, country ham deviled eggs, and grilled Gulf oysters. The main event runs the gamut, from huevos divorciados to a gorgeous Dutch baby pancake baked in the hearth. Some “rodeo” milk punch and an expertly prepared house Bloody Mary ensure you finish the meal out like the rock star you are.

BRASSERIE 19

The best part about this trendy River Oaks date spot — besides the excellent French press coffee, badass Champagne selection, and stellar fare — is that you can feel like you’re brunching in Paris without having to deal with actual French people. The worst part is deciding between the crêpes and the filet mignon au poivre. Either is great with Champagne, so… get both?

KITCHEN 713

It’s all about Southern comfort at this soul food kitchen… with a global smooch, of course. After shuttering its East End location, Kitchen 713 moved into a bigger and better space, and got a liquor license. Hit Saturday and Sunday brunch for house-cured salmon hoe cakes kissed with za’atar, Thai jewel omelets, and fried chicken & biscuits with a side of eye-opening beverages, like the charred grapefruit paloma or a fig and bacon-infused bourbon number.

ELOISE NICHOLS GRILL & LIQUORS

If you want a cozy brunch where you can enjoy a conversation and coffee, put this Adair family neophyte on your radar. It sits right between two shopping meccas, Highland Village and River Oaks District, making it perfect for a mid-afternoon break. Get smothered biscuits & gravy, smoked salmon and avocado toast, or “brunch up” a burger with bacon, eggs, and Hollandaise. Then tack on mimosas by the pitcher or hit the fully-loaded bloody mary cart.

FIELD & TIDES

F.E.E.D. TX and Liberty Kitchen alum Travis Lenig debuted his own concept to great fanfare. Start with a Corpse Reviver or mimosa tasting flight while you dig into seasonal, locally sourced meals that are as fresh as they are downright satisfying. We’re talking sloppy sandwiches, burgers with belly bacon, buttermilk biscuit stacks, and pimento cheese fritters. Oh yeah, we said fresh… there’s stuff like local greens and roasted beets, too.

SNOOZE, AN A.M. EATERY

With one location in Montrose and a few more planned, this Denver-born chain is taking Houston by storm. Despite being open since the summer of 2016, the Montrose location has an out-the-door line week-after-week — but at least there’s free Boomtown coffee while you wait. Locals flock for cheap pancake flights and hollandaise-coated everything, from eggs Benny to corned beef hash. Drinks are equally as enticing, with morning concoctions like the Bangkok bloody mary (with Sriracha and fish sauce) and the Snoozed Fashioned (a coffee and whiskey mix). The best part? You can unofficially “brunch” seven days a week.

Top 100 Best Brunch in America

Posted on: May 3rd, 2016 by fcasio

Brennan’s of Houston Named One of the 100 Best Brunch Restaurants in America; Wins 2016 OpenTable Award

Egg St. Charles

Egg St. Charles

Brennan’s of Houston is pleased to announce that we’ve been named one of the 100 Best Brunch Restaurants in America for 2016 by OpenTable Diners. Determined by more than 5 million reviews submitted by verified OpenTable diners over the last year, the 2016 Best Brunch list honorees each bested more than 20,000 restaurants.

Thanks to all the diners who have helped Brennan’s of Houston  earn this accolade in Houston and in the greater U.S. Now that the word is out, be sure to reserve your table for brunch in advance.

DIY Brunch

Posted on: May 7th, 2015 by fcasio

Mother’s Day is around the corner! Executive Sous Chef Javier U. Lopez shared with Channel 13 some brunch tips and recipes from Brennan’s of Houston to recreate for your mom at home.

 

BLUE CRAB RAVIGOTE and BUTTERMILK FRIED GREEN TOMATOES
Makes: 4 ordersIngredients:
– 8 each fried green tomatoes (see recipe)
– 1 lb Jumbo lump crabmeat, picked
– 1 cup ravigote sauce (see recipe)
– 6 oz baby arugula
– as needed sugar cane vinegar
– as needed salt, Kosher
– as needed pepper, black

Directions:
1. Place 2 fried tomato slices on the plate.
2. Gently fold crabmeat with ravigote sauce.
3. Top each tomato with 2oz. of crabmeat mixture on each slice.
4. In a mixing bowl, splash baby arugula with sugar cane vinegar and season to taste

5. Divide arugula among four plates.

SOUTHERN FRIED GREEN TOMATOES

Servings: 4

Ingredients:
– 1 cup grapeseed oil
– 8 each Green Tomatoes, medium, sliced 1/4″
– to taste Kosher salt
– to taste black pepper
– 1 cup buttermilk
– 1 cup Flour
– 1/2 cup Cornmeal
– to taste Creole seasoning

Directions:
1. Preheat oil to 350 degrees.
2. Slice tomatoes into ” slices. Season tomatoes with salt and pepper.
3. Place flour in a mixing bowl. Set aside
4. Add buttermilk in a second mixing bowl.
5. In a third bowl add cornmeal.
6. Dredge tomato slices in flour, then submerge them one at a time completely into buttermilk.
7. Finally, dredge them into cornmeal and immediately fry 1-2 minutes or until golden brown.
8. Place on a wire rack or paper towels. Season generously on both sides with Creole seasoning.

RAVIGOTE SAUCE
Makes: 1 1/4 cup

Ingredients:
– 1/4 cup mayonnaise
– 1/4 ea lemons (juiced)
– 2 tbsp Creole Mustard
– 1 1/2 tsp Pickled Okra, chopped
– Dash Louisiana Hot Sauce
– Dash Worcestershire Sauce
– To taste Salt, Kosher
– To taste Black Pepper

Directions:
In a bowl, combine all the ingredients and mix thoroughly. Season with salt and pepper.
Store in a covered container in the refrigerator for up to 5 days.

TRADITIONAL EGGS BENEDICT
Makes: 6 servingsIngredients:
– 6 each thin slices of Canadian bacon
– 6 each halves of English muffins (6 whole), toasted
– 6 each soft poached eggs (pasteurized)
– 1 1/2 cup Hollandaise sauce

Directions:
1. Broil or saut bacon on both sides until lightly browned, about 5 minutes.
2. Put 2 English muffin halves on each warmed plate and top with a slice of
Canadian bacon; put the egg over the bacon and cover with hollandaise.
3. Serve immediately.

HOLLANDAISE

Ingredients:
– 1 1/2 lbs. unsalted butter
– 4 egg yolks (pasteurized)
– 1 oz. water
– 2 tsp. salt
– 1/2 lemons
– 5 dashes Tabasco

Directions:
1. Melt butter in a saucepan over medium heat. Do not let burn. When completely
melted, remove from heat and separate the oil form the milk solids.
2. Place pasteurized egg yolks and water in top of a double boiler over simmering water. The bottom of the upper pan should not touch the simmering water in the lower pan.
3. Whisk pasteurized yolks until mixture thickens and form sheen, and a temperature of 145F. In a slow steady stream, add butter, whisking constantly until all butter has been
added.
4. Add lemon juice, Tabasco and salt to season.
5. Keep sauce for no longer than 4 hours at a 140 F. Discard

Bearnaise
– 3 tbsp. White wine
– 2 tsp. Dried tarragon leaves

In a small saucepan heat white wine and tarragon until liquid evaporates. Remove from heat and add to hollandaise sauce, mixing well.

FROBERG FARM STRAWBERRY SHORTCAKE
Serves: 6
Ingredients:
– 3 cups strawberries, fresh, stem removed, divided
– 1 cup sugar, granulated, divided
– 1/4 cup Grand Marnier or Island Rum (optional)Shortcakes
– 1 1/4 cup all purpose flour
– 1 tbsp. baking powder
– 1/2 cup vegetable shortening
– 2 ea. eggs
– 2 tablespoons milk
– 1/2 tsp. salt

Vanilla sweetened cream
– 1 cup heavy whipping cream
– 2 tablespoons sugar, granulated
– 1/4 teaspoon pure vanilla extract

To Assemble
– 1 tablespoon powdered sugar
– 6 each mint sprigs

Directions:
1. In a blender or food processor, puree 1 cup strawberries, cup sugar and Grand Marnier.
2. Depending on the size, halve or quarter remaining strawberries

Shortcakes
3. Combine flour, remaining cup sugar and baking powder in a large bowl.
4. Cut in shortening until mixture is crumbling.
5. Mix eggs, milk in a small bowl add to crumbly mixture and stir with a wooden spoon until smooth.
6. Use a dessert spoon to spoon out 6 equal portions of dough onto an ungreased sheet pan.
7. Bake for 10 to 15 minutes, or until lightly browned and done; test with a toothpick. Reserve, keeping warm.

Vanilla sweetened cream
8. Place the cream, 2 tablespoons sugar and vanilla extract in a medium bowl and beat with an electric mixer at medium speed or by hand until soft peak form, being careful not to over mix. Reserve in refrigerator until ready to use.

To Assemble
9. Slice shortcakes in half; place bottom half on each plate and top with strawberries and sauce. Garnish with a dollop of whipped cream. Place top half shortcake over whipped cream; sift powder sugar over the top and garnish with a sprig of fresh mint.
10. Serve immediately.

Brennan’s Milk Punch featured on Food & Wine

Posted on: December 9th, 2014 by fcasio No Comments

Original Post on FoodandWine.com

9 Milk Punches to Try This Season

Milk Punch at Brennan's of Houston

Milk Punch at Brennan’s of Houston Courtesy of Brennan’s of Houston

Is Monday too early to start thinking about what we’ll be eating and drinking next weekend? We think not. We have the decadent Southern cocktail milk punch on our minds. Here, nine amazing milk punches around the country to sip next Sunday morning (and evening). And if you aren’t close to any of these spots, make milk punch at home using our recipes for classic rum and bourbon versions.

1. Midnight Milk Punch at Jockey Hollow Bar & Kitchen in Morristown, NJ.
At restaurateur Chris Cannon’s new multi-concept restaurant, bar and event space, head bartender Christopher James serves a blend of the 86 Co. Tequila Cabeza, agave, whole milk, Bitter Truth mole bitters and absinthe.

2. Cotechino Milk Punch at Lo Spiedo in Philadelphia.
Beverage director Steve Wildy bases his cocktail around autumn-spiced applejack at this wood fire-driven spot, along with vanilla, green tea and clarified milk.

3. Off-Menu Milk Punch at Brennan’s of Houston.
One of the restaurant’s most popular cocktails isn’t even on the menu; in-the-know drinkers request the classic cocktail, made with milk, brandy, sugar, vanilla extract and a dusting of freshly ground nutmeg.

4. Clouds over California at Providence in Los Angeles.
John Richard Thomas Jackson’s boozy, dairy-free interpretation of the breakfast beverage incorporates cinnamon-infused soymilk, persimmon, pear, apple syrup, white pepper, Velvet Falernum, Caña Brava white rum and Boyd & Blair potato vodka.

5. e.m.p. at Blenheim in New York City.
Jonathan Russell’s rum-based milk punch also includes sugarcane liqueur Batavia Arrack, black tea, citrus and fresh whey from farms in the Catskills.

6. Classic Milk Punch at Commander’s Palace in New Orleans.
The sweet, frothy concoction at this iconic New Orleans landmark is blended with 2-percent milk, bourbon, egg whites, sugar, vanilla extract, ice and ground nutmeg.

7. The Navana at Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara.
Bartender Martin Montera’s creamy cocktail, served hot or cold, features butterscotch schnapps, whole milk, Blue Curaçao liqueur and whipped cream.

8. The Golden Filigree at Celeste in Chicago.
Served on tap, this strong take on the classic is made with Rémy VSOP cognac, Plantation dark rum, Very Old Barton bourbon and milk whey.

9. English Milk Punch at Faith & Flower in Los Angeles.
More than 13 ingredients combine in “Chief of Booze” Michael Lay’s unusual milk punch, which contains no actual milk but retains a silky, creamy mouthfeel after the milk solids are strained out. He incorporates rums from Trinidad, Jamaica and Puerto Rico, along with bourbon, Batavia Arrack, absinthe, fresh lemon, pineapple, cloves, coriander, cinnamon, Japanese Sencha tea and clarified milk.