Houston’s Newest Seed Oil-Free Steakhouse Sells a ‘Texas Strip’ | Eater Houston
"A newly opened steakhouse in Houston's Galleria area (opened at the end of May) that positions itself as a “healthier” modern take on the classic steakhouse by avoiding seed oils and cooking with beef tallow, olive oil, or butter instead. Led by chef Eric Aldis, a seventh-generation Texan and former culinary director of another regional grill, the menu emphasizes steaks (the New York strip is deliberately labeled the “Texas strip” and steaks are the top seller) while remaining largely gluten-free and offering a vegan bolognese to accommodate varied diets. The kitchen also leans into inventive, shareable plates and unexpected sides—examples include a vegetable charcuterie, guacamole served with bacon chips or gluten-free bread, a beef-and-pork meatball baked in “nonna’s pomodoro,” mushrooms cooked to order, pesto cauliflower rice, jalapeño hash browns, creamed spinach artichoke, foie gras, and beef tallow fries. The glassed-in dining room is designed to be convertible (30 tons of compressed air-conditioning but with windows that open when it’s 85°F or cooler to create indoor/outdoor seating), and the space offers flexible private dining with three rooms that can be reconfigured into up to five, including two smaller rooms seating up to 12. The concept was launched in partnership with a restaurateur who co-owns a local pub group, and the team emphasizes guest satisfaction over awards." - Brittany Britto Garley
