Brasserie 19 Review - River Oaks - Houston - The Infatuation
"If you’re not in the mood for an activity that requires a lot of effort, the people-watching at Brasserie 19, a classic French bistro in River Oaks, never disappoints. Everyone dining here wants to be seen, or at least be part of the scene, like the folks flaunting the latest plastic surgery trends and couples having a loud argument about what resort to book in Mykonos. Take it all in while sharing a plateaux de fruits de mer (or at least some oysters), a delicate beef tartare, and maybe some roast lamb. If you are lucky enough to snag a patio table facing Brasserie 19’s fabled entrance, you’ll enjoy the scene from the first row. photo credit: Liz Silva photo credit: Liz Silva photo credit: Liz Silva Food Rundown Shrimp Cocktail Forget all those places that make you dip the shrimp yourself. At Brasserie 19, the shrimp arrive pre-dressed with lemon-drenched chopped herbs and freshly shaved horseradish that glistens in the candlelight. photo credit: Liz Silva Steak Tartare If it were socially appropriate, we would take a piece of crunchy lavash and use it to slide every bit of petite diced beef and aioli on this plate into our mouth. But manners require us to restrain ourselves. Brasserie Burger We appreciate that this burger is straightforward, without fancy gimmicks or extravagant toppings, and hits every note someone could want in a burger. The brioche bun tastes buttery and holds all the ingredients together, the cheese coats the entire patty, and there’s just enough lettuce to make it taste fresh. photo credit: Liz Silva Filet Frites Even though this dish is, like, 70% fries, the fries are crispy, rich, and great for swiping up any remaining dribbles of peppery au poivre after tearing into the crispy seared steak Lamb Something about getting served a massive leg of roast lamb surrounded by roast vegetables in this restaurant’s fancy version of a trough feels medieval, excessive, and spot-on for a place best known for being a den of social gossip. Ask for extra arugula-horseradish puree on the side." - Chelsea Thomas
