Le PasSage is a chic French-Asian eatery on the Katy Trail, serving up inventive dishes like five-spice duck and lobster dumplings in a luxe train car vibe.
"This long-awaited South Asian restaurant with French cooking influences boasts an excellent menu but also a wonderful patio. It looks onto the Katy Trail, with lush trees all around, and features booths and tables paired with white linens and bamboo light fixtures. At twilight, it’s a dream. Enjoy the outdoors here while sipping sake over a plate of crudo. Valet services are available, and there are both street parking and free garage parking available." - Rachel Pinn, Courtney E. Smith
"This highly anticipated restaurant on the Katy Trail opened in October, and getting a prime time table on the weekends takes some advance planning. Diners can enjoy French and Asian dishes in a space designed to look like the Orient Express imagined by Agatha Christie. The all-star lineup of chefs crafting the dishes have put together a menu that is deceptively simple and entirely luxurious." - Courtney E. Smith
"The New Years menu at this hot new spot offers a lot of highlights from its regular menu — so why not try it out on a special night? See the full menu online, but some highlights include lobster dumplings, a toro tuna sesame leaf handroll, five-spice duck breast, blue crab stuffed Dover sole, and braised tofu. The cost is $165 per person, and reservations are available online." - Courtney E. Smith
"Working remotely? Walking on the Katy Trail? Just in need of a coffee and a little treat (or a glass of wine and some escape? This spot next door to Le PasSage is an all day cafe with a stunning patio that takes full advantage of its Katy Trail access and views. There’s also a garden around the side of the building with a walk-up window for orders." - Courtney E. Smith
"Le PasSage, located on the Katy Trail, is a new restaurant from Travis Street Hospitality Group. Chef and owner Bruno Davaillon, along with owner Stephan Courseau, has created what is described as an Asian restaurant where French technique is applied in some dishes. The culinary team includes chef China with Hou Lam “Dicky” Fung from Mr Chow in Las Vegas and pastry chef Dyan Ng from California. The restaurant does not offer a tasting menu but focuses on consistency with each dish. Some highlighted dishes include a crudo inspired by Tom Ka soup, a French-style dumpling with eggplant and miso, roasted delicata squash with fermented red curry, a roasted chicken with gochujang paste, and a simple lobster dish conceived by executive chef Fung. Pastry chef Ng offers a dessert with boola malacca palm sugar and coconut." - Courtney E. Smith
