The Montrose Country Club
Restaurant · Midtown ·
Sunday drag brunch, pool, nightclub, Italian, Southern, Cajun food
Sunday drag brunch, pool, nightclub, Italian, Southern, Cajun food
"A multi-million dollar, mixed-use destination that houses a restaurant, a day club, a nightclub, and a 65-foot climate-controlled swimming pool — opened Friday, March 14 by Jeff Harmon (the proprietor behind Rebar and Rich’s Houston). Chef Diego Chiarello has shaped the on-site restaurant’s menu as a combination of Italian, Southern, and Cajun cuisines, featuring appetizers such as crawfish etouffee egg rolls and fried goat cheese balls; comforting entrees like Bolognese, chicken piccata, and French onion meatloaf; plus salads, flatbreads, and sandwiches. A spokesperson says it’s supposed to be a "social" retreat for Houstonians. Annual memberships cost $499 or $750 a year and include perks like discounts on day bed rentals and access to special events; day-club and pool entry is $20 before noon and $25 after." - Brittany Britto Garley
"Rich’s Houston, formerly known as ReBar, recently renovated and re-opened as a LGBTQ-focused, day-long hangout for food, drinks and nightlife. One of its biggest draws is its Sunday Service Drag Brunch, an 18 and up event with seatings at 11 a.m., 1 p.m., and 3 p.m. Tickets are $15 for most drag brunches and $20 for special events and celebrity performers." - Lane Gillespie, Eater Staff
"Rich’s Houston has gone through a number of dramatic changes over the years. It originally opened in the ‘80s as Rich’s Houston, but has since moved locations, changing its name to ReBar, and underwent a big renovation. Now, the restaurant and bar is back as Rich’s. with a stacked food menu and Sunday drag brunch. The menu, created by Executive Chef Diego Chiarello, includes cheesy, fried, and internationally-inspired takes on bar food, like birria grilled cheese, Moroccan meatballs, and elote fritters. If drag brunch isn’t your thing, Rich’s also hosts other events, like burlesque shows and an upcoming Pride afterparty." - Lane Gillespie, Eater Staff
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