Steak 48
Steak house · Galleria
4444 Westheimer Rd, Houston, TX 77027
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19941415/Interior_Michael_Anthony__1_.jpg "Steak 48 by Michael Anthony")
Highlights
Prime cuts, seafood, caviar, and decadent desserts in an elegant venue
Prime cuts, seafood, caviar, and decadent desserts in an elegant venue
"A fine-dining steakhouse side called Shells and Cheese made with Boursin and a nine-month-aged sharp white cheddar for a rich, nuanced cheese profile; diners can upgrade the dish with Alaskan king crab for an extra-special version." - Brittany Britto Garley
"This River Oaks District steakhouse is a spot to see and be seen while eating massive slabs of meat. The restaurant takes a modern approach to steakhouse dining, featuring responsibly sourced wet-aged cuts that are selected and deconstructed by its master butcher and broiled at 1,600 degrees. Love a good surf ‘n’ turf? Bask in the luxury of an American wagyu filet with black truffle-sauteed Maine lobster. Save room for desserts like the cookies and cream popcorn sundae or red velvet bread pudding." - Brittany Britto Garley
"Since opening in 2016, the seats have hardly had a chance to cool at this spirited steakhouse in River Oaks District. A far cry from the traditional steakhouses of yesteryear, Steak 48 has high energy with guests gleefully dining in all corners of the two-story space. Along with a full raw bar and juicy prime cuts, a whopping 18 sides are offered on the menu, and imaginative desserts like red velvet bread pudding." - Marcy de Luna
"At first glance, this high-end steakhouse in the River Oaks District might seem intimidating for dining alone, but the expansive bar downstairs offers the best people-watching in the city. The parade of people dressed to the nines is all the entertainment you’ll need as you treat yourself to prime cuts of meat and fresh seafood. End the evening with the decadent red velvet bread pudding." - Minh Truong
"This River Oaks District steakhouse is a spot to see and be seen while eating massive slabs of meat. The restaurant takes a modern approach to steakhouse dining, featuring responsibly sourced wet-aged cuts, selected and deconstructed by its master butcher, and broiled at 1,600 degrees. Love a good surf ‘n’ turf? Bask in the luxury of an American wagyu filet with black truffle-sauteed Maine lobster. Save room for desserts like the cookies and cream popcorn sundae or red velvet bread pudding." - Brittany Britto Garley, Megha McSwain
