Viola & Agnes'
Creole restaurant · Lakeside ·
Homestyle Creole plates, BYOB, with a laid-back vibe
Homestyle Creole plates, BYOB, with a laid-back vibe
"Technically, this soulful restaurant is in Seabrook, but the five-minute drive from Kemah means you shouldn’t miss it if you’re in town. Inspired by chef Aaron Davis’s grandmothers, this laidback, BYOB restaurant in Seabrook has garnered national attention for bringing Creole home cooking to the forefront. Diners can find gumbo loaded with chicken, sausage, and blue crab; fried cheese curds topped with red gravy; and New Orleans-style barbecue shrimp and grits served with toasted French bread. A crowd-pleasing combination of crispy, Cajun-spiced fried chicken atop a diner’s choice of a buttermilk vanilla, pecan praline, or Southern red velvet waffle has become a signature. The daily chalkboard specials are where Davis gets wildly creative — think chargrilled short ribs marinated in Korean barbecue and Caribbean jerk spices and a soul-soothing oxtail plate. The food takes time, but a cold drink can make the wait go by faster." - Brittany Britto Garley
"Technically, this soulful restaurant is in Seabrook, but the five-minute drive from Kemah means that you shouldn’t miss it if you’re in town. Inspired by chef Aaron Davis’s grandmothers, this laidback, BYOB restaurant in Seabrook has garnered national attention for bringing Creole home cooking to the forefront. Diners can find gumbo loaded with chicken, sausage, and blue crab; fried cheese curds topped with red gravy; and New Orleans-style barbecue shrimp and grits served with toasted French bread. A crowd-pleasing combination of crispy, Cajun-spiced fried chicken atop a diner’s choice of a buttermilk vanilla, pecan praline, or Southern red velvet waffle has become a signature. The daily specials, typically written on the chalkboard wall, are where Davis gets wildly creative — he cooks up things like chargrilled short ribs marinated in Korean barbecue and Caribbean jerk spices and a standout oxtail plate. The food takes time, but a cold drink can make the wait go by faster." - Brittany Britto Garley
"Inspired by chef Aaron Davis’s grandmothers, this laidback, BYOB restaurant in Seabrook has garnered national attention for bringing Creole home cooking to the forefront. Diners can find gumbo loaded with chicken, sausage, and blue crab; fried cheese curds topped with red gravy; and New Orleans-style barbecue shrimp and grits served with toasted French bread. A crowd-pleasing combination of crispy, Cajun-spiced fried chicken atop a diner’s choice of a buttermilk vanilla, pecan praline, or Southern red velvet waffle has become an attraction. The daily specials, typically written on the chalkboard wall, are where Davis gets wildly creative — he cooks up things like chargrilled short ribs marinated in Korean barbecue and Caribbean jerk spices and a standout oxtail plate. The food here takes time, but a drink can make the wait go by faster. Vibe check: Expect a casual, down-home feel in this no-frills restaurant. Prepare for a wait — for your table and the food. The restaurant has a small staff, and Chef Davis is often hard at work in the back to make the best and homiest versions of his dishes." - Brittany Britto Garley
"This neo-soul food cafe prides itself on its soul-warming Southern-meets-African-diasporic flavors. Alongside dishes like curried oxtail, fried fish sandwiches, and New Orleans-style barbecue shrimp, diners can indulge in cups or bowls of gumbo, made with chicken, sausage, blue crab, and okra, and served with boiled egg and rice. The bright blue exterior and eclectic dining room only enhance the experience." - Minh T. Truong
"Deemed one of the best restaurants in the country, this laidback Seabrook restaurant is the ultimate brunch destination. Find Creole and Southern favorites, including heaping plates of fried chicken and waffles, saucy New Orleans-style barbecue shrimp and grits with the perfect amount of spice, red gravy-topped cheese curds, and some of the best oxtails and gumbo in all of the Houston area. Diners are guaranteed a different experience every time thanks to the rotation of inventive specials, which are written on the chalkboard for all to see. Take advantage of the restaurant’s BYOB policy by bringing in your favorite spirit — Viola & Anges’s fresh juices, lemonades, or iced teas make for great mixers." - Brittany Britto Garley
