LOCAL Houston | The City Guide March 2018 | Page 22

FOOD | ARTS | COMMUNITY | STYLE+LEISURE
This is a steakhouse
for beef aficionados
– the American
sourced steaks are
USDA Prime, wet
aged for 28 days
and broiled at
1,500 degrees
Warm Butter Cake
Wagyu on a Hot Stone
portion of mashed potatoes seasoned with Old Bay spice mix and a
generous topping of sautéed lobster. Wasabi, the trendy Cholula hot
sauce and horseradish get whipped into the salad dressing for the Spicy
Mambo Salad.
Seafood Tower
This is a steakhouse for beef aficionados – the American
sourced steaks are USDA Prime, wet aged for 28 days and
broiled at 1,500 degrees, providing a serious sear locking
in the moisture. Under the watchful eye of CHEF MICHAEL
COLBERT (formerly chef at Morton’s steakhouse) and his
well-trained brigade, steaks are cooked to perfection – at
such heat. perfection is a matter of seconds. To keep the
thrill alive, serving plates are heated to 400 degrees. (Your
waiter will be sure to warn you.) Also on the menu: A5
Waygu Japanese New York strips, Australian Wagyu beef
Tomahawk massive 32- or 40-ounce steaks and Aspen Ridge
certified humane, natural prime beef, hormone-free, raised
without antibiotics. And source-verified.
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L O C A L | 3 . 2018
Before the steak, consider the Spanish Octopus Carpaccio –
pretty petals of paper thin octopus with an aggressive cilantro
sauce spiraled on top. Or the Spicy Sautéed Colossal Shrimp
with its hints of lime butter, garlic and Cholula Hot Sauce.
Menu items are merely listed; the attentive, informative staff
adds all the descriptions.
The menu hits the current culinary trend high notes, offering
items like Maple Glazed Bacon Steak for appetizer, a
masterful sushi selection (custom curated for the Mastro
organization by CHEF ANGEL CARBAJAL of the famed
Nick-San, of Cabo San Lucas, Mexico) and family-style
sides, such as the roasted Brussels sprouts and the whopping
In this house of wondrous excess and show (three-foot seafood towers
traverse the dining room, spot lit by waiters’ flashlights and trailing dry ice
smoke), the desserts sampled were downhome and addictively delicious.
A moist yellow cake drizzled with butter, glazed with a quick dip into
a sugar bowl and served with a mound of rich, seductive 14 percent
butter fat ice cream. And a chocolate pudding cake when mixed with a
little cream tastes just like a warm bowl of, well, homemade chocolate
pudding. Delicious.
MASTRO'S
As serious as Mastro’s dedication to quality steaks, so goes the wine
program. Developed by Master Sommelier Keith Goldston, the cellar has
a 35,000 bottle capacity, a staggering 85 wines are offered by the glass
and a stunning 3,200 wines make up the list. The restaurant employs six
sommeliers, all working towards certification (four on the floor and two
behind the scenes managing the cellar). Prices? The range per bottle is
wide, from $28 to $85,000 (an 1825 Chateau Gruaud-Larose).
Mastro’s is an event, a show (live music in the bar area every night), a
steakhouse with great seafood (had a terrific, Texas-sourced red snapper
fillet), a mind-altering wine list and simple, scrumptious desserts.
Bring a big wallet.
1650 West Loop S. | Houston, TX 77027
713.993.2500
www.mastrosrestaurants.com
3 . 2018 | L O C A L
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