“A lot of the menu items
have stories attached to
them that remind me of
my past, so things on
the menu remind me of
places, people, or things
from my experience.”
to find in a 100 year-old Texas ranch
house.
“A lot of the menu items have
stories attached to them that remind
me of my past, so things on the menu
remind me of places, people, or things
from my experience … one of them in
particular has a movie story and that is
the Zihuatanejo snapper,” said Lampo
– the name referencing his favorite
movie, The Shawshank Redemption.
The snapper – flash marinated
in white wine, lemon juice and
Worcestershire – is prepared with
lump crab meat, pico de gallo and a
chardonnay butter sauce with black
bean-saffron rice, cowboy spinach and
oregano sautéed zucchini and yellow
squash.
A permanent fixture to the
Christopher’s menu for 20 years now,
Lampo recommends the Zihuatanejo
snapper to any first timers of the
restaurant, along with the house filet –
an 18 year menu staple.
The thick cut 8 oz USDA Prime
steak represents the top two percent
of beef produced in the country,
and is highly recommended to those
wanting a taste of Texans’ meat of
choice. Plated on a bed of creamed
spinach and potatoes with caramelized
onions, the center-cut beef tenderloin
is topped with a béarnaise sauce, fried
crawfish tails and a port wine demi-
glace.
Utilizing locally and regionally
soured organic and sustainable
ingredients, and boasting an award
winning wine list curated by a
Certified Sommelier, no detail of fine
dining is overlooked and ensures an
experience to remember.
T HE T EX AS F O O D I E
7