Cindy Baker, Tirey Counts, Celene Buffington and Missa Sutton
Kevin Gilliard and Frank Billingsley
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Yellowtail Crudo at Brasserie 19
B&B Butchers
Mac & Cheese
Venture in for the deep-fried A5 Wagyu katsu sando, or similarly stacked deli sandwich in the adjoining butcher shop, at this boutique steakhouse. A rooftop terrace makes B&B a premiere Sunday brunch destination. 1814 Washington Ave., 713.862.1814
Brasserie 19
Confit Rabbit
Wine with lunch and bubbles with brunch is the norm at this sceney River Oaks spot. Situated in the center of a busy shopping strip, Brasserie 19 is reminiscent of a Parisian sidewalk café. 1962 W. Gray St., 713.524.1919
Eugene's
Crab Salad
The menu and the gold-gilding-happy space itself call to mind the best old family-run haunts of New Orleans. Expect really great combos of butter, garlic, acid and fresh Gulf goodness. 1985 Welch St., 713.807.8883
Lucy's Pearls
Turtle Cheesecake
Decadent cakes, picture-perfect cake pops and down-home pies await at this craft bakery inside the POST Houston complex. Go for happy hour Mon.-Weds., 4-6pm, for 20 percent off. 401 Franklin St., 832.777.5496
Ousie's Table
Atlantic Blackened Salmon with Crabmeat Relish
This River Oaks institution serving Southern standards — shrimp and cheese grits, New Orleans red snapper, chicken and waffles at brunch! — is charming. With a beautiful patio and private rooms, it’s a popular locale for showers, receptions and more. 3939 San Felipe St., 713.528.2264
Ragin' Cajun
Gumbo
Crawfish season is here! There’s no better spot to get the fixins for a backyard boil than the original Ragin’ Cajun on Richmond. 4302 Richmond Ave., 713.623.6321
Taste of Texas
Fried Shrimp
This famous classic steakhouse — thick bacon wraps around your filet — touts cozy, rustic environs that live up to the name. There’s actually a Texas history museum inside! 10505 Katy Fwy., 713.932.6901
Sanette Austin, Michelle Brady, Stacey White, Chasity Spiller
Cotton — the disaster and infrastructure support services company that served as title sponsor of the World’s Championship Bar-B-Que Contest, aka “Cook-off,” for the second year in a row — has developed a reputation for lavish entertaining, and its Rodeo digs lived up to the rep.
“The cedar-framed ‘tent’ was completely draped in navy paneling with antler and crystal chandeliers hanging from the ceiling,” explained a Cotton representative. “The room was decorated with seven-foot-tall mosaic horses draped with blankets of red roses by Flora & Eventi, antique mirrors, saddles and mounted taxidermy.” The latter came straight from Bell’s ranch, the rep added.
Cotton Culinary, an award-winning subsidiary or Cotton Holdings, put out a decadent spread. Apps of fried oysters, fried quail, and Figgy Piggy sliders with pork belly and fried brie were followed by barbecued rib-eye with Astro Alex Bregman’s Breggy Bomb sauce, as well as lobster mac ’n’ cheese, twice-baked potato casserole, and, for dessert, bread pudding with Jack Daniels cream sauce.
Also on the menu on opening night: a surprise performance by Grammy-nominated country artist Cole Swindell.
The souped-up tent also boasted a special VIP room, the “Gold Pony” lounge, where the décor featured white roses and disco-ball accents. VIPs in attendance included hospitality mogul Tilman Fertitta, designer-milliner Teressa Foglia, TV personalities Chita Craft and Derrick Shore, and Cotton execs Bryan Michalsky, James Scaife, Johnny Slaughter, Russel White and Zinat Ahmed.
Tilman Fertitta and Pete Bell
Cole Swindell performs
Teressa Foglia, Tyler Wild, Zinat Ahmed
Norbert Tran, Travis Bice, Russell White
Samantha Knight, Lauren Halle, Bill Sisson, Madeline Dill
Over 650 guests joined Cotton Holdings and Quanta Services in the Cotton 'Q Club
Travis Bice, Hayden Layne, Matt Thompson, Louis Martinez, Jesse Luke
Cotton Holdings CEO Pete Bell and Quanta Services CEO Duke Austin
Entry Sign to the Gold Pony VIP Lounge
