Brenner’s on the Bayou Enjoy dinner with a view at this steakhouse nestled on the lush banks of Buffalo Bayou. Steaks, sides and decadent desserts are all good bets, and the restaurant’s hip Blue Bar offers a less formal — yet still sophisticated — vibe with craft cocktails. One Birdsall St., 713.868.4444




Doris Metropolitan This glam steakhouse in the old Triniti space is inspired by Middle Eastern flavors. Hot tip: The breadbasket alone may be worth the trip, with rolls flavored with caramelized onions and presented with crushed-tomato spreads and herb butters. 2815 S. Shepherd Dr., 713.485.0466



Fleming's Situated at the corner of West Alabama and Kirby, this River Oaks steakhouse is beloved for its happening happy hour and impeccable service. 2405 W. Alabama St., 713.520.5959



Pappas Bros. Steakhouse Given its expansive wine list and in-house dry-aging process, diners can expect nothing short of perfection when dining at family-owned Pappas Bros. Steakhouse. Visit the newest location in the heart of Downtown. 5839 Westheimer Rd., 713.780.7352



Steak 48 A steakhouse standout delivers in its rich side dishes — the Hasselback potatoes are excellent — and desserts. Crowds of pretty people pour in early and stay late, so reservations are recommended. In River Oaks District, 713.322.7448



B&B Butchers 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., 713.862.18144



Rainbow Lodge True to its name, Rainbow Lodge provides steakhouse and wild game fare in a rustic lodge setting. Outdoor seating on the newly expanded wine deck is coveted. 2011 Ella Blvd., 713.861.8666



The Palm Houston’s 43-year-old location of The Palm steakhouse has relocated from the Galleria to Downtown’s mixed-use GreenStreet development. Jimmy Martin, the original general manager of The Palm in 1978, has returned to serve as maître ’d of the new operation. Martin’s original recipe for Veal Chop Parm with prosciutto, fresh basil and fontina cheese is among the refreshed menu’s highlights. 1201 Fannin St., thepalm.com


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How did you get to where you are today? It takes a village. I was fortunate enough to have great mentors and individuals who instilled confidence in me. I think that when you face a challenge or an obstacle, you are able to overcome and make things happen. You can continue moving forward, more resilient over time.
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