Maybe I'm spoiled with all the places in Houston but after Commonwealth last week and Table on Post Oak last night I'm starting to feel like there are way too many places following the same sort of formula and not getting creative. I really hope Houston won't fall back into a style over substance mentality when it comes to restaurants.

Both dinners were good, don't get me wrong. But there was nothing inventive or interesting on the menu really. The food was well prepared, properly seasoned, and tasted good but there was no daring or challenging you there.

I'm not saying there aren't a lot of great restaurants in this town but it's starting to feel like a lot of them are just following a formula without much deviation or individual creativity and to varying degrees of success.

In other words, a lot of these places are really just blending into each other and not standing out. And the places like Underbelly, Uchi, Oxheart, Pass & Provision, etc are in no danger of falling from the upper echelon any time soon.

So inventing new ways of cooking is hipster now?

I suggest you go eat English food then. They stick to the same ****ty formula. Salt plus malt vinegar. Everything else is "hipster" I guess.

Been watching Mind of a Chef on Netflix... Chef Sean Brock is proof that you don't have to do LN2 to do something new.

Um, these are businesses. You can't be so different that you alienate most of the public, but you have to have something that stands out a bit and give people a reason to go to your restaurant. Feast got that last bit right but the last time I went, one person at the table said, "There isn't anything on the menu where I know I'll like everything I'm getting." Basically, they didn't have a roast chicken and vegetables dish. And now there is no more Feast.

I do like that new places largely come out with an improved quality over 10-15 years ago. About that time the idea of fine dining in Houston was charge a ton for a steak and order everything a la carte. I think this is a change for the better. There is a new formula. Pick a single word related to food. Better if it is a verb or adjective. (Nouns are boring.) Throw in a few buzz words. Make sure some dishes have weird grain used in Eastern Europe. Make sure kale is involved. Throw in a few buzzwords and there we go.

quote:

---

Go to restaurant.
Order food you want.
Food is good.

What's the problem? Why does a restaurant have to have some kind of hipster draw to it if the quality of the food is good and people eat there?

---

I'm not talking about hipster draw.

It's more that everywhere seems to be doing the same thing. And contrary to what Happy Feet McInterception said, I'm not looking for molecular gastronomy. Not a fan of that.

In fact, I'd argue it's the over-hipster'ization of places.

quote:

---

I do like that new places largely come out with an improved quality over 10-15 years ago.

---

I tend to agree with most of your post. I think the choices for a "good" meal at a reasonable price have greatly increased in recent years. The restaurant scene in Houston is so competitive that we can occasionally be disappointed when a place we like closes, but there are always new options to choose from.

quote:

---

Maybe I'm spoiled with all the places in Houston but after Commonwealth last week and Table on Post Oak last night I'm starting to feel like there are way too many places following the same sort of formula and not getting creative. I really hope Houston won't fall back into a style over substance mentality when it comes to restaurants.

Both dinners were good, don't get me wrong. But there was nothing inventive or interesting on the menu really. The food was well prepared, properly seasoned, and tasted good but there was no daring or challenging you there.

I'm not saying there aren't a lot of great restaurants in this town but it's starting to feel like a lot of them are just following a formula without much deviation or individual creativity and to varying degrees of success.

In other words, a lot of these places are really just blending into each other and not standing out. And the places like Underbelly, Uchi, Oxheart, Pass & Provision, etc are in no danger of falling from the upper echelon any time soon.

---

just went to each homepage, both look to be traditional american using french technique. so yeah, they would be very similar. i am not sure why this revelation is shocking.

Every course should be a cipher leading to the next dish. Otherwise, what's the point? I have hot pockets in the ice box.

Diarrhea pocket

quote:

---

Maybe I'm spoiled with all the places in Houston but after Commonwealth last week and Table on Post Oak last night I'm starting to feel like there are way too many places following the same sort of formula and not getting creative. I really hope Houston won't fall back into a style over substance mentality when it comes to restaurants.

Both dinners were good, don't get me wrong. But there was nothing inventive or interesting on the menu really. The food was well prepared, properly seasoned, and tasted good but there was no daring or challenging you there.

I'm not saying there aren't a lot of great restaurants in this town but it's starting to feel like a lot of them are just following a formula without much deviation or individual creativity and to varying degrees of success.

In other words, a lot of these places are really just blending into each other and not standing out. And the places like Underbelly, Uchi, Oxheart, Pass & Provision, etc are in no danger of falling from the upper echelon any time soon.

---

There are some great food to be had at restaurants that aren't 3 months old with hydroponic gardens hanging from the roof in barbed wire baskets or food served in Thundercats lunch pails by neck bearded waiters with dark rimmed glasses, chuck Taylors and wallet chains

One of my favorites is Charivari. It's modern German /East European. It's only open during lunch and during dinner, not at 3:30. It's stuck in 1994 decor won't make you fill hip, so feel free to wear your RC Slocum diagonal Aggies sideline polo in there. The temp in the restaurant is 74, not 55. It will take you 1 1/2 hrs to get in and out. You'll be surrounded by grandparents and Europeans. You'll leave some dollars behind.

But, it is always surprisingly great food, inventive, will stretch your pallet. We always leave and discuss our meal for a few days afterward. Like the mushroom cappuccino which was a mushroom soup with a froth served and drank out of a tall cuppucino glass. And the chef has always come out an chatted with us about the meal.

quote:

---

Will that hot pocket burn my mouth?

---

It will destroy your mouth.

I like restraunts that serve chicken fried steak and king ranch chicken. Also a good hamburger steak.

I've yet to find a decent place in houston that dose those things well.

How about they hold off on the smoked duck neck with liquid nitrogen vegetables and learn to cook normal food first

BRC has good chicken fried steak.

What is BRC?

A restaurant. That serves good chicken fried steak.

quote:

---

quote:

---

The food was well prepared, properly seasoned, and tasted good but there was no daring or challenging you there.

---

I've never wanted to be challenged by my meal

---

i think this is what Finn meant about being challenged by food.

Idk if they have KRC but it sounds like you are looking for a place like Pappy's.

I've had pappys and was not blown away. It was decent. Nothing to rave about. It is no country inn Somerville location from yrs past

Palate

quote:

---

BRC has good chicken fried steak.

---

Damned skippy they do. Outstanding chicken and biscuits as well.

Big red cock

OP needs to start patronizing those Mexican restaurants that the illegals go to that serve all kinds of weird ****. I don't know what half the meats are that they use or which animal part it comes from. Plenty of opportunities and he and the misses will be in and out for under $10. But it sounds like OP may have an issue with spending less than $100 on a meal, so this may not be an option...

quote:

---

OP needs to start patronizing those Mexican restaurants that the illegals go to that serve all kinds of weird ****. I don't know what half the meats are that they use or which animal part it comes from. Plenty of opportunities and he and the misses will be in and out for under $10. But it sounds like OP may have an issue with spending less than $100 on a meal, so this may not be an option...

---

Oh, I hit those joints regularly.

But thanks for playing.

quote:

---

It's a challenge you want? Eat at Pachos and don't **** on yourself before you get home.

---

fify