THIS RESTAURANT CLOSED APRIL 2012
Consistently ranked among Houston's best restaurants and America's top seafood houses, the ever-classy Pesce brings the best of the sea to the shores of River Oaks. The smart interior houses a posh clientele who have been ooh and aah-ing at this addition to the Landry's Restaurant arsenal (purchased in 2003) since its highly anticipated opening in November 2000 by the brains behind Carrabba's. And it's not just the striking décor, complete with aquarium and marble raw bar that reel them in. Artfully plated dishes of global flavor — from Southern U.S.-inspired shrimp and grits to Thai-style fried flounder — are the main catch. The "Martini" starter of lump crab meat, shrimp and lobster shows the menu's playful side, while the signature seafood stew exhibits how seriously remarkable this food is. Top it all off with a selection from the excellent wine list.
Full bar. Serving dinner Mon–Sat. Closed Sun.
"... the main attraction is a menu of globally inspired entrées designed by chef Mark Holley, like herb-crusted striped bass with white truffle mashed potatoes, or seafood stew with shrimp, fish, mussels and clams."
— Gayot.com
THIS RESTAURANT CLOSED APRIL 2012
Consistently ranked among Houston's best restaurants and America's top seafood houses, the ever-classy Pesce brings the best of the sea to the shores of River Oaks. The smart interior houses a posh clientele who have been ooh and aah-ing at this addition to the Landry's Restaurant arsenal (purchased in 2003) since its highly anticipated opening in November 2000 by the brains behind Carrabba's. And it's not just the striking décor, complete with aquarium and marble raw bar that reel them in. Artfully plated dishes of global flavor — from Southern U.S.-inspired shrimp and grits to Thai-style fried flounder — are the main catch. The "Martini" starter of lump crab meat, shrimp and lobster shows the menu's playful side, while the signature seafood stew exhibits how seriously remarkable this food is. Top it all off with a selection from the excellent wine list.
Full bar. Serving dinner Mon–Sat. Closed Sun.
"... the main attraction is a menu of globally inspired entrées designed by chef Mark Holley, like herb-crusted striped bass with white truffle mashed potatoes, or seafood stew with shrimp, fish, mussels and clams."
— Gayot.com