It’s fall weather at last! I finally had the top down on Turby as I drove around town for my never-ending errands. By noon, D was back from Fredericksburg. Of course, he has not eaten. He does not eat out without me. And he would rather starve than stop at any drive through. So after driving 4 hours, he was hungry and I didn’t have anything cooked because I didn’t expect him to be back so early. Luckily, he still had energy to drive back to H-town to get some decent lunch.
We decided to try STQ’s lunch. This restaurant is an off-shoot of the famous Killen’s barbecue in Pearland. They just started opening for lunch, so gave it a shot. Menu isn’t as extensive as that of dinner, but the goodies are still there.
D’s Tempranillo and my Fall’ritaQueso Flameado for appetizers
My burger- I’m not a big burger fan but this is definitely a good one. Like every dish, good ingredients always win out.D’s Filet mignon- it didn’t turn out to be medium as ordered, more like medium-well, but holy moly, it was good!They had Mac n cheese so naturally, I ordered that. We had to take it home because there was way too much food.This is the winner. Dessert is tres leches bread pudding. They used croissant as bread and the piece de resistance is the bacon crumbles on top together with toasted almonds. Amazing! I will come back here just for this.i kinda regretted that we chose to share the dessert. But we truly love each other and God knows we’ve met our calorie requirement for the day, so….
Overall, it was a very good meal. I like how this restaurant is not as crowded as the one in Pearland. I would definitely try the dinner here pretty soon!
I have noticed that the last couple of restaurants I’ve reviewed, the newly-opened ones, don’t have menus online. Is this a new “thing”? Being a teeny bit OCD when it comes to eating out, this concept is a bit daunting because I really want to know what I’m in for before making reservations.
Oxbow 7 is Bayou Cuisine with Chef Bryan Caswell at its helm. I guess that little nugget info was enough for me to venture into the unknown. As I grew older, I welcome surprises more and more. Although, I would not put it beyond me NOT to walk out if the menu is simply underwhelming. Speaking of menu, it was strange that the dishes were grouped in numbers. It was numbered 1 through 6; 1 and 2 seem to be appetizers, 3 and 4 soups and salads, 5 are the entrees, and 6 are the desserts. This wasn’t explained to us, although I’m pretty sure I came to a fair assumption. Why just not label it as such? Again, is this a new “thing” with restaurants that I’ve never heard of?
Like I always said, in every dining experience, good food covers a multitude of sins. And boy, with the food we had, they could have written the menu backwards, I would still have forgiven them. It was THAT good!
Tasso cornbread with preserved fig.
I was never a big fan of cornbread, but this was so good, I actually had two orders of this to-go.
Gulf Crab Gratin – a beautiful dish, cooked perfectlyLongfin Yellowtail with Grilled Watermelon and Lemon Catsup — this is an explosion of flavors. This kind of dish is creativity at its bestCrispy Skin Snapper with Charred Corn and Green Tomato Mache Choux, Roasted and Raw Peach.
All this time, I ate my fish with some sort of sauce or dip. The combination of corn and roasted peach together with the snapper is absolutely delicious.
Dry Aged Strip with Chorizo Dirty Rice
D knows that I love chorizo so he lovingly picked it all out and gave it to me. Love!
Gooey Cake for dessert. Apple butter pudding with candied apple. Yum yum!These are the faces of the delightfully surprised.
This was definitely one of our better dinners. D was happy with his Joquet Chinon 2014 as I was with my daiquiri. Sometimes in life, we just have to trust our instincts. I’m glad that we did tonight.
