Post Oak Grill is another place we haven’t been in ages. It has that old charm to it that makes you feel like you’re going back in time. We where greeted with an assortment of bread while we looked over the Restaurant Week menu.
For the first course I didn’t really care for any of the choices and the waiter was kind enough to offer any choice off of the regular appetizer menu. I went with the Calamari which was really good. D chose the Ceviche Tostada (Snapper, shrimp and crabmeat cured with fresh lemon juices and cilantro, California tomatoes and Texas Serrano peppers).
For the second course we both picked the soup of the day (roasted lobster crabmeat bisque with cognac essence). It was ok, nothing too special, but I did like the cognac essence you could really taste it.
The waiter then brought out the Intermezzo which was a papaya crème de cassis. I loved the flavor of this and could have eaten a big bowl of it.
Time for the third course. I chose the Surf & Turf (center cut filet mignon, lobster imparial, jumbo asparagus and white cheddar potatoes in a light cabernet sauce). No complaints with my dish everything was cooked perfect and seasoned really well. D chose the Crab Meat Crusted Flounder Filet (with mushroom risotto, tempura asparagus, topped with orange habanero citrus sauce). We would order this dish again, it’s cooked perfect and the flavor was fantastic.
Last course of dessert. The waiter recommended the Strawberry Three Color Chocolate Mousse Cake (with homemade chocolate sauce) and we are glad he did. The mousse cake was nice and light and still gave you that chocolate you crave. We also got the Bananas Foster (with cajeta vanilla homemade ice cream). The dish just melts in you mouth it’s soo good.
Overall the portions are just right so you don’t feel like you have to roll out of there at the end of the night. I can’t wait to go back this is a nice little gem in Houston. I don’t have a price comparison because they don’t list prices online, but we paid $35 a person for the 4 course meal for Houston Restaurant Week.