Sambrooks Management Company’s newest restaurant project is led by chef who has worked in multiple Michelin-star restaurants
In a city fairly lousy with upscale steakhouse options, a new player led by a chef with Michelin-star credentials is aiming to recast beef-centric fine dining in Houston.restaurant from Sambrooks Management Company opens its doors today for its first dinner service of meticulously sourced steaks seared over a 22-foot wood-burning grill. The live-fire cooking technique also is intended to enhance seafood as well as chicken, duck, and vegetables.
The 4,500-square-foot Andiron at 3201 Allen Parkway, has been sumptuously designed by the award-winning New York firm AvroKO with dark woods, meaty red marble, copper accents, marble and wood block tables, and artwork created exclusively or the restaurant.Executive chef Louis Maldonado has created a sumptuous menu that begins with raw bar options including , and small plates of Dungeness crab, clams casino, cauliflower and smoked trout roe, and golden ossetra caviar.
“Although we are only now opening to the public, we have been in the kitchen since last December which has allowed Chef Louis and his team a lot of time to perfect an amazing menu,” said Michael Sambrooks, founder of Sambrooks Management. “We are very excited to open the doors and let everyone in to see the stunning room and experience our world class offerings.”Sambrooks is particularly proud of Maldonado, whose work at Michelin-star restaurants includes French Laundry in Yountville, Calif.
His menu is meant to be enjoyed with a 500-label wine selection overseen by advanced sommelier Renato Bringas and a cocktail program from head bartender Angel Batista. The service crew includes Jose Montufar as maitre’d.Andiron will be open daily for dinner service at 5 p.m.; cocktails begin at 4 p.m.
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