This is where the hungry come to feed. For mine is a generation that circles the globe and searches for something we haven't tried before. So never refuse an invitation, never resist the unfamiliar, never fail to be polite and never outstay the welcome. Just keep your mind open and suck in the experience. And if it hurts, you know what? It's probably worth it.

Aug 5, 2009


[ with HRW coming up.. i decided to do a few restaurant reviews. ]

This wasn't the first time we dined by Chef Robert Gadsby's hands. And it certainly won't be the last.

We first had a taste of his french, japanese fusion at NOE in the omni hotel several years ago. I remember encountering a delicious tasting menu topped off with the best softshell crab dish I have ever had. Soon after he left, and NOE closed (only to reopen again recently). After a few stints as executive chef at other peoples restaurants, he decided to open up his own. And thank goodness he did.

Set up in the heights, with it's open and modern interior, I was ready to experience some good foods. After opening the menu, which had just been revamped for the summer (and possibly the recession), i noticed that it was the most affordable fancy foods menu I had seen in awhile. With a 4 and 7 course prixfixe style tasting menu for $45 and $65 repectively, and topped off with a $89 chefs choice menu. Of course there was the a la carte option, but with the price of the tasting menus and it being prixfixe for the entire menu, that was the best option. There was an enourmous amount of choices for hot and cold tapa sized appetizers.. that it was quite hard to choose between them. And with three of us for dinner we got to try even more dishes.
i started with the steak tartar which was more thin strips of beef had an asian twist and was quite good though i might prefer the strictly french version, the scallops were tasty, the hamachi carpaccio was better, and the seared foie gras was tops (but you really can't mess up something as delicious as foie gras). there was duck ravioli which was a bit interesting, but good. and ended with a mushroom consumme which was so simple and clean, it was just delicious.
for entrees there was lobster in a coconut curry, since i've never been a fan of coconut curries, i'd say this dish was decent, but i'm not a good judge for this. there was lamb shank which was delicious and tender.. and then there was my entree texas quail with potatoes with summer truffles. i saw truffles so i had too. and it was good.. the aroma itself made my mouth water.
and for dessert i ordered the cheese plate. but by this time i could only nibble a bit here and a bit there on the massive plate.
overall i'd say the appetizers like most restaurants the best part of the meal, entrees seem a bit more filler with flavors less intense. the service was top notch, and i can't wait to try chef gadsby's way on our next visit..

Bedford Restaurant
1001 Studewood St
Houston, TX 77008