I am in agreement with other reviewers on several recurring issues including the service which can be slow, and the high prices for small portions of food prepared competently yet without real inspiration. The menu itself is also somewhat limited in choices, particulalry for dinner.Executive Chef Ryan Pera is the inspiration behind the kitchen of The Grove. One of the best times to visit the restaurant is during its famed Sunday Brunch. It is when the natural lighting is at its best and is perfect for a front seat to the weekend festivities downtown. The restaurant offers a variety of creative spirits that set the mood for an urban relaxed lunch. One of the only places in Houston to offer a Clear Spicy Bloody Mary, The Grove has recently added a Banana Margarita to its drink list, which includes herradura silver tequila and coconut crunch, accentuating a fruity kick to brunch.A word of advice –be sure to use the restaurant’s convenient and fast valet parking services when downtown is busy. Parking in and around the park can often be hard, if not impossible, to find, depending on the festivities going on at the time.
My friends talked it up. Saying, it was a wonderful spot and they couldn't beleive I hadn't been there (being a native Houstonian) so I decided to go.My take on it was that I was unimpressed by the drab uninviting exterior & interior, the smell of grease permeating the air, the leaning undersized tables that were cluttered with condiments, and the perfectly square dining room that held it's diners shoulder to shoulder. The place felt like it needed a good cleaning to me.Almost everyone in the place was overweight (including myself) which directly correlates to the type of food they serve. Remember when your grandmother use to fill the bottom of her cast iron skillet with oil to make eggs? Yeah...that's what ALL of the food is like. It tasted just fine though. The service was fine and the people were freindly (patrons and staff) but I won't be back.I give it 4 stars because the place was PACKED. We had to wait in line to be seated at 9am. During our meal it began to rain hard but people kept coming! It may not be my kind of place but apparently, it is for lots of others!
My friends talked it up...saying, it was a wonderful spot and they couldn't believe I hadn't been there (being a native Houstonian) so I decided to go.My take on it was that I was unimpressed by the drab uninviting exterior & interior, the smell of grease permeating the air, the leaning undersized tables that were cluttered with condiments, and the perfectly square dining room that held it's diners shoulder to shoulder. The place felt like it needed a good cleaning to me. Almost everyone there was overweight (including myself) which directly correlates to the type of food they serve. Remember when your grandmother use to cover the bottom of her cast iron skillet with oil to make eggs? Yeah...that's what ALL of the food is like. The service was good and the people were friendly (patrons and staff) but I won't be back.Though this may not be my kind of place, it apparently is for many many others. It was PACKED at 9am on a rainy Saturday morning so they must be doing something right. :)
I am a customer of Parker Custom Boots. I needed new heel caps for my Tony Lama's. I contacted him and went to his shop. We began to talk. I asked him to make me a pair of brown calf skin boots. He was patient with me when I was trying to get ideas and he helped me; he wasn't just trying to rush me - he cared that I got what I would be happy with. So far, he's stitched the uppers. Very clean!!! He's very detail oriented and meticulous with his workmanship. He's an artist. He doesn't just throw something together, hand it to you, and say, there yeah go champ; I hope they're good! He has much respect for his customer and providing the very best work he can do! HE DOES NOT CUT CORNERS! He makes custom boots the same way ole' timey boot makers did. He believes in making the very best quality product for your money, and a good pair of boots is worth the money. I've seen his work. He even let me watch him work. Very nice and honest man.
I WAS LOOKING FOR A PAIR OF BLACK SHOES FOR WORK, WHICH YOUR STORE HAD A HUGE SELECTION. BECAUSE OF THE BOGO THE STORE OFFERED I DECIDED TO LOOK FOR A SECOND PAIR OF SHOES AS WELL. HOWEVER I FELT REALLY UNCOMFORTABLE, BECAUSE SECURITY FOLLOWED ME ALL OVER THE STORE. WHEN I ENTERED THE STORE HE WAS IN THE CORNER ON HIS PHONE. BUT IT SEEMED THAT AFTER HE NOTICED ME, HE SUDDENLY HAD THE URGE TO WALK ALL OVER THE STORE, BUT ONLY IN THE AREAS WHERE I WAS TRYING ON SHOES. NOT TO MAKE THIS A BLACK THING, BECAUSE HE WAS BLACK AS WELL. BUT BEING THE ONLY BLACK CUSTOMER IN THE STORE AT THE TIME AND HIM ALWAYS IN MY VICINITY, I FELT A LITTLE OFFENDED. I'M SURE HE WAS JUST DOING HIS JOB. BUT I WONDER WHY HE WAS'NT FOLLOWING THE OTHER CUSTOMERS IN THE STORE. I BOUGHT THE SHOES THAT I WANTED, BUT I WILL NEVER RETURN TO THIS STORE AGAIN.,
Not that there's anything wrong with it, just that we're middle class. I went in the Galleria for the first time in August 2007, when I first moved here and I heard raves about it from work. Unfortunately for me, when I walked in I was quite embarassed. I felt like I didn't belong and the sales personnel gave us dirty looks and wouldn't help us. Granted there's so much to do, and the apartments there are $5 Mill each, it's just not meant for anyone less than upper class. The worse thing of all, are the rich snobby teenagers with their roaring voices, they're so loud and abundant that it's hard to carry on a conversation. Other than that, it's gorgeous and you can walk for 4 hours at least and still not be done with the mall.
The menu at Lucio’s concentrates on seasonal and fresh local ingredients. The menu changes often at Lucio’s, but many of the high-quality ingredients (extra-virgin olive oils, balsamic vinegars, fresh herbs and seasonal vegetables, etc.) are constant. Lucio’s continues to be one of our favorite dining spots in Houston. Ask for Robert or Steven for consistently fantastic service. I've recommended Lucio's to friend's looking to try something new, or those seeking an intimate venue to host a birthday dinner or special date. I always look forward to returning to sample Executive Chef Rick Guerrero and Sous-Chef Brett Maesch’s latest seasonal menu.