Recipes
Chef Robert Del Grande's Western-style Gulf Shrimp Skewers with Pink Grapefruit and Watercress can be a year-round treat.
Texas-based chef Del Grande shares recipes for hearty cold-weather fare: Roasted Chicken with Winter Squash and Venison Sausage Grits.
The Grove's chef de cuisine, Ryan Pera, is by Del Grande's description, "a farmer's market nut," and sources his purslane (a tangy, leafy succulent) from the weekly market across the street from the restaurant.
Tangy golden raisins meld into this ginger cream to top an extraordinary appetizer.
Dress up shredded pork with raisin sauces and plantain cakes for striking party appetizers.
Glaze chicken halves with seasoned cinnamon and raisins. Then, serve with pecan and raisin butter sauce.
RESERVATIONS
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PRIVATE DINING AREAS
PRIVATE DINING CONTACT
GIFT CERTIFICATES
FEBRUARY LUNCH SPECIAL
HOURS OF OPERATION
LUNCH
Monday - Friday: 11:30 AM - 2:00 PM
BRUNCH
Sunday: 11:00 AM - 3:00 PM
DINNER
Monday - Thursday: 6:00 PM - 10:00 PM
Friday & Saturday: 6:00 PM - 10:30 PM
Sunday: 5:00 PM - 9:00 PM
HAPPY HOUR
Monday - Friday: 4:00 PM - 7:00 PM
BAR MENU
Monday - Friday: All Day
LOCATION
RDG + Bar Annie
1800 Post Oak Boulevard
Houston, TX 77056-3962
(713) 840-1111 MAP
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