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Date Night

Robin Barr Sussman | April 30, 2018 | Feature Features National

Tilman Fertitta makes a slam-dunk at his new Post Oak Hotel at Uptown with Mastro's Steakhouse and Willie G's.
Mastro's seafood tower

MASTRO’S
Bentleys, beef and bass. It’s all here on the playground of visible wealth known as The Post Oak, a campus owned by Tilman Fertitta with a 38-floor, 250-room hotel tower, a two-story Rolls-Royce showroom, a spa and salon, and the first Texas outpost of Mastro’s Steakhouse. It’s a showplace that wows even the most seasoned and discerning
international traveler.

But Mastro’s isn’t just another steakhouse. More Sin City than Bayou City, the sprawling see-and-be-seen space is decked out with live music, three lounges—including a whiskey and sports bar—and several softly lit dining rooms dripping in amber crystal chandeliers. You might even spot restaurant giant and Houston Rockets owner Fertitta dining in one of the Hollywood-style chocolate leather booths surveying the scene. “I’ve always wanted to open Mastro’s, a one-of-a-kind, masterful high-end dining experience, in my hometown,” Fertitta says.

Well-trained servers armed with tiny flashlights for reading the menus and managers wearing official-looking earpieces making the rounds know how to make you feel pampered. Aside from the sexy music and cocktail-swilling scene, the food—classic steakhouse fare and modern dishes with Asian twists—means business. Carnivores can choose from 16 prime steak cuts, including jaw-dropping tomahawk chops and Japanese wagyu. Or try the impressive Australian rack of lamb, meltingly tender with a rosy-red center and exterior char. A la carte sides are many, but most guests can’t resist the signature lobster mashed potatoes. Who needs butter when you’ve got lobster?

Aiming to appeal to “Houston foodies and steak lovers alike,” exec-chef Michael Colbert turns out dishes exclusive to the Houston Mastro’s, including garlic-roasted bone marrow, shiso Jica-machi sashimi, and the must-try crispy shrimp and scallop bird nest dumplings. Splurgy 2-foot seafood towers and extravagant sushi displays also pepper the dining room and tables on the coveted patio with its sleek water wall backdrop.

No surprise: Desserts are over-the-top and the famous Mastro’s butter cake isn’t for the faint of heart. Giant, warm and crumbly, it arrives crowned with whipped cream, raspberry sauce and ice cream. Oh, and a side of whipped cream large enough to garnish 10 desserts. Bring all your pals and indulge.

To drink, you’ll have no problem finding a prime wine from the 20,000-bottle cellar, which is shared with neighboring Willie G’s.



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