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The fish is the thing to get at this swanky River Oaks surf-and-turf spot from a Maryland-based hospitality group. The rotating selection usually includes branzino from the Mediterranean, red snapper from the Gulf, dover sole from Holland, and yellowtail from Hawaii, known as Kona Kampachi—my favorite. Tender and buttery, it’s served deboned, filleted, and topped with olive oil, oregano, and capers. If you prefer to stay on land, Ouzo Bay offers a handful of steaks and chops. The perfectly medium rare, 14-ounce bison short rib—glazed with black garlic sauce and served with smoky yogurt and herbaceous gremolata—is outstanding.
Houstina Mag | Timothy Malcolm