Wagyu boneless short rib
This bistro is tucked away on the bottom floor of an unassuming butterscotch-hued commercial building on George Bush Boulevard right before the bridge. Under its cerulean blue canopy overlooking lush verdant landscaping, you’ll find plush seating for either a relaxing cocktail or satisfying meal...
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Poached pear salad
We decided to start with the poached pear salad ($15), roasted Brussels carbonara ($16) and loaded baked potato eggrolls ($15). The pear salad’s baby arugula was topped with toasted hazelnuts and raspberries that, combined with the roasted shallot vinaigrette, had a wonderful balance...
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Herb-seared scallops
For entrees, we ordered the snapper oreganata ($36), herbseared scallops ($39) and Wagyu boneless short rib ($34). Both the scallops and short rib are indicated as house specialties on the menu, but our waiter told us the snapper is a fan favorite among regulars. The short rib was clearly the table’s favorite. An uber tender piece, it was paired with mashed potatoes that were both chunky and creamy...
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Herb-seared scallops
Sharing grandma’s recipe, Chef Lee created Iz’s peach cobbler ($10), an explosion of warm, gooey peaches offset nicely with a large scoop of vanilla ice cream. The Key lime sunset ($12) is Lee’s take on an ice cream sandwich that’s stuffed with Lily’s handmade Key lime ice cream...
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