Cafe Annie
Open since 1980, Chef Robert Del Grande’s contemporary Texas cuisine has received critical acclaim, including a James Beard award in 1992 for Best Chefs in America - Southwest. One of the original "new Southwestern" or "modern Texas" chefs, Grande’s inspirations range from tortilla soup and crab tostadas with avocado relish to mushroom soup with truffle cream and huitlacoche duxelles. Look for succulent scallops with mashed potatoes, crispy kale and buttermilk-lime dressing; cinnamon-infused pheasant with oyster mushrooms, cipollini onions and fried sage; and wood-grilled rabbit with red mole sauce and a rabbit enchilada. In addition to wines by the glass and bottle, including a few Texas choices, the adjoining Bar Annie offers such treats as Gulf crab dip with savory beignets, bacon-wrapped quail with smoked chile ranch dressing, and spice-laden red chile beef nachos. Pro tip: By night and candlelit or breezy and sunny midday, the second-level terrace is an inviting place to dine almost 25 feet above Post Oak Boulevard.
