Pesce

A GuestLife Houston Great Restaurant

By David J. LeMaster

Seen right: At Pesce, the Copper Steamer Kettles bring uniqueness and quality to your meal, where items are made to order, like gumbo, Javier’s redfish sopa, steamed clams and mussels.
Photography by Jim Caldwell

Pesce is a treasure that makes the city of Houston unique — elegant dining in an entertaining atmosphere, expertly prepared food, highly visible chefs, great service, and the city’s best selection of fresh seafood, prepared in wood-burning ovens or a copper kettle steamer. You may either find a quiet booth or join the fun at the marble bar to watch the chefs fillet fish. The best seat in the house gives a view of both bar and kitchen, allowing a glimpse of something wonderful to observe — a group of professionals who truly enjoy what they do. My food was excellent, and the service was impeccable. Chef Mark Holley, Manager Eric Kresse, and their staff have created an unforgettable experience.

My night began with a shrimp and crab remoulade on fried green tomatoes with radish and caper relish. It was a perfect appetizer that set the tone for the rest of the night. My Thai-style fried flounder with stir-fried baby bok choy and Thai barbecue sauce demonstrated Pesce’s remarkable range of flavors and cultural influences. Unlike many fine dining establishments, Pesce’s portions are enormous because, as one server explains, the chefs want you to go home happy. I certainly did.

Most impressive is the rotating list of specials; the menu changes often, as Pesce only serves fresh fish, never frozen. Among the specialties are Surf and Turf, a fresh Maine lobster topped with lemon-caper beurre blanc and beef tenderloin with a wild mushroom marsala demi-glace, and New Zealand Blue Shrimp grilled in the shell with lime and garlic. Shellfish is prepared in a copper kettle steamer, giving it an unforgettable taste.

The dessert menu is equally impressive, ranging from the luscious chocolate brownie sundae to a delicious cheese plate with almonds and fresh fruit. In short, Pesce is a delight. I couldn’t recommend it more highly.

Open Monday-Thursday 5:30-10 p.m., Friday- Saturday 5:30-11 p.m. Reservations recommended.

Menu Highlights

SPECIALTY APPETIZERS

Oysters Damian
Southern fried Gulf oysters with horseradish cream, charred corn, and tomato salsa

APPETIZERS

Pesce’s Pupu Platter for Two
Shrimp spring rolls, sticky ribs, potstickers, and ceviche tostadas

Spicy Buffalo Calamari and Shrimp
Crispy, fried, and spiked with Crystal hot sauce, served with celery, carrots, and ranch dressing

ENTRÉES

Spaghettini Fruitti Di Mare
Thin spaghetti tossed with shrimp, mussels, scallops, and clams in a bianco cream sauce

Whole Roasted Pesce
Today’s freshest whole fish, seasoned with fresh herbs, oven-roasted and carved tableside, complemented by fresh market vegetables

Crab Cakes
Jumbo lump crab, seasoned with aromatic vegetables and herbs over a chardonnay cream and accented with red pepper jelly

Southern Shrimp and Grits
Grilled honey glazed shrimp and stone ground golden grits with a tasso tomato bouillabaisse sauce

Grilled Berkshire Pork Chop
Pork chop with rosemary, bleu cheese, fettuccini, applejack au jus and local fig relish

Filet Mignon
Served with Yukon gold whipped potatoes, Marsala demi-glacé, and tasso béarnaise grilled with fried Gulf oysters

DESSERTS

Coconut Cream Pie
Rich cream pie with toasted coconut topped with whipped cream

Rettig’s Banana Split
Häagen Dazs chocolate, strawberry, and vanilla ice creams with fresh banana, strawberry, and pineapple relishes and hot fudge sauce, finished with whipped cream, chopped nuts, and a cherry on top

German Chocolate Cake
Traditional triple layer cake finished with macadamia nuts

Pesce
3029 Kirby, Houston, Texas 77098
(713) 522-4858

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