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 Armondo Dawdy, 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 server Lenny Hall 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 on Monday-Thursday 5-10 p.m., Friday- Saturday 5-11 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
Ahi Tuna Foster
Japanese rubbed tuna seared medium rare over a wasabi potato cake and tempura shrimp with a spicy chili 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
Soft Shell Crab
Stuffed with crabmeat imperial, crispy fried, and served with a mango and papaya salsa
Lacquered Duck
Served with candied sweet potatoes, and wilted greens with a tamarind glaze
Filet Mignon
Served with Yukon gold whipped potatoes, marsala demi-glacé, and tasso béarnaise grilled with Gulf fried 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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