"Houston’s in Pasadena, part of the Hillstone chain, offers everything you'd want from a fancy-yet-comfy steakhouse dinner with mass appeal. Whatever the occasion, whether it's high school couples celebrating their big "one year" to middle-aged friends toasting a long-overdue divorce, half of the tables in this low-lit restaurant ask for their server for a photo. Suited managers with perfectly quaffed hair inspect tables for missing cutlery, and you’re offered fresh plates for every course. There’s even a giant koi pond. All of the upscale touches make the Hillstone classics taste even better, like caesar salad on a chilled plate, deviled eggs, and the juicy double-cut pork chop with potatoes colcannon. Food Rundown photo credit: Sylvio Martins Grilled California Artichokes You'll find a long-winded disclaimer under this appetizer that basically says, "If you we have 'em, we have 'em." (Order them if they do.) These halved artichokes pick up some smoke from the grill and get dusted with parmesan that melts from the residual heat. Don't be frugal with the tangy rémoulade, as they'll happily bring you more. photo credit: Sylvio Martins 'Osaka Style' Pressed Sushi The pinnacle of chain restaurant sushi. Cold, mayo-y raw tuna, creamy avocado, and lightly vinegared rice. Sushi snobs be damned, it's delicious. And the swirls of spicy mayo and eel sauce on the side for dipping is a nice touch. photo credit: Sylvio Martins Pan-Asian Noodle Salad "Pan-Asian" is a vague description, so we'll be more clear: this is a light and tasty noodle salad. The chewy noodles are tossed in sweet-zippy dressing, you get crunch from peanuts, and there's big chunks of tomato and mango in the mix. If you're having a hearty meal of ribs and burgers, this offers some nice contrast. photo credit: Sylvio Martins Ding's Crispy Chicken Sandwich If it's your first time at Houston's, or any Hillstone restaurant, you're kind of required to get the crispy chicken sandwich. It belongs in the Smithsonian. The glossy sesame bun is light and plush, the chicken is juicy, and the squeaky slice of cold Swiss is genius. The "spicy" slaw isn't really spicy, but it keeps everything moist. Knife & Fork Barbecue Ribs Ditch the knife and fork because you don't need them. (Unless you're eating with your boss—decorum is probably a good idea in that case.) If you wiggle these ribs midair, the pork would likely slide off like tissue paper. The barbecue sauce tastes like your standard American barbecue sauce—a little tangy and sweet—which is fine by us." - Sylvio Martins
