We just called and ask for the manager the woman on phone was very Rude and would not let us talk to the manager on duty. WOW!
Cocktails: The Roadside Glimmer is sweet and easy to drink with no hint of alcohol. Skip A Beet is frothy with the presence of Mezcal up front. I was leery of the whole egg thing but there's no evidence of it. It's interesting to drink from but I'm not sure if I'd order it again.Small Plates: The confit Tuna was amazing. The cured tuna had a distinct flavor and it's not cooked through, which is why I question the term confit used to describe it. The tuna tasted good but especially with the gribiche sauce. There was so many notes that were hit here especially with the tarragon and marinated tomatoes. This is my #1 favorite.The paillasson de riz was equally amazing with its solid crust and cheesy rice interior. It especially packs a punch if you get the granules of salty parmesan sprinkled on top. Then follow that with the bitter greens and pureed sweet peas to balance the saltiness. This is my #2 favorite.The fennel orange is pleasant and most interesting if you eat the fennel together with the orange. Which is why I wish there was more orange. Also I think it could use more texture and maybe more acid, because I didn't think that it was a complete dish. However, I still enjoyed it.Pasta: I had an 1/2 order of Casarecce, which I think is enough for anyone. While I enjoyed the pesto sauce I felt it to be one note and therefore I didn't want too much of it.Big Plates: The Gulf Snapper was cooked just right and had the perfect crust. My only complaint is that it has a tad too much salt as well as the parsley salad. Upon finishing this dish all I could taste was salt.Service: Katherine was our waitress and was a tentative and knowledgeable attendant. This is something I appreciate is someone who knows there food and isn't afraid to reveal their favorite dishes. Everything we tried was based on her recommendations and hit the mark for me. I will return to try new dishes but just focus on the small plates. I feel the most of the creativity is found there.
I definetely recommend going here in a group. Since all the dishes that I tried were really rich, I loved and preferred trying small portions from many dishes. I also loved their tables and how your utensils can be found in its secret pocket. Its decor and interior in general was very memorable to me.
Highly recommend this place! Food, service, and atmosphere is top notch. Went as a family and shared several plates, and all were amazing. Waiter encouraged us to try out the beets (something we never eat) and to our surprise, loved them. Definitely a hot spot to check out in the greater Heights food scene.
Excellent service and food ‼️
Ambiance, service, and food were excellent!! Our table of 3 shared bread, simple salad, sweet potatoes, mussel toast (served plated and cold) appetizers. Moved onto pistachio pasta and short ribs. Then got a little dessert from our friendly server. Highly recommend this restaurant for date night, intimate dinners, and foodie adventures.
Our favorite restaurant in Houston, hands down. It’s both fun and romantic and really has a European feel to it. We love the vibe (especially in the front patio / bar area), the music is superb, the food is delicious, and the staff couldn’t be friendlier. Each dish has a delicate mix of opposing flavors and textures, making them so interesting and tasty. Don’t pass on starters and pastas ‘cause that’s where Squable shines brightest!
Connor was great server. Whole staff was happy and helpful
This is going to be hard review for me to write. For one, I am a huge fan of Chef Justin Yu. His work at Oxheart was spectacular and perhaps 20 years ahead of its time. Despite the passage of time, I distinctly remember the stunning creativity and beauty of the courses I had during my dinner at Oxheart, and still lament its closure. Naturally I was eager to try Squable, one of the restaurants from the stable of Chef Yu and taste his more customer friendly menu format.The industrial chic ambience and open kitchen follows the format from Oxheart. So do the tables with their nifty silverware drawers. Nguyen (or Qwinn) our server was very helpful in giving us suggestions and attentive to our needs. Here is what we ordered and their scores on a scale of 5.Heirloom radishes – 4/5 This was an interesting assemblage of sliced radishes, apples, blue cheese and warm honey. The sharpness of the radishes were tamed by the apples and the honey.Marinated mussels – 3/5 It is creative to pair the cooked mussel meat with similar shaped calico beans and to serve them on a toast. The problem is that the oily toast and the earthy beans overpower the lightness of the musselsDutch baby pancake – 4/5 A showstopper dish that is more interesting than delicious. While the concept of a bowl shaped pancake elicits the image of a flower with the ricotta and kumquat preserves in its center being the pistil, one cannot help but notice the abundance of cracked pepper. It leaves a clawingly spicy-sweet taste in the mouth and is not very enticing as an appetizer.We were a little surprised by how many of the small plates had a sweet taste profile. Not really the right notes I have in mind for the opening act of a dinner.Roasted gulf snapper – 4/5 This was a well done dish. The celeriac puree would better accompany an early braise than the light fish.Lamb shoulder – 2/5 This was the weakest of the dishes. The lamb had the typically off-putting “lamby” smell that low quality lamb has. Despite the it being a braise the meat was not fork tender. The accompanying fregola and caci neri did not complement the dish well.We did not finish any of the dishes, which is never a good sign. Yes, part of it was that we had orders quite a few plates. But I think the other reason is that each plate has a lot going on, and not in a good way. When a chef layers components in a dish, one hopes that they create a flavor profile that is greater than the sum of the whole. Unfortunately that does not happen with the dishes here. While there are quite a few components to the dishes, they compete with each other and create dissonant effect. We also felt that the prices were definitely on the higher side for the portion size and quality of the dishes.The beverages were all top notch.Levitt – 5/5 this gin cocktail was so deliciousBikicki “Sfera” Sauv Blanc – 5/5 This Serbian wine was delicious and quite different from the sauv blancs from other popular regions.Iruai “Giallo” – 5/5 This Teroldego & Nebbiolo blend from California was intense and sprightly. Very delicious blend from an unlikely region for these varietals.We left the restaurant a little disappointed. The sublime taste profile and artful presentation of Oxheart was nowhere to be found in the dishes in Squable. (This is a different restaurant concept so some of that is expected.) Instead we found overtly complicated dishes with discordant elements and sub-par ingredients. The look of the dishes are more casually put together than artfully crafted. None of the dishes will stay in our culinary memories. The ambience, the service, and the beverages were all top notch.
Excellent menu and service! Add great food and knowledgeable, friendly staff…you get a fabulous experience