The Houston Livestock Show and Rodeo is February 25, 2013 through March 17, 2013 and Frank's Americana Revival is celebrating our Texas heritage. The rugged American West radiates an unmistakable pioneering spirit. And so does the food.
Join us at Frank's Americana Revival every Friday during Rodeo season as we celebrate Texas and the Cuisine of the American West - part of our continuing commitment to Americana revival cuisine. It's Rodeo time, Houston!
For event details and reservations, visit http://www.frankshouston.com/rodeo
ENTERTAINMENT - Free & Open to the Public!
The Emmett and Shine Chuck Wagon will be on site at Frank's Americana Revival, with a working Chuck Wagon exhibit on several Fridays from 2:00 p.m. to 9:00 p.m. Dates are February 22, March 8 and March 22; these days will make for great photo opportunities and a look at how food was prepared in Texas in the not so distant past.
Beginning February 15th and continuing on Friday evenings throughout rodeo season, we will feature nightly specials inspired by the American West and our interpretation of Contemporary Cowboy Cuisine. Make your reservations on these special nights to savor these specials.
FEBRUARY 15, 2013
Appetizer - Oyster Nachos, Habanero Crema, Pico De Gallo
Entrée - Barbecue Beef Short Ribs, Red Chile Pintos, Greens
Cocktail - Ranch Water (Reposado Dolce Vida Tequila)
FEBRUARY 22, 2013 (GO TEXAN DAY)
CHUCK WAGON EXHIBIT
Appetizer - Crispy Pork & Chile Pecan Tacos, Nuevo Guacamole
Entrée - Cowboy Cut Rib Eye, Bandera Butter, Loaded Sweet Corn Whipped Potatoes
Cocktail - Matt's "I'm Not Lying This Time" Margarita (Christian Brothers Brandy)
MARCH 1, 2013
Appetizer - Smoked Beef & Roasted Onion Chili, Lime Crema
Entrée - Grilled Flank Steak, Green Chile Mashers, Sweet Corn Salsa
Cocktail - Whiskey Mash (Bulleit Bourbon)
MARCH 8, 2013
CHUCK WAGON EXHIBIT
Appetizer - Chile Shrimp Tacos, Sweet Pickled Red Onion Salad, Smoky Citrus Vinaigrette
Entrée - Pan Roasted Beef Filet, Coffee Molasses Shellac, Chipotle Bacon Grits
Cocktail - Hill Country Mule (Dripping Springs Vodka)
MARCH 15, 2013
Appetizer - Pork Asado, Red Chile Sauce, Rustic Cheese Biscuit
Entrée - Red Snapper, Ancho Tomatillo Sauce, Black Bean Salsa
MARCH 22, 2013
CHUCK WAGON EXHIBIT
*FEATURED SPIRIT & TASTING - Garrison Brothers Bourbon - Hye, Texas
Appetizer - Glazed Baby Back Ribs, Black Coffee-Guajillo Barbecue Sauce
Entrée - Chicken Fried Steak, Red Eye Gravy, Smashed Roasted Garlic Potatoes, Peppered Onion Green Beans
Cocktail - Texas Punch (Fonseca Ruby Port)
MARCH 29, 2013
Appetizer - Crispy Oyster Tostada, Andouille, Radish Slaw
Entrée - Texas Strip Steak, Caciotta Cheese Enchiladas, Jalapeno White Onion Slaw
Cocktail - Texas Mary (Dripping Springs Vodka)
Frank's Americana Revival
Frank's Americana Revival embraces classic dishes from regions across the country, while lending an eye toward the cuisines of the future. At Frank's, we took classic American fare and modernized the items for evolving tastes and preparation methods. We plan on featuring our interpretation of food styles that have been enjoyed by multiple generations throughout our collective history.
These various “Americana” influences play out across the menu with dishes such as Carolina lowland inspired Shrimp and Grits, South Louisiana Creole Gumbo, and Pan-Seared Snapper with Creole Okra & Tomatoes. Chef Albert has developed a fresh rendition of classics from both coasts such as San Francisco’s Crab Louis and East Coast staples Bolognese Americano and Linguine with Clams.
“Houston has an amazing restaurant scene, but we think there’s room for neo-contemporary American cuisine. Call it ‘retro comfort’ food served in an environment where you can happily dine with your friends and family, enjoying foods you grew up eating, ingredients you have come to love, and dishes you have always wanted to try.”
Not veering too far from the origins of Frank’s Chop House, high quality cuts of meat maintain their starring role. Carefully selected and perfectly prepared steaks and chops include All Natural Dry-Aged Rib Eyes from Niman Ranch, Maple-Brined Pork Chops, and Grilled Filet Mignon with Wild Mushroom Demi-Glace.
Southern classics on the menu are highlighted by Slow Roasted Pork Shoulder with Apple Risotto and Buttermilk Fried Chicken, not to forget a crazy-good Chicken Fried Steak.