LOCAL Houston | The City Guide August 2016 - Page 18

OPEN Photography by Jerry Built Homegrown Burgers By Jodie Eisenhardt | @foodiehouston JERRY BUILT HOMEGROWN BURGERS CUISINE: Grass-fed Burgers Memorial City | 281.549.2874 | www.JerryBuiltBurgers.com Sun–Thurs: 11am–9pm; Fri–Sat: 11am–10pm With existing locations in West University and The Woodlands, Jerry Built has just opened its third Houston location in Memorial City. They offer grass-fed beef and poultry that are free of added hormones, antibiotics and nitrates, along with organic, seasonal produce from local and regional farmers, for their burger, grilled chicken, hot dog and salad offerings. Clearly targeting an ever-growing segment of consumers demanding higher-quality ingredients, the group goes further, using no trans fats or hydrogenated oils (you’d be saddened to learn what most restaurants fry with), bakes buns in-house – with a gluten-free option, uses cane sugar-based sodas and makes all dressing and sauces in-house. Burgers are cooked medium-well unless you ask so be sure and go medium (that’s as low as they’ll go) to appreciate the Meyer Natural Angus beef at its juicy best. Try the “Saint Arnold” with guacamole, lettuce, cheddar, fried jalapenos, bacon and a spicy ranch dressing with a $3 Saint Arnold beer option. Sub grilled chicken for any of the burger options or consider one of several delish entrée salads like “Jerry’s Cobb” featuring cage-free eggs and housemade ranch. Plenty of options for kids include organic milk and fruit cup sides, while grown- Interior ups will enjoy the large craft beer and premium wine selections. Finish with a hand-spun milkshake. Jerry Built does a lot of school and community fundraising so dining here is definite win/win. STEAK 48 CUISINE: Buzzworthy Steaks & Seafood EXECUTIVE CHEF: Jeff Taylor 4444 Westheimer | 713.322.7448 | www.Steak48.com Sun–Thurs: 4–10pm; Fri–Sat: 4–11pm Photography by Amanda Calderon The River Oaks District’s latest opening is the sisterrestaurant of Phoenix-based Mastro Bros., offering a fresh, hip take on the old-school steak house. Featuring responsibly farmed, dry-aged beef and a swanky (but not stuffy) space with a lounge vibe, Steak 48 is poised to become the latest see-and-beseen spot. But the cuisine is what’s really worth seeing (and tasting) within the huge space that incorporates Interior 18 L O C A L | august 16