LOCAL Houston | The City Guide JULY 2015 | Page 21

Photography by Jodie Eisenhardt

chicken & waffles

BRADLEY’S FINE DINER (NEW CHEF/NEW MENU)
Cuisine: Modern American
Executive Chef: Greg Lowry
191 Heights Blvd. | 832.831.5939 | www.Facebook.com/bradleysfinediner
Wed – Thurs: 5–9:30pm; Fri: 5–10:30pm; Sat: 11:30am–2:30pm; 5–10:30pm;
Sun: 10:30am–3pm; 5–9:30pm
Open just over a year, BFD had not found its groove or its audience. In a bold
move, the California-based Ogden Hospitality Group handed over the reins
to long-time Triniti Chef de Cuisine Greg Lowry, who has since put his heart
into an entirely new menu and essentially a new attitude at the Heights Blvd.
eatery.
A visually stunning salad of beet and watermelon with frisée, pistachio, radish,
citrus, chèvre and a brilliant Meyer lemon vinaigrette summarizes Lowry’s
approach. Vegetarians will also love the cauliflower risotto with watercress,
Meyer lemon, rapini, crispy kale and charred cauliflower steak. We were
blown away by Lowry’s version of chicken and waffles – an
herb/bacon/cheddar waffle topped with a super-crispy fried, sweet teabrined Cornish hen, served with a little pitcher of gochugang miso honey syrup
and a spicy horseradish slaw on the side. On the lighter side, there’s a gorgeous wild caught salmon filet served with spring vegetables, wild mushrooms, jus and green garlic pesto.
There’s a clever cocktail list with features like the La Rosette – sparkling wine,
St. Germain and berries, or the Texas Whisper made with Texas gin and
vodka, topped with lime grenadine – just $6 during the new happy hour menu
from 5 until 7, Monday–Friday. Nosh on a variety of discounted bar bites like
short rib tater tots with horseradish cream ($8), chicken sliders with pulled BBQ
chicken (2 for $8) or the half oyster BLT ($5).

july 15 | L O C A L 21