Kris Bistro
A Salmon Winter Provencale is photographed at Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX. (J. Patric Schneider/For the Chronicle)
A Hanger Steak Bordelaise is photographed at Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX. (J. Patric Schneider/For the Chronicle)
Chef Kris Jakob serves Alain and Marie LeNotre at Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX. (J. Patric Schneider/For the Chronicle)
A LeNotre Classic Trio is photographed at Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX. (J. Patric Schneider/For the Chronicle)
A Smoke Chuck Tender is photographed at the Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX. (J. Patric Schneider/For the Chronicle)
A Caribbean Cremeaux is photographed at Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX. (J. Patric Schneider/For the Chronicle)
A LeNotre Classic Trio is photographed at Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX. (J. Patric Schneider/For the Chronicle)
A Charcuterie tasting plate is photographed at the Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX(J. Patric Schneider/For the Chronicle)
Chef Kris Jakob prepares a smoke chuck tender at Kris Bistro and Wine Lounge on Friday January 20, 2012 in Houston, TX. ( J. Patric Schneider/For the Chronicle)
The dining room is set up for elegant dining at Kris Bistro Wine and Lounge on Friday January, 20, 2012 in Houston, TX. (J. Patric Schneider/For the Chronicle)
58. Kris Bistro
The good-looking restaurant at the Le Notre Culinary Institute is a delightful surprise: run by talented chef Kris Jakob and courtly manager/maitre d’ Hossain Haddad (both instructors at the school), it is staffed in the kitchen and front of the house by rotating teams of advanced students. Ingredients come from the best, and, despite some unevenness, the results can sing. Jakob’s cold-smoked and slow-cooked chuck with pan-crisped spaetzel and sweet-sour red wine sauce is a brilliant contemporary take on Hill Country sauerbraten, with jalapeno and cilantro dancing on top. Must-orders: whole shrimp in a resonant, cognac-spiked sauce Americaine; hanger steak with bone marrow; house-made charcuterie flying from a baby clothesline. Even the green salads have style. A modest but well-chosen wine list at sensible prices, plus a view right into the gleaming kitchens, makes the experience even more fun.
Cuisine: French
Entree price range: $$
Where: 7070 Allensby St.
Phone: 713-358-5079
Web: krisbistro.com
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