"This menu is our expression of American seafood," says president and CEO Robert Quick. "You'll find the best fresh catches from around the country, from wild caught Nantucket scallops to Hawaiian tuna, Alaskan king crab and Gulf grouper, all prepared with iconic coastal flavors.” Think southern style crispy oysters, a Baja-style seafood cocktail, classic East Coast jumbo lump crab cake and miso glazedsalmon reminiscent of the Pacific Northwest.
High-quality ingredients and scratch cooking elevates the approachable menu. Expect the works — upscale seafood dishes, a curated sushi program, hearty entree salads, as well as burgers and steaks. Prime meats and seafood are butchered in-house daily and house-made breads, tortillas, and desserts like the Coconut Quattro Leches cake, are made fresh via the in-house bakery.
The former Masraff's space underwent a complete renovation to become Balboa. An abundance of natural light, live plants and colorful art create a playful and timeless atmosphere. We love that it’s open daily for lunch and dinner, so there’s no remembering days and hours.
The large, covered patio hosts al fresco diners and lounge seating around a hand poured concrete outdoor fire pit. The jewel of the space is a 60-foot infinity edge fountain running along the exterior, hushing Post Oak traffic and offering the sense of a tropical getaway.
Award-winning Texas architect Michael Hsu Office of Architecture, in conjunction with Mary Lucille Quick, VP of Design for Western Addition and principal partner of MMaison, designed the 1,200-square-foot space. Interesting details include port-windows, rich millwork inside and out, and artfully placed sky lights. Meant to channel a ’70s bungalow, the design inspiration draws from the Brazilian brutalist style seen in the towering façade, dramatic entryway, and handmade colorful tile.
Like its sister restaurant Il Bracco, Balboa’s wine menu casts a wide net of interesting finds and big-name selections, as seen in its striking glass wine room. Expect classic cocktails as well as signatures like the invigorating Bracco, a frozen Greyhound cocktail made with Aperol and fresh grapefruit that’s served at all Western Addition establishments. Cheers to a mini vacay!
Crispy oysters
Halibut tostada
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Evan W. Black
Evan W. Black
Patrick Magee
