"G'' Whiz!

In a prime location, Willie G’s shows off flashy new environs and flavorful seafood dishes that are both classic and bold.

18957105
18957105

Willie G’s isn’t your dad’s seafood restaurant. Well, maybe it used to be. But the new Willie G’s (1640 W. Loop S., 713.840.7190), located on a prime piece of Uptown real estate steps from Tilman Fertitta’s new Post Oak Hotel, offers a glam and appropriately modern take on seafood.


Upon arrival, it’d be wise to budget 10 minutes for the valet — the scene starts out front, where luxury vehicles idle as crowds of well dressed tipplers come and go. Inside, guests are greeted by an expansive display of seafood on ice. Behind is an oyster bar, and to the left is a bar-bar, with 25 wines, cocktails and beers on tap. An adjoining patio space is bordered by a wall of waterfalls that drown out the noise from nearby 610.

On the other side of the restaurant, there are bold art pieces and modern orb light fixtures. It’s a beautiful setting to enjoy the restaurant’s seafood, all fresh and much of it rotating daily. There’s a menu of specials, including a variety of whole fish — which the chef “insists on serving crispy,” according to GM Dave Marquez.

The regular menu is large, serving oysters and lobster and crabmeat and fish in styles inspired by the globe, from the Gulf to Asia. Entrees are divided between “new school” and “classics,” the former including chargrilled West African salt prawns, the latter, broiled snapper with crab-lemon beurre blanc. The seared scallops, each topped with a slab of pork belly and drizzled with bourbon syrup, come with Mexican street corn; stack your fork just right to experience an explosion of flavor.

Dessert also strikes a balance between old-school and new-age. The CPMB, which stands for chocolate-peanut-butter-mousse (but with jumbled letters), is like a double-stacked gourmet Snickers, served with caramelized peanuts. It’s rich, yes — and rich is in the new Willie G’s DNA.

Food+Travel
‘Natural Passion’ Makes Fourth-Gen Houstonian Sarah Callaway Sulma a Realty Star

AS A FOURTH-generation Houstonian, Sarah Callaway Sulma has a unique and invaluable view of the city. Her deep seated connection to Houston led her down the path to becoming one the city's most well-respected, and renowned real estate agents. Sarah's natural passion for the real estate industry from a young age led her to where she is today. "I know that it sounds cheesy, but it is the truth! I wanted to be in real estate from a young age," Sarah shares. "The late-great restaurateur, Tony Vallone, put me together with real estate legend, Martha Turner, and Martha put me together with Cathy Cagle. The rest is history-13 years of success and counting!" Now with over 13 years in real estate and $55M+ in residential real estate sales, Sarah brings a rare combination of knowledge, skill, and advocacy to each one of her clients.

Keep Reading Show less

The inimitable Twyla Tharp, fourth from the left, and her dancers Jake, John, Daisy, Reed and Kaitlyn

CHOREOGRAPHER TWYLA THARP has been celebrating 60 years as a dance-maker with a coast-to-coast tour that brings her company to Texas this month, with performances in Dallas, San Antonio, Austin and, on Saturday, Sept. 28, at the Wortham Theater Center presented by Performing Arts Houston.

Keep Reading Show less
Art + Entertainment

Decadent pasta and wine awaits at Milton's.

IT WAS LOVE at first bite of the tender, housemade pasta — think mushrooms, garlic and hints of lemon and white wine — at the preview party of new Milton’s in Rice Village, which officially bows Sept. 27.

Keep Reading Show less
Food