Chef Mark Holley has been a staple in the Houston culinary scene for years, paving his path in restaurants like Pesce and Brennan’s. Finally, with the opening of Holley’s Seafood Restaurant & Oyster Bar, Holley has a place to call his own.
The menu at Holley’s speaks to his family roots, spanning from the Midwest to the east and south, intertwining many cultures into each dish. The seafood-centric restaurant will serve signatures like crispy redfish with smoked short rib agnolotti and corn succotash and "Holley's Muddles Stew" of braised pork belly, clams, Gulf shrimp, red snapper and tomato broth. But those who know and love him for his famous fried chicken can still look forward to a monthly side special.
The Lancelot Bar, named after his Kentucky-born grandfather, focuses heavily on bourbon with 22 varieties, plus five infusions including cherry, black coffee and peppercorn, apple and lavender, cloves and cinnamon, and black mission fig. If bourbon isn’t your thing, there are also 10 seasonal cocktails on the ready, 120 wines and 35 champagnes.
It’s important to note that the dress code for the Main Dining Room is 'business casual' while the Oyster Bar is casual.