Named after the Houston grocery store chain that occupied the space over 150 years ago, Henke & Pillot’s patrons should add to their grocery list craft cocktails and delicious dishes. Today, the fully renovated building glistens with chandeliers, wood a brass accents and bold royal purple sofas and chairs to create a sophisticated space fitting of Houston's booming downtown nightlife scene.
With three stories of space, guests can dine on the first floor, catch live music and a cocktail on the second floor, and then make their way up to the rooftop bar for a stunning view of downtown and Market Square Park.
At the lounge and kitchen, Chef David Grossman brings to the table a seafood forward menu that includes mussels served “Bangkok-Style” with red curry coconut broth and Thai basil; “deviled” oysters; and classic Campechana made with gulf shrimp, jumbo lump crab, avocado and spicy gazpacho broth. Aside from seafood, Chef Grossman’s menu also includes filet mignon beef tartare with truffle and quail egg set on crispy fried potato skins; vindaloo-style roasted veal marrow on chargrilled baguette; and thick fries made from Kennebec potatoes.
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