Football fans are a hungry lot so don’t spend time in the kitchen. Venture out to one of Houston’s fabulous restaurants and pubs to check out their Super Bowl specials.
SUPER BOWL GET IT TO GO:
RDG + Bar Annie at 1800 Post Oak is offering a special take-out menu for Super Bowl Sunday! Call 713-840-1111 to place your order.
Menu: Chicken Wings $24/2 dozen, BBQ Baby Back Ribs $24/slab (add cheddar slaw $6), Whole Beef Tenderloin $225, Rolled Fried Chicken Tacos $24/2 dozen, Black Bean Dip $12/pint, Shrimp Cocktail $36 /2 dozen, Guacamole & Tortilla Chips $15/pint, Fire Roasted Salsa & Tortilla Chips $10/pint, Homemade Macaroons $24 dozen, Fudge Brownies $24 dozen.
D’Amico’s located in Rice Village at 5510 Morningside with a second location near Katy in LaCenterra town has put together the perfect game-watching selection.
Start with orders of Nash Pizza for $12.99 each. Baked meatballs, the restaurant is famous for, can be ordered for $24 a dozen. Top all that off with a wide assortment D’Amico’s Italian sandwiches giving everyone a choice. These sell for $40 (feeding 10-15 people) and $80 (feeding 15-30). Orders can be made by phone (a credit card is required) at least 24 hours in advance. Orders can be picked up at the Rice Village restaurant.
Kenny & Ziggy’s New York Delicatessen Restaurant, located at 2327 Post Oak Boulevard, has created a whole menu of Super Bowl Sunday platters and sides.
From a platter of chicken tenders (the smallest handling 10 people and the largest feeding up to 30) to platters of all kinds of sliced meats or sandwiches with multiple choices of meats and breads. There’s even a three-six foot long Football Hero selling for $38 per foot (each foot feeds 3-4 people). Sandwich, meat and hero platters come with a host of sides, plus a choice of two dozen mini potato knishes, mini kasha knishes, mini spinach knishes or franks in a blanket. All orders must be place before noon, Saturday, Feb. 1. Call the catering department, 713-871-8883. For more information visit www.kennyandziggys.com.
Sylvia's Enchilada Kitchen: Call to place orders Woodway at 713-334-7295/Westheimer at 281-679-8300; Sylvia’s Classic Appetizers $12 per person includes Chicken Flautitas, Chicken Quesadilla, Chile Con Queso, Guacamole or Picamole, Sour Cream, Chips & Salsa, Pickled Jalapenos and Cocktail Tamales. Quart Guacamole or Picamole (serves 12) $19; Quart Chili con Queso (serves 12) $19.
Combo Fajitas Party Pack (serves 4 people) $59.95; Fajitas are served with Chile con Queso, Rice, Beans, Guacamole, Pico de Gallo, Sour Cream, Cheddar Cheese, and home-made corn or flour tortillas. Enchiladas: Sylvia’s is famous for her 18 varieties of enchiladas. Enchilada Extravaganza Party Pack (serves 4 people) $45; Two enchiladas per person, served with rice and beans; Shrimp, crab, or fajita $8 extra.
Mi Cocina at 1201 Lake Woodlands Drive; 281.298.6426; www.micocinarestaurants.com
Choose from party-sized portions of fajitas, enchiladas, guacamole, queso, tamales and salsa. Catering orders are available for pick up at the restaurant or delivery on game day. This new, deconstructed, dine-out menu offering requires minimal preparation. Choose from Spicy Arrachera Steak, Grilled Poblano Chicken or Vegetarian options.
SUPER BOWL PARTY EVENTS & SPECIALS:
Axis lounge-Royal Sonesta Hotel Houston at 2222 W. Loop South; 713.627.7600; www.sonesta.com/royalhouston:
Cheer on your team at Axis lounge, located inside the posh and just renovated Royal Sonesta Hotel in Uptown. Highlights include $16 buckets of beer (craft/import/domestic) plus food and cocktails representative of the participating team’s cities.
Ten Bar & Lounge - Wyndham Houston West Energy Corridor; 14703 Park Row; 281.558.5580
Enjoy happy hour prices starting at $3.50 for domestic beers, a complimentary appetizer buffet during half time, as well as a special slider menu featuring shrimp, chicken, pulled pork and beef options.
Tony Mandola’s at 1212 Waugh Dr. hosts $20 Super Bowl Buffet and Happy Hour drink prices.
In addition to the two televisions above the bar, a large projector will be set up for the game. Buffet Menu includes crab cakes, ceviche, margherita pizza, sausage & peppers, pizza, meatball sliders, blackened chicken sliders, fried shrimp and cake bites.
Line & Lariat – Hotel ICON at 220 Main Street; 832.667.4470; www.hotelicon.com
Enjoy an extended happy hour menu from 2 pm until close. An array of $5 food/drink specials include well cocktails, house wines, sparkling Prosecco, Texas microbrew draught beers plus menu items like Wings by the dozen, ICON Rajas burger, Johnsonville Brats, Big Bowl Texas Chili or a Crispy Chicken Sandwich. Score with complimentary snacks like chips and salsa, queso, popcorn and mixed nuts.
The City Oven at 2802 White Oak Dr. : http://thecityoven.com
$2.75 domestic pint drafts, $3.75 domestic big beer drafts $4.50 craft pint drafts, $6.25 craft big beer drafts, $2.75 wells, $3.50 house wine; 713-868-3400
Baker Street Pub & Grill all locations: http://www.sherlockspubco.com
$2.50 select domestic draft and wells, $2.75 select premium domestic drafts, $2.50 margaritas on the rocks, $3.00 select calls, $3.25 house wine
Sherlock’s Baker Street Pub: http://www.sherlockspubco.com
$2.50 select domestic draft and wells, $2.75 select premium domestic drafts, $2.50 margaritas on the rocks, $3.00 select calls, $3.25 house wine, $3.50 big domestic drafts, $4.25 select import, craft drafts.
Sparrow Bar + Cookshop at 3701 Travis Street; 713.524.6922; www.sparrowhouston.com
Sparrow’s Maple Rum Sour: Ingredients needed for this seasonal and festive cocktail are:
1 ½ ounces spiced rum
1 ounce maple syrup
1 ounce Meyer lemon juice
2 splashes Bar Keep Baked Apple Organic Bitters
Mix the rum, maple syrup, lemon juice and apple bitters. Next, chill and pour into a martini glass. Garnish with a lemon segment.
Eleven XI Restaurant and Bar at 607 West Gray Street; 713.529.5881; www.elevenxihouston.com
Wow your party goers with Chef Kevin Bryant’s delicious and easy-to-prepare Butter Poached Gulf Shrimp. Ingredients and cooking instructions for this appetizer are:
Pico de Gallo
One cup diced tomatoes
¼ cup diced red onions
One bunch cilantro – chopped
¼ cup orange juice
Salt and pepper to taste
2 cups fresh grapefruit juice
½ - ¾ cup sugar, depending on the sweetness of the grapefruit
½ cup red wine vinegar
For the gastrique, combine juice and sugar and cook over medium high heat until sugar begins to turn a caramel color. Turn off the heat and slowly add vinegar – be very cautious of the steam rising during this step. Lightly season shrimp with salt and pepper then sauté over medium heat using un-salted butter. For plating, mix and quickly sauté the pico de gallo until warm. Place the shrimp on the pico and drizzle the gastrique on top. Touchdown!