This seafood restaurant keeps getting better and better. Much of the food is flawless (even the stuff that doesn't swim with the sharks). Now if they could only do something about the mortality rate among the goldfish swishing in the glass bowls above the bar. You could reserve the banquet room for 8-18 or private dining room for 80.
This is a Houston institution that I revisited earlier this month that has been serving Texans for over 100 years. WOW! I eat out everyday and was again blown away by flavor and freshness and overall experience I had at Massa's. It's a great place for lunch, dinner,special occasions, big groups or for fun. The service is on it and the food really is amazing, great gumbo and Trout. Michael, the owner is a great host as well. He can really work his restaurant floor and kitchen so that it's cooking on all cylinders. Massa's (both locations, Lamar as well by Four Seasons) are an all around wonderful place to go. I recommend them to everyone.
Tom Fleming graduated from a top cooking school, Kendall College in Evanston, Illinois. He now serves as executive chef at Lombardi Mare in Addison. Marc Cassel cruised through El Centro's apprenticeship program then gained fame at the Green... More »
One of the cool elements of the Paul Draper design in Lombardi Mare, besides the ice blues, the etched glass, and the swordfish heads jutting out of the wall above the semi-open kitchen, is the goldfish bowls strung up above the bar. Only they... More »
It's been 15 years years since Alberto Lombardi, the man who invented Italian food in Dallas, opened a restaurant here. After his trattoria "concept" hit pay dirt, he took the show on the road, and in the past 20 years, he has opened restaurants... More »
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