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A converted old house is the new home of Segari's, the restaurant that Sam Segari started in the '90s on Durham. The quirky little place in the Heights has nine tables that fill up quickly, and a third of the place is taken up by a well-stocked bar. Everyone seems to be a regular here. The menu has many seafood specials, all at market prices (maybe that's why no prices are listed on the menu). Everything served here is absolutely top-quality and as fresh as can be. Desserts here are listed first on the menu, 'cause that's the way Sam liked them. Their bread pudding with whiskey sauce is remarkable.
Over the course of the next few months, I'm counting down 100 of my favorite Houston dishes. I chose some because they are such quintessential Houston creations, others for their cultural or historica... More »
"What's your favorite restaurant?" is the second question I get when I meet someone at a party, after they ask me what I do. I generally filibuster with a long and complicated yarn about visiting chefs from New York who were unimpressed by... More »
The late Sam Segari was nuts about shrimp. His restaurant, Segari's, is run by his daughter now. But the shrimp dishes are still made with U-10s, the largest Gulf shrimp available. The cryptic code means "under ten to a pound" -- the actual average size is close to a fifth of a pound each. They come fried, grilled or boiled. The boiled are served in a shrimp cocktail with some huge crab "lollipop" claws. The fried shrimp are so big, they are flattened out before being battered. They... More »
Sam Segari's gumbo is murky, mysterious and full of character -- just like everything else in this crazy little joint. The soup is loaded with fresh shrimp, and the dark roux is just spicy enough to keep your lips warm. Sam prefers to serve the gumbo as an appetizer. The entrées are whatever he feels like making, but there's usually a steak and a crab salad covered with more lump crabmeat than anybody could possibly eat. Don't ask to see the menu -- there isn't one. And don't ask to... More »
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