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Treebeards has been serving some of Houston's greatest Cajun food since 1978, and whether you eat at the original Market Square location, grab a seat under the rafters at the "Cloisters" location inside the Christ Church Cathedral, or pick up food from one of two tunnel locations, you're in for a treat. Things gets wild and wooly around noon during the week, when downtown office workers flock to the restaurant's locations for its red beans and rice, seafood gumbo and jambalaya. Smart diners go early or late.
Eater Houston: Congratulations are in order for Underbelly chef/owner Chris Shepherd, who was named Best New Chef yesterday by Food & Wine. Shepherd is one of 10 Best New Chefs listed by the magazin... More »
If you've set foot downtown at any point in the last 30 years, there's a strong chance you've eaten at Treebeards. Ever since it opened on Market Square in 1978 between what its Web site calls "a peep... More »
In last week's Tunnel Explorer, Nicholas Hall provided us with an interesting look at a new, but old favorite - Treebeard's in the tunnel. Perhaps his slightly more than adequate meal of catfish, dirt... More »
Report #00001 New Orleans Food Police To: Treebeard's Market Square location 315 Travis (713)752-2601 As a transplanted Cajun, I feel it's my duty to inspect the various Houston restaurants that claim to serve Louisiana-style food.... More »
I was interested to read recently that American food pundits have pronounced rutabagas and bento boxes as the coming culinary fads. Rutabagas? Yawn. If 1999 is going to be the year of the rutabaga, I want out of the food biz now. But bento boxes... More »
Normally Texans do not associate chicken-fried steak with a Cajun restaurant. Granted, the one served up at Treebeards -- best known for its red beans and rice -- is not the typical battered piece of meat smothered in a white cream gravy. Instead, this is chicken-fried like your grandmother used to make. This thick but tender piece of steak looks and tastes like it has been well worked over with a tenderizing mallet, battered and fried and then covered in dark gravy made in part from its own... More »
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