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Zimm's Little Deck is the latest in the Zimmerman family's growing cadre of Montrose restaurants, this one with a Cajun twist. The menu is divided into poor boys and rich boys, the latter with more upscale ingredients like lamb and beef tenderloin. Small plates to share are the way to go here, however, especially with a skillfully made cocktail in hand. In warmer months, the patio is welcoming and games of pétanque are played on the large outdoor court. The fresh calamari is a standout.
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There are many things to love about Zimm's Little Deck. Oddly — for a Cajun restaurant with an executive chef from Louisiana — the po-boys aren't one of them. Perhaps the fact that Zimm's employs an executive chef who's rarely seen on premises... More »
The long and short of this week's cafe review of Zimm's Little Deck is that while the Cajun restaurant's small plates (items like Croque Monsieur balls and fried calamari) are great, the poor boys are... More »
Zimm’s Little Deck serves up seafood, sandwiches and gumbo in an atmosphere reflecting New Orleans charm. With its French posters, flickering gas lights, bentwood chairs, outdoor fireplace and large outdoor pétanque court, Zimm’s Little Deck offers a friendly and casual vibe with down-home dishes. The Zimmerman clan refers to this venue a fancy ice house, for my wife Penny and I, Zimm’s Little Deck is much more than that. Based on popular Cajun cuisine from “po' boys” to “rich boys,” Zimm’s Little Deck serves up seafood, sandwiches and gumbo. But what else would you expect from a "fancy" icehouse complete with a broad selection of craft beers and "cheap, decent or good" wines. Sit inside with a group, or alone at the bar. Zimm’s Little Deck adds fun to the food with a pétanque court in front of the establishment. The vaulted ceilings and crown moldings brought an "old world" ambiance to the building. Outdoor patio seating and wide French doors means you can watch the world go by, or enjoy the game of pétanque as it is played. What is pétanque? It is similar in nature to Italian bocce or English lawn bowling where two teams compete against each other to roll a ball closest to the "goal" both through direct rolls and those that knock the ball of the opposing team away from their goal. Brothers Mark and Dan Zimmerman admit to learning to love this sport from a young age as they first learned how to play it while visiting family in France. Zimm’s Little Deck’s ambiance makes it a favorite venue for our French-speaking group, le RDV Français, which meets there on a regular basis. Chef Jeramie Robison draws on fresh Gulf seafood and his Louisiana roots (and some produce from his family farm) to create hearty gumbos, shrimp rémoulade and croque monsieur hushpuppies. But the stand-outs here are the fried oyster and shrimp poor boys and their “rich boy” cousins like the Long Island quack: duck thigh confit with arugula and seasonal fruit preserves stuffed into a crunchy baguette. Specialty drinks include hurricanes and gin fizzes, but there’s a decent wine list and plenty of craft beers on the bar list as well. Gulf Oysters on the half shell are cold and briny and carefully opened, their only drawback being the cost: $17 a dozen, guaranteed to produce sticker shock among Houstonians and making a dozen on the half shell a major splurge. While the Cajun restaurant's small plates (items like Croque Monsieur balls and fried calamari) are great, the poor boys are wanting. But there’s no shortcoming here that couldn’t be fixed with relative ease. Unique truly is the word to describe Zimm's Little Deck, from dining and drinking to entertainment. You can choose from icehouse/seafood bar to "home cooked" Cajun cuisine; visit with friends or dine alone there is something here for every taste and age.
At most restaurants, the calamari is an afterthought. But at Zimm's Little Deck, it's given just as much attention as its fancy po-boys and signature cocktails. Here, fresh -- never frozen -- squid is battered as lightly as possible and served in a no-nonsense white paper boat that lets the squid shine. The sauces served on the side push this dish into award-winning territory, however: a kicky green Tabasco mash with diced bits of green chile in one ramekin and a creamy lemon aioli... More »
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