The Icon
5 Star Zagat/Local rating, First Michelin 3 star in Texas.
Small- Max of 15 tables+Chef Table OR Banquet Room for 50.
Open kitchen with 1 extra Stove/Oven unit for chef table.
Design- 50's NYC Italian/Upscale; dark, small lamps, spread out tables (easy to move), semi-private booths, private booth for 8.
Hours- Tues-Sat
Bar opens at 3.
Restaurant seats at 5.
Tues and Wed 11pm close (Last seating is at 9)
Thurs 12pm close (Last seating is 10)
Fri and Sat 1am close (Last seating is 11)
Menu- Simple but elegant.
Apps:
-Oysters with Mignonette,
-A5 Wagyu Carpaccio
-Jamon Imberico with figs
-Braised wild "Hog" wings
-Ceviche
Salads:
-Field Greens (Ranch and Blue Cheese options)
-Caesar (Creamy)
-Fun Salad
Entrees:
-Steak
-Steak
-Fish
-Fish
-Seafood
-Chicken
-Chicken
-Pork
Sides: 4 (open)
Desserts: 3 (Choc, Fruit, Open + 3 Icecreams-Van, Choc, Open)
Wine Selection built on Region and assorted Light-Full.
Wine selection: 50 Wines (Lowest starts at $85) At least 5 bottles over 1k
Cocktails: 12
Beer: +/-15 (Bottle/Can only)
Must have Bud/Miller/Coors/Dos
Liquor: 5 Teq(1 Silver, 1 Rep, 1 Anejo, 2 High end) 4 Vod(1 Pot, 2 Wheat, Titos), 8 B/W/R (5 High End), 4 Rum (1 spice, 1 Coco, 2 high end)
Port/Tawny: 4 (3 high end)
SERVICE:
-Valet.
-Guests are greeted at the door by host/manager/anyone, who engages interactive pad (No host stand, pad can have nice holder by door).
-Guests are seated or taken to bar area to wait for table.
-First Manager/Owner touch/intro.
***If guest is taken to bar: (all tabs are transferred unless specified otherwise by guest)
**** Guest will be offered a beverage and a seat at either lounge table or bar top.
**** Guest will be introduced to Bartender verbally.
******WE QUOTE 5 MINUTES LONGER THAN EXPECTED TIME*******
-Guest is seated at the table
-Table is given Amuse Bouche
-Service****
-Second Manager touch happens before entrees.
-Third Manager touch after entrees and before desserts.
-Guests are given Mignardise with the bill.
-Guests are walked to the door by Manager or Server (If Server, Manager must touch before guests leave)
-Guests are called the next day (late morning/early afternoon) by manager and thanked ("It was wonderful having you")
TBC
Small- Max of 15 tables+Chef Table OR Banquet Room for 50.
Open kitchen with 1 extra Stove/Oven unit for chef table.
Design- 50's NYC Italian/Upscale; dark, small lamps, spread out tables (easy to move), semi-private booths, private booth for 8.
Hours- Tues-Sat
Bar opens at 3.
Restaurant seats at 5.
Tues and Wed 11pm close (Last seating is at 9)
Thurs 12pm close (Last seating is 10)
Fri and Sat 1am close (Last seating is 11)
Menu- Simple but elegant.
Apps:
-Oysters with Mignonette,
-A5 Wagyu Carpaccio
-Jamon Imberico with figs
-Braised wild "Hog" wings
-Ceviche
Salads:
-Field Greens (Ranch and Blue Cheese options)
-Caesar (Creamy)
-Fun Salad
Entrees:
-Steak
-Steak
-Fish
-Fish
-Seafood
-Chicken
-Chicken
-Pork
Sides: 4 (open)
Desserts: 3 (Choc, Fruit, Open + 3 Icecreams-Van, Choc, Open)
Wine Selection built on Region and assorted Light-Full.
Wine selection: 50 Wines (Lowest starts at $85) At least 5 bottles over 1k
Cocktails: 12
Beer: +/-15 (Bottle/Can only)
Must have Bud/Miller/Coors/Dos
Liquor: 5 Teq(1 Silver, 1 Rep, 1 Anejo, 2 High end) 4 Vod(1 Pot, 2 Wheat, Titos), 8 B/W/R (5 High End), 4 Rum (1 spice, 1 Coco, 2 high end)
Port/Tawny: 4 (3 high end)
SERVICE:
-Valet.
-Guests are greeted at the door by host/manager/anyone, who engages interactive pad (No host stand, pad can have nice holder by door).
-Guests are seated or taken to bar area to wait for table.
-First Manager/Owner touch/intro.
***If guest is taken to bar: (all tabs are transferred unless specified otherwise by guest)
**** Guest will be offered a beverage and a seat at either lounge table or bar top.
**** Guest will be introduced to Bartender verbally.
******WE QUOTE 5 MINUTES LONGER THAN EXPECTED TIME*******
-Guest is seated at the table
-Table is given Amuse Bouche
-Service****
-Second Manager touch happens before entrees.
-Third Manager touch after entrees and before desserts.
-Guests are given Mignardise with the bill.
-Guests are walked to the door by Manager or Server (If Server, Manager must touch before guests leave)
-Guests are called the next day (late morning/early afternoon) by manager and thanked ("It was wonderful having you")
TBC