BY MIKE PUCKETT
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Below is from their website…
In our travels, we have indulged in some of the finest food and drink the World must offer. Yet, at times we find ourselves longing for some good old-fashioned American Comfort Cuisine. Thus, the idea for Jaxton’s was born. A place where we specialize in international gastronomy with an American grass roots appeal.
Whether you’re in the mood to have a paired 7 course dinner, sip a perfectly balanced cocktail at our craft bar, relax lakeside with a glass of wine, or have an authentic Italian pizza; whether you want to get dressed to the nines for a romantic weekend date night or just want to throw on your flip flops on a lazy Tuesday, your experience at Jaxton’s will leave you feeling pampered and all 5 senses dancing.
Good Eats Houston Recommends…
Mimosa Flight from Around the World
Guava Lamp, Mexico
Guava puree, mango, chili powder
French Linen, France
Champaign, St. Germain, house made simple syrup, bubbles
Voodoo Queen, Jamaica
Blood orange, fresh melon, bubbles
Sake to Me
Lychee sake, guava nectar, splash of pineapple
Bloody Marys Flight from Around the World
Bloody Sunday, Texas
Zing Zang base BBQ sauce, Worcestershire, Applewood smoked bacon
Te Kill Ya, Mexico
Tomatillo base, poblano peppers, Hornitos tequila
The Witch Doctor
Mango puree, chili powder, sugar rim
Mak’s A Muckle
Dewars scotch, frozen mary cubes, Worcestershire, S&P rim
Paper thin tenderloin, shallot, capers, parmigiano reggiano
Siduri Pinot Noir
Pinot Noir, Jackson Family Wines
Smoked meat character mixed with black currants and hints of lavender. A wine of weight but without excess
Crab stuffed gulf shrimp, jalapeno, beurre blanc, wrapped in bacon
Paired with: Mantanzas Chardonay
Matanzas Creek Chardonnay
Chardonnay , Matanzas Creek Winery
Intense peach cobbler and lemon meringue pie aromas with delicate notes of loquat, chamomile
Cognac fig jam, truffled honey, en croute
Paired with: Chateau La Rose du Pin Blanc
The blend is endowed with vibrant acidity and grassy aromas by Sauvignon Blanc, and its structure and mouthfeel
Towne Lake Surf and Turf
Wood Fired Prime Rib, Grilled Lobster Tail with Drawn Butter
Filet Mignon Oscar
Grilled Asparagus, Bearnaise Sauce served with truffled three cheese mac
Both paired with: Kiona Cabernet Sauvignon
Cabernet Sauvignon, Kiona Estate Vineyard
Dark plum and clove on the palate, which are balanced nicely by aromas of black tea, smoke, and earth
Blackened, with Pontchartrain on the side
Rainbow Trout Oscar
Grilled, With Asparagus, Sundried Tomatoes, Beurre Blanc
Both paired with: Greywacke Sauvignon Blanc 2016
Sauvignon Blanc, Greywacke Wines
Fresh grass, bay leaves, green beans and wild thyme-led nose with hints of lime leaves and lemongrass
Smoked Chicken Pizza
House smoked chicken breast, pesto, grape tomatoes, sautéed mushrooms
Romaine, cornichon, caramelized onion and tomato served with truffle fries
Both paired with: Hopadillo
American IPA, Karbach Brewing Co.
Medium bodied with notes of pineapple, light citrus fruits, soft malt
Flaming Beignets Foster
Served table side in a caramelized banana sauce
Crème Brulee Duo
House made strawberry puree, classic vanilla, white chocolate crumble
PHOTOGRAPHY: MIKE PUCKETT
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