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Address and Contact Information
Address: 2712 Richmond Ave, Houston, TX 77098
Phone: (346) 571-8988
Website: http://ps21htx.com/
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PS21 (@ps21htx) · Houston, TX – Instagram
4.6K+ followers · 252 posts · Catering , in homes private dinners For Reservations link https://frenchcowboyhouston.com/#
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PS-21, new Houston restaurant’s cryptic name is neither a New York public school nor does it refer to a psalm in the bible.
Reviews
John Varkey
Came for the Restaurant Weeks menu. Complimentary valet. We were able to be seated right away. Our server, Karina, was wonderful.
We started with the foie gras terrine so it could lose the extreme cold before we had it. Had a few drinks. They were all great.
We had the steak tartare and French onion soup to start. The French onion soup was filled with onion pieces and very flavorful. For our mains, we had duck Wellington, steak frites and the filet. Everything was wonderful. The steaks were perfectly cooked. We got a wine recommendation from Karina and enjoyed a nice leisurely dinner. The desserts were also wonderful.
After our dinner, we were treated to meeting Chef Phillipe and his sous chef. We thanked them for a wonderful experience. We hope to return soon.
Hands down one of the best Restaurants Weeks experiences we’ve had.
… moreWe started with the foie gras terrine so it could lose the extreme cold before we had it. Had a few drinks. They were all great.
We had the steak tartare and French onion soup to start. The French onion soup was filled with onion pieces and very flavorful. For our mains, we had duck Wellington, steak frites and the filet. Everything was wonderful. The steaks were perfectly cooked. We got a wine recommendation from Karina and enjoyed a nice leisurely dinner. The desserts were also wonderful.
After our dinner, we were treated to meeting Chef Phillipe and his sous chef. We thanked them for a wonderful experience. We hope to return soon.
Hands down one of the best Restaurants Weeks experiences we’ve had.
FaFa
Came here for Houston restaurant week to enjoy some French cuisine, as the heart yearns for some familiar taste out here in the ‘new world’ every once in a while. The experience was decent. It was a pleasure to see the chef himself make a tour, which is standard practice in any reputable European restaurant. The beef tartare was great, so were the escargots. I liked the duck Wellington, but alas, call me traditional, I do prefer the wellingtoned beef fillet steak. Finally, the crepe Suzette was impeccable, as well as the meringue. Thank you for having us!
… moreLoris Zucca
Good, attentive service, but not great. Decent food for a French bistro but it’s not fine cuisine — and that’s ok as long as you know that going in. All the dishes we had were pretty good except the lobster bisque, which was so salty it was inedible, especially the fish cakes it came with. We told the waiter but he didn’t care enough to ask if we wanted something else — or comp it. Anyway, I’d give them another shot. The appetizers and the bouillabaisse are worth returning for. All the staff is very nice.
… moreKat Spofford
Love the style of this place, the dark and moody! Nice private room for large parties, and a nice dining area with comfortable seating. The chef came out after meal was over to check on everyone’s food. Good meat/beef choices, but the seafood is where the restaurant really shines. Catch of day is a good place to start, ant salmon dish, and escargot. Desserts are thoughtful, and worth sharing.
… moreDiem Allis
We came here for HRW. The ambiance was very romantic. I was not blown away by anything on the menu. The steak tartare was decent. The escargot was meh. The grilled ribeye was disappointing. It was very thin and fatty. The desserts were ok. The service was ok but not spectacular. Not worth coming back.
… moreKha Dang
It was fun to try out new restaurants. Decent food but can be improved.
The croque monsieur smelled really good – from the cheese, yet was very dry. We had to ask for butter to moisture it. Crab salad probably the best dish we had that night. Duck wellington was 6/10. The bread was falling off, duck was closer to medium/ well done rather than medium rare. Foie gras was simple pate. For dessert, we had the souffle. It wasn’t as eggy creamy custard-y as we expected it to be. It was more egg white and sugar than the yolk part, so tasted like sweet fluffy airy eggwhite.
… moreThe croque monsieur smelled really good – from the cheese, yet was very dry. We had to ask for butter to moisture it. Crab salad probably the best dish we had that night. Duck wellington was 6/10. The bread was falling off, duck was closer to medium/ well done rather than medium rare. Foie gras was simple pate. For dessert, we had the souffle. It wasn’t as eggy creamy custard-y as we expected it to be. It was more egg white and sugar than the yolk part, so tasted like sweet fluffy airy eggwhite.
Kitty
You’ll drive right by the restaurant that is now housed in the previous old Queen Vic space on Richmond, near Kirby, in the Upper Kirby area.
Modern French. Definitely not fussy. Not assuming. Very accessible to the commoner, as I actually understood everything on the small menu.
An extensive all French wine list that is reasonably priced. My favorite part of the meal was the delightfully good cocktails.
While Chef Philippe Schmit has a solid reputation around town, (French Cowboy, Bistro Moderne in Hotel Derek, as well as his own place) he’s been laying low the past few years.
I was disappointed to not see any escargot or scallops on the menu.
We started out with the three dips, and the sardines appetizer. Those were wonderful. Who new simple dips could have so much flavor. The sardines were elevated 10-fold.
The childhood chicken wings were described as Philllipe’s mum used to make for him. Boneless, served on a bone with bone marrow. We hardly tasted any juice.
For our main course—Duck Wellington and Seafood Bouillabaisse.
My broth was delightful, but that’s where it stopped. The fish was not enjoyable and the mussels had a bad taste reminiscent of the kind you get in the grocery store frozen section. I left all the seafood behind on the plate. I never leave food behind – – it’s either eaten or taken with me. It was inedible.
I thought the Duck Wellington was good. However, my partner did not like the texture.
The restaurant has only been open a short time, so I’m guessing they’re working out the kinks.
The paper towel machine in the bathroom didn’t work.
Chef Philippe is working with a Sebastien Laval, who runs the front of the house. No complaints there—the staff is lovely.
… moreModern French. Definitely not fussy. Not assuming. Very accessible to the commoner, as I actually understood everything on the small menu.
An extensive all French wine list that is reasonably priced. My favorite part of the meal was the delightfully good cocktails.
While Chef Philippe Schmit has a solid reputation around town, (French Cowboy, Bistro Moderne in Hotel Derek, as well as his own place) he’s been laying low the past few years.
I was disappointed to not see any escargot or scallops on the menu.
We started out with the three dips, and the sardines appetizer. Those were wonderful. Who new simple dips could have so much flavor. The sardines were elevated 10-fold.
The childhood chicken wings were described as Philllipe’s mum used to make for him. Boneless, served on a bone with bone marrow. We hardly tasted any juice.
For our main course—Duck Wellington and Seafood Bouillabaisse.
My broth was delightful, but that’s where it stopped. The fish was not enjoyable and the mussels had a bad taste reminiscent of the kind you get in the grocery store frozen section. I left all the seafood behind on the plate. I never leave food behind – – it’s either eaten or taken with me. It was inedible.
I thought the Duck Wellington was good. However, my partner did not like the texture.
The restaurant has only been open a short time, so I’m guessing they’re working out the kinks.
The paper towel machine in the bathroom didn’t work.
Chef Philippe is working with a Sebastien Laval, who runs the front of the house. No complaints there—the staff is lovely.
Alexander Lach
The incredible cocktail menu steals the show at PS-21. The lobster bisque was a little thin, though the pastry on top was lovely. The daily risotto was great and the apple tatin delivered!
… moreViswa Subbaraman
I absolutely love this place. The food is spectacular, the wine list and cocktails are fun! Philippe, Souvik, and Sebastian do an amazing job of being there for their customers. What more could you want? Amazing food, great staff, and wonderful atmosphere.
… moreHenry Agostinone
Chef Philippe was attending a Private event yesterday but we where welcomed and attended by Byron who reccomended great wine. Food was amazing and ending up with excellent desserts. Later we received the visit of Chef Kevin taking care of us and answering all the questions of the dishes for our next visit.
Highly recommended…. Keep it up we will come back!!!
… moreHighly recommended…. Keep it up we will come back!!!