The Houston Chronicle's Alison Cook visits Eleven XI for her latest review. Cook writes: "I couldn't figure out what was 'Southern Coastal' about the food, save for a few random inland touches like grits, a Dublin, Texas, root beer barbecue sauce and pico de gallo relish on a snapper dish. Most of the seafood was from elsewhere, and preparations like Apricot Flounder sounded like Americana out of the Oceanaire playbook, the upscale national chain for which Bryant once cheffed at the Houston location." [Houston Chronicle]
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