Texas Restaurant Association

Frank's Americana Revival embraces classic dishes from regions across the country while lending an eye toward the cuisines of the future. At Frank's, we take classic American fare and modernize the items for evolving tastes and preparation methods. We feature our interpretation of food styles that have been enjoyed by multiple generations throughout our collective history. These various “Americana” influences play out across the menu with dishes such as Carolina lowland inspired Shrimp and Grits, South Louisiana Creole Gumbo, and Pan-Seared Snapper with Creole Okra & Tomatoes. Chef Colin Shine has developed a fresh rendition of classics from both coasts such as San Francisco’s Crab Louis and East Coast staples Bolognese Americano and Linguine with Clams. “Houston has an amazing restaurant scene, but we think there’s room for neo-contemporary American cuisine. Call it ‘retro comfort’ food served in an environment where you can happily dine with your friends and family, enjoying foods you grew up eating, ingredients you have come to love, and dishes you have always wanted to try.” Not veering too far from the origins of Frank’s Chop House, high-quality cuts of meat maintain their starring role. Carefully selected and perfectly prepared steaks and chops include All Natural Dry-Aged Rib Eyes from Niman Ranch, Maple-Brined Pork Chops, and Grilled Filet Mignon with Wild Mushroom Demi-Glace. Southern classics on the menu are highlighted by Slow Roasted Pork Shoulder with Apple Risotto and Buttermilk Fried Chicken, not to forget a crazy-good Chicken Fried Steak.