Best Original Restaurants For Groups In Houston Near Me

4worldlovers: Our 100+ year-old log cabin is a comfortable-yet-refined setting for succulent wild game including elk, bison, venison, antelope, duck and quail. But we don’t stop at game. Seafood and steaks are a big part of our menu - including beef ribeye, filet of beef, lamb ribeye, jumbo lump crab, rainbow trout, lobster and, of course, Gulf shrimp. Two on-site kitchen gardens help complete our menu which is inspired by our seasonal harvest, local ranches and growers.

Our elegant log cabin has four private rooms for groups of eight to 80. Or, think big! Consider the entire Lodge for your group of 100 or more.

Houstonians have been creating memories at The Lodge for over 40 years. Our veteran cooks and team are ready to help you. Service matters to us and we know how important the details are to a successful celebration.

We can accommodate weddings and parties with a guest list of 20-200. Create a menu that matches your taste. Three course pre-set banquet menus start at $56, $61 or $75 per person; drinks, tax and service are not included. Buffet menus are quoted upon request.

Champagne, crafted cocktails, local beer, vintage wines and even alcohol-free drinks. We know how to match the perfect beverages to your event.

Restaurateur, fly fisher, bee keeper in training, bird dog lover, gardener and inn keeper. She’s the perfect person to create a menu your guests will remember forever.

Food and wine lover, vintage audio and vinyl collector, 1960 Norton rider, whiskey taster and cookbook collector. Mark is a doggy daddy to a French bulldog and an English bulldog, and Liverpool is his team.

Tim has been a critical part of Rainbow Lodge for over 30 years. He’s our quarterback! He is also lover of good wine, great whiskey, and has a passion for woodworking. You will find many of his handcrafted tables within the Lodge.

Marc has over 20 years of experience in the hospitality industry and joined our team in 2015. Not sure what wine is a fit for your celebration? He's your guy! Stop him in the dining room; he'd love to share his latest wine and spirits travel adventure.

For almost 25 years, Miguel has been part of our Lodge family. Starting in the kitchen as one of our favorite cooks, we have watched Miguel grow into a true team leader. He will be making sure your meal is perfect.

An industry veteran, you might recognize Mary from the nine years she spent here as a server. A music education major, she has been in Houston for more than 20 years after growing up in Corpus Christi.

4worldlovers:
Welcome to where it all began: This is The Original Ninfa’s.

When Mama Ninfa Laurenzo first began grilling skirt steak then placing the sizzling meat in a handmade flour tortilla, all from inside her family’s struggling tortilla factory in Houston’s East End, she had no idea she had jumpstarted a culinary revolution. It was 1973, her husband John had just passed away, and Mama Ninfa was cooking to take care of her children – and provide her beloved community mouthwatering comfort food along the way.

The dish she created was tacos al carbon, which the whole world would eventually come to know as fajitas, the bedrock of Tex-Mex cuisine.

We lost Mama Ninfa in 2001, but her legacy of love and fierce skill continues.

4worldlovers: A tribute to a legacy of culinary excellence started almost a century ago. Lucille’s is a nationally acclaimed restaurant in the heart of Houston’s Museum District, which special`izes in well-refined Southern cuisine with infusions of international techniques and flavors. Co-founded in August 2012 by brothers Chris and Ben Williams, the restaurant is a tribute to the culinary tradition began by their great-grandmother, Lucille B. Smith, who was an educator, culinary innovator and successful entrepreneur who founded her own food corporation. Today, James Beard Award Finalist Chef Chris Williams and Chef de Cuisine Khang Hoang continue to pay homage to her by replicating some of her most famous recipes while embellishing others to create innovative takes on Southern food classics.

4worldlovers: The image gallery carousel displays a single slide at a time. Use the next and previous button to browse 2 slides. The following carousel hides non-visible slides from screen reader users. Use of next and previous buttons is necessary to see all slides.

4worldlovers: Chef Peter Petro created a menu that combines good ol' American comfort food with contemporary flavors and cooking techniques. From light to heavy, there's something for everyone's appetite. Originally from a blue-collar city just north of Boston, he made his way to California, then Houston, after graduating from Johnson and Wales University in Providence, RI. He regularly visits Georgia and North Carolina to spend time with family... and of course, eat.

Each season, new flavors and recipes are brought into the kitchen. All cooks on staff are encouraged to brainstorm (and eat) with the chef. This collaborative process is the foundation of Bosscat's culinary art. Encouraging and fostering new ideas with seasonal produce, meats and spices enable a super fun and fresh menu for our happy patrons.


Basking in the golden glow of soft lights and caramel colored libations, a private Whiskey Room is waiting patiently for your curiosity to find it. Upon request, you may receive a tour of this whiskey room, which houses over 300 select bottles of Whiskey, Bourbon and Scotch from around the world. Learn about your favorite Whiskey from a Whiskey Specialist while sipping on a glass of your most recent discovery. Want to store your own private reserve at Bosscat? Ask about our Whiskey Lockers.

4worldlovers:
Mixed field greens tossed with artichoke hearts, roasted peppers, grilled eggplant, and a hazelnut goat cheese medallion


Tossed in a honey balsamic vinaigrette with Mandarin oranges and toasted pinenuts


Fine pasta in a sauce of tomatoes, garlic, olive oil, and basil


Fresh Gulf Coast red snapper, scallops, shrimp, crabmeat, ricotta, and Parmigiano-Reggiano, in a lobster cream sauce


Fontina, Romano and Béchamel in a spinach pasta with a dollop of Pomodoro


Grilled over oak and pecan wood and flavored with Carrabba's special grill baste. Served with choice of two sides: Asparagus Parmesan, Sauteed Spinach, Rosemary Roasted Potatoes, Mashed Potatoes


Wrapped in pancetta and sage and served with grilled polenta, sausage, and a Marsala wine sauce


Jumbo, butterflied, shell-on shrimp with a herb garlic wine sauce, served with tagliarini picchi pacchiu


Grilled chicken breast with goat cheese, sun-dried tomatoes, and basil butter, served with fettuccine Alfredo


Chicken breast stuffed with prosciutto and fontina with a mushroom basil butter sauce, served with fettuccine Alfredo


Breaded and grilled shrimp and scallops with a lemon butter sauce, served with fettuccine Alfredo


Coated in Italian breadcrumbs with pomodoro and melted mozzarella, served with fettuccine Alfredo

Choose from the following ingredients: pepperoni, Italian sausage, meatballs, anchovies, onions, mushrooms, tomatoes, sweet peppers, sundried tomatoes, eggplant, capers, green olives, and black olives.

Butter cake topped with pastry cream, bananas, strawberries, pineapple, and whipped cream

Blue Bell Homemade Vanilla ice cream drizzled with caramel sauce and cinnamon rum pecans

A fudge brownie with Kahlua, chocolate mousse, whipped cream, and hot chocolate sauce

FRESH FISH Paired with a white wine garlic lemon butter sauce with sautéed shrimp, served with Sicilian style green beans. See server for today’s fish selection 47.89

TOMAHAWK CHOP FOR TWO A succulent 30-ounce Wagyu bone-in ribeye flavored with Carrabba’s special grill seasoning and grill baste and cooked over oak and pecan wood, served with Carrabba’s hand-cut fries. The perfect steak for two!* 87.59

OSSO BUCO Two-inch-thick veal shanks braised until tender with aromatics, red wine, tomatoes, and herbs, served over a bed of creamy risotto Milanese 50.39

Ketel One Vodka, Deep Eddy Ruby Red Grapefruit, Vodka, Cointreau, San Pellegrino Clementine & Peach, and fresh grapefruit juice

Godiva Liqueur, Absolut Vanilla Vodka, and a splash of light crème de cacao

Includes one salad, one entrée, bread, herbs, oil and cheese

Eight 4-ounce boneless, skinless breast of chicken served with your choice of one side

Eight 4-ounce pieces of chicken coated in seasoned flour, pan sautéed and finished in a Marsala wine sauce with mushrooms and prosciutto served with one side