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  • Cuisine(s): Spanish
  • Hours: 11 a.m. to 11 p.m. Tuesdays through Thursdays; 11 a.m. to midnight Fridays; 5 p.m. to midnight Saturdays; 11 a.m. to 3 p.m. Sundays.
  • Price: $$, $$$
  • Serving: Lunch, Dinner
  • Alcohol: Full bar
  • Reservations: Not Accepted
  • Parking: Lot Available, Valet
  • Payment Types: All Major Credit Cards, Discover
  • Attire: Casual to dressy
  • Features: Patio/Sidewalk Dining, Takeout

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Catalan Food & Wine Bar

5555 Washington St.
Houston, TX 77007
713-426-4260
Antonio Gianolo is a fantastic sommelier. And Chris Shepherd is one of the most inventive chefs in Texas and one of the best craftsmen. The menu includes Southern, Mexican, Vietnamese and Mediterranean influences. And if you want to sample all of Shepherd’s latest favorites in a single sitting, try the “sandbox tasting” on the Chef’s Playground section of the menu. It’s $80 per person and the whole table has to order it. Expect wild, inspired dishes -- and come hungry.
User content provided by LikeMe.net + Houston Press

The Inside Word on Catalan Food & Wine Bar

  • Chef John Sheely
    Chef John Sheely
    Way cool wine list and prices to boot...the wine guys Antonio and Matthew are the best and don't forget the friend of the farmer and outstanding chef Chris Shepherd.
  • FarWyde
    FarWyde
    Catalan’s Roasted Berkshire Pork Belly with Steen's Pure Cane Syrup is one of the best I’ve had. I was introduced to this phenomena during my foodie trip Down Under, and I’ve really come to love this style of pork. The syrup was so deliciously sweet and was a great contrast to the savory pork belly. Oh. Mah. Gawd. The sauce on the Spicy Garlic Gulf Shrimp dish was TO DIE FOR! Deliciously creamy and spicy all at the same time. You end up sopping the dish with bread and fighting over the garlic pieces. I asked the waiter the ingredients to the sauce and I will have to practice my technique to see if I can even come close. Not everyone, or even most, tend to care for Roasted Bone Marrow. But this is one delicacy I really appreciate. Especially since it’s rare to find places that serve it. I was introduced to it in Austin at Parkside. The dish here was tasty, although the texture was a bit off. Usually the marrow is so creamy smooth you can spread it on toast like pate, but it was a little tougher than that here and I had to cut it up a bit. Didn’t detract from the good flavor though. Some photos of the above dishes and more can be found on my blog: http://farblog.wordpress.com/far-view-on-food-2/houston-birthday-foodie-adventure/
  • JosephE
    JosephE
    Chris Sheppard rocks the kichen each Friday with something called 'chef's playground', an off the wall assemblage of ingredients they've been experimenting with during the week, often locally grown or produced. Antonio is a fanatic about finding wines that you won't; and he's into bio-dynamic wines that are really alive and fresh. Great place overall, much preferred over sister restaurant Ibiza.
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