Named for the 17 railroads that met by the sea, the restaurant’s menu highlighted fresh local produce including gulf shrimp, crawfish, crab, red snapper with a Texas and southwest style. There were also more surprising options including Asian and Indian touches such as basmati rice, lemongrass and coconut milk. A welcoming staff, inviting décor and promising young chef made 17 a great place for culinary aficionados.
Executive Chef Jeff Amstrong
Handicapped Access Yes
Location In the lobby of the Sam Houston Hotel in downtown Houston
Opened-Renovated January 17, 2004
Owned Barbara and Randall Smith
Pastry Chef : Otto Sanchez, whose experience included The Houstonian Hotel & Spa, Redwood Grill, and La Madeleine.
Restaurant Manager Michael Scherzberg
Size Could seat 100
Type Of Restaurant American with regional and an international influence
Wine Steward Patrick Davila (director of food and beverage)
Meal Our seared fois gras with pineapple, coriander seed, and pink peppercorn gastrique was well prepared, the gulf shrimp curry with coconut milk, lemongrass, basmati rice and crispy shallots was delicious and hotter than aTexas summer. The desserts were a worthy reward after a day of touring and discovery.
Special Menus A tasting menu for the entire table was available
Reservations Required Yes
Service Though 17 was full the midweek night we were there, the service was attentive, patient, efficient and helpful.
Would You Dine There Again-Recommend It? Yes
- 1117 Prairie Street
- Houston , TX 77002