Houston‘s American Dining Experience

When dusk stains the glass curtain walls of Houston‘s financial district champagne gold, the Venetian crystal chandeliers at McCormick & Schmick’s gradually illuminate. Waiters navigate oak-paneled corridors carrying 28-day dry-aged steaks straight from Montana ranches, while steam rising from unveiled silver cloches reflects the amber eyes of Gulf-fresh lobsters. In this hunting ground built of cedar and brass, every table hosts a protein hierarchy allegory. 🐟 Seafood Hegemony Guide ▪️ Trans-Pacific Sashimi Tower Alaskan king crab legs with saffron aioli Hawaiian yellowfin tuna belly with wasabi ice cream Hidden move: Request extra caviar crisps ▪️ Atlantic Bounty Icelandic black cod flambéed with tequila Canadian lobster tails in brandy cream Secret menu: New Orleans spicy alligator skewers 🥩 Steak Cryptography Ribeye requires code phrase "Pittsburgh Blue" Tomahawk steak with Kentucky bourbon glaze Taboo: Colorado lamb chops (overly gamey) When the CEO‘s Wagyu sizzles like gold on the teppanyaki grill, when the audit partner’s French seafood tower stacks into coral reefs, when my rosemary roasted chicken desiccates into mummified remains—this feast had already completed social stratification through menu pricing. #HoustonPowerDining #AmericanCulinaryAnthropology #BusinessBanquetUndertones