Anise Culinary — Restaurant in Granbury

I had been wanting to try Restaurant Anise for some time, and our anniversary seemed to be the perfect occasion. Suffice to say we won't be waiting for the next anniversary to return. This will become a monthly (at least!) regular for us!

Since The Loft in Granbury closed at the end of 2011, we've missed having a local restaurant that changed up its menu regularly, for much needed variety. Chef Megan Potts has a new menu every month, with three each of appetizers, entrees, and desserts to choose from (a la carte pricing), plus a good selection of wine and beer.

I love cold soups (especially at midsummer!) and the cucumber cantaloupe with a touch of halloumi cheese, jamón serrano, and marcona almonds did not disappoint. A little salt and creaminess to blend with the sweetness of the cantaloupe and tang of cucumber, all of which I could clearly taste. My spouse had squash blossoms stuffed with house-made ricotta, and an eggplant caponata with pine nuts. All I can say is wow.

I was pleasantly surprised with how generous the portions were. I chose the Madagascar blue prawns with clams, hand-cut pasta, green garlic almond pesto, summer squash, and local mushrooms for my entrée. My husband had the bacon-wrapped pork tenderloin with spiced plum gastrique, local green beans, and caramelized cauliflower. Such great combinations of flavors! We had enough to take home for the next night's dinner.

We finished with chocolate hazelnut ganache with espresso mousse, and lemon génoise cake with lemon curd, fresh berries, and crème Chantilly. Both were light and airy, with just enough sweetness to please yet not overwhelm our already satisfied stomachs, with some extra kick from the toppings, espresso bean pieces on the ganache and lemon rind on the cake.

The restaurant is off the beaten path and intimate, seating only 24. During our dinner, lively yet low-key music with lyrics in Spanish and French was playing, complimenting the menu. This is a dining experience not to be missed in a...

I can’t recall when I couldn’t wait to write a review, even rarer, a kitchen’s inspiration/creation exceeding my expectations, but such is what Chef Megan Potts accomplished during my experience last night!

This month’s menu included three choices among each of the ‘Appetizers’, ‘Entrees’ and ‘Desserts’, allowing our party of four to share almost all of the available options. I had never had Kangaroo, but the tenderloin presented to me was cooked to perfection and as flavorful and tender as any meat I have ever had. The more familiar bacon wrapped quail and lemon sole were EXQUISITE and the appetizers of braised veal wontons and chilled corn-hatch chile chowder were so outstanding, my wife not only shared them with us as our starters, but doubled-down by ordering them again as her main course. The dessert options of chilled chocolate fondant with brown butter ice cream and olive oil cake were the perfect ending to a perfect meal!

Service was impeccable (it’s so refreshing to witness folks with a smile and genuine desire of caring, obviously enjoying what they are doing) and the setting and ambiance is intimate, refined and relaxed. Wine and beer selections are adequate.

To best summarize, just read ‘OUR STORY” on the Anise homepage and be prepared for Chef Megan to personally visit your table to ensure your experience was up to those...

A very casual, non-pretentious atmosphere combined with a 5-Star cuisine makes Restaurant Anise the hidden gem of Granbury that I hate to share!

The unleavened bread and fresh goat cheese with chili flakes is how we were greeted. The texture was creamy and light but not full of air. The next course was fresh cauliflower soup unlike any I have had. Not a heavy cream or chicken broth. Again, creamy and light on the tongue. For the main course I ordered the scallops with squash puree. I also ordered a glass of Riesling which equaled out the dinner with a semi-sweet-dry taste.

The three scallops that came out were larger than I expected and cooked to perfection. Like eating slivers of butter. Impressive considering the size of each scallop. My guest ordered the Special which was Swordfish that night. She had never had Swordfish and couldn't stop talking about it. For a dense fish, it was cooked to where it was light and fluffy, an obvious cooking technique (that I am envious of!). We did pass on dessert but not next time. The bill was less than expected considering the very intimate setting, service, wine and exquisite food. Please don't tell anyone about this place! 🤭

One important note: Megan will accommodate all food allergies. Multiple steps were taken to ensure that my Guest was protected from coconut. Thank you for being...