PS-21
2712 Richmond Avenue, Houston, Texas, United States
About the PS-21
PS-21 is a trendy and vibrant restaurant located at 2712 Richmond Avenue in Houston, Texas. Known for its delicious and diverse menu offerings, PS-21 is a popular spot for food enthusiasts looking to enjoy a unique dining experience. With a focus on fresh ingredients and innovative flavors, this institution is a must-visit for anyone looking to indulge in a culinary adventure. Whether you're in the mood for a hearty meal or a light snack, PS-21 has something for everyone. Come and savor the flavors of this exciting restaurant in the heart of Houston.
Photos of PS-21
2712 Richmond Ave., Houston, TX 77098, United States
Opening hours of PS-21
Monday:
Day off
Tuesday:
17:00 - 22:00
Wednesday:
17:00 - 22:00
Thursday:
17:00 - 22:00
Friday:
17:00 - 23:00
Saturday:
17:00 - 23:00
Sunday:
17:00 - 22:00
Reviews of PS-21
"Good, attentive service, but not great. Decent food for a French bistro but it’s not fine cuisine — and that’s ok as long as you know that going in. All the dishes we had were pretty good except the lobster bisque, which was so salty it was inedible, especially the fish cakes it came with. We told the waiter but he didn’t care enough to ask if we wanted something else — or comp it. Anyway, I’d give them another shot. The appetizers and the bouillabaisse are worth returning for. All the staff is very nice."
"Felt very short of expectations. Excellent service and good wine but that’s where it stops. Baguette bread and fries where from frozen. Mussels were small and some were broken. Saffron-chorizo broth was good and balanced and didn’t overpower the mussels. Duck wellington arrived on the table a pale yellow color. The pastry was soggy and the meat inside raw. Not rare. Raw. Same with the foie gras that was supposedly in there too - looked more like regular liver to me. I’m French and I know foie gras. The meat and mushrooms were underseasoned, more like not seasoned at all. The decor is classy, with white tablecloths and a nicely lit bar but the walls are simply bare, grey painted with no art at all. That would have been fine, had the food been up to par."
"Nice atmosphere and friendly chefs and wait staff. I personally did not like escargot and salmon was cooked a bit too rare for my tastes. I was also disappointed with the French Onion Soup— seemed super salty and had one at Killen’s Steakhouse a couple of months ago that was much better."
"It was fun to try out new restaurants. Decent food but can be improved. The croque monsieur smelled really good - from the cheese, yet was very dry. We had to ask for butter to moisture it. Crab salad probably the best dish we had that night. Duck wellington was 6/10. The bread was falling off, duck was closer to medium/ well done rather than medium rare. Foie gras was simple pate. For dessert, we had the souffle. It wasn't as eggy creamy custard-y as we expected it to be. It was more egg white and sugar than the yolk part, so tasted like sweet fluffy airy eggwhite."
"You’ll drive right by the restaurant that is now housed in the previous old Queen Vic space on Richmond, near Kirby, in the Upper Kirby area. Modern French. Definitely not fussy. Not assuming. Very accessible to the commoner, as I actually understood everything on the small menu. An extensive all French wine list that is reasonably priced. My favorite part of the meal was the delightfully good cocktails. While Chef Philippe Schmit has a solid reputation around town, (French Cowboy, Bistro Moderne in Hotel Derek, as well as his own place) he’s been laying low the past few years. I was disappointed to not see any escargot or scallops on the menu. We started out with the three dips, and the sardines appetizer. Those were wonderful. Who new simple dips could have so much flavor. The sardines were elevated 10-fold. The childhood chicken wings were described as Philllipe’s mum used to make for him. Boneless, served on a bone with bone marrow. We hardly tasted any juice. For our main course—Duck Wellington and Seafood Bouillabaisse. My broth was delightful, but that’s where it stopped. The fish was not enjoyable and the mussels had a bad taste reminiscent of the kind you get in the grocery store frozen section. I left all the seafood behind on the plate. I never leave food behind – – it’s either eaten or taken with me. It was inedible. I thought the Duck Wellington was good. However, my partner did not like the texture. The restaurant has only been open a short time, so I’m guessing they’re working out the kinks. The paper towel machine in the bathroom didn’t work. Chef Philippe is working with a Sebastien Laval, who runs the front of the house. No complaints there—the staff is lovely."
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