Foodie Friday: Houston White Co. Steakhouse
REHOBOTH BEACH, Del. – There are only two other steakhouses in the region that have the same level of cuts as Houston White Co. Steakhouse in Rehoboth Beach; and those are in Baltimore, Md. and New York City, N.Y. This week, the Foodie Friday team was able to taste those top-notch steaks, and an array of other offerings.
The Best Beef
In this eatery, a philosophy permeates the menu: “Really just let the meat speak for itself, because we get the best A1 prime beef. We get the highest level of beef that’s available in America,” said Chef Gary Wilson.
And, the dish that we start with on this edition of Foodie Friday, a carpaccio, is the perfect example of that.
“It’s very, very thinly sliced or flattened filet mignon. It’s the most tender of all the cuts on the beef,” explains Chef Wilson as one of the talented kitchen team members, Nellie, pounds out the finest bits of meat. “When you flatten it out, almost like you do with veal, you pound it out and it’s even more tender.”
Topped with capers, onions, olive and truffle oil, arugula, and salt and pepper, it’s a good way to make sure none of that top-notch meat is going to waste.
“The flavor of the meat is kind of just elevated by all of the things that have been added onto this dish,” said Foodie Friday host Hannah Cechini. “You’ve got parmesan cheese, capers, olive oil, fresh cracked pepper on there. Those are all just really nice, bright notes that kind of play off of each other.”
“Probably some of the best steak I’ve ever had.”
Of course, steak is the star of the show at this establishment. And one way they serve up savory goodness is by making and using house made beef tallow. It’s a subtle, but very important ingredient in any steakhouse, that Foodie Photog Mike immediately sniffed out.
“The moment the tallow hit the pan, it had the greatest steak smell you’ve ever experienced. And, the steak was over on another counter,” said Mike. “Just so tender.”
Hannah was also blown away by just how good the filet mignon was. “Wow,” they said with a laugh. “The team here obviously has a lot of pride in the product that they’re serving to their customers, and rightfully so. This is probably some of the best steak that I have ever had.”
Colossal Crustaceans
But beef isn’t the only impressive thing about this steak house. Also on the menu: African Tiger Prawn shrimp cocktail. The shrimp are U4. In other words, only four of the colossal creatures to a pound.
“I, never in my life, have I ever seen a shrimp this size,” Hannah remarked.
“I thought I had seen some impressive shrimp. And then, this swam onto the table, and I was stupefied,” Mike added. Despite their size, “Very flavorful, and just the right kind of chew to it. It’s meaty. This could be a meal itself.”
Star-Worthy Sides
And of course, we can’t forget our veggies. These carrots are quickly charred. “When you char up a carrot you release its natural sugars. That makes it a more well-rounded kind of flavor for the carrots, themselves,” said Chef Wilson as a fellow top-notch cook, Ben, flames the root vegetable.
“Just has a beautiful, earthy, round flavor. It’s almost a bit buttery. Is there any butter in here Ben?” Mike asked as he enjoyed the carrots. “There’s no butter in here, folks. He got a buttery flavor out of something with no butter.”
Meanwhile, Nellie has been whipping up a delicious helping of creamed spinach. “I’m sorry, Mom. Your creamed spinach will always have a special place in my heart. But, this is like a whole different level,” Hannah remarked with the first bite. “So warm and creamy and just comforting.”
Last but not least, delicious onion rings, and homemade biscuits. The biscuits: lovingly prepared with that house made beef tallow.
“The texture on the fry of that onion ring is just so beautiful a light. It’s got a crunch to it, but not heavy. It’s almost airy,” Mike said of the onion ring.
“These biscuits are something else, man,” Hannah said of the biscuits. “Just so good.”
All of these dishes, tied together by a dreamy bordelaise: veal stock, garlic, red wine, salt, pepper, thyme, and rosemary carefully cooked down to a velvety glaze. “It’s the best gravy you’ve ever had in your life,” said Chef Wilson.
Houston White Co. Steakhouse
Houston White Co. Steakhouse is located at 315 Rehoboth Avenue, Rehoboth Beach, Del. You can call them at 302-227-8511. If you go to check it out, tell the team that you saw them on Foodie Friday.
