The Room
Doris Metropolitan opened in Houston in 2014, the third American outpost of the Doris Group's Israeli steakhouse concept (after Tel Aviv and New Orleans). The dining room runs Tel Aviv-style steakhouse cooking: dry-aged beef cured in-house, Mediterranean small-plate openings, an Israeli wine programme, and a service rhythm that draws on both the American steakhouse and the Tel Aviv tradition.
The Houston Press has held Doris Metropolitan in its top-Houston-restaurants list every year of operation. The room's dry-aging programme is one of the most-disciplined in Texas. The booking window has tightened to two weeks for weekend two-tops.
The Food
The dry-aged beef programme runs from a 30-day to a 90-day aging cellar visible from the dining room. The 60-day-aged ribeye is the menu's centrepiece. The Mediterranean small-plate opening, hummus, charred octopus, kibbeh, marinated vegetables, runs the antipasti programme. The whole-fish programme is the order for two.
Wine programme runs Israeli, Lebanese, Greek, and California Cabernet. Cocktails are aperitivi-led with an arak Negroni and a Champagne 75. Service is informed and warm, in the Tel Aviv-American steakhouse hybrid register.
Best Occasion Fit
Close a Deal: Doris Metropolitan is the Memorial deal-dinner alternative to a chain steakhouse. The Mediterranean opening is the conversation, the dry-aged beef is the centrepiece, and the Israeli wine programme is the closer.
Impress Clients: International visitors who recognise the Tel Aviv steakhouse tradition will recognise Doris immediately. For a Tel Aviv or London client whose interest in dining is steakhouse-led, Doris is one of the most-credible Houston answers.
Birthday: Birthdays at Doris Metropolitan are dry-aged-led, Mediterranean-friendly affairs the room handles with the practiced ease of a Doris Group operation.
