(map) Now for summer, Chisos Grill is serving up several new dishes showcasing their creative Southwestern cuisine. (We’ve posted previously about Chisos Grill here.) Above, the Hatch green-chile shrimp scampi, Gulf shrimp sauteed in a white wine and green chile sauce. They’re served with a fried cake of jalapeno-and-cheddar grits. Below, the Texas eggrolls, stuffed with roasted Lockhart quail, black beans, corn and cheese, then fried. Below that, the pulled-pork Presidio tostadas, which aren’t new, but are darn good! Five new dishes are guest-starring on the menu currently.
- Tags: bee cave, Galleria, southwestern