Modus Operandi Wine Dinner w/ Jason Moore

MODUS OPERANDI WINE DINNER TUESDAY MAY 17th, 7:00pm $95/person (plus tax & gratuity) Meet native Texan Jason Moore, owner and winemaker for Modus Operandi Cellars. Jason’s path to winemaking started in Dallas in 2002 where by day he was a real estate agent and by night a waiter working with many of the city’s finest restaurants. After six unfulfilling months,  Jason and his...
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Kobalt Winemaker Dinner April 7th @ 7pm

Kobalt is a small production Napa Valley winery started in 2001 as a venture between friends Kevin Carriker and Mark Herold (of Merus fame). Because they only made 500 cases of their 2008 Cabernet Sauvignon, they are very selective about where the wines are placed. BRIX is pleased to be one of the few places in Houston who is able offer Kobalt. On this evening, Kevin Carriker will be here to talk...
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Try something different @ BRIX

Ever had a wine from Connecticut? Or Lebanon? Come in and try both. We are now pouring the Sharpe Hill “Ballet of Angels” white blend from Connecticut (with hints of gardenia and orange blossom) for $8/glass. Or try the 2006 Massaya from Lebanon’s Bekaa Valley: a rustic blend of Grenache Noir, Cinsault and Cabernet Sauvignon for $9/glass.
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Reynolds Wine Dinner February 19th @ 7pm

Owner and winemaker Steve Reynolds will be in town for this special Saturday wine dinner. This will sell out quickly, make your reservations now. First Course Sole “Tante Alice” & celery root “French fries” Paired with Chardonnay Second Course Seared steelhead trout and calamari in a béarnaise reduction Paired with Pinot Noir Third Course Beef ribs with a bulgar pilaf and sauce choron Paired...
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Celebrate New Year’s Eve @ BRIX

This year we will open at 6:00pm for two seatings featuring a four-course dinner menu. Reserve a seat at 6:00 for dinner before your late-night party. Or, reserve a seat at 9:30 and ring in the New Year at BRIX. Amuse-Bouche Fried gulf shrimp, honey-habanero lime salsa w/ citrus sabayon First Course Creamy New England-style clam chowder w/ fresh blue crab meat Second Course Halibut, buttermilk-battered...
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