The Houston Mastro’s might well be Fertitta’s culinary crown jewel. The restaurant mogul already owns steakhouse brands such as Vic & Anthony’s Steakhouse, Brenner’s Steakhouse and Morton’s The Steakhouse. Landry’s purchased the Mastro’s Steakhouse brand in 2013. He waited to bring Mastro’s to his hometown until it had the right home as a shiny component of The Post Oak.
The Post Oak restaurant is the 15th outpost of the upscale concept, and it is no small undertaking. At 12,000 square feet, it can seat 200 guests in its polished dining room, garden terrace and four private dining enclaves. The menu, executed by executive chef Michael Colbert, is heavy on steakhouse classics such as shrimp cocktail, Oysters Rockefeller, Alaskan king crab legs, seafood towers, lobster bisque and 16 different USDA Prime steak cuts, as well as Japanese A5 Wagyu and Australian Wagyu tomahawk steaks.
But Fertitta is especially proud of the seafood, particularly the sushi from chef Ángel Carbajal of Nick-san, the high-end Japanese restaurant in Cabo San Lucas, Mexico. The jeweled seafood presentations – big eye ahi tuna sashimi with jalapeño; Spanish octopus carpaccio; Hamachi and jicama roll; crispy shrimp and scallop bird nest dumplings – are why Fertitta insists Mastro’s is more than a steakhouse.