Shula's Steak House

So Im giving the 3 stars based on the service from Joesph at the bar. The man is an asset, and should probably be trained as a Food and Bev Mgr. As far as the restaurant goes, Don Shula is looking down disapprovingly. The steak there is $70, only 3 cuts on the menu at the time, a filet, ribeye, and strip. Don't get me wrong, I do no mind paying for quality. Shoot, I've paid $200+ for a wagyu ribeye before; however, this steak (ribeye) was not even an inch thick and honestly reminiscent of a steak at Outback. Not a lot of flavor, but I will say it was cooked pretty well as far as temperature goes. Not a lot of nice decor either, just a basic hotel restaurant package, as I said before the best part of the place is the bar, sit there instead and get the same menu and much better service.

Located in the lobby of a hotel, Shula is one of those steakhouses you see around downtown but never go to?It was walking distance from the office and we went for lunch. The interior of the hotel is a bit dated honestly and nothing is fantastic about the ambiance compared to other high end steakhouses. Service was average as well, if not a bit on the slow side since they weren't very busy for lunch service. Menu items are premiumly priced; felt the lobster bisque was quite devoid of actual lobster. The roasted cauliflower snd calamari were both a bit bland and was more similar to bar food than at a luxury spot. The steak (10oz filet) was decently cooked to a medium rare and was very tender. I did not like the heavy herb flavor to the steak but overall, it was the best thing there. The sides weren't the greatest. Overall, it's a decent steak with average everything else. For a fancy date night, there's definitely much more appealing options for ambiance and/or food.

I was not overly impressed with the restaurant. The atmosphere was not what you would think of a steak house restaurant downtown. If felt more like a place you are in and out not fine dining more like a dinner. Because it is in a hotel valet is really the only option. I did have a steak filet medium rare and it was not bad. I have had better. I like my steak on a hot plate it is a warm plate. The sides were pretty good. Brussel sprouts and mushrooms. I don't know what the bill was due to I was a guest. It looks like there was a bar and it looked like more of a sports bar feel. Which is pretty much how the restaurant felt as well. Overall not bad but probably wont go back.

I don't know if it's you, but this is probably one of the most disappointing reviews I'm going to have to give this place was basically not good at all not up to the shoes that I had in Miami. It wasn't even a faint representative of what I had in Miami, the place the setting is in a beautiful hotel here in Houston the food was average. The bread came out hard And it was stale. My pasta dish was decent. I'll give them credit for that but I would never probably go back again. It wasn't worth the price point, nor the serving. Very disappointing because I really enjoyed the place in Miami. Too bad that the Houston didn't offer the same ambience or excellence at the other stores dead I would definitely say that if you're shopping for a steakhouse in Houston, there's several better offerings, similar price points, great ambience, and the service to boot, all of this could've been better to command these price points!

Amazinggggg steakhouse, everything we ordered was sooo good. Victor (I think that was our bartender) was a pleasure to chat with!!! Nice, elegant restaurant. A Great selection of wine and cocktails. Service was prompt, A++++!

Pretty good! Reservation was promptly honored. Service was good. Drinks were fine and served fast. Bread on table was served warm and crusty- delicious. Crab cake appetizer was very good- better than I expected. 7oz Fillet was cooked perfect at medium. It was tender and flavorful. Separate Bernaise sauce was ridiculously small for the price and not very good. Baked potato was large and prepared perfectly served with Sour cream. Atmosphere was nice- a little too close to hotel lobby traffic but it was fine. Will be back.

The restaurant is located inside the Hyatt Regency, service is slow but friendly, and the menu has a favorable variety. There is a private dining room and a lounge that fits a large number of people. It's a steak house, so they're known of the prime, dry-aged, and wet-aged steaks served with butter sauces. I had the salmon filet, since I don't eat meat. It was served with carrot puree, shaved asparagus, and caper agrodolce. The salmon was a little tough and the carrot puree was too sweet. Overlooking those critiques, it was delicious and filling. The asparagus and the caper agrodolce were the perfect compliments.

Stepped in to an empty restaurant at 8:00pm for a meal and seated at the bar. Bartender was nice enough and took care of me. I ordered the steak frites medium and when it finally came out was at best medium well if not well done. I sent it back. Bartender offered to have it recooked but I declined as it was late and I preferred not to wait any longer than necessary. He then asked me if I was interested in dessert. I hadn't even had dinner and he wanted to offer me dessert? I never saw a manager, was not offered any type of apology other than the one the bartender gave. On my way out there were actually employees joking around at the host stand, even though it was empty when I entered the restaurant. I expressed my displeasure to them and it was then I was offered the opportunity to speak to a manager. Thoroughly disgusted at this point I declined, knowing that they really did not care at all about my experience. I'm a long time restaurant professional and quite forgiving, but I was horribly disappointed by this experience. Guess I should know better than to patronize hotel restaurants.

Ok, was not impressed with Shula's about 12 years ago, but in the area and figured to give them another shot. It should be somewhat better than the lobby bar food, right... ?Questionable.First off, the service. Most of them came across as trained and a few very well trained and good, particularly at the bar, a critical role.Food; crabcakes came highly recommended. Ok, they were tasty. Quite tasty really, really complimentary (but basic) sauce. Could be much better though with some tweaks. The kitchen needs to figure out how to incorporate some lump crab in there without shredding it. Get some texture contrast going, it doesn't have to be all lump. It wasn't a total mush ball, but it sure as heck was not 'lump crab'. The raumulade sauce or whatever they wanna give that with a fancy name was very good and had an appropriate amount of heat. Not enough of it overall (maybe 50%short), and had to ask for some more. Looked pretty on the plate, but Whoopty do if you don't have enough of it balance and complement your crab cake. Dash of salt on the crab cake mix would open it up. Try an egg wash with on the outside of the cake to help with the browning.The bread is not hardtack, but I did think of that unfortunately. Flavor was fine, takes a good amount of butter to get it to go down because it is so dense. They need to get some moisture in the oven and/or surface spray them so that can continue to expand while they are cooking it because it's just a little too dense. Could be some dough overproofing as well.Now the steak. I question whether it was Angus at all honestly... I believe that dairy cattle that have been fattened up to make grade will take a grayish color versus a darker brown with the Maillard reaction. I'm not 100% sure if that is all the cause of that, but it sure as hell did not look like the Angus I cook. Why so grey? What's going on with that? Was it prime? Ummm, very little marbling for Prime in my opinion, but I am not USDA certified. Was it dry aged 28 days? I doubt it. Another issue, if you're gonna sell me a ribeye It better be from towards the clod and have some spinalis dorsi. This thing was from way too far back towards the rump (I.e. it was rib 13 or 14 I'd guess) and was a New York strip. Did somebody misunderstand my order or something, I don't know. I didn't bother challenging it. Was it tasty and I ate it, sure, I was hungry. It was a $10-$15 steak IMO on a fancy plate. If you are going to tell me that you had to trim off all the good stuff because of the dry aging... well, something is going wrong there.Now that I wrote all that I probably should be even more disappointed with my life decisions and eating there, even though my expectations were low. Should I drop them to one star? No, the service plus the flavor on the crab cake gets them two stars with a footnote that it's over priced but what are you going to do downtown. Unless it's raining and pouring out again and don't want to go anywhere it will probably be another 10 years until you see another Shula's review from me. Give this a pass unless you a lubed up and have low expectations.

I am giving one star only in regards to food, not to the service or the service staff, who were fine. I ordered a steak, rare. It normally does not bother me if a steak is undercooked if the seasoning is good and the meat is of good quality. Neither of those things were true in this case. Not only was the quality of the steak very poor, there was not any seasoning on it-- no salt, no pepper. I have never had an unseasoned steak in my life. Do you have to ask for seasoning in this establishment? I asked for blue cheese sauce to attempt and add some more flavor on top of what little the table salt could provide, and received $4 blue cheese crumbles, which tasted questionably not like blue cheese. Incredibly, incredibly disappointing experience.