Irma’s Southwest
Change of scenery and traditional menu greet guests
THE CONCEPT
Downtown mainstay — it opened in 1988 — moves across the street to a swanky new home in the Catalyst high-rise apartment building. Owner Louis Galvan, son of famed restaurateur Irma Galvan of Irma’s Original nearby, provides fresh polish to his menu of upscale Mexican and grilled meats and seafood.
THE SPACE
The look is clean, modern and ultra-contemporary, with barely a trace of restaurant Mexicana. There’s a 60-seat bar and lounge facing Texas Avenue, a main dining room with floor-to-ceiling glass windows and two private dining rooms.
THE FOOD
There are traditional dishes that have always been on the menu, including fireroasted chile relleno, chicken mole poblano, carne guisada, fish tacos, carne asada, Chilean sea bass and blackened salmon tacos. But new dishes include a Mexican wedge salad, chicken in a green tomatillo sauce and housemade tamales with queso fresco. Game meats, too: Wild boar and axis deer meat are used to make barbacoastyle tacos, tamales and enchiladas.
THE DRINKS
The famous house lemonade rules. New cocktails include El Chabacano (Four Roses bourbon, Live Oak Hefeweizen, apricot liqueur, ginger); Old Fashioned (Kentucky bourbon, piloncillo, bitters, lemon and orange peels); Paloma (tequila, Squirt, ginger, lime); and a variety of margaritas rimmed with Tajín and salt. Morgan Weber of Eight Row Flint is consulting on improving the tequila program, as well as a rotating list of seasonal cocktails.
ONE MORE THING
Irma’s Southwest, like Irma’s Original, never had a printed menu. It does now. Longtime fans, however, needn’t worry: Servers will still compose a plate for you based on what you like and what’s in the kitchen.
THE DETAILS
1475 Texas, 713-247-9651; irmassouthwest.com. Open 11 a.m. to 10 p.m. MondaysFridays; 5 to 9 p.m. Saturdays (dinner only).