Tomball >Food & Dining > Bootsie's Heritage Cafe
112 Commerce St, Tomball, TX | Directions 7737530.098625 -95.615259
Wed-Sat 11am-3pm// 6pm-10pm (Wed close 9pm), Sun 11am-3pm
FLABBERGASTED – My husband and I can hardly believe what happened to us tonight at Bootsie's.
The staff was very nice; however Bootsie's leaves everything to be desired. When we received the check, we noticed that the charge for the chicken and dumpling soup was $9 instead of $6 as printed on the menu. We were told that the soup of the day was the chicken and dumplings--the young lady who gave us the information verified this to Bootsie.
Bootsie said: so you want to pay $6 instead of $9 [price of the chicken and dumpling meal]? Well, you can do that if you want. She started to walk off, but then spun around, came back to our table, and SNATCHED the empty carry out containers off the table and stomped off.
We were flabbergasted. We were then told, politely, by the young employee that Bootsie said the Restaurant voucher we had was for dine in only and we could not have the containers to take home our left overs.
We were taking the food home because we paid for it--NOT because the food was that good. The fried green tomatoes were OK--but 6 slices for $6.50? The Mother Rucker Burger was OK--nothing fantastic @$10.75. The Bootsie Bacon Cheeseburger was just OK @$7.50--NOT anywhere as good as the Bugers at JAX Burger. The Chicken and Dumplings tasted as though they had been in the refrigerator TOO long and reheated TOO many times. The Peach Cobbler could have used some peaches; the top of the cobbler was gummy [$4.25 or $4.50--don't recall].
I recall reading a review where the chef/owner at Bootsie's told customers to leave. Guess son and mother are alike.
Incidently, we were the only customers in the place. Wonder why???
Sorry can't give less than one star.
what is the hype? – Not only was our service less than mediocre, it was obvious that they are trying very hard to be "artsy" or a SF/NY style of restaurant, or whatever. Nothing we ate was "amazing" or "genius" and I don't plan on going back. I enjoy innovative and unexpected food and thoughtfulness but nothing I have had here as impressed me.
(This was the second visit, the first visit was right after the opening, which I didn't want to judge the restaurant on because they had just opened and service was really, really lack luster. What I remember most is the pie was a joke. Tasted like a Randalls pie.)
Not worth the drive for me as it isn't anywhere near me. Stop trying so hard. It is very obvious, there is definitely a market for "different" in the Houston food scene but I don't feel Bootsie's has captured it. Find what you are good at and roll with it. The area DOES need a good restaurant.
Over-hyped, under-delivered – Had dinner at Bootsie's two months ago and was unimpressed. The Shrimp and grits were average and the chicken fried steak can be described as "common". We have too many restaurants in Texas that serve good chicken fried steak, this one didn't really stand out. The fried green tomatoes were tasteless...aside from the batter and the dressing. Unless you have a reason to be out in Tomball, I'd save your gas and stay in Houston.
One of Houston's most progressive chefs goes country... – Go north, to the wee old railroad town of Tomball, a town of no more than 10,000 people, and you will find something that resembles a burger; sure, it is a patty of beef sandwiched between two buns, but is unlike any burger you have every witnessed - it is a burger piled high with slices of chicken fried bacon. Yes, the bacon is battered and fried. Only that is not enough fried. We need a fried egg to top it off. "Too much," you say? Bah! Then LIFE itself is too much for you! As my boyfriend so aptly put it, "It's only right because it's so wrong."
From the Chef that brought molecular gastronomy to Houston, or rather, attempted to do so, comes a menu of Texas traditional cuisine as you've never seen it before. Randy Rucker, most recently of Rainbow Lodge and the Tenacity Supper Club series, has teemed up with his mother, Bootsie herself, to create a menu of familiar dishes prepared in most unfamiliar ways. The trip out to the country, with its ample farmland and unregulated kitchens, has brought out a new element of authenticity in Rucker's cooking. The food is beautiful and complex, but no longer focused on technique and presentation - that part appears to come just naturally. Instead, the menu's strengths stem from its use of local and seasonal ingredients applied to dishes that seldom see such attention to detail: the burger, the Monte Cristo, even pickles. It's as though someone sent a well-seasoned southern grandmother off to apprentice in a European Michelin-starred kitchen for a year. Odd? Perhaps. Yet, it not only works, it thrives.
If we are, indeed, witnessing a food revolution in this Country, this is it's foundation.
Anxious to try Bootsie's but not necessarily as excited about driving up to Tomball, I stopped in the restaurant during an odd hour during a business trip that had led me to Hempstead. Around 3 or 4pm the staff was just beginning to arrive for dinner service, but Bootsie greeted us enthusiastically and a young girl immediately begin to tend to us (do you remember when hardworking teenagers used to be the norm at restaurants? refreshing). She doted on us happily throughout the meal, filling adorable mason jars with what was an obvious fresh-brewed sweat tea and never passing judgement at the fascinating amount of fried that my boyfriend and I proceeded to consume.
After snacking on complimentary house pickles, so delicious even the pickle-hater gladly ate them, and an appetizer of fried oysters, our mouths quite literally dropped when the burger arrived. Playfully named, "The Mother Rucker," it is a balancing act of two patties, stacked high with fried bacon. It presented a daunting but inviting view. First bite revealed a delicately pink, rare perfection; so rare that the juices ran down my chin with a deliciously violent passion, intertwining with drops of yolk in a single, sublime act of messiness. Does it sound like I'm telling a love story? I am.
Though I gave the burger my all, and gladly would again, it got the best of me. You do not finish the Mother Rucker. The Mother Rucker finishes you.
Citysearch Editorial Review – After his brief stint at Rainbow Lodge, Chef Randy Rucker washed his hands of the big city and opened Bootsie's, a comfort food haven named after his mom, all the way out in Tomball. The focus is on down-home seasonal cooking, with many of the ingredients drawn from the garden out back.
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