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Canopy
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Canopy serves bacon-wrapped Texas quail with a fig-goat cheese tart, arugula-fennel salad and onion marmalade.
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One of Canopy's offerings is grilled, tandoori-spiced salmon with lentil-basmati pilaf, tomatoes, sautéed spinach and mango-ginger chutney.
When the weekend arrives, Houston’s motor shifts into idle, and Canopy greets its favorite meal – brunch. The austere space with blond furniture bubbles with conversations as Claire Smith’s reliable kitchen sends out baby-spinach salads with pulled chicken that is peppy with a dessert-wine vinaigrette, apples and roasted red grapes. Try, too, eggs benedict on sweet potato English muffins and an earthy four-mushroom pot pie.
Canopy serves bacon-wrapped Texas quail with a fig-goat cheese tart, arugula-fennel salad and onion marmalade.
One of Canopy's offerings is grilled, tandoori-spiced salmon with lentil-basmati pilaf, tomatoes, sautéed spinach and mango-ginger chutney.
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