Comments on: Making Sense of the Houston’s-Hillstone Debacle: Did it Have to Come to This?

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By: Ingrid

Ingrid — Sun, 20 Mar 2011 22:15:44 +0000

I have to agree that it does not make me feel comfortable with their recipes (as good as they taste) if they are not more open with the nutritional content. At the very least they should make it available if anyone asks for it. I usually only go to restaurants that post the info. or try to go to places that offer plain grilled fish and meats where I can piece together what I am eating on calorie counters. The trick is to stay away from fried and heavily sauced foods.

By: BRDPJ

BRDPJ — Fri, 05 Nov 2010 19:25:02 +0000

I’ve eaten at the Houston’s restaurant in Scottsdale since it first opened nearly 20 years ago.
I wanted to see what the nutritional info was on some of their menu items. After reading of
their obstinence in refusing to provide this info, I have decided NEVER to eat there again.

By: Former Employee

Former Employee — Thu, 07 Jan 2010 23:15:17 +0000

This is a privately held company with sinister business practices. I was employed at the Midtown East location two years ago. During a routine pre-shift our GM specifically informed us of the company’s intent to avoid complying with this law in an effort to sustain profits and not lose their “boutique” image. Apparently, Hillstone’s image and profits are of more concern than the health of its clientele. Speak to former employees. Don’t listen to this brainwashed employee, who undoubtedly is from their corporate office. Find former employees and you will find much worse accusations the company has been able to stifle. Someone should ask why certain menu items from one California location were removed overnight…Apple Martinis, Flying Chicken Platter, Ribs, and Hennessey? Its nice to see this company is getting what it deserves. I have a feeling this is only the beginning.

By: Employee

Employee — Sat, 07 Feb 2009 10:02:20 +0000

OK, so here’s the scoop from an employee. Our owner and founder, George Biel, started his concept with his first Houston’s restaurant in Tennessee over 30 years ago, and has since spread to bustling areas around the country. Houston’s is not his only restaurant. Others include Bandera Grill, Cherry Creek Grill, Rutherford Grill, Cafe R&D, and others. Please visit http://www.hillstone.com to see all our locations and menus. While our family of restaurants operate under the same code of ethics with regards to service and food preparation (utilizing local purveyors, offering great value for freshly in-house made food, choosing small-production wines for sale at far below industry standard mark-ups, etc), the reason for the different names is to reflect our collective family of restaurants. Hillstone is not something coined to mirror another company or brand. Rather, it is the name of George’s vineyard, and at the Lexington and 53rd location, we offer Hillstone wine among our by-the-bottle choices.

Changing the name on the menu and what we’re calling ourselves at our two Manhattan locations allows us to introduce some menu options that may not be traditional Houston’s fare but can include some favorites from our other locations. For example, at my location, the Sashimi Tuna Salad we prepare differs from the recipe utilized at other near-by Houston’s, but is the same as is offered on the west coast. We also have a wonderful Corned Beef sandwich, we maintain several in-season vegetables daily and list them on the menu, and we prepare some of our steaks differently from other locations (broiled as opposed to grilled). By calling ourselves Hillstone, we are able to offer great selections from beyond just the Houston’s “catalog” of recipes, and as such, label our location with the same name as that which we ascribe to our collective family of restaurants. I think it’s a great way for guests to wonder “what is Hillstone?” and possibly introduce them to the rest of our restaurant family by bringing them to our website.

Additionally, we are frequented by a number of tourists who have come to see NYC. Some don’t have a Houston’s near their home towns, but may be located near a Bandera Grill, or Cafe R&D, etc. Since Hillstone is the name of our family of restaurants, we are saying to them “come on in — you’ll get the same great service and quality of food.”

On every paycheck, I and all other employees of Houston’s, Bandera, Rutherford, etc. see Hillstone, and have for several years. And as for the regulation on calorie posting, while our menu items are prepared according to standard recipes, ultimately the final products are graded on taste, and are often modified slightly to compensate for variations in fresh ingredients (“Hey, we need to add a little more lime juice to our Honey Lime Vinaigrette” for example). There is no central Houston’s (or Hillstone) factory where our food is prepared and shipped out, unlike most fast-food chains.

We have been hearing about feedback on the web about calling our NYC stores Hillstone, and to be honest, it’s very exciting. We love to hear and know that our guests are so passionate about what we provide. Our business is hospitality, and we value everyone who chooses to dine in one of our restaurants. Ultimately, our goal is to continue providing great food at a great value with efficient service. Why would we want to upset our loyal fans? Hillstone is not a “rebranding.” We are merely highlighting the collective unity of all of George Biel’s restaurants, and continuing his dream.

By: houston's fanatic

houston's fanatic — Mon, 29 Dec 2008 23:53:21 +0000

interesting info…not sure if you’ve seen this, but came across site with nutritional info on houston’s grilled chicken salad and boy does it seem unhealthy — per serving = 34 g fat, 47 g carbs, 508 calories:

http://www.thedailyplate.com/nutrition-calories/food/generic/grilled-chicken-salad-from-houstons_35359