Wine & Food Week in The Woodlands is a hit each year, bringing in chefs from across the world and foodies nationwide for a taste of the finest international cuisines. Last month during Wine & Food Week, local Woodlands’ restaurant, Robard’s Steakhouse made history! During the festival's 14 years, no restaurant has ever taken both top chef awards, which are given out during the final event, the Wine Rendezvous Grand Tasting and Chef Showcase.

Robard's Wine and Food Week Group

Area Executive Chef, David Morris was awarded The Waterford Crystal Chef of Chefs Trophy for his dish, which he called Ménage à Trios Wagyus in the Woods. A combination of Miyazaki A5 Japanese Wagyu, Mishima Ranch Wagyu Short Rib, and Snake River Farms Wagyu Tenderloin with petit garden surprises, sunchoke purée, uni and foie butter with hollandaise and bordelaise syrup. Chef Morris earned this top prize while competing against more than 40 restaurants!

Executive Pastry Chef Ryan Witcher brought home the The Waterford Crystal Just Desserts Trophy with the Texas Two-Step Donut Sundae, made with homemade brioche donuts served with basil-infused Texas peaches and Rebecca Creek Whiskey sauce topped with buttered Texas pecans. Is your mouth watering yet? Don’t worry, this dessert is currently featured on the menu right now, complete with a scoop of vanilla bean ice cream!

To celebrate the top chef awards, Robard’s is now offering 20 percent off of dinner service through the end of July! Call 281-364-6400 to make reservations or book online through OpenTable.

Insider Tip: Not in the mood to drive? Robard’s offers a free shuttle service to and from all Woodlands hotels and private residences within 5 miles of the restaurant.