2011 Ella Blvd.
The smoked duck and andouille sausage gumbo at Rainbow Lodge comes with a rich, copper-colored roux and wild rice topping.
Sit at the bar if you're eating solo—the bar top is also an amusing trompe l'oeil trout stream, a thick piece of glass over a realistic array of rocks and mounted fish. Rainbow Lodge, located in a hundred-year-old log cabin on an acre of land along White Oak Bayou, serves some of the best fish and game dishes in town.
Chef Mario Valdez grew up in the Rio Grande Valley and knows his way around fish and wild game. The young chef went to cooking school straight out of high school and ended up with an internship at Mockingbird Bistro, where chef Jose Luis Vela took him under his wing.
After his time at Mockingbird, Valdez got a job at Bistro Alex. Try Valdez's perfectly cooked wild game mixed grill and don't miss his house-made duck ham on the charcuterie plate.