With a menu chock-full of house-made provisions and a steadfast commitment to outstanding service, Bar Mirabeau will quickly become your favorite spot for breakfast, lunch, or dinner.
Our philosophy is simple: We provide the best food by using the finest ingredients and preparing them to perfection by experienced professionals.
In nearly every industry, handmade is better than mass-produced. When it comes to food, this is truer than ever. When chef Parind Vora was crafting an eatery to debut alongside the reopening of his famed Restaurant Jezebel, this was his most intense area of focus. The comprehensive menu he created for what was to become Bar Mirabeau showcases house-made breads from pretzels to biscuits, house-cured lox and bacon, and homemade yoghurts, jams, and gelato. He envisioned a restaurant that not only made everything from scratch, but made their own ingredients with which to make those from-scratch recipes. Short of milling our own wheat and juicing our own sugarcane, everything is handcrafted. Oh wait, we do juice our own sugarcane.
Bar Mirabeau is named after Mirabeau Buonaparte Lamar, the second President of the Republic of Texas. His most famous words are, "The cultivated mind is the guardian genius of democracy." Being a man of many words, his second most famous quote is, "What the hell?' He founded the Philosophical Society of Texas, was a published poet, and was nicknamed, "Father of Texas Education." He wholeheartedly believed that foundational ingredients are responsible for greatness. For him it was education and vision. For us, it is a house-made menu, expertly prepared, and adeptly served by professionals.
Our diverse menu reveals chef Bill McGrory IV's expertise in scratch cooking. Along with his team and Pastry Chef Michelle Antonishek, he creates complex but approachable dishes inspired from every corner of the globe.
HOUSE-MADE INGREDIENTS. EXPERTLY PREPARED, ADEPTLY SERVED.
For more information, visit our website.