Mockingbird Bistro Restaurant - Houston, TX | OpenTable
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Mockingbird Bistro
Mockingbird Bistro

Mockingbird Bistro Details

  • Dining Style: Casual Elegant
  • Website: http://www.mockingbirdbistro.com
  • Email: chefjohnsheely@aol.com
  • Phone: (713) 533-0200
  • Hours of Operation:
    Brunch:Sunday: 11:00am - 3:00pm
    Lunch: Monday - Friday: 11:30pm - 2:00pm
    Dinner:Monday - Sunday: 5:30pm - 10:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Contemporary French
  • Executive Chef: John Sheely
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Beer, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Takeout, Wheelchair Access, Wine
  • Catering: Please contact John Sheely at 713-533-0200.
  • Private Party Facilities: We have a semi-private room for 25 people, private room accommodates 65 people seated, more for cocktail.
    Restaurant is available for buyout.
  • Private Party Contact: John Sheely (713) 533-0200

Getting there

  • Cross Street: McDuffie
  • Parking: Valet
  • Parking Details: Valet service is complimentary.
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A word from Mockingbird Bistro
Mockingbird Bistro Wine Bar combines Sheely’s Texas roots with a style of cooking that he knows well, that of the Riviera, specifically the French Riviera. At Mockingbird, the feel of the menu is "country-French-meets-American-market." Sheely updates the menu seasonally to take advantage of the ingredients available at-market, as well as to give him the freedom to exercise his creativity.Continued
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Mockingbird Bistro
4.3
173 $31 to $50 restaurant
Featured Reviews
  • "The Mockingbird Bistro is an off the beaten path gem. Eclectic rich styling, wonderfully diverse menu. My wife and I hav..."
    Dined on 5/14/2013
  • "One of Houston's "go-to" restaurants. Between the four of us, we had a fantastic steak, great halibut, and wonderful sal..."
    Dined on 5/13/2013
  • "So many wonderful plates to choose from that our server actually suggested taking a few things I wanted to try and make ..."
    Dined on 5/13/2013

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