• Top of the Line Cuisine and Service

    Top of the Line Cuisine and Service

  • Post Oak Grill Team

    Post Oak Grill Team

  • Chef Polo Becerra's imagination and dedication

    Chef Polo Becerra's imagination and dedication

  • Post Oak in the forefront of haute cuisine in Houston

    Post Oak in the forefront of haute cuisine in Houston

  • Reliable American Restaurant at the Galleria

    Reliable American Restaurant at the Galleria

  • The Perfect Dining Experience

    The Perfect Dining Experience

  • Live Entertainment is Friday and Saturday

    Live Entertainment is Friday and Saturday

  • Private Rooms Available

    Private Rooms Available

The story of how everything started.

  • 1980

    1980

    This is the passion of Chef Polo Becerra born in Puerto Vallarta in Jalisco Mexico. Humble man with a big heart always caring for his family, employees and business. Growing up in the outskirts of Puerto Vallarta Mexico, at the age of 13, “Polo” Becerra started as a dishwasher. Striving to become the best in the culinary arena, he came to Houston and planned to spend two months learning English and improving his cooking skills.

    Stayng in the US proved to be cumbersome since he did not speak any English and therefore had to work as a kitchen hand during the 1980’s, but he decided to stay because he liked Houston’s restaurant industry.

  • 1985

    1985

    Polo learned about the hospitality business in his hometown Puerto Vallarta where he worked as a dishwasher, waiter, captain waiter, cook, chef’s assistant and later as an Executive Chef. He worked for prestigious hotels such as Camino Real and Fiesta Americana.

    Captain Waiter Polo 4th from left to right

  • 1990

    1990

    In 1990, he found his break and became one of the cooks of the most prominent restaurants in the Tanglewood area of Houston, The Post Oak Grill. A year later, when the then chef of this five-star restaurant refused to learn English, the owner promoted “Polo” since he agreed to attend school to take English classes. His tenacity and persistence paid off when he became the chef and kitchen manager.

    Leopoldo “Polo” Becerra is now the distinguished owner and CEO of the Post Oak Grill Restaurants. From humble beginnings, he highlights the true definition of the “American dream”. His success is due to his hard work, tenacity, discipline and marvelous work ethic. He overcame many obstacles to become first a celebrated chef, then a highly successful business owner, entrepreneur and icon in the community.

  • 2002

    2002

    Long hours working at the Post oak Grill and personal sacrifices paid off. In the year 2002, after dedicating 100% of his time to the Post oak Grill he was given the opportunity of purchasing the Post Oak Grill.

    With the help of Mr. Simon, a Mexican business man residing in Houston, he was able to purchase the company.

  • 2004

    2004

    His charismatic personality and his drive for success created an aura that attracts a long line of high profile customers.

    A diverse clientele of dignitaries, President Bush, former Secretary of State James Baker; corporate executives and high profile athletes like former Hall of Fame star, Elvin Hayes, as well as bankers, petrochemical leaders and other professionals enjoy Polo’s sumptuous dishes.

  • 2005

    2005

    During Hurricane “Rita”, “Polo” provided shelter and food to his employees and their families because many did not have transportation to leave town.

    Since they were one of the few restaurants open, Center Point Energy asked if they could provide food for emergency crews that were working round the clock and so they prepared meals for 1200 people three times a day for seven consecutive days.

  • 2007

    2007

    Polo’s loyalty to his customers and dedication to excellence in exemplary service at Post Oak Grill paid off. He became a partner and worked his way through the entire operation until he had full ownership and was proficient in achieving his long time dream of owning a restaurant.

    Since then, Executive Chef Polo has maintained the Post Oak Grill as a distinctive destination for the perfect dinning experience.As an entrepreneur, Polo’s vision was to expand his company and has thus far by opening his newest concept of fine dining in “New American Cuisine”, Polo’s Signature, not far from West University.

  • 2009

    2009

    His creation of dishes is Picasso-like (one of a kind) with an unforgettable ambiance and signature experiences. And, it doesn’t stop there…Polo recently opened Saga Food & Wine featuring a new flare “New American Tapas” located in Midtown, and you thought that was the end…not yet for Polo; with outstanding success, he is in the process of opening a Post Oak Grill in Downtown.

    His commitment to delivering personal attention to his customers and providing a dining experience to the most demanding of Houstonian palettes is what sets Polo Becerra, Executive Chef and owner apart.

Board Room

Board Room

An uptown styled dining room is tastefully decorated with a beautiful tapestry, mirror and solid oak table

Capacity Accommodation:
12 guests for an intimate dinner or luncheon party

VIP Room

VIP Room

An exclusive suite where servings of fine cognacs and brandies will compliment the ambiance of the extraordinary VIP...

Capacity Accommodation:

    We can accommodate up to 20 guests for a seated dinner
Atrium Room

Atrium Room

A glassed garden-style room, enclosed in warm cherry wood and crystal chandeliers.

Capacity Accommodation:

    25 to 30 guests for a dinner or luncheon party.
Wine Room

Wine Room

A charming private dining room is decorated in a Tuscan wine country theme

Capacity Accommodation:

15 - 45 guests for a seated dinner or luncheon party.
Up to 50 guests maximum, dinner party.

Lounge & Bar

Lounge & Bar

A private club area that accommodates cocktail style event.

Capacity Accommodation:

    Up to 110 Guest for any seated of 200 guests.

Opening Hours

Monday to Friday - 11:00 am to 11:00 pm
Sunday - Closed

Our Menu

The New American Cuisine

Tuna Dome

Sashimi Tuna with a Ginger Soy Vinaigrette

Escargot

Baked with Herb Provencal Sauce

Jumbo Lump Crab Cakes

With a Chipotle Remoulade Sauce

Martini Peruvian Ceviche

One of our chef specials

Famous Tomato Salad

Tossed in a House Herb Vinaigrette

Polo’s Famous Chopped Caesar Salad

With Romano Dressing

Wedge Salad

Iceberg, Pine Nuts and Blue Cheese Dressing

Post Oak Salad

Baby Mix, Pine Nuts, Fresh Goat Cheese, Tossed in a Herb Vinaigrette

Grilled Chicken Primavera Capellini

Pomodoro Sauce

Lobster Ravioli

In a Bianco Sauce

Capellini Diablo

Crispy Shrimp in a Spiced Tomato Sauce

Aglio e Olio

Basil Fettuccini

Paella Valenciana

Chicken, Spanish Sausage and Seafood

Grilled Shrimp Pontchartrain

With jumbo Asparagus and Smoked Chipotle Remoulade

Grilled Wild Salmon

With Sun-Dried Tomatoes, Grilled Polenta and Artichoke Caper Sauce

Grilled Red Snapper

Confit Red Onions, Tomatoes and Texas Confit Jalapeños over Quinoa

French Style Grilled Lemon Pepper Chicken Breast

With Basil and Oregano and Gnocchi

Glazed Lamb Lollipops

With a Spiced Mango Sauce

28 Days Aged Center Cut Filet Mignon

With a Light Port Three Peppercorn Sauce

Grilled Deboned Rib-Eye

With Jumbo Tempura Onion Rings

Weekly Specials

Every week our chefs create fresh and tasty specials.

Grilled Wild Salmon

Grilled Wild Salmon

With Sun-Dried Tomatoes, Grilled Polenta and Artichoke Caper Sauce

Crispy Shrimp Platter

Crispy Shrimp Platter

Jumbo Shrimp, Seasoned French Fries with a Chipotle Remoulade.

Post Oak Salad

Post Oak Salad

Baby Mix, Pine Nuts, Fresh Goat Cheese, Tossed in a Herb Vinaigrette

Herb Crusted Rack Of Lamb

Herb Crusted Rack Of Lamb

With a Spiced Mango Sauce

Chef's Choice

From Our Famous Tomato Salad To The Peruvian Ceviche

  • Crab Cake Sliders

    Crab Cake Sliders

    Enjoy the Happy Hour with our Crab Cake Slider with a mixed salad
  • Shrimp Appetizer

    Shrimp Appetizer

  • Appetizer Coktail

    Appetizer Coktail

  • Trio Desert Special

    Trio Desert Special

    Chocolate Souffle, Traditional Cappuccino and Vanilla Beans Cream Brulee
  • Mango Key Lime

    Mango Key Lime

  • White Chocolate Croissant

    White Chocolate Croissant

    With Cajeta Vanilla Ice Cream
  • 28 Days Aged Center Cut Filet Mignon

    28 Days Aged Center Cut Filet Mignon

    28 Days Aged Center Cut Filet Mignon
  • Grilled Deboned Rib-Eye

    Grilled Deboned Rib-Eye

    With Jumbo Tempura Onion Rings
  • Bone in Ribeye

    Bone in Ribeye

    Center Cut Bone in Ribeye
  • Martini Peruvian Ceviche

    Martini Peruvian Ceviche

    Citrus Peruvian Avocado Ceviche Made a la Minute
  • Salmon First Impression

    Salmon First Impression

  • Tuna First Impressions

    Tuna First Impressions

  • Roasted Chilean Sea Bass

    Roasted Chilean Sea Bass

    With Provincial Herbs and Steamed Vegetables
  • Stuff Lobster Tail

    Stuff Lobster Tail

    Stuff Lobster Tail Special
  • Grilled Wild Salmon

    Grilled Wild Salmon

    With Sun-Dried Tomatoes, Grilled Polenta and Artichoke Caper Sauce
  • Grilled Oysters Salad

    Grilled Oysters Salad

    Mix lettuce gratin oyster maitre d'sause
  • Pastas Post Ok Grill Shrimp

    Pastas Post Ok Grill Shrimp

  • Pastas Post Ok Grill

    Pastas Post Ok Grill

Select date, time, and party size to find a table.

Opening Hours

We can open the restaurant for your special event!

Monday to Saturday
11:00 am - 11:00 pm
Sunday
Closed

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About Us

With Chef Polo Becerra's imaginative and dedication to excellence bring the subtly delicious flavors to our menus which have maintained the Post Oak Grill as a distinctive destination for the perfect dining experience.
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