Schilleci's New Orleans Kitchen

Gaslight lanterns line the walls and the sounds of Harry Connick Jr. and other New Orleans musical icons emanate from the speakers.

The menu features items one would expect from a New Orleans kitchen: fried shrimp, catfish and oyster po-boys baked on authentic Gambino's bread, jambalaya and etouffee, as well as red beans and rice. But Schilleci's also offers distinctive menu selections created by Zachary Schilleci and Executive Chef David Brittain, such as St. Charles Grilled Chicken, chicken and dumplings and seafood gumbo made from scratch every morning.

The Schilleci's story began following Schilleci Jr.'s military service in Iraq during Operation Desert Storm in the early 1990s. Following his discharge, he opened a small restaurant in Kansas.

Soon after, he relocated the restaurant to Spring near the Gleannloch Farms neighborhood.

For five years, the original Schilleci's was not much more than a po-boy shop with faux-brick walls, said Schilleci Sr., who grew up in the upper Ninth Ward in New Orleans. Then Schilleci Jr. and Zachary Schilleci turned to him with the idea to open a full-service restaurant in The Woodlands.

"They came to Dad and said, 'Hey, what do you say about moving the restaurant over to Market Street?'" Schilleci Sr. said. "They earned it. They worked hard and they earned it."

The Schilleci's moved to Market Street and just over a year later, the move turned out to be a wise decision.

"Being in Market Street has been a winner for us," Schilleci Sr. said. "[When we found the restaurant's location] I said 'bingo,' because this is what the typical New Orleans French Quarter restaurant looks like. It's small, it's about family."

Most of the restaurant's basic selections were created by Schilleci Jr., his father said.

"A lot of his recipes he got were handed down from family generations," Schilleci Sr. said.

Customer favorites

• Po-boys: $13–15 — Choices include fried shrimp, catfish, oyster, grilled shrimp, grilled chicken, chicken salad. Served on Gambino's bread and served with french fries and hushpuppies
• Seafood Gumbo: $7 (cup), $10 (bowl) — "The rue is made fresh every morning," said Zachary Schilleci.
• St. Charles Grilled Chicken: $15 — Marinated chicken breast served with jambalaya and green beans
• Red Beans and Rice: $10 — The Louisiana classic served with andouille sausage

Owner recommendations

• Sloppy Roast Beef Po-boy: $13 — Dressed with lettuce, mayonnaise, tomato and pickles
• Pan Seared Tilapia: $16 — Served with jambalaya and green beans
• New Orleans Bread Pudding: $7 — Made with Gambino's bread, smothered in warm praline sauce, served with pecans and whipped cream

Schilleci's New Orleans Kitchen, 9595 Six Pines Dr., Ste. 1120, The Woodlands, 281-419-4242, www.schillecis.com

Hours:

• Sun.–Thurs. 11 a.m.–9 p.m.
• Fri. and Sat. 11 a.m.–10 p.m.