Mark’s American Cuisine in Houston, TX | American Restaurants

Dining at Mark’s American Cuisine is a true epicurean adventure. Chef Mark Cox prepares not just one but four unique menus for his patrons. Houstonians and visitors will find food unlike that in any other restaurant.Mark’s wine list, recognized by The Wine Spectator, offers each customer the opportunity to pair the perfect meal with enhancing wines. Under the attentive eye of Mark’s Wine Director, Saree Mulhern, vineyards and vintages are selected by taste and value instead of by "brand name".
Under the direction of Mark’s General Manager, David Dworsky, let your server treat you to the utmost in restaurant service. "Eating" at Mark’s is truly a memorable dining experience.
Meet Chef Mark Cox
West Virginian born Cox began cooking at the tender age of 15 in his rural hometown of Wheeling. Having found fulfillment and an exciting career in the kitchen, three years later Cox ventured to the prestigious Culinary Institute of America in upstate New York to further hone his skills at this fine institution, a place he was to later graduate from at the very top of his class.
After an apprenticeship at the luxurious West Virginia resort, The Greenbrier in White Sulfur Springs, Cox traveled to the nation's capital to take a position on the opening team of the Four Seasons Hotel in Washington, DC.
Cox moved to Texas, the home state of his fiancée, Lisa, who had accepted a job transfer at the then new Four Seasons Hotel property in downtown Houston. Upon arrival, Cox accepted a position at Brennan's of Houston, and shortly after rose to the rank of Executive Chef, all by the age of 25.
Three years later, Cox joined forces with Tony Vallone, who asked him to help create the original Anthony's, an upscale Italian restaurant close to downtown. With Mark at the helm, Anthony's became a runaway success from its opening day.
Mark worked with the Vallone Restaurant Group for 11 years. During this time he revitalized Tony's, Vallone's flagship restaurant. He became Executive Chef and Partner for both the Grotto and La Griglia.
After Cox left the Vallone Restaurant Group in late 1996 to open his own independent restaurant, he worked during the duration as a professor at the Houston campus of the Art Institute, inspiring eager young students just beginning their culinary careers.
Dining Tips
Here are some suggestions to help you make the most of your dining experience at Mark’s American Cuisine and some explanations of our policies.
Weekend Reservations
People have busy lives, and as everyone coordinates with friends and finds a babysitter, our prime weekend seatings can get booked weeks in advance. We apologize if we're unable to give you your first choice of reservations. You can still make spur of the moment plans- we do get cancellations, and it is always worthwhile to call that day to see if we have anything available.
Weeknight Dining
If you have the flexibility in your schedule, please visit us on a weeknight! As with all restaurants, we may be able to accommodate your first choice dining time on these nights. We also welcome walk-ins, especially during the week.
Valet Parking
We offer valet parking as a convenience for our diners.
Liquor Policies
Texas has some very strict laws regulating the serving of alcohol. Because of these policies, it is against the law for our guests to bring their own wine.
Food Allergies
We realize that in our health-conscious society, many people have special dietary needs and food allergies. We would like to accommodate your needs, and the more advance notice you can give us, the better. Please mention your requirements to the host when making your reservation.
Private Parties
Bring the Mark’s experience to your next private party and let us do all the work. Our dining rooms are an ideal meeting spot for up to Forty people, whether it's for a business dinner, wedding celebration, or a gathering of friends. We will work with you to develop a personalized menu and specially chosen wines to delight your guests.