For 35 years, Cafe Annie and Robert Del Grande have been the leader in Texas Cuisine. beginning in the 1980’s, the legendary Cafe Annie revolutionized Southwest cuisine. Join us as we ask Robert a few questions and discover the passion that he brings to his iconic restaurant.
What would you say makes you proud to be part of the Café Annie family?
I love to confabulate with great people to do great things. I never saw myself as a solo act. Over the years, many great people have contributed to the history of Café Annie. It’s not something I did alone – I’m most proud of the fact that we all did it together to make a culinary contribution to Houston.
Moving to Houston for a girl was a pretty high risk move, what do you think was the scariest thing that crossed your mind when you moved to Houston?
I think I was young enough to not have scary things cross my mind! Love makes you only see the bright side of things; love makes you see all the good things that are possible. That’s all that crossed my mind – a love for all that might be possible.
Since you started your cooking career with a book under your arm, what would you say would be the hardest recipe you ever tried? How many times did you have to try it before you approved of it?
As a young cook, like most young cooks, I was attracted to recipes that looked difficult. The thinking was that if something was difficult and required a seemingly inordinate amount of work then it must be better; that it must be impressive. Take Beef Wellington for example. I did it many times to perfect it. It was only at that point that I realized that the miracle of great cooking is not in the difficulty of the technique but how great the starting materials are. And if the starting materials are great, then the job of the cook is to simply embellish what is already great. The difficulty now becomes how to cook simply and still be impressive. This is the real challenge; and often the most difficult challenge.
Which plate would you recommend to someone who has never eaten at Café Annie?
I would recommend the Crab Meat Tostadas. I first made this dish over thirty years ago based on a simple idea: great gulf crab and wonderful ripe avocados. The dish depends more on great shopping than cooking! Still, after more than thirty years, it still tastes as good as it did all those years ago; and certainly says you’re in Texas.
As an adopted Houstonian, would you ever think about living in another city that isn’t Houston? Why or Why not?
After all these years in Houston, I’m very comfortable here. It would be hard to leave. But you never know – sometimes a new adventure can be alluring. That’s how I got to Houston in the first place – the allure of a new adventure.
Has anyone in your family followed in your foot-steps? If so who?
My daughter Tessa, who basically grew up in the restaurant, just took a position with Wolfgang Puck at Spago Beverley Hills in his private dining group. I’ve known Wolf since before Tessa was born. It’s always intriguing when things turn out beyond what you ever expected.
What would you recommend to anyone who would love to own their own restaurant?
If you have a passion for it, then you should pursue it; but as will all things worth pursing, you frequently end up in a love-hate relationship. Not everything will go you way. When it doesn’t, you have to have the passion to try again and get things to go the way you first envisioned it.
Has there ever been a time that you wanted to just retire and travel the world?
I love to travel; seeing the world is enriching. Traveling gives you new ideas; new ideas for things that you would like to do. Hopefully I won’t have to retire to do that! I like working on new ideas.
Being your own boss, what is the hardest things to juggle in life?
I’m always trying to get things right, to play that perfect note. Sometimes you forget that all that can wait until tomorrow and can go to the movies today.
