DINING FEATURE
BY MELISSA ENAJE
WHY IS THE RESTAURANT CALLED THE RAVEN GRILL? Sara Cromie grew up in the neighborhood and attended Poe Elementary School, the inspiration for the name of the restaurant, named after author Edgar Allan Poe’s poem “The Raven.” Owners Sara and Rob Cromie met in seventh grade at what was formerly called Lanier Junior High School, graduated from Lamar High School and married in 1991.
Cedar plank salmon
Poblano lime- lled chicken
Onion rings
New York strip steak
Flautas
The Raven Grill owners Sara and Rob Cromie met at Lanier Junior High School.
The Raven Grill on Bissonnet Street is known for its selection of mesquite grilled meat dishes and comfort food.
COURTESY SARA CROMIE
MELISSA ENAJE COMMUNITY IMPACT
The Raven Grill Owners celebrate 25 years, give credit to hard-working sta L ongtime guests of The Raven Grill in the Broadacres neighborhood have come to expect a familiar experience. important factor is the sta . “They are really the heart and soul of The Raven,” Sara said. “They know everybody’s name ... and
The Cromies founded The Raven Grill in 1998 in the Broadacres neighborhood of Houston.
Elementary School, which served as the inspiration for the name of the restaurant after author Edgar Allan Poe’s poem “The Raven.” Her childhood included attending Lanier Junior High School, where she met Rob. They both graduated from Lamar Senior High School, later marrying in 1991. Since then, Sara and Rob opened the bakery, Picnic, located next door. Moving forward, Rob said they will continue what has brought them to where they are now. “Great customer service and always, always looking for new ways to satisfy our guests with great-tasting food,” he said. “That will never change.”
MELISSA ENAJE COMMUNITY IMPACT
The Raven Grill 1916 Bissonnet St., Houston 713-521-2027 www.theravengrill.com Hours: Closed Mon., Tue.-Fri. 11 a.m.-9 p.m., Sat. 5-9 p.m., Sun. 11 a.m.-8 p.m.
When the eatery opened in 1998, it advertised itself as a neighbor- hood restaurant serving fresh, regional food cooked over a wood- re grill in a casual, comfortable atmosphere. That is what diners still expect today, owners Rob and Sara Cromie said. One might equate The Raven Grill’s success to staple recipes, such as their cedar plank salmon, broiled and served on a cedar plank of wood and topped with roasted corn, black bean salsa and wasabi aioli. Yet the owners said the most
guests come back knowing they’re going to have that familiar face that takes care of them.” Over the years, The Raven Grill team have collaborated and worked together to overcome challenges associated with Houston oods, hurricanes, freezes and the pan- demic. After Hurricane Harvey in 2017, the owners transformed the property into an outdoor gathering place at a time when many homes were without power. Sara said she grew up in the neighborhood and attended Poe
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BELLAIRE MEYERLAND WEST UNIVERSITY EDITION • MAY 2023
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