About Ouisie's Table!
Founder / Chef
Proprietor / General Manager
After fifteen years on Sunset Boulevard tending to what had become my extended family of staff and customers, I chose to close and pursue other interests. After a six year hiatus and armed with all the wishes and wants collected during all those years, I set about identifying the elements I wanted for the new Ouisie's here on San Felipe Road. I chose to create a setting reminiscent of houses I've loved and rooms that encouraged conversation, congeniality and comfort where one could enjoy good food and drink with friends and family, and business associates.
I wanted the new Ouisie's to continue to be the place where fond memories were formed and important life milestones were shared. I brought the Community Table from the old Ouisie's on Sunset, where for fifteen years the single diner dined with other single diners, where lasting friendships were forged including marriages and where there were shared meals among strangers. The blackboard found a new home on San Felipe as well, as did an herb garden which spread its wings in its new space.
The tiny postage stamp size kitchen was replaced with a much larger, better equipped kitchen and fireplaces were included in two of the dining rooms. Providing space for all kinds of meetings, celebrations and dining. It was my purpose to provide different dining venues to be enjoyed indoors and out for all kinds of occasions, meetings and celebrations. I opened the new doors in May of 1995. Before going any further let's pronounce the name Ouisie's correctly. It is We' - zee. Oui (as in yes) - sie (zee as in ZZ Top). Ouisie's. Not "ooozy's" or "owlsy's" or "queezy's" but Ouisie's, my nickname derived from my given name Elouise. Now, practice in front of the mirror until comfortable. Houston is my hometown by birth and by way of Wharton, Texas, my mother's home, and Ft. Bend County, my father's provenance, where I learned to relish country life and small town living. Keep in mind it was very different when I was growing up. There were no freeways going west of town.
A special outing was Kaphan’s on South Main or Ye Olde College Inn across from Rice Institute. My fun as a child was going barefoot in the summer and making mud pies with China Berries for decorations. I loved helping with the cooking in my mother's and grandmother's kitchens, the latter supplying the Louisiana influence you might detect in my menu today. In my family cookbooks were read like they were novels and recipes were exchanged with great expression, passion, hand gestures and, often, demonstration. Opinions on food, and there were many, were dished out freely. Mine is a southern heritage integrated with a lifetime of experimentation with different foods of both American regional and ethnic origins.