Accolades

  • Nominee for Best Chef: Southwest
    James Beard Foundation
  • Nominee for Best New Restaurant
    James Beard Foundation
  • Top Ten Best New Restaurants in America
    Bon Appétit
  • One of the 50 Best New US Restaurants
    Travel + Leisure magazine
  • Best Restaurant
    Houston Press
  • ChefsFeed Winner
    One of the Best Things to Eat in Houston

My Restaurants

Where I Eat

Behind the Scenes

Chef Richard Knight reviews  at post.venue.name
"트랜스포머 존ㄴ잼!!!!!!!! . . . . . . . #🤥"
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Chiles toreados
"This is our Saturday night special. We liked to order these roasted jalapeño chilies with margaritas."
Chef Richard Knight reviews  at post.venue.name
Southern fried chicken
"The fried chicken here reminds us of the fried chicken we ate as kids. It's crispy with lots of fried goodness."
Chef Richard Knight reviews  at post.venue.name
Rosemary buns
"Make sure to order them with a side of ghee, or clarified butter. These yeasty buns are seasoned with rosemary, and dipped in melted, buttery goodness... yum."
Chef Richard Knight reviews  at post.venue.name
Porchetta e fagioli
"Slow-roasted Berkshire pork butt is aggressively seasoned with fennel, rosemary, garlic, and pepper, all served over cannellini beans. It tastes like being on vacation in Italy."
Chef Richard Knight reviews  at post.venue.name
Mom’s Masala
"This reminds me of the curry James and I used to get in England."