LOCAL Houston | The City Guide October 2017 | Page 29

FOOD | ARTS | COMMUNITY | STYLE+LEISURE
There may not be a better one-two punch in the restaurant business
than the perfect pair of a great brand with farm-to-table food. Take
Dish Society, for example. Actually, make Dish Society your exam-
ple. No doubt an HBR case study (Harvard Business Review), or at
least it should be, Dish Society uses this one-two combo to bring
our city the ideal approach to “flex casual” (counter service by
day, table service by night) serving fresh farm-to-table food (relation-
ships with “partners not suppliers” have helped “crack the code” to
fresh), all in an atmosphere that’s tailored to each location. Owner
Aaron Lyons is pretty much living the dream. Aside from being a
nice guy, dude took his UT MBA concept to execution and is now
scaling it basically as he sees fit. Three locations open now/soon
(Katy and Memorial, too) with two opening next year, one in the
Heights and one in an all-star location to be soon announced.
This month, our manly Perfect Pair takes place at the San Felipe
location, built out in the lower level of a residential building, with
great green space/patio and a spacious clean/industrial-ish in-
terior (and btw – if at first you don’t see a parking spot, try, and
try again; it’s worth it). You’re at Dish Society for locally sourced
food (as much as possible; salmon, as example, isn’t), a menu that
appeals to just about everyone in the city (including your kids), a
Morningstar-driven coffee program, craft beer (regular and rotating
drafts), interesting wines (cocktails everywhere but San Felipe), ser-
vice with a smile and some fun people-watching.
But first, Bromosa, bros. A version for the dudes (though we have
it on good authority it's easily 50/50 on male/female order tally):
Karbach Wiesse Versa Wheat beer mixed with orange and lemon
juice for some big-time brunching. Nice slice of orange hangs in
the balance for whenever, if ever, you’re ready to eat it. Bromosas
are served in a pint glass or by the carafe, depends on how bad/
good last night was. Now, paired with this dish from the original
menu, including some guidance from Aaron’s wife, the Shrimp &
Grits, combining Gulf shrimp grilled to perfection sitting on smoked
gouda grits (which are so rich and creamy), Tabasco ® shallot butter
(tasting as awesome as it sounds), topped with bacon crumbles and
one cage-free sunny side egg (on the brunch version; all-day option
is without the egg but it can be added)! Hot damn!! Though we
should say the dish isn’t really spicy at all, just awesome. Might be
the creamiest we’ve ever had. And paired with that Bromosa, this
is a brunch fit for all men (just going with the theme here; it’s great
for anyone over 21!).
By Mike Cook
Photography by Kennon Evett
DISH SOCIETY
5740 San Felipe St. | Houston, TX 77057
832.538.1060 | www.dishsociety.com
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