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Chefs tout farm-to-table brunch (and a Moscow Mule) during Houston Restaurant Weeks

Sorrel Urban Bistro Houston Restaurant Weeks Menu 2014
Veal steak and eggs.  Photo by Joel Luks

In this week's Houston Restaurant Weeks video, we pay a visit to Sorrel Urban Bistro, a farm-to-table restaurant in the Upper Kirby area, to check out the restaurant's three-course, $25 brunch menu.

Unlike most other restaurants participating in HRW, Sorrel's menu touts certain items as either "market" or "chef's choice," because co-executive chefs Jason Strickland and Brian Fehr use fresh products from area farms.

 Sorrel's menu touts certain items as either "market" or "chef's choice," because co-executive chefs Jason Strickland and Brian Fehr use fresh products from area farms. 

In the video above, the chefs had just received a whole side of veal from Black Hill Ranch for a steak and eggs special, which, of course, will likely be a different meat this weekend. Other entree choices include chef's choice hash and bread pudding French toast. The appetizer options consist of blistered shisito peppers, chicken lettuce wraps and tomato soup. For dessert, try a tangy Greek yogurt parfait or creamy mousse duo. 

Similarly, Sorrel's cocktail program makes use of Texas spirits and fruits for drinks that compliment the food. Our pick is the Moscow Mule made with Dripping Springs vodka. 

Fresh ingredients, generous portions and a full selection of cocktail options. That makes Sorrel a great choice to kick off an HRW-themed Sunday funday. 

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