No one knows Houston restaurants better than the people who run them, own them, and work in the kitchens. In this continuing series, CultureMap is asking our favorite foodie personalities around town where they go for great eats when they're not working.
Jason Hauck has worked at some of the best restaurants in Houston — Quattro, Ouisie's Table, Aries and Rainbow Lodge — and now he's becoming a major name in his own right with the inventive French-Asian fusion at Soma Sushi. Fresh off Soma serving several hundred hungry arts hounds at the Saint Arnold Brewing Company viewing party for gunpowder artist Cai Guo-Qiang's explosion, Hauck tells CultureMap his go-to spots on Washington Avenue, his favorite funky stops and where he brought dad.
Hauck also reveals his strong feelings on a certain Sunday tradition.
Restaurant for a special occasion: Catalan, just because they're down the street from us and I know Chris (Shepherd) and I know how amazing his food is.
Restaurant to take out-of-towners to: The last person I had in from out of town was my dad, and we made sure we took him to Goode Co. Barbecue, Feast, and Anvil. He loved Feast, we had a grand time. Richard (Knight) was there and he really went out of his way to make our meal special.
Favorite meal: Right now what I'm into is finding all the funky spots on Bellaire, like Sinh Sinh, Tan Tan, all the Asian grocers, we just go around sampling things like steamed buns,and fish stomach soup.
Breakfast/Brunch favorite: I refuse to do brunch. I have been on the service industry side of the brunch shift, and I am not going to promote it — I have nothing good to say about it.
Breakfast is all about the breakfast taco, we have been raiding El Tiempo Market — they always have the funky stuff, pig's ear, tripe, chicharrónes. And Laredo Taqueria is just great, they make all their stuff from scratch and are really good at what they do. If you go at lunchtime there's a line around the block.
Dessert: Wherever Rebecca Masson is making dessert. If I can find her trail of caramel and follow it to wherever she's at, I'm happy.
Other articles in the Houston Chef's Table series: