An eclectic new restaurant has opened in Montrose. Inspired by owner Matthew Mitchell's wandering around the world, Traveler's Table is now open for dinner.
Mitchell turned to Gin Design Group (Eunice, Axelrad) to remodel the former Aqui space. Towards that end, the entrance has been relocated to the the patio, and a 24-seat private dining room has been created. Overall, the look now recreates "the ambiance of the home of a well-traveled individual," according to a release.
The menu has a similar, globally inspired feel. Working with Ashley Rosenfeld and chef Omar Pereney of Á La Carte Foodservice Consulting Group, the culinary offerings skip lightly across multiple continents; Jordan Economy, originally announced as the executive chef, recently parted ways with the project.
To start, diners may opt for soup dumpling filled with pho broth, Braziilan-style pao de quejio, Japanese chicken kaarage, or hummus with lamb ragu (among others). Flatbreads (truffled margherita, Greek chicken), salads, and side dishes follow.
From there, the menu is divided by geographic region. "The Far East" section includes dishes from Thailand (soft shell crab pad thai, khao soi), Vietnam (cha ca seafood), Korea (short rib bibimap), and China (Sichuan-style cumin lamb). "India and the Mediterranean" offers butter chicken and pork vindaloo alongside a Moroccan chicken grain bowl and beef cheek ravioli. A cheeseburger, shrimp and grits, and Argentinian-style hanger steak with chimichurri all represent "the Americas." Larger dinner entrees — ranging from North African-style leg of lamb to Chinese-style duck and seafood risotto — unite in another section of the wide-ranging menu.
Beverage options are similarly diverse. Both local and international beers, wines from around the world, and a dozen house cocktails should give diners plenty of options for pairing the right drink with a specific dish.
Mitchell took an unusual path to the world of restaurants. A former writer and journalist, he completed the Advanced Management Program at Rice's Jesse H. Jones School of Management and spent 14 years in the pharmaceutical industry before attending culinary school at the Art Institute of Houston. To prepare for the opening of Traveler's Table, he worked at both Benjy's and Local Foods.
Whether the kitchen can execute such a diverse menu remains to be seen, of course, but the restaurant isn't making any assertions about authenticity. "The owner and chefs reserve the right to employ a bit of creative license from time to time in the name of flavor," the release notes. If those flavors hold up, Traveler's Table could become a place that's capable of satisfying a wide range of cravings.