Major Chef Move

Bryan Caswell brings in a hot young chef to help revitalize Houston's iconic seafood restaurant

Former Underbelly sous chef Ryan Lachaine has taken a position at Reef. He'll be assisting chef/owner Bryan Caswell with a significant overhaul of the popular seafood restaurant's menu.

"Bryan's always been a stand up guy with me, so it was an easy decision," Lachaine tells CultureMap via text message. "I'm excited about joining the team here at Reef and getting back in the kitchen."

Lachaine worked at Reef and Caswell's since-closed Stella Sola in the past (The Chronicle first reported on Caswell and Lachaine reuniting). The two chefs remained friends even after Lachaine moved on.

"Bryan's always been a stand up guy with me, so it was an easy decision."

Caswell's esteem for Lachaine's work helped the young chef earn an Eater Young Gun award in 2013.

"Just a really fun guy, great guy to work with. Hard working that kid. Like old school hard working. They're hard to find nowadays . . . He's actually better than anyone I've ever had," Caswell told Eater.

As Lachaine told CultureMap in a January exclusive, he has spending his time away being a dad to his two sons and participating in pop-up events like Indie Chefs Week at Foreign & Domestic in Austin and RAW:ALMOND in his hometown of Winnipeg.

Lachaine texts that he still aspires to open his own restaurant in the future, but "right now I'm focusing on doing my job at Reef."

The young chef's passion and work ethic should be just the thing Reef needs to reinvigorate itself. Expect to see the results of this new collaboration in a month or so.

Ryan Lachaine has accepted a position at Reef restaurant.

Ryan Lachaine at Indie Chefs Week Foreign and Domestic Austin

Photo by: Kate LeSueur

Ryan Lachaine has accepted a position at Reef restaurant.

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flying into Houston

Chopped champion's Indian-spiced fried chicken joint opens in Midtown

One of Houston’s most dynamic chefs has unveiled his take on fried chicken. Pok Pok Po is now open in Midtown.

Located at 3201 Louisiana, the restaurant is the latest concept from chef and Chopped champion Jassi Bindra and business partners Surpreet and Preet Paul Singh, the trio behind Indian fine dining restaurant Amrina in The Woodlands. Bindra’s fried chicken recipe uses a gluten-free flour and starch batter that’s seasoned with Indian Kashmiri red chili powder along with other herbs and spices. It’s pressure cooked to ensure the meat stays both juicy and crispy.

The certified halal chicken is available as strips, sandwiches (made with thigh meat), and chicken breast bites.Those looking for a heartier meal, can get their chicken served on top of sidewinder fries or in the “Rice & Shine,” which includes basmati rice and Bindra’s “Desi kimchi.” Beverage options include Akra, an American-style lager that’s brewed in India, cannabis-infused drinks from 8th Wonder and non-alcoholic options such as sodas and a mango lassi.

“At Pok Pok Po, we’re creating something that’s not just a meal but an experience,” Bindra said in a statement. “We’ve taken everything people love about fried chicken and given it a twist with bold, gluten-free recipes and flavors that truly speak to the diversity of Houston.”

While most counter service restaurants are designed primarily for to-go, Pok Pok Po’s 55-seat dining room caters to those who want to enjoy their meals. It features banquette seating and a white-and-black motif that will also be present at Bol, the restaurant’s sister concept that’s opening soon.

The two restaurants occupy part of the former Artisans space. Medium Rare, an affordable steak frites restaurant from Washington, D.C., recently opened next to Bol and Pok Pok Po.

Courtesy of Pok Pok Po

Pok Pok Po is now open in Midtown.

news-you-can-eat openings pok pok po