Brennan's new chef

Up-and-coming Chef of the Year returns to head culinary team at iconic Houston restaurant

News, Taste of the Nation, Sept. 2015 Joe Cervantez, Ronnie Killen

Joe Cervantez, seen here with Ronnie Killen, is going back to Brennan's.

Photo by Quy Tran

Brennan’s of Houston has found its new executive chef. The iconic Houston restaurant announced on Tuesday that it has hired former Killen’s Steakhouse executive chef Joe Cervantez to fill the role recently vacated by Danny Trace, who suddenly departed Brennan’s after seven years.

Cervantez brings lots of experience to the his new position. Prior to joining Killen’s, the chef worked at Brennan’s under Trace.

"We are thrilled to welcome Joe back to the Brennan’s of Houston family,” says proprietor Alex Brennan-Martin in a statement. “Joe is one of the most talented and resourceful young chefs I’ve had the pleasure of working with in my years in the restaurant business, and on behalf of (general manager) Carl Walker, chef Jose Arevalo, chef Martin Weaver and the rest of the team, we are ecstatic that Joe will be returning to the kitchen next month.”

Hired in 2014 by Killen's chef-owner Ronnie Killen to lead the steakhouse after he began spending more time managing and developing his other concepts, Cervantez earned wide acclaim for helping the restaurant transition from its original location into a larger location. Local diners recognized his work by awarding him the Up-and-Coming Chef of the Year award at 2016's Houston Culinary Awards.

Killen tells CultureMap that he encouraged Cervantez to accept the new position. “I don’t really want to lose Joe, but he’s the best person for that position,” Killen says. Later, he added, “whenever Joe does a feature, he does something that would be perfect for the Brennan’s menu.”

The chef adds that he’s watched Cervantez grow as both a cook and a manager during his time at the restaurant. “I never have to worry about something not being right,” Killen says.

Cervantez will spend a couple of weeks training at Commander’s Palace, Brennan’s world famous sister restaurant in New Orleans, before returning to Houston and assuming his new role in June.

"Brennan’s of Houston has always felt like home to me and I look forward to what’s to come in this new role,” added Cervantez. “I have watched Ella Brennan's Commanding the Table documentary three times now, and each time I get more excited.”

chefs

true to forme

Beard-recognized Houston chef's rooftop restaurant now open in Midtown

Photo by Rebekah Flores

The Branch serves breakfast daily.

A two-time James Beard Award finalist has opened his latest project. The Branch, a new concept from chef Chris Williams, officially opens this Thursday, October 1.

Part of Williams’ Lucille’s Hospitality Group, The Branch is intended to be a wellness-focused concept that utilizes seasonal ingredients and a rotating raw bar. Located on the 12th floor of the Forme, a luxury high-rise at 5501 La Branch, the 20,000-square-foot space offers both dining and lounge spaces along with a rooftop patio. It’s open for breakfast daily along with lunch and dinner Thursday-Sunday.

In the morning, diners may opt for the Harvest Table, a $20, Continental-style breakfast that includes pastries, a yogurt and honey bar, cheese, charcuterie, and fresh fruit. A la carte selections consist of staples such as chilaquiles, avocado and tuna toast, a crab cake Benedict, a Southwest omelet (black beans, corn, and avocado topped with pico de gallo, crema, and arugula salad), and more.

At lunch and dinner, the raw bar menu starts with a daily crudo special, oysters with bourbon mignonette, a tuna toastada, shrimp cocktail, and more. From there, diners turn to the “Fresh & Pressed” section of sandwiches, including Williams’ take on a club, Cuban, and a vegetarian pressed sandwich. Salads, wings, cheese, and charcuterie round out the daytime selections.

They’re paired with a number of house cocktails, beer, and wines by-the-glass. Two desserts complete the experience. Many of the cocktails are low ABV and can be made spirit-free.

Lucille’s Hospitality Group is known for its Southern-inspired Museum District restaurant Lucille’s and Lucille’s 1913, a nonprofit that operates farms that provide access to fresh food in underserved areas.

“We’re excited to partner with The Forme,” Williams said in a statement. “It’s not only an opportunity to utilize our culinary toolkit through room service and an entirely different dining experience across the street from Lucille’s, but it’s also another opportunity to create equity in one of the country’s most dynamic culinary cities. The space itself is truly special, with some of the best views in Houston and a setting unlike anything else in the city. We’re excited to create an experience that complements the neighborhood that has been our home for the past 17 years.”

The Forme is a 33-story high-rise that’s focused on wellness, productivity, and community. In addition to The Branch, its amenities include a 20,000-square-foot fitness and recovery area, a 9,000-square-foot outdoor pool deck with pool and expansive hot tub, and 20,000 square feet of flexible coworking space.

Photo by Rebekah Flores

The Branch serves breakfast daily.