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    New Restaurant Surprise

    An under the radar new Inner Loop restaurant? This Houston surprise pulls off the trick with creative flavor

    Eric Sandler
    Jul 12, 2014 | 1:29 pm

    It's hard to enter a restaurant experience with no expectations. In this age of breathless coverage of openings, when a chef's resume gets scrutinized and people bring a NSA analyst's intensity to studying Facebook and Instagram for hints of what to expect, restaurants, particularly those that open inside the Loop, don't usually fly under the radar.

    Yet, that's more or less what's happened with Dosi, the newly opened Korean tapas restaurant that, despite a prime location on Shepherd across from Triniti, has received little fanfare, save an early CultureMap article. Curious, I rounded up two friends and visited the restaurant last Saturday night with almost no preconceived notion about what was to come.

    Dosi chef Jordan Asher isn't surprised by the lack of buzz. "I kinda expected that," he tells CultureMap. "The names attached to this restaurant don't have much pull."

    Even more surprising is that Asher, who recently worked as the chef de cuisine at Mark's, had never prepared Korean food prior to signing on at Dosi.

    "I enjoy a challenge. Something new, something exciting," Asher says.

    "We're just trying to make good food. We just want to create a unique experience for our guests."

    He worked with owner An Vo to develop the menu and put himself on a crash course of studying and eating on Long Point. A meal at Korean Garden helped put Asher on the right track. He got his first taste of bossam, made there with the traditional pork belly and at Dosi with pork shank. "It's an impressive amount of food they give you," Asher says.

    Shopping at Korean supermarket H-Mart has also proven helpful, as the store's food court always has something new to try.

    From there, he used the techniques he's spent years developing to adapt the Korean flavors into a lighter alternative. Will it be sour, funky or spicy enough for Long Point devotees? Certainly not, which is one problem Asher says Dosi has already run into.

    "Some people just hate it," he concedes. "We're not going to make everyone happy," with Dosi's hybrid approach, but Asher says he's committed to "find the middle ground between creativity and traditional flavors."

    At our dinner, three of us sampled seven dishes from the menu. We found a new restaurant that's surprisingly sure footed for being so new. Among the highlights, lamb collar in a spicy sauce with rice dumplings, clams steamed in a kimchi broth served with crispy rice and a take on Korean fried chicken that nailed the right sweet-spicy balance while maintaining serious crispiness.

    The KFC breaks with tradition by being battered, but the flavor is right on, which more or less describes what Asher and fellow chef Daniel Toro (formerly of Just Dinner) are going for at Dosi. An hour later when I shared the leftovers with a friend who's a devoted Korean food eater, she conceded that Dosi's KFC "doesn't suck," which constitutes high praise from a normally skeptical diner.

    Dosi also bills itself as a soju bar, but that aspect feels a bit unfinished. We tried a flight of four infused sojus but had trouble distinguishing flavors like pineapple and grapefruit from each other. Far more successful are the blended soju drinks that have a more fruit-forward flavor. They're essentially soju smoothies and, at $25 for a 700 ml serving, functionally the size of a bottle of wine for an eminently reasonable price.

    Asher is happy to hear the food has been well received.

    "We're just trying to make good food," he says. "We just want to create a unique experience for our guests."

    Dosi is open for dinner Mondays through Wednesdays from 5:30 to 10 p.m. and Thursdays through Saturdays from 5:30 to midnight.

    Dosi's dining room features a long community table.

    Dosi Korean restaurant interior
      
    Photo by Eric Sandler
    Dosi's dining room features a long community table.
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    news/restaurants-bars

    Where to Eat Now

    13 Houston eateries celebrating summer with peach-based bites and sips

    Brianna Griff
    Jun 24, 2025 | 12:15 pm
    ​Brasserie 19's Chamomile panna cotta
    Photo by Michael Hoffman
    Brasserie 19's Chamomile panna cotta is layered with Texas peach and bourbon jam, almond florentine, and orange mint.

    Peak peach season is in full bloom, with Houston restaurants placing the stone fruit front and center with dishes and drinks. From savory salads to decadent desserts, here’s where you can celebrate peach season across the city.

    Barbacana
    At his downtown restaurant, pastry chef Priscilla Treviño puts an elevated spin on peaches and cream with a plate of semifreddo, peach sauce anglaise, and a delicate peach tuile.

    Baso
    The CultureMap Tastemaker Awards’ Restaurant of the Year brings a Basque-inspired twist to peach season. Its endive salad balances the vegetable’s slight bitterness with the sweetness of fresh peaches.

    Brasserie 19
    For a decadent treat, the River Oaks staple is elevating its classic Chamomile panna cotta by layering it with Texas peach and bourbon jam, almond florentine, and orange mint.

    Good God, Nadine's
    The recently-opened cocktail bar near Washington Avenue uses peaches from Lightsey Farms in Mexia for its Peach Whiskey Smash. The cocktail is made with Jameson whiskey, muddled peaches, mint, lemon juice, simple syrup, and walnut bitters.

    Guard and Grace
    The modern steakhouse in downtown is peach-focused this summer. Highlights include oak-grilled king crab with a watercress and peach salad, yellowtail sashimi with peach, Benton’s ham carpaccio with Palisade peach salsa, and oak-grilled pork tenderloin with grilled peaches and tomatillo farro risotto. Sip on a smoked peach bourbon cocktail or a jalapeno peach mojito to complete the experience.


    Honeychild's Sweet Creams peach ice creamHoneychild's Sweet Creams will be serving a range of peach-based flavors this summer.Courtesy of Honeychild's Sweet Creams

    Honeychild's Sweet Creams
    The Heights’ M-K-T creamery is serving a refreshing peach bay leaf sorbet, with more seasonal offerings coming soon, such as peach cobbler ice cream, white peach shortbread, peach ring ice cream with house-made chamoy, peach jam, caramelized peaches, and candied peaches.

    House of Pies
    Houston’s pie destination packs fresh, yellow California peaches into a pie crust, crowned with dollops of whipped cream. The pie will be available until mid-July, while supplies of peaches last.

    Jane and the Lion Bakehouse
    Already a favorite, the newly opened Heights bakery and cafe is taking full advantage of peach season, packing fresh fruits from local growers into numerous baked goods. Peach-forward bites include: spiced peaches and cream hand pies, peach bread pudding, and peach-strawberry gluten-free muffins.

    On the savory side, diners will find a Texas peach and pecan sourdough with bacon and peaches, basil focaccia, and the ricotta getaway toast with basil pesto and peach on sourdough. For a summer entrée, select the Panzanella Peach, which combines tomatoes, radicchio, peaches, and sourdough.

    Latuli
    Chef Brian Caswell’s newest addition to the Houston dining scene is already making waves, serving peach-focused plates, including a roasted grouper with peach and a peach cobbler for dessert.

    Leaf and Grain
    A fan-favorite seasonal salad, the Peach Panzanella features roasted chicken thighs, croutons, Danish feta, and a honey-white balsamic vinaigrette.

    The Marigold Club
    Goodnight Hospitality’s French-inspired restaurant offers a refined ode to the classic peach Melba. The treat is composed of vanilla gelato, peach-whipped ganache, peach compote, and a raspberry sauce, then finished with a delicate rosemary tuile.

    Pizaro's Pizza
    Starting July 1, patrons can pair one of the restaurant's pizza with a peach caprese salad. The dish features a bed of spring mix greens, drizzled with extra-virgin olive oil and balsamic glaze, topped with fresh-cut peaches, imported Italian stracciatella, and pistachios.

    Relish
    At both locations of the popular comfort food restaurant, diners can dig into a seasonal burrata featuring pickled peaches paired with heirloom tomatoes, tart gooseberries, peppery arugula, prosciutto, and croutons in saba. Follow the salad with the hearty grilled pork chop, accompanied by pickled peaches, brandy cream, parsnip puree, and bacon-braised collard greens.

    \u200bBrasserie 19's Chamomile panna cotta
      

    Photo by Michael Hoffman

    Brasserie 19's Chamomile panna cotta is layered with Texas peach and bourbon jam, almond florentine, and orange mint.

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