Summer's longer days mean every one stays out a little later at night. And later nights mean maybe having a cocktail or two more than is wise, which might make it a little harder to get out of bed in the morning.
When that happens, no one feels much like cooking, especially with the summer heat at full blast. Still, a little food would help with the recovery process. Thankfully, Houston's restaurants feel our collective pain. They know that the city's diners needs eggs, pancakes, and a little hair of the dog to reestablish equilibrium and ensure a weekend day isn't totally wasted on the couch.
With all that in mind, here are five new brunch options that are sure to make the weekend a little better. The options include both new restaurants and veteran chefs in new roles. Five options keeps the list short and sweet; leaving plenty of time to research the owl theory connected to The Staircase.
UB Preserv
As a Brennan’s alum, the thought of brunch probably gives chef Chris Shepherd bad flashbacks to a million Benedicts, but the dim sum brunch at UB Preserv offers a clever twist on the restaurant’s eclectic menu. Staples from the dinner menu like the crispy rice salad, boiled pork dumplings, and Vietnamese short rib fajitas are present, as are more typical brunch items like strawberry cheesecake kolaches, coconut jam toast, and a hangar steak and eggs. Don’t skip the smoked boudain siu mai. Served Sunday from 11 am to 4 pm. 1609 Westheimer Rd.; 346-406-5923
Poitín
Rising star chef Dominick Lee has this recently opened Sawyer Yards restaurant off to a strong start thanks to an eclectic menu that’s capable of satisfying any craving. Feeling traditional? Go for bbq shrimp and grits, blueberry pancakes, or Texas wagyu steak and eggs. Those looking for something a little different might opt for congee, grilled fruit salad, or salmon pastrami on house-baked rye brioche toast. Pastry chef Dory Fung also turns out biscuits, pop tarts, and “bad-ass muffins” that are totally worth the calories. For the full experience, pair those dishes with a bottle of rose or one of the bar’s creative cocktails. Served Saturday and Sunday from 11 am to 3 pm. 2313 Edwards St.; 713-470-6686
Beaver’s Original
The return of chef Jonathan Jones has Beaver’s original location poised to resume its place as one of Houston’s top brunch destinations. Start with classic smoky queso (topped with barbacoa) or try Jones’ new vegan queso made with yellow cauliflower. Entree choices include chicken fried steak and eggs and shrimp with cauliflower “grits;” Jones even offers a vegan hash. Of course, a Beaver’s Bloody Mary still offers plenty of kick. Served Saturday and Sunday from 11 am to 3 pm (counter service, no reservations). 2310 Decatur St.; 713-864- 2328
BCK Kitchen & Cocktail Adventures
Located in the the Heights, this sister concept to Bosscat Kitchen builds on its sibling’s reputation for over-the-top brunch dishes that are as Instagrammable as they are tasty. Consider a sticky bun topped with Apple Jacks breakfast cereal or bananas Foster french toast. On the savory side, opt for breakfast sandwich (scrambled eggs, ham, and cheese) or the sloppy Jose topped with a fried egg. The Bloody Mary can come topped with Flamin’ Hot Cheetos and a build-your-own mimosa starts with a bottle of bubbles and choice of fruit juices. Served Saturday and Sunday from 10 am to 2 pm. 933 Studewood Dr.; 832-831-7155
Ladybird’s
Chef Anthony Calleo (formerly of Pi Pizza) has put his stamp on the menu at this bar in Rice Military. While the choices are relatively few, they do include three different breakfast tacos (including tater tots with eggs, bacon, and queso), two different waffle options — sweet with mascarpone and smoked blueberry and blackberry jam or savory with fried chicken and hot sauce syrup — and jalapeno and cheese tamales topped with chili and fried eggs. No wonder he calls it the “Hangover Prevention Program.” Bloody Marys, micheladas, horchata, and mimosas will all provide a little hair of the dog. Served Sunday starting at 11 am. 5519 Allen St.; 713-393-7647
Boudain siu mai at UB Preserv.
