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    Creative New Restaurant

    Chefs conjure up some of Houston's most creative dishes at James Beard winner's new restaurant

    Eric Sandler
    Sep 3, 2015 | 9:57 am

    James Beard Award winner Bradley Ogden's Houston efforts have gotten off to a rocky start, but that's all set to change. Pour Society, the chef's newest Houston outpost that's been some two years in the making, opened to the public on Tuesday in the Gateway Memorial City development.

    Walking in, the space has a clean, simple look with an extensive use of dark wood. The long bar looks at the tap wall that gives the "pour" aspect its name. In addition, 17 TVs ensure that the restaurant will be a football watching destination.

    Unlike Bradley's Fine Diner, which featured a menu created by Ogden and his son Bryan with their Californian perspective, corporate chef Greg Lowry and executive chef Matthew Lovelace have given Pour Society's menu a mix of Southern, Mexican and Asian flavors that should appeal to Houstonians.

    "We kind of wanted to take a pub outdoors with the smoker and things that we like to eat when we’re hanging out with our friends drinking beer on the weekends," Lowry says. "What we cook for our families we’re off. Stuff that makes us feel good."

    For example, Lowry turns traditional seven layer dip into a must-have appetizer that features crab, guacamole and elotes (as well as radishes, refried beans, sour cream, and pico de gallo). Similarly, the Texas banh mi features chicken, chicken liver mousse, chow chow and a barbecue vinaigrette. Unlike a traditional pub that's very meat-centric, Pour Society offers enough vegetarian choices that they should feel welcome, too.

    Rising to the challenge

    Before signing on with Ogden, Lowry worked at Triniti as chef de cuisine; Lovelace's resume includes stints at Cullen's, Osteria Mazzantini and Paul's Kitchen. Asked about the biggest challenge associated with making the transition away from fine dining, Lowry doesn't hesitate. "The hardest part was how can we make a plate look presentable to a person without having to tweeze everything and do that kind of stuff," he says. "The cool part about it is we still get to cook with the proper techniques and use the right methods. Use great ingredients."

    Still, he's risen to the challenge with dishes like an artfully constructed carrot salad and carefully plated fried chicken that's paired with fried enchiladas and an expertly fried egg. Lowry anticipates growing the menu overtime with additional dinner entrees and some additional salads and sandwiches when Pour Society begins offering lunch in a few weeks.

    Prior to the interview, Lowry presented some of the dishes for a tasting. While the dishes are new, they trade on the same flavors and style that have made Hay Merchant so successful. In particular, the Texas banh mi's mix of textures and flavors made for a very satisfying bite, and it's easy to imagine it pairing well with a hoppy beer from a local brewer. Lowry admitted that the fried chicken is still a work in progress; the batter's mix of masa, cornmeal and flour still needs some tinkering to developing the proper crispy texture.

    Boozy flavors

    On the beverage side, Pour Society offers an extensive selection of craft beer on tap that's supplemented with a creative cocktail menu that also includes draft options for speedy service. The "Pour Some Sugar on Me," which features aged rum, Pimms and Campari typifies the creative direction of the beverage program with its balance of sweet, boozy flavors.

    While staffing is an issue for all new restaurants, Lowry thinks he's assembled a good team. "Back of the house, I’ve got some really seasoned veterans . . . The front of the house will be solid. Like everything else, it just takes time," he says.

    Hopefully, Houstonians will give a fresh look to what Lowry and Lovelace have constructed. If nothing else, that banh mi demonstrates the kind of culinary creativity that's been a hallmark of Houston's rise as a dining scene. Someone should definitely eat it.

    Shirmp and crab-topped seven layer dip at Pour Society.

    Pour Society Seven Layer Dip
      
    Photo by Jack Thompson
    Shirmp and crab-topped seven layer dip at Pour Society.
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    news/restaurants-bars

    a very fine house

    East Coast-inspired tavern shakes up Rice Village with 'World's Coldest Martini'

    Eric Sandler
    May 19, 2025 | 9:09 am
    Hudson House restaurant Rice Village
    Photo by Becca Wright
    Hudson House is bringing its signature martinis to Rice Village.

    The “World’s Coldest Martini” is coming to Rice Village. Hudson House will open its second Houston-area location this Wednesday, May 21.

    Located between CB2 and Banana Republic at 2414 University Blvd., Hudson House is part of the Dallas-based Vandelay Hospitality Group that also includes Drake’s Hollywood, a retro-styled steakhouse that opened in Montrose last summer. For Rice Village, Hudson House’s new, 6,000-square-foot restaurant follows the model of the River Oaks location that opened in 2023. That means navy leather booths, brass accents, and a polished wood bar that serves as a focal point.

    The menu takes its inspiration from East Coast taverns. That includes items such as a cheeseburger, lobster roll, lobster mac and cheese, steak frites, entree salads, and chicken parm. Raw bar offerings include East Coast oysters, shrimp cocktail, and sushi rolls. The brunch menu features pancakes, eggs Benedict, and a bagel with lox and cream cheese.

    Hudson House pairs its dishes with a selection of classic cocktails that is highlighted by the “World’s Coldest Martini.” To achieve the proper effect, the drink is poured from a frozen bottle and served in a frozen glass. Other martini options include the Bleu & Gold (made with olive juice and blue cheese-stuffed olives) and a Lemon Drop that’s topped with limoncello foam. Hudson House also offers wines by-the-glass, beer, and non-alcoholic options.

    Hudson House opens at 11 am for lunch and dinner during the weekend and at 10 am on Saturday and Sunday for brunch. Happy hour, served Monday-Friday from 3-6 pm, includes half-off all martinis, bellinis, and wines by-the-glass as well as $10 cheeseburgers and $3 East Coast oysters.

    “We’re looking forward to bringing a second Hudson House to Houston,” Vandelay founder and CEO Hunter Pond said in a statement. “Our River Oaks location has seen strong support since opening just over a year ago, and we’re confident Rice Village will follow suit. With its already vibrant community and bustling shopping scene, Rice Village offers an ideal background for our beloved coastal-inspired American cuisine.”

    Hudson House restaurant Rice Village
      

    Photo by Becca Wright

    Hudson House is bringing its signature martinis to Rice Village.

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