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    Members only — soon

    An American Psycho-inspired lair: Step inside DORSIA, Houston's new "exclusive"either-coast club

    Caroline Gallay
    Oct 12, 2011 | 5:03 pm
    • The entrance to Upper Kirby's DORSIA.
      Photo via Dorsia/Facebook
    • The interiors are admittedly impressive.
    • The bar is cozy and the service is quick.
      Photo via Dorsia/Facebook
    • Banquettes abound, but there is no dance floor.
      Photo via Dorsia/Facebook
    • DORSIA founder Kalon McMahon.

    When Kalon Joseph Reid McMahon (I use all four names because he uses all four initials), the face and business rep of DORSIA, pitched and then canceled CultureMap's "exclusive tour" of the new nightspot at the last minute, he offered an explanation: You only get one chance at a first impression.

    Most of us got that first impression Tuesday, when the DORSIA website finally became populated with details including its ambitious menu, membership requirements and mission statement ("Escape from the ordinary and retreat to DORSIA, where as always, discretion required. [sic]).

    Tweeters got a kick out of calling out the site's many typos — the most glaring of which was probably the misspelling of Kirby as "Kriby Drive" — and poking fun at its air of exclusivity and self-proclaimed either-coast ambiance.

    Most intriguing to us was the American Psycho-borrowed "urchin ceviche." It makes one wonder how much of Patrick Bateman is in the place.

    We hit the supposedly soon-to-be-members-only spot for the first time last Saturday night, but didn't stay long. The interiors were impressive, but the crowd was sparse.

    That was not the case Tuesday night, however, when the club at 3200 Kirby (member of the same complex as the famed funeral bars — and the same parcel of land involved in a lawsuit) hosted a Fashion Houston after-party.

    A (mostly) finely dressed crowd, many fresh from the Fashion Houston shows, descended on the symbol-laden American Psycho-inspired lair around 11 p.m. As I said, the interiors are impressive — dark paisley print on the walls, abounding art, tufted white banquettes and bar chairs, dark wood accents — although the lack of a dance floor might detract from a back-up plan as a regular old high-end lounge.

    Unlike Red Room, which McMahon also helped get off the ground, there's nowhere to groove and not much to do at DORSIA when you get sick of drinking in a corner. Due to parking constraints, the patio is eentsy.

    Considerable space that could have been used for just such a purpose is consumed by the wine lockers, meant, presumably, for future members. The enormous glass-fronted, climate-controlled room, which holds 10,000 bottles, is empty for now.

    As for the menu — and the "celebrity chef" the website touts — we didn't have any food or uncover the celeb chef's identity. Most intriguing to us was the American Psycho-borrowed "urchin ceviche." It makes one wonder how much of Patrick Bateman is in the place.

    As one friend put it, "We weren't sure if it was real and serious, real and ironic or just a big practical joke. I thought for sure it was a joke. I am pleased and also horrified that it is serious."

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    One Day Only

    Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

    Eric Sandler
    May 12, 2026 | 5:00 pm
    Josephine's crawfish Lucas McKinney
    Photo by Quit Nguyen
    Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

    The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

    Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

    • Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
    • Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
    • Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
    • Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

    The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.


    LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

    “Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

    McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

    “With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

    LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

    “It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

    Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

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