A new-to-Texas breakfast chain is coming to the Houston area: Called Hash Kitchen, it's an Arizona-based concept that will open locations later this year in Pearland (9300 West Broadway St.) and Webster, where it will join restaurants such as Shake Shack and Velvet Taco in the Shops at Baybrook development (1065 W Bay Area Blvd.).
Courtesy of Hash Kitchen
Birria is one of eight hash options.
They're two of six new locations across three states the chain will be opening in the next two years, including two more in Texas: Fort Worth, opening in May, and San Antonio, opening in 2025.
Founded in 2015 in Arizona, Hash Kitchen is known for its over-the-top brunch experience, including a build-your-own Bloody Mary Bar, resulting in those excessive bloody Marys precariously stacked with various foodstuffs.
Other signatures include their disco-ball decor theme, plus DJs spinning on site. Plus:
- hash available in eight options: with brisket, pork chop, carnitas, ham, birria, a "stack" hash with eggs & chorizo-mashed potatoes on tortillas, and a "hangover" hash with braised beef, jalapeño cornbread & potato hash, poached eggs & onion rings
- doughnuts, in decadent and unusual flavors such as cannoli
The menu features playful cocktails and dishes such as fried chicken & waffle, birria bao buns, pineapple upside down pancakes, souffle pancakes, benedicts, breakfast potato tacos with eggs & avocado, frittatas, oatmeal, and an "Ah-sigh-ee" bowl, so thoughtful to have the pronunciation of acai spelled out.
There's also a Nashville hot chicken sandwich and a burger served on a croissant.
Hash Kitchen is part of The Maggiore Group, a restaurant company from husband-and-wife Joey and Cristina Maggiore, who've also created concepts such as The Sicilian Butcher, The Sicilian Baker, and The Mexicano. In 2021, they partnered with Utah-based Savory Fund, which owns Swig, Via 313, Pincho, and Mo’ Bettahs, to expand the brand into neighboring states.
They currently have seven locations: six in Arizona, and one in Utah which they opened in 2023. Their plans also include opening two Texas locations of The Sicilian Butcher in Dallas and San Antonio.
Savory Fund co-founder Andrew K. Smith calls Hash Kitchen a "one-of-a-kind dining experience."
“We were born to be in Texas. Everything’s bigger in Texas, and everything’s bigger at Hash Kitchen and The Sicilian Butcher!” Joey Maggiore added “From the world’s biggest Build-Your-Own Bloody Mary Bar to 5-foot charcuterie boards, our dishes bring the flavor, the party, and the wow factor.”
Maggiore comes from a restaurant background: His father was Tomaso Maggiore, founder of Tomaso’s Italian Restaurant in Arizona. Since Hash Kitchen debuted, Joey and Cristina have conceptualized The Sicilian Butcher, The Sicilian Baker, The Mexicano — which has experiential food like a 3-foot quesadilla — and their most recent creation, a fine-dining Italian concept called The Rosticceria.
Lindsey Brown, center, and 
Evelyn Garcia and Henry Lu won Best Chef: Texas.Photo by Casey Giltner