Katy residents now have new a hip independent restaurant serving fresh, locally sourced, New American cuisine.
Dish Society, a new dining concept that opened in the Galleria neighborhood last January, has announced it is expanding its farm-to-table brand to Katy, taking over the space formerly occupied by Otto’s Deluxe Grill in the LaCenterra Shopping Center, 23501 Cinco Ranch Blvd. Owner Aaron Lyons said he expects to open the new restaurant in January.
Dish Society at 5740 San Felipe opened with a pledge to serve a casual, chef-driven menu with local ingredients and a support for the local agricultural community. Serving breakfast, lunch and dinner, the restaurant’s menu offered dishes such as grilled ancho chicken with black beans and roasted corn pico; citrus-glazed salmon with avocado and quinoa relish; Gulf shrimp in Tabasco/shallot butter served of smoked gouda bacon grits; panko-crusted cage free chicken over capellini with capers, tomatoes and parmesan; citrus and beet salad; cilantro lime shrimp salad; brisket nachos; blackened redfish with heirloom tomato salad; coffee-crusted pork tenderloin with mashed sweet potatoes and sautéed collards; and chimichurri steak with roasted red potatoes and collards.
The menu proudly lists its local vendors: Atkinson Farms in Spring, Black Hill Ranch in Houston, Houston Dairymaids, Slow Dough Bread Co. in Houston, Cloud 10 Creamery in Houston, Homestead Gristmil in Waco, and Sustainable Harvesters in Houston, to name a few.
The Katy location will offer the same menu, including breakfast; it will be open daily from 7 a.m. to 10 p.m. In addition to its seasonally influenced menu, the Katy location will have a full liquor license which will give the restaurant an opportunity to augment its local craft beers and estate wines with a craft cocktail program.
The company’s growth model is to look for markets like Katy that would support independent restaurant growth. He currently is looking at Woodlands and the Spring/Cypress areas for possible Dish Society expansion.
Article courtesy of Greg Morago via Chron.com
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