Five Open Kitchens and the Chefs who Cook in Them
Looking for a more experiential way to dine? Few things elevate the experience more than witnessing the creation of your meal, served by the chefs themselves! Here are a few of our favorites.
Bobby Matos
Celebrated chef Bobby Matos at State of Grace offers a seven-course chef’s tasting experience for parties of two to six for $85 per person. A special bar is located in front of the kitchen’s hearthstone fire as the backdrop for an over-the-top tasting, featuring whatever fresh, seasonal ingredients are available on a given day from vendors like Knopp Branch Farm, Laughing Frog Farm and Animal Farm. “That’s the beauty of the chef’s counter,” says Matos, who looks to serve “anything and everything” that’s in season this fall. “We never know what the farmers might show up with to inspire us.”
Soren Pedersen
Chef Soren Pedersen has wowed diners with in-home and pop-up chef ’s table and cooking class experiences since his departure from Sorrel Urban Bistro in 2013. Hailing from Denmark, where the use of fresh, local ingredients is culturally instilled, Pedersen forages and shops local farmers markets—delivering uber-fresh dishes with unexpected flavor combinations. “Fall is a great season for heartier dishes like braised lamb shanks, along with pickling and preserving vegetables and berries from the late summer harvest for the winter season,” says Pedersen. He regularly brings a five-course “palette to palate” dinner in collaboration with Archway Gallery, and has one planned for October 27.
Ryan Lachaine
A seat on the line at chef Ryan Lachaine’s Riel is a ticket to some of Houston’s most exciting seasonal cuisine. No formal “chef ’s table” protocol exists, but Lachaine encourages diners to “let us take the wheel and feed you … that’s the most fun for both of us,” he says. With influences from his Canadian roots, Ukranian heritage and time spent in roles like chef de cuisine at Underbelly, Lachaine’s cuisine truly sings. “Fall means putting our borscht back on the menu. It’s something that I grew up eating and one of my favorite things to offer.”
Austin Simmons
Chef Austin Simmons of Hubble & Hudson Bistro (now re-imagined as TRIS), is known for his innovative techniques and spectacular seasonal cuisine. It’s best showcased at his chef ’s table concept, Cureight, with its showy glass wall to the kitchen and plenty of interaction with guests for eight mind-blowing courses ($150) featuring ingredients from their locally owned gardens that boast heirloom varietals and specialty “wild” versions of ingredients like root vegetables to harvest this fall. Simmons recently traveled for a deep dive into the cuisine of Switzerland, France and the French Alps via 12 Michelin-starred tastings, and the inspired result is sublime.
Francisco Barillas
The legendary Damian’s Cucina Italiana has been serving up family-inspired Italian fare for 35 years on Smith Street, downtown. In a corner room within the lively kitchen, diners can partake in a romantic dinner for two or an unforgettable evening for up to eight, with six delectable courses for $75 per person. Think heirloom tomato carpaccio with sea salt and basil, followed by potato gnocchi carbonara and a palate-cleansing limoncello sorbet before mains like osso bucco-stuffed ravioli, grilled red snapper with a caper–butter sauce, and zabaglione with fresh berries or pistachio cake for dessert.
