Where To Eat Right Now

CULTUREMAP HOUSTON

This new gastropub may be chef Bradley Ogden's latest Houston venture (joining Bradley's Fine Diner and Funky Chicken), but it has a definite Texas accent thanks to the work of chefs Greg Lowry (ex-Triniti) and Matthew Lovelace (ex-Osteria Mazzantini, Paul's Kitchen). The menu's mix of Southern, Asian and Mexican flavors should appeal to Houstonians' palates, while the wide selection of craft beers and draft cocktails gives the restaurant a beverage selection that sets it apart from the other places in Gateway Memorial City. Overall, the concept works with the same ideas that have made Hay Merchant so successful (with the addition of cocktails); it should be a valuable addition to the area, especially when all 17 TVs are fired up and showing football.

Highlights include the Pour'k Burger made with a custom mix of meat from Black Hill Farms, bacon jam and pimento cheese, the Texas Banh Mi made with chicken and chicken liver mousse and creme brulee banana pudding.

Coming Soon: Pour Society Eyes September Opening Date

HOUSTON EATER

The anticipated gastropub from James Beard-Award winning chef Bradley Ogden, Pour Society, sets September 1, 2015 as their opening date. We got a glimpse at corporate chef for Ogden Hospitality's restaurants in Houston, Greg Lowry's (The Rockwood Room, The Voice at Hotel Icon, Triniti) and chef de cuisine Matt Lovelace's (Paul's Kitchen) menu for the forthcoming Gateway Memorial City eatery. The menu will focus on reimagined Southern favorites, blending Houston's plethora of cultural ingredients with Texas-style cuisine.

Playful and upgraded takes such as the seven layer dip, but unlike the Krogrer bought party-staple,Pour Society's will be made with crab, shrimp, guacamole, pinto beans, sour cream, corn, pico and radish; Foie Gras with Texas caviar, arepa and BBQ vinaigrette; and fried oysters with bacon aioli, toasted bread, arugula and micro cilantro.

Given the casual, yet upgraded setting patrons can expect a decent sandwich with some bite, like their Texas-styled bahn mi with chicken, chicken liver mousse, chow chow, BBQ vinaigrette and Swiss chard. Standouts on the entrée menu include the Mexican fried chicken thighs with elote mashed potatoes, white cheddar, green chili sauce and egg and the "Pour Man's Filet," with teres major, smashed potatoes, green bean pecadine and ancho-whiskey butter.

Pour Society to open Sept. 1 at Gateway Memorial City

HOUSTON CHRONICLE

There are a lot of clever things that executive chef Greg Lowry and his team, including chef de cuisine Matthew Lovelace and pastry chef Kelsey Hawkins, are planning for the brew pub concept from Bradley Ogden Hospitality group at 947 North Gessner. The kitchen is ready to upend the notion of pub fare (after all, anyone can do poutine and a Reuben). At Pour Society you'll find fried chicken thighs served with potato taquitos and green chile sauce; beer can chicken; smoked meat loaf; a double burger made with bacon jam folded directly into the patties and topped with pimento cheese and Redneck Cheddar; and a chef's take on a McRib sandwich with a boneless slab of ribs coated with sticky sauce and topped with chow chow and cheddar cheese.

"We wanted to take the classics and put spins on them," Lowry said.

Those are dizzy-making spins, all done against a massive selection of draft beers (four of the 52 taps are reserved for wine, and four for batch cocktails).

Lowry and Co. are pumped. And they should me: they've been waiting for the opening for a long time. Pour Society, the third of Ogden's trio of restaurant concepts to open in Houston, has been in the works since the California-based restaurant group announced in January 2014 it was setting up shop in Houston. The first two concepts to open – the casual Funky Chicken and the upscale Bradley's Fine Diner – were met with mixed reviews from the dining public and have both since been retooled. Concerned about Ogden's reputation in Houston, the company hired Lowry in March to oversee and overhaul the concepts.
Which brings us to this day that Pour Society, a grand-scaled American pub, has set an opening date. "It's go time," said Lovelace who came to the project from Paul's Kitchen (he was at Osteria Mazzantini before that).

Houston's Most Anticipated Restaurant Opening

Originally pitched as a gastropub from James Beard Award winner Bradley Ogden, this restaurant in the Gateway Memorial City development has found a new direction under former Trinity Chef de Cuisine Greg Lowry, who's joined Ogden Hospitality to revive the chef's flagging Houston operations. Lowry describes it as "Texas, pub-driven food" that draws upon Southern, Texan, and Mexican influences.