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).