After hearing about Adair Kitchen, I took some time to visit their website and checked out the menus. At that point in time they had not yet added dinner service, but they were on my short list of places to visit for brunch or to try their Buffalo Bacon Cheese Kitchen Burger on the lunch menu. As fortune would have it, I received a press release about the hiring of new chef Jimmy Mitchell and the addition of their dinner menu. So, as part of pre-Thanksgiving, my dining companion and I made our way over to Sage and San Felipe to enjoy a sumptuous meal.
First a little background on Chef Mitchell per the press release:
During his entire career as a chef, at most of the restaurants where he worked, Mitchell built gardens where he composted all of his food waste, and grew heirloom varieties of herbs and vegetables for the restaurant.
Chef Jimmy Mitchell (Credit: Adair Kitchen)
Mitchell is a graduate of the Culinary Institute of America in Hyde Park, New York and holds a certification in Master Gardening from Texas A&M University through the Harris County Agriculture Extension Agency.
Much of Chef Mitchell's work has focused very heavily on Sustainable Restaurant practices, something which Katie Adair Barnhart and Nick Adair embrace whole-heartedly. He's worked with Urban Harvest in Houston, and also started a company in 2009 called Restaurant Recyclers to help restaurants in Austin, Houston and San Antonio go Green. Mitchell's dream to start Restaurant Recyclers came many years ago when he noticed just how much waste one restaurant generated, and realized that it all ended up in landfills. Not only was his goal to help restaurants recycle their cardboard, tin, glass and food waste, he helped turn that food waste into compost from which he grew heirloom varieties of herbs and vegetables on his five-acre farm to sell back to the restaurant. Additionally Mitchell received the “Green Business" award from the Austin Business Journal in recognition for his pioneering efforts.
Chef Mitchell & Staff at work in Adair Kitchen
|Nice open, flowing feel inside Adair Kitchen|
|Kale & Quinoa Salad w/grilled Shrimp|
|Fish in a bag w/Cilantro rice|
|Apple Chutney Bone in Porkchop|
|Nick Adair has his|
On a final note before grading: I was very pleased that a good deal of reclaimed material went into designing adair kitchen--especially reclaimed metal and wood. Keeping that stuff out of landfill and usable is better for the environment and costs less. One of the most important attributes of sustainability as a business concept is that waste is paying for something you did not use and it should be a part of any well run businesses at any level.
Report Card for Adair Kitchen:
|Katie Adair Barnhart|
--she's married fellas!
Kale/Quinoa Salad: A-
Apple Chutney Pork Chop: A
Fish in a Bag: A+
Friendliness: A+ (Ask for Ron--he will take good care of you!)
Atmosphere--Industrial Bistro fused with a Coffee/Wine Bar, Open spaces, flowing, feeling comfortable and relaxed: A+++
Dining Area: A
Kitchen: A (could see right in)
Men's Room: Incomplete:
Overall Grade: A
As I said before, there have been 4 previous occupants to the space held by Adair Kitchen over on Sage and San Felipe. Unless Katie and Nick have to relocate in order to expand operations, I don't think they'll be another one taking that space any time soon.
Adair Kitchen is located at:
5161 San Felipe, Suite 390 (at Sage)
Houston, Texas 77056
Monday through Friday: 7 am – 10 pm;
Saturday: 8 am – 10 pm;
Sunday: 8 am – 9 pm
And Remember to Eat Happy, Y'all!!!