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Culture / Restaurants

Houston’s New Treehouse Restaurant Scans the Globe for Foodie Inspiration

A Fantasy Dining Land?

BY // 10.27.16

When Liberty Kitchen culinary director Lance Fegen jaunts across the globe, the avid surfer and F.E.E.D. TX (restaurant group) partner, brings back culinary influences. For the fourth Liberty Kitchen restaurant, which is open at The Treehouse office building development in Memorial City, Fegen drew upon a recent trip to South America for new menu inspiration.

A 13-foot, wood-fired grill gives way to authentic, South American pot cooking. Fegen’s cazuela of pork shoulder; chorizo, octopus, and chicken; and red beans and rice prepared with Andouille sausage and a Carolina gold rice, stew in petite dutch ovens amongst the grill’s scorching coals — are all dishes exclusive to the new Treehouse location.

“The menu is my version of comfort food and what I want to eat. It’s influenced by my travels and mood, using great ingredients with respect. It’s straight forward and full of bold flavor,” Fegen says.

Steaks, pork chops, ribs, and fish are fired alongside cast-iron dishes including coal-roasted spaghetti squash and a bevy of house-made sausages (chorizo, brat, pork belly, and Italian) served with flavor-packed sauces like ballpark mustard, Chinese duck sauce, and Mexican green sauce.

liberty Kitchen
A bevy of meats awaits at Liberty Kitchen at The Treehouse. (Photo by Deborah Small)

Liberty Kitchen at The Treehouse’s restaurant centerpiece? An expansive grill that masterfully complements The Treehouse at Memorial City — a sustainable, Double LEED Platinum certified venue, which boasts of achieving the highest eco ranking in Texas and the second highest ranking status that’s available in the entire United States.

F.E.E.D. TX partner Carl Eaves kept with the eco-friendly aura when designing the interiors, utilizing reclaimed materials throughout the space.

“I was thrilled to have the opportunity to design a restaurant in The Treehouse that would make sense for the proportion and soaring space,” Eaves says. “I had the unique opportunity of living out everyone’s fantasy of having a treehouse.”

As for the rest of the new Liberty Kitchen menu, Fegen also incorporates his Italian heritage by adding his mother’s authentic recipes to the menu including shrimp and clam spaghetti, Mrs. Fegen’s chicken cacciatore and coq au vin accompanied by grits and ricotta cheese, and topped with fresh herbs.

Liberty staples such as Lance’s loaded hushpuppies topped with queso, bratwurst, cherry peppers, bacon jam, scallions, and LK Freedom Strings hot sauce; creole gumbo fashioned with crab, shrimp, and Andouille sausage; deviled eggs with Liberty’s signature toppings (fried oysters, smoked salmon, bacon jam, and dixie fried chicken); customized Hawaiian poke; and oysters on the half shell are all available at Liberty Kitchen’s Treehouse location.

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