Dish Society is bringing its farm-to-table flair to Finn Hall, with fan favorites like pork belly bites.
Goode Co. Taqueria is going heavy with the tacos and even planning a bulk menu down the road.
Low Tide serves up its po boys, fresh ceviche and, of course, full raw bar.
Mr. Nice Pie plans to lure in Main Street foot traffic with its over-the-top slices.
Four more local restaurants have gotten a hall pass. Goode Co. Tacqueria, Low Tide, Dish Society and Mr. Nice Pie are the latest operators to sign on for a spot at Finn Hall, opening in mid-2018.
The Houston restaurants are joining Mala Sichuan at the chef-driven space in the JPMorgan Chase & Co. Building at 712 Main. Finn Hall will feature five other local restaurant outposts, bringing the dining options to a tasty 10. The iconic skyscraper will also be home to an art deco cocktail lounge, unique private event spaces and a craft beer and curated wine bar.
“Finn Hall is Houston’s food hall. Our goal is to create the best possible dining experience that highlights the best of Houston’s cuisine under one roof,” Greg Andrews of the Finn Hall management team says in a statement.
Goode Co. Taqueria’s food hall take is a taco-centric spin on its family-inspired dishes. Patrons can get their fill of pork and green chili empanadas, crispy taquitos stuffed with smoked chicken and Mexican white cheese, chili con queso, seasonal agua frescos and more.
A bulk menu is on the horizon, loaded with options like breakfast tacos by the dozen, massive fajita packs and sizeable fruit platters, just right for downtown office confabs.
“We’re excited to offer our food to our current customers who work downtown and introduce our food to a new generation in this environment,” Levi Goode, president and CEO of Goode Company Restaurants, says in a statement.
Low Tide, the offspring of Harold’s Restaurant & Taproom, is taking the communal cuisine plunge with upscale, fresh seafood. Harold’s new executive chef Richard Knight will collaborate with owner Alli Jarrett on the menu for the seafood and raw bar concept. Offerings will include fresh ceviche, steamed mussels, po boys and a full-on raw bar with oysters, shrimp, mussels and clams.
“An open concept gives our cooks an opportunity to share more in hospitality because they will be seen in action,” Alli tells PaperCity. “They’ll have the chance to say hello and interact with our guests as food is prepared and cooked, or oysters shucked.”
With the Finn Hall location, Dish Society is setting down its fourth set of roots, sharing its locovore-friendly goods with downtown diners. It will feature the fresh menu on a smaller scale, with pretzels and queso, pimento cheese crackers, brisket and eggs, brisket-stuffed sweet potato and pork belly bites.
“We’re approachable, farm-to-table, which fits well with the downtown consumer,” owner Aaron Lyons says. “That consumer is typically more conscious of what they’re eating and where it comes from, and pits a value of getting that in a convenient format — which is where we excel.”
Mr. Nice Pie is taking a piece of the action with massive slices from pizzas that top out at 30 inches in diameter. The unique pizza parlor is owned by the group behind Moon Tower Inn, Voodoo Queen Daquiri Drive and Love Buzz.
“The only difference in designing a menu for a food hall is it really needs to be built for ease and speed with having to work in such a tight space and doing a high volume of food,” owner Brandon Young says.
Love Buzz classics like breakfast pizza the Morning Wood with bacon, eggs and crispy hash browns makes the cut. Patrons can also fill up on the White Widow with a special white sauce, and The Fast Hamburghini, a mixed up double bacon cheeseburger pie.
The best part? “We’re here to make people happy and we get to do it with other like-minded people and concepts we don’t normally get to work with. There’s a great community aspect to it.”