Restaurants / Openings

Houston’s Hottest New Brunch Spot

This Restaurant Makes Weekend Dining Extra Special

BY // 02.19.17

Since the first day State Fare flung its doors open for service, I’ve been awaiting the arrival of the Texas-centric eatery’s brunch menu. Partner/chef Jim Mills‘ and executive chef Armando Ramirez‘ down home lunch and dinner spread was proof enough that weekend brunch was sure to be something special.

So the moment I saw restaurateur and State Fare owner Lee Ellis tease the restaurant’s new brunch dishes on his Instagram account — fruit-topped French toast and a Bloody Mary flight to be exact — I knew I had to make a trip.

The great thing about this brunch is that not only is it offered both Saturdays and Sundays (we all know how hard it is to find a comprehensive Saturday brunch), but it also gives diners a broad range of menu items, ensuring that even the pickiest of eaters leaves satisfied.

If you’re craving lighter fare, go for the avocado & street corn toast, which marries the avocado toast trend with Mexican elote, crema, and tajin. The yogurt partfait is a standout, pairing thick yogurt and fresh berries with house-made granola — it’s not too sweet and never soggy.

The American-style smoked salmon also doesn’t disappoint, showcasing cooked salmon smoked in-house alongside potato pancakes and crème fraiche.

Of course, chef Mills’ bold Texas flavors also ooze throughout the menu with an array of heavier options like the huevos rancheros; poached eggs on crabcakes, pork belly, or short rib hash; fried chicken thighs accompanied by a yeast waffle; the big brunch burger; the eggy BLT, which touts a half pound of bacon; and the Texas loco moco, Mills’ riff on the classic Hawaiian dish — he subs the traditional brown gravy for his famous chili, queso blanco, and a fried egg.

Cocktail whiz Laurie Harvey drums up a bevy of brunch libations featuring everything from mimosa carafes in orange, pineapple, and grapefruit renditions to a petite Bloody Mary flight — vodka, tequila, gin, and michelada versions included.

Pro Tip: Don’t leave without a side of the jumbo cathead biscuits served with whipped butter and house-made jam. State Fare Kitchen & Bar, 947 Gessner Road, 832.831.0950


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