Beloved Houston Chef Takes Breakfast and All-Day Dining To New Heights at The Branch — Chris Williams Brings James Beard Cred To Forme High-Rise

It’s been five long years in the making, but beloved Houston chef Chris Williams, founder of Lucille’s Hospitality Group, has a new restaurant dubbed The Branch, perched on the 12th floor of the Museum District’s Forme Hotel and Residences. Replete with floor-to-ceiling windows that provide diners sweeping views of the city, The Branch should appeal to those for whom a slim waistline is a consideration too.

But don’t mistake Williams’ focus on wellness (inspired in large part by the Forme’s enormous gym, reputed to be the largest residential gym in the country) for spa cuisine. Instead think more of a resort in Cabo San Lucas, with fresh, clean flavor combinations.

Built on the terra firma that once served as the parking lot for Williams’ popular Lucille’s restaurant, the project had no plans for a kitchen on the premises when Williams initially signed on. Minds thankfully changed, allowing for a smokeless kitchen to serve not only the diners at The Branch, but also long and short term guests at the hotel and lucky Forme residents who can order room service.

Williams, a James Beard Award nominated chef, has crafted an appealing menu. It all starts at the break of dawn with a continental-style harvest table groaning with baked goods, fresh fruit, charcuterie and cheese, as well as a yogurt and honey bar ($20).

For those who don’t have to dash out, why not indulge in a leisurely à la carte breakfast or brunch? Do try some of my favorite starters, including the crisp tuna tostada ($18) built upon a purée of avocado with black bean salsa and a shake of furikake seasoning, and the red shrimp cocktail ($25) with smoked cocktail sauce and an aioli spiked with the heat of Old Bay seasoning. Hearty hot entrées include The Branch Benny, a lump crab cake with green masa and a poached egg, all napped with chipotle-spiced hollandaise ($26), and a gluten-free Southwest-style omelet ($23).

Care to imbibe? Erica Mota has shaken and stirred some quaffable cocktails (each of which can be made sans spirits), from the R&R ($18), a Japanese whisky and melon liqueur concoction with coconut milk and matcha tea, to the Ode to Sun City ($16), a bright mezcal drink that mixes grapefruit and guava with a THC citrus soda floater.

Thursdays through Sundays at 11 am, The Branch opens with an all-day menu featuring raw bar selections, from chilled oysters ($21 to $42) served with a delectable bourbon mignonette and a truffle-smoked salmon dip ($14), to The Branch sushi roll conjured with hamachi, cucumber, avocado and a mole chili crunch ($22). Or try a fresh chop salad ($19), miso Caesar salad ($17) and pressed, panini-style sandwiches. These include a Cuban sandwich ($24) made with 12-hour-braised pork shoulder and honey ham and a sourdough club ($23).

One can also linger over a glass of wine, nibbling on cheese and charcuterie selections frrom The Cheese Affair in Rice Village ($10 to $18 each).

The Branch is open for breakfast from 7 am to 10:30 am Mondays through Fridays and 9 am to 11:30 am Saturdays and Sundays. All-day menu hours run 11 am to 8 pm Thursdays through Sundays, with happy hour running from 4 pm to 6 pm Thursdays through Sundays.