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Food News: The Roastery Opens Its Flagship Location at the San Felipe H-E-B

Plus, a newcomer to Greenway Plaza offers Central Mexican cuisine.

By Timothy Malcolm April 9, 2019

The Roastery at the H-E-B on San Felipe.

Image: Adrian Verde

The Roastery Coffee Kitchen has opened its third and, by far, its largest location at H-E-B on San Felipe.

To rewind, The Roastery is the brainchild of Four J, four renowned chefs whose names start with the letter J—Jonathan Waxman, Jimmy Bradley, Joey Campanaro, and Jason Giagrande. It features local coffee roasting via master roaster and licensed quality grader Jennifer Stone (a fifth J), plus sandwiches, salads, and pastries. The Roastery partners with H-E-B, and it opened its first locations at the Bellaire and Heights stores

This newest location, which will be The Roastery's flagship, is 7,600 square feet and includes high-top tables, plush chairs, community tables, intimate dining spaces, and a covered patio. It offers a larger menu than its sister locations, serving breakfast, lunch, and dinner with a full bar and coffee-centric cocktails (along with coffee). Menu items include confit duck wings, a fried chicken sandwich with comeback sauce, and a crawfish roll.

Leading the kitchen are culinary director Matt Johnson and executive chef Kent Domas, most recently of Alice Blue. Sarah Schnitzer, formerly of Pax Americana and The Pass & Provisions, is on board as pastry chef. Giagrande is overseeing the Roastery concepts here in Houston, splitting time between here and New York City.

The Roastery is open 7 a.m.-9 p.m. Monday-Friday, 8 a.m.-10 p.m. Saturday, and 8 a.m.-9 p.m. Sunday.

Meanwhile, look for the opening of Tlahuac (pronounced kla-wok) on Monday at the NextSeed Space at Greenway Plaza. It comes in after the exit of The Waffle Bus, which just finished up its residency at the pop-up (and raised $107,000, more than twice its minimum target, from investors on NextSeed).

Tlahauc comes from chef Nicolas Vera and pastry chef Stephanie Velasquez, formerly of Xochi and Underbelly, who are cooking up Central Mexican cuisine and pan dulce with locally sourced ingredients. Look for dishes like mole madre, aged for 10 months and inspired by Vera's mother and grandmother, and pastries made with 100 percent sustainable cacao from Paraíso, Tabasco.

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