A collection of dishes from The Nash.

The Texas Association of Counties last Tuesday honored Harris County Precinct 2 with a 2020 County Best Practices Award for outstanding achievement in food accessibility and distribution.

Specifically, the award celebrates the precinct's work combatting food insecurity during the Covid-19 pandemic. Through its six meal distribution programs, the precinct has distributed:

  • More than 21,000 brown bag lunches to local children
  • More than 65,000 meals (hot and boxed) to local seniors
  • More than 10,000 meals to families in partnership with local restaurants
  • Meals to more than 25,000 families through food distribution events in partnership with the Houston Food Bank

"I'm so proud of my team for moving with deliberate speed and staying focused for those who need it the most," said Adrian Garcia, commissioner of Precinct 2, which includes much of the city east of the 610 Loop. "This has been a true herculean effort. It's special when your peers across the state of Texas, 254 counties, recognize the work you have been able to do even in the most difficult of circumstances." 


The Nash Restaurant & Bar will open at 1111 Rusk St, #172—a property known as the Star (formerly the Texaco Building)—in mid-January. Omar Pereney of A La Carte Consulting Group has developed the restaurant's menu, which showcases American staples and chef-driven creations. 

Main courses include filet mignon, prime ribeye, Colorado rack of lamb, Atlantic salmon, and pan-seared snapper. For starters, there'll be wild mushroom toast with goat cheese and herbs, yellowfin tuna crudo, and jalapeño and corn tater tots. Salads like an updated green goddess, soups like French lentil, and desserts like lemon olive oil cake and caramel apple pizza help round out the slate.

The Nash will be open from 4 to 9 p.m. daily, with a 4-to-6 p.m. Monday-to-Friday happy hour. Lunch and brunch will debut after opening.


Boston native Peter Nguyen has been promoted to executive sous chef at Riel. Nguyen, a first-generation Vietnamese American, spent years working at Bay State restaurants like Jamie Bissonnette and Ken Oringer's Little Donkey and the Sea Level Oyster Bar in Salem, Massachusetts. He came to Houston last year and was working at Riel as a line cook before Ryan Lachaine promoted him.