The Future of Houston's Restaurant and Food Scene
by Ellie Sharp
What will the future hold for Houston's culinary scene?
We asked local experts to predict Houston's culinary scene in the next 5 years and what the future of dining out will become. And check out Eaters across the nation for more predictions on the future of the culinary world.
How do you think the dining or cocktail scene in Houston will be different 5 years from now?
Leslie Ross, Bar Director, Treadsack: In 5 years, the dining and cocktail scene, I feel, will be even more diverse than it already is. There is always fresh talent moving here, and Houston is quickly climbing the ranks as both a legit dining destination and an incredible cocktail scene. Chefs and bartenders alike are traveling and collaborating more than ever, and I am pretty excited to watch these areas evolve and change. It's never been a more exciting time to drink and dine in Houston, and it's only getting better.
Jonathan Wicks, Executive Sous Chef at Monarch Restaurant, Hotel ZaZa: The Houston dining scene is going to be huge 5 years from now. Chefs like Justin Yu, Kaz Edwards, Terrence Gallivan, and Seth Siegel-Gardner are doing really exciting things right now that are getting us a lot of attention. Our guests are becoming more adventurous in what they eat, and having that sense of freedom is huge in terms of creativity. It's going to be exciting to see what happens next.
Annie Rupani, Owner of Cacao & Cardamom: The Houston food scene is growing every day, and it seems like there is a growing diversity from fine dining to food trucks. In the next five years, the dining scene in Houston will produce more unique concepts of dining as up and coming chefs bring new ideas to Houston, more hybrid cuisine, more fast casual, and more interesting foods emerging in the food industry.
In 20 words or less, what do you think is the future of dining out in general?
Ahrif Sarumi, Founder Aces of Taste: The allure of dining at fancy restaurants will shift to friends dining at each other's homes for more meaningful experiences.
Jonathan Wicks, Executive Chef at Monarch Restaurant, Hotel ZaZa: The local movement is here to stay, which is a good thing. Fermentation is steadily becoming a trend and allows us to take simple food preparations and elevate the flavor profiles and textures.
Annie Rupani, Owner of Cacao & Cardamom: Restaurants will start doing more research in neuro-gastronomy, and alter plates, colors, and scenery in restaurants to maximize flavor experiences.
Danny Trace, Executive Chef Brennan's of Houston: The demand will continue for organic vegetables and sustainable proteins. It will be come a standard option among menus whether in drive thru or fine dining. Seasonal vegetables will continue to be a major focus of chefs, especially vegetable sides and additions. Cutting back on protein size and adding more expensive vegetables to the plates.