Gr8 Plate Hospitality’s Paul Miller is bringing the original The Union Kitchen back to its roots, with a new menu and wine list at his popular neighborhood restaurant at 4057 Bellaire Blvd.
New Executive Chef Jesse Esquivel (Perry’s Steakhouse, Grand Lux Cafe), who grew up in Meyerland and graduated from Bellaire High School, has revamped approximately 50 percent of the restaurant’s menu. It marks the most significant overhaul since Miller opened the Bellaire location in 2010.
“We have loved being a part of the community for the last eight years,” Miller said. “Our menu had changed quite a bit during that time. In the spirit of a true neighborhood restaurant, we wanted to get back to the community and focus on items old and new that our regulars wanted to see on the menu. The Union Kitchen has always been about ‘the perfect union of good friends and great food’, and we truly appreciate the input from our guests in helping to make that a reality.”
Back on the menu are several neighborhood favorites from when the restaurant first opened including Prosciutto-Wrapped Asparagus; Prosciutto Arugula Pizza; Sweet Heat Chicken; Paul’s BBQ Sandwich; Pete’s Steak Sandwich, named after Miller’s father; and Mama P’s Baked Brie, named after Doris’ mother.
New items include the Chilled Seafood and Avocado Salad, Reuben Egg Rolls, Cedar Plank BBQ Salmon, Shrimp & Grits and pastas such as Doris’ Chicken Primavera, Shrimp & Scallop Linguini Fra Diavolo, Bayou Pasta Linguini, Maine Lobster Stuffed Ravioli and Roasted Garlic Gulf Scampi.
At lunch, new highlights include the Crispy Chicken Club, Bellaire Reuben, Short Rib Grilled Cheese, Crispy Chicken Club Salad, Mediterranean Quinoa Salad, Salmon & Basil Pesto Risotto and rotation of seasonal sorbets.
The Union Kitchen’s popular brunch, available on Saturdays and Sundays, features new items including House Made Sticky Buns, Katie’s Nutella Crepes, Fruit Crepes, Canadian Omelette, Corn Beef Benedict, Prosciutto & Asparagus Benedict, Chicken Fried Steak & Eggs, Corn Beef Hash & Eggs, Hash Hangover Burger and California Wrap.
Sommelier Craig Lindstrom also introduced a fresh new wine list with The Union Kitchen’s hallmark aggressive pricing. The Union Kitchen features 38 wines by the glass, ranging in price from $7 to $15. Select wines go for $5/glass and $15/bottle during lunch (“Lunch Grapes”) and Happy Hour Monday-Friday.
The restaurant offers Karbach, SpindleTap and Saint Arnold on tap and will feature special allocations, monthly beer dinners and pint nights and beer brunches with local breweries, including a Saint Arnold Beer Dinner scheduled for March 5.
The Union Kitchen has five locations in Houston (Bellaire, Memorial, Kingwood, Ella, Washington), with a sixth location to open in Katy in 2019.