“Ridiculously fresh” are the first words I would use to describe the menu offerings at Paul’s Kitchen. With all the work that goes into each dish that leaves executive chef Paul K. Lewis’s kitchen you will be both wowed and in admiration of his dedication to the craft. And after meeting owner Paul Miller, you will come to find that what one calls “work” is not considered work at all. On the contrary, they call it fun. Yes, fun…fun in serving cuisines from various regions and creating big flavors within their neighborhood restaurant.

When it comes to describing each dish, executive chef Paul K. Lewis is like a rapper reciting a well-structured verse in 16 bars. That is about how long it will take for him to tell you all that went into making a dish! Everything is butchered and cured in house including the bacon, charcuterie, and sausages. And if they do decide to venture outside the confines of Paul’s Kitchen, the food is locally sourced. It is exciting to see what is happening in the kitchen with their globally inspired seasonal cuisine.

Paul’s Kitchen is basically doing what Union Kitchen (which Paul Miller also owns) is doing, but they are pushing the envelope. Everything we sampled felt as though it was a new experience; something we were trying for the first time. After biting into the house-made Buttermilk Biscuits, I immediately ordered a few to go and you would swear I’d never had them before. The Smoked Pork Belly sat alongside a small dipping dish of jalapeno and peach jam and Granny Stern’s potato salad which was the first time I had ever paired the two. And the Oyster BLT would put your classic iceberg wedge salad to shame.

The prowess of the culinary team continued through the main course with items straight from the chef’s own family recipes like the Fish & Chips made with beer battered gulf fish, proper chips, mushy peas, and malt vinegar. Although the fish was slightly dry, the compounded flavors from the various components within the Gulf Grouper (served with Malaysian “laksa” coconut broth, egg noodles, bok choy, and snow pea shoots) is worthy of a second try.

And after you’ve had your fill of these well balanced plates, end the night with the Mexican Hot Chocolate which comes with made-to-order hot Churros and Dulce de Leche and a mule and arrow. Talk about lifting the experience.

Paul’s Kitchen
2502 Algerian Way
Houston, TX 77098

Shanna Jones

Shanna is the co-founder and editor of Urban Swank. She focuses on food and travel.


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