Cooking is in his blood and you would even say it was planned from the start with the new executive chef at Davis Street at Hermann Park. Chef Jonathan Penright, a third generation and classically trained chef, brings a culinary background enriched with an apprenticeship with Chef David Bourmaud at Michelin Guide restaurant Le Petit St-Thomas in La Garnache, France.
So with Chef Penright taking over the kitchen at Davis Street, what should you expect? Well, one of the most important things is to make the menu your own. I would describe his food as Southern cuisine with an international flair. Both in the use of locally sourced ingredients and in the signature style of its preparation, all dishes I sampled spanned many regions as you can see in the dishes I enjoyed below:
The Filet Mignon egg rolls served with a horseradish whole grain mustard creme was Chef Penright's take on a American Chinese favorite we can never get enough of. The crispy, yet delicate skin of the egg roll is filled with one of the most sought after and tender cuts of beef - the filet. Now that's how we like to roll. We see ya chef!
Seared "diver" scallops are the way to go if you are going to serve scallops on your menu as they tend to be less gritty. Chef pairs these with nice sides of mango mint chutney and strawberry bacon chutney. The Indian influences take this dish to new heights.
Lobster can be overrated in my opinion but the way Chef Penright put his flair into this dish, I may retract that statement. This was the winner of all the dishes I sampled. The lobster tail was poached in butter, thoroughly seasoned, blended with spinach, lump crab meat, and topped with a chorizo cream sauce. And that risotto! The slight amount of heat was a pleasant welcome. In addition to the Spanish influence, I could definitely see a little Cajun love in this one.
Davis Street is participating in Houston Restaurants weeks 2016. You should drop by and stay awhile.