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350 W. 19th St. Houston, TX 77008


Brunch served  Saturday-Sunday 10am-3pm 


Butterhead Salad 9

Sustainable Harvester’s butterhead lettuce topped with blue cheese cream, Crystal hot sauce vinaigrette with dehydrated pecans and blue cheese. (V)

Beet Salad  10

Roasted Atkinson Farms beets, goat cheese and candied pecans.(V) 

Chicken and Sausage Gumbo  9

Served with rice.

Big Nasty Biscuit 11

buttermilk fried chicken, cheddar cheese sausage gravy

Harvest Green Salad 8

Mixed green salad, shaved red onions, tomatoes,
sherry vinaigrette.

Chicken Liver Mousse 12

Served with grilled baguette, cornichons, pickled red onion, radish and parsley.

New Orleans Style Beignets  7

cafe au lait anglaise… Its a New Orleans tradition

Crab Cake  14

Lump crab meat, green onions, buttered shallots & lemon zest. Served with remoulade & a minted pea salad

Yogurt and Granola 8

House made yogurt with pecan granola and local fruit. (V) (GF)

Artisanal Cheese Plate 16

Featuring three cheeses, by Houston Dairy Maids, served with crostini and local Big Creek Farm’s honey

Perfect Before A Nap

Local Gulf Seafood Po’Boy  16

fried local gulf seafood, lettuce, tomatoes, remoulade sauce, Leidenheimer baguette, & served with hand-cut fries

Fried Chicken & Pancake 17

Double brined half fried chicken on top of house-made roasted corn pancakes, served with watermelon syrup.

19th Street Double Cheeseburger 17

Two 44 Farms beef patties with American cheese, dill pickles and red onion, served with hand-cut fries.

Lost Bread 13

“Old Style” French toast, homemade jelly made from local seasonal fruit, served with fruit salad.

Big Damn Breakfast  18

Eggs cooked any style, bacon, house made sausage, roasted potatoes, biscuit, jelly made from local seasonal fruit and toast

Grits & Grillades 16

Chappapeela grilled pork cutlet in grillade sauce with pimento cheese, stone-ground grits, fried egg on top.

Fish and Chips 18

Fresh beer-battered local grouper served with “chips”,
peas, and seaweed tartare.

Beef Tinga 16

Beef braised in chipotle adobo with sliced onions, tomatoes, beans, sour cream and a crispy fried egg served on a tostada.

Creole Benedict  16

Home-made biscuit topped with beef debris served with poached egg and creole hollandaise.

Tomato Bolognese

Local tomatoes, herbs & root vegetables with tagliatelli and shaved parmesan. (V)

(V) – Vegetarian (GF) – Gluten Free 



Vegetable of the day


Roasted Potatoes

Corn bread


Our vegetables and protein are locally and regionally sourced.

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