Announcing the New Chef Mike McElroy

  Photo by Eric Sandler

Photo by Eric Sandler

We are excited to announce our new executive chef, Mike McElroy. Read what Chef Mike will be bringing to the table in Eric Sandler's CultureMap article.

“Our selection of Mike as the executive chef was a function of our desire to bring in a person with deep roots in the food community of Houston, and the greater Gulf Coast, as well as a proven skill set that would contribute to the continual refinement of the dishes and preparations coming out of the kitchen of The Durham House,” Natarajan writes in an email. “Serendipitously, Mike’s desire to move into a full kitchen, the style of his food, his extensive butchery and charcuterie experience, and his background in New Orleans, San Francisco, and Houston aligned perfectly with most every point on our chef wish list, and thus effective 1/4/2016 he will be officially joining the team!”
— http://houston.culturemap.com/news/restaurants-bars/01-05-16-promising-washington-ave-restaurant-starts-the-year-with-an-exciting-new-chef/

Château de Pibarnon Bandol Wine Dinner

For the very first time in Texas, the acclaimed wines of Château de Pibarnon are now available for those who love and appreciate the wines from Bandol.

Bandol is one of the most prestigious appellations in the world, where the grape Mourvèdre is king. The wines being paired with this dinner show it at its best. Here is the opportunity to experience the finesse and liveliness of Clairette and Bourboulenc in the Pibarnon Blanc; the fattiness and boldness of the Mouvèdre/Cinsault blend in the Pibarnon Rosé ; and how the Pibarnon Rouge, made of 90% Mourvèdre, with its mature fruits and spice, brings the character of the fine wines of Bandol into perspective. 

Papercity write-up

Where To Eat This Fall: 10 Must
Try New Restaurant Menus

By JAILYN MARCEL

The Durham House
1200 Durham Dr., Houston 77007
Two additional dishes make their way onto the newly opened Durham House menu. Chef Don Schoenburg adds fall flair to the the Cajun eatery with pumpkin risotto served with brandy-poached pumpkin, Point Reyes bleu cheese and toasted pecans, as well as a tamarind- and pomegranate-glazed pheasant served with Israeli couscous, fall vegetables and preserved lemons.

HoustonPress Review

 One of The Durham House's most inventive dishes is the grouper filet encrusted with spent malt from Buffalo Bayou Brewing Company.  Photo by Phaedra Cook

One of The Durham House's most inventive dishes is the grouper filet encrusted with spent malt from Buffalo Bayou Brewing Company. Photo by Phaedra Cook

 FIRST LOOK AT THE DURHAM HOUSE

After several “soft opening” dinners, The Durham House is officially ready for business. Don Schoenburg is still front-and-center as the chef (he was chef at the space’s previous existence as Woodrow’s as well as the proprietor of the Gastropunk food truck). Here though, he’s putting his classical training to work on upscale, yet familiar, dishes.
— BY PHAEDRA COOK

Take a look at the full review here Link