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

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