Farm Fresh Foods

The farm-to-table restaurant culture is bursting onto The Woodlands culinary scene with wholesome food and the freshest local products in high demand. 

Food lovers are savoring the inventive fusion of local and seasonal goodness from the abundance of quaint bistros and cafes that are popping up all over The Woodlands area. Whether you’re in the center of town or keen to explore the wider countryside that surrounds us, a healthy, farm fresh bowl of goodness awaits.  

From boutique cafes to the more established culinary names in the area, all of these restaurants embody the belief that healthy food can be delicious and flavorsome. They pride themselves on using only locally sourced ingredients and the freshest seasonal products.

And what’s more, these eateries continue to build on a cause close to our hearts too – community involvement. As well as sourcing as many products from the nearby area as they can, many of these homegrown diners know what it means to give back to the community by using small, local businesses to handcraft much of their décor. These restaurants also aim to be as environmentally conscious as possible by composting and recycling.

Each of the cleverly crafted menus will help you on your way to becoming a seasoned health foodie, while respecting the community and environment that allows us to enjoy the healthiest fare to our hearts desire.  

Here is our list of the top farm-to-table and ranch-to-fork fare in The Woodlands area that will satisfy any palate and keep you coming back for more.

TRIS 

TRIS sits in the heart of The Woodlands and is the definition of fine dining incorporating the ranch-to-fork philosophy. Executive Chef Austin Simmons and his talented team at TRIS treat loyal customers and new guests with the perfect experience through upscale food and drink, artful service and finely tuned hospitality. 

Whether you’re looking for a casual business lunch or a high-end dinner, you can rest assured that you are in good hands at TRIS with an artfully crafted menu featuring some of the finest cuisine in Texas.

TRIS honors its passion for true ranch-to-fork fare by partnering up with Unique Meats, a family-owned business and premier provider of exotic meat from the best ranches across South Texas. The team at Unique Meats pride themselves on the quality of their meat, which starts with free-range ranches where the deer are raised on grass and free of steroids and medications. Unique Meats ensure their meat is delivered humanely from the field direct to the table.

TRIS now has a new exclusive steak program with HeartBrand Ranch,  a beef company specializing in bringing 10-year-old beef to consumers. Heartbrand Ranch, recently featured in Texas Monthly and The Wall Street Journal, is carving out a market for cuts from more mature animals. The ranch, headquartered in Harwood, Texas, is an Akaushi cattle ranch dedicated to breeding superior beef. TRIS was one of only a handful of restaurants nationwide to receive a portion of the first 10-year-old cow and is now proud to be bringing Woodlands consumers an exclusive steak experience.

Try: Chef’s Burger. Two smashed Akaushi Wagyu patties, bacon jam, American cheese, iceberg lettuce, English muffin

The Wheel Kitchen

Serving up farm fresh food since October 2016, this charming eatery is set on a lush area of farmland on the outskirts of The Woodlands and has become a top favorite on the farm-to-table scene.

Serving and catering for both breakfast and lunch, the menu items feature only homemade, organic or farm-raised ingredients. It’s easy to feel right at the heart of the real food movement here with plates that change with the seasons and beautifully crafted dishes bursting with the freshest local products. 

Try: The Wheel Buddha Bowl. Seasonal roasted vegetables, a spinach blend, organic brown rice, quinoa, roasted chicken breast and an herbed chia yogurt sauce.

True Food Kitchen

With a philosophy that food should make you feel better, not worse, True Food Kitchen ‘celebrates a passion for better living’.

Featuring a passionate team of chefs, restaurateurs and a doctor of integrative medicine, the True Food philosophy envisions healthy, fresh food that packs a whole lot of punch without ever sacrificing an ounce of flavor and taste.

The central Woodlands location offers an extensive menu that caters for all lifestyles including vegan, vegetarian and gluten-free.

Try: The Ancient Greens Bowl. Miso sesame glazed sweet potato, turmeric, charred onion, snow pea, grilled Portobello, avocado, hemp seed. With your choice of any protein. 

 

Flower Child

A vision of ‘healthy food for a healthy world’, Flower Child burst onto the fresh food dining scene, opening their Lake Woodlands location in April this year.

Flower Child offers dine in and takeout options, with a promise to nourish mind, body, and soul.

Beautifully crafted plates and organic drinks made from scratch help bring the concept of a happy plate to life. Using only farm fresh ingredients from close to home, the restaurant aims to cater to all tastes from paleo and vegan to kids and just plain hungry!

Try: The Glow Bowl. Spicy sweet potato noodle, bok choy, zucchini, onion, jalapeno, shiitake mushroom, coconut milk and sunflower butter.

Herb & Beet

Head on over to Herb & Beet’s new Sawdust location for a true taste of Texas. Its handcrafted menu changes seasonally to offer the best of the area’s produce all year round.

This fast-casual restaurant has partnered with dozens of local farms to bring the freshest farm food to The Woodlands area. With a three-tiered focus on food roots, sustainability and staff appreciation, Herb & Beet honors its environmentally friendly approach from the ground up, from its expansive patio garden to its efficient kitchen equipment. 

Try: Hickory Smoked Cobb Salad. Crisp romaine lettuce, grilled chicken, avocado, house smoked bacon, tomato, blue cheese crumbles, deviled egg, and smoked poblano dressing

The Kitchen

Another popular choice in The Woodlands culinary scene is The Kitchen. Formerly known as Hubbell & Hudson Kitchen, the restaurant first began serving meals to Woodlands diners back in November 2010.

Kick back in a relaxed, casual setting as The Kitchen brings its executive chef Austin Simmons’ culinary vision to life. Offering hot and cold sandwiches, live oak wood grilled meats, burgers and farm fresh vegetables, The Kitchen also offers a 65 item salad bar and eight homemade soups daily. 

Try: Oak Grilled Mahi Mahi. Ginger soy glazed, butter whipped potatoes, grilled asparagus, arugula and cilantro.

Fielding’s Local Kitchen + Bar

A firm fixture in The Woodlands Village of Creekside Park, Fielding’s Local Kitchen + Bar, is a popular restaurant known for its quality of local-sourced ingredients. Working with 44 Farms in the Houston area, as well as small wineries and craft brewers, the restaurant is the epitome of farm-to-table creativity. 

The impressive, ever-changing menu features steaks that are hand cut and beef that is dry-aged on the property. The kitchen makes its own pasta and bakes all of its breads and pastries daily. 

The restaurant also pays homage to the environment from which it receives its array of succulent ingredients, having been built using as many repurposed and energy efficient materials as possible. Part of its bar is made of reclaimed whitewashed wood and all booths and bar stools are recycled leather. They even have a filtering water system for cooking and drinking water.

Try: 12oz 44 Farms, Texas
Prime Ribeye. Dry-aged 40 days. 

Bellagreen

Hailing itself as ‘the greenest restaurant in Texas’, Bellagreen is an American bistro for the new age. Every item is made from scratch in their kitchen, located on Research Forest. Bellagreen aims to deliver the most flavorsome tastes as possible by using the freshest and finest local ingredients. The kitchen is more than happy to modify items on an individual basis to align with any dietary choice whether it’s gluten or dairy free, to vegetarian, keto and paleo.  

Bellagreen also reinforces its Green Philosophy by focusing on reducing its ecological footprint through water-saving devices and alternate power sources. By practicing exactly what they preach, Bellagreen’s green practices keep them in harmony with the environment. 

Try: Honey-Fried Goat Cheese & Arugula Salad. Baby arugula, fresh jicama, almonds, raisins, shaved carrots & mango, tossed with mango ranch dressing & topped with parmesan cheese & a honey-fried goat cheese medallion.

TRIS: Chef Austin Simmons, Cureight-or of Experiences

Gone are the days of having to drive into Houston for your foodie fix. If you are looking for an amazing dining experience, look no further than TRIS (formerly Hubbell & Hudson) on The Waterway. The experience at TRIS is so outstanding, in fact, that it should not be reserved for special occasions, but rather become part of your regular restaurant rotation.

Chef Austin Simmons, born and raised in Texas, graduated from Le Cordon Bleu in Austin. He was trained under Dean Fearing, James Beard Award winner, and later John Tesar at the Mansion on Turtle Creek. At a mere 24 years old, he was named the head chef at Hubbell & Hudson. Now, with the transition to TRIS, Chef Simmons has clearly established his culinary voice and is working on his legacy.

The restaurant, named after his daughter, is profoundly personal. Chef Simmons beams when he talks about his wife and young daughter, Tris, and his priority to carve out time for them in spite of his very demanding, chaotic schedule. Chef Simmons’ passion and purpose are driven by every personal interaction he has with a guest. “The best food comes from what you are passionate about,” stated Chef Simmons.

Food from the Soul

It is the busiest time of year in the restaurant business, and Chef Simmons is elevating the expectations of not only his food but of himself and his staff. Chef Simmons stated, “I try every day to come in 1% better than the day before.”

Reimagining favorite dishes and creating extraordinary cuisine out of ordinary ingredients are Chef Simmons’ trademarks. The food at TRIS highlights global, modern flavor, but stays true to the cuisine. Chef Simmons is not about chasing trends, but rather about the seasonality and diversity of the menu. Featuring local ingredients whenever possible, Chef Simmons has created an elevated dining experience that is approachable—not pretentious.

Clearly, his vision is working. TRIS, which opened in September, is always busy; Chef Simmons’ collaborative dinner series, CollaborEIGHT, sold out before TRIS even had a chance to advertise. What’s more, in this year’s Truffle Master competition, Chef Simmons’ grilled cheese beat out those of over 20 other chefs (including from teams headed by Michelin Star-winning chefs). Of course, Chef Simmons’ truffled grilled cheese is anything but ordinary.

It is evident by watching his attention to detail that he cooks from the soul and from the heart, and that feeling comes across on every plate. That same intention is put into every dish, from appetizer to entrée—proven by the fact that the delectable crab appetizer outsells everything on the menu 5 to 1.

The People Business

The food at TRIS is outstanding, but what really makes the experience unforgettable is the amazing service. “We are in the people business—food is merely the vehicle,” remarked Chef Simmons. In an industry where turnover is the norm, Chef Simmons is focused on recruiting and retaining top talent. He hires the right people and then invests in them.

Both the front and back of the house are highly skilled, expertly trained and put the customer first in every aspect. A key component is Chris Perry, the general manager who is constantly striving for perfection. TRIS is the only restaurant of its caliber on Open Table where the service is consistently rated as high as, or higher than, the food.

In order to keep innovating and to continue the development of his team, Chef Simmons designed a collaborative dinner series called CollaborEIGHT, which as was mentioned earlier, sold out before TRIS even began advertising. This collaborative series brings in locally and nationally acclaimed culinary talent and offers an eight-course dining experience for the guests—while also keeping things new and fresh for the chefs. The most recent CollaborEIGHT dinner featured Chef Manabu “Hori” of Kata Robata and an ingredient with which Chef Simmons has already demonstrated significant expertise: the truffle.

The diversity of the new menu at TRIS and the reasonable prices allow for a wider appeal, but the key lies in the quality and consistency of each plate. In spite of the remodel and new menu, TRIS has not raised their prices and remains remarkably affordable. The happy hour menu is composed of many lunch and dinner favorites, available for a steal.

A Truly Memorable Experience

For a truly spectacular experience, don’t miss Cureight, open only on Thursday, Friday and Saturday evenings. Named one of the Top 10 Best New Restaurants by Texas Monthly, Cureight is the only chef-tasting concept in North Houston. A restaurant within a restaurant, the concept features an eight-course meal, paired with wine, crafted by Chef Simmons. Cureight is even beginning to draw foodies from Houston to—wait for it—The Woodlands. The food is designed and prepared right in front of the guest, and it is Chef Simmons’ creative playground.

With TRIS and Cureight achieving consistent results, Chef Simmons is expanding to create superior culinary experiences on a larger scale. Simmons recently served over 650 individuals for a corporate event, while elevating favorite dishes and remaining true to the vision of food with soul. He hopes to be known as the leading provider of curated events and experiences.

“This is a performance-based business, and we are only as good as the last guest we waited on or meal we served,” stated Chef Simmons. It is no wonder then that many of the guests are recognized and treated as family by the team at TRIS. As Chris Perry remarked, “People come back because they know, regardless of when they come or what they order, [that] it is going to be good.”

Whether you visit TRIS for lunch, happy hour or unadvisedly wait for a special occasion, Chef Simmons and TRIS will definitely create a memorable experience that you will treasure.

Fairytale Pumpkin Pasta & Quail

  • 6 oz unsalted butter
  • 1/3 cup shallots, sliced
  • ½ tbsp garlic, minced
  • 2 thyme sprigs 
  • 1 tbsp salt
  • 1 tsp white pepper
  • 3 lb Fairytale pumpkin, peeled, seeded, diced
  • 3 ½ cups chicken stock
  • 1 ½ lbs Pappardelle or Tagliatelle Pasta 
  • 8-16 small semi-boned quail (if desired) 
  • Brown butter, toasted pumpkin seeds, chervil leaves & candied ginger for garnish

Yield: 8 servings

Cook the Quail 4 minutes on each side under a press on a flat-top with rosemary and thyme. Season with salt and white pepper. 

Melt 3 ounces of butter in a large 1 ½ gallon pot, over medium-low heat.

Add the shallots, garlic, thyme (tied in a cheesecloth sachet), salt and pepper.

Sweat the vegetables for 10 to 15 minutes, do not caramelize.

Shallots should be translucent but still, have a little crunch.

Add the pumpkin, and mix well. Add the stock, and bring up to a simmer.

Simmer until the pumpkin is fully cooked, about 30 to 45 minutes,

Remove the thyme, transfer the mixture to a blender, and process, in batches.

Add the remaining butter, in portions, to the soup, while blending.

Cook pasta at al dente, add to the sauce in a saucepan and reduce the sauce into the pasta until thickens. 

Garnish with brown butter, toasted pumpkin seeds, chervil leaves & candied ginger.

 

Photography Courtesy:  Derrick Bryant Photography.