Kitchen 713

"For those who are unfamiliar with Coleman and Haywood’s culinary prowess, they previously operated the much-lauded Kitchen 713, a 'global soul food' restaurant that earned a great deal of critical acclaim and diner love. That restaurant closed in 2018." - Amy McCarthy

"Kitchen 713 was a beloved Southern dining spot that closed at the end of October 2018. Haywood and co-owner Ross Coleman hinted that a new restaurant could be in the works and promised that these pop-ups were en route." - Amy McCarthy

"Kitchen 713 was known for its fried chicken and globally-inspired Southern cuisine. It closed in November 2018." - Amy McCarthy

"Critically-acclaimed Houston restaurant Kitchen 713 served its final plates of perfect fried chicken. The restaurant closed its doors for good over the weekend, according to CultureMap. No official reason for the shutter has been given by chef and co-owner James Haywood other than that he and the restaurant’s co-owner Ross Coleman are “burned out,” and looking forward to time outside of the kitchen. A new restaurant from the duo is possibly in the works for the future, but it’s unclear whether or not it will be a facsimile of Kitchen 713. The current iteration of Kitchen 713 is its second. Originally, the restaurant opened in 2014 on Canal Street, then closed in 2016 to move to its second location at 4601 Washington Avenue. In its new home, Kitchen 713 earned a bounty of critical accolades, including designation as one of Eater’s 38 essential Texas restaurants. When Eater national critic Bill Addison reviewed Kitchen 713 in early 2017, he described the restaurant as the kind of restaurant that every city needs. No word yet on what Coleman and Haywood have planned next, but Haywood does plan to host pop-up dinners during his downtime." - Amy McCarthy

"WHAT: A culinary mind meld of two veteran chefs whose menus express the sprawling, global, ever-dynamic mosaic of cuisines that define Houston dining. WHY: Ross Coleman and James Haywood prove exceptionally adept at distilling tastes and textures into dishes that leave you invigorated. A winning spread here might include chicken, shrimp, and andouille-sausage gumbo depth-charged with smoked fish (an homage to thiéboudienne, the national dish of Senegal, where gumbo’s predecessor originated); crisp shreds of turkey-neck meat cradled in bibb lettuce leaves with Vietnamese nuoc mam cham for dipping; and catfish tikka masala. Weekend brunch crowds fill every seat in the restaurant’s cavernous dining room, clamoring for the straight-up goodness of dishes that veer closer to home: peppery fried chicken with biscuits. — B.A." - Bill Addison