Poitín Bar & Kitchen

"Up for the award this year is a fresh crop of young chefs who brought tons of excitement to Houston’s dining scene over the last year, including Poitin chef Dominick Lee." - Amy McCarthy

"The smoked old fashioned with woody maple and bourbon is Poitin’s fall take on a beloved classic. Another option, the Swayback, spotlights Thanksgiving flavors. Vodka subtly infused with sweet potato and licorice-y fennel liqueur marry dry vermouth and black pepper in this cold weather concoction." - Baylea Jones

"Poitín, the much-anticipated restaurant from restaurateur Ian Tucker and chef Dominick Lee, is set to open its doors this month. The brainchild of the Balls Out Burger entrepreneur will soon make its debut at 2313 Edwards Street in the Sawyer Yards development. The restaurant will occupy a sprawling 9,600 square feet, with a third of the space devoted to the 116-seat main dining room. Three private dining rooms can accommodate gatherings of 24, 36, or 64 people, and an expansive patio offers views of the Downtown skyline. As far as the menu offerings are concerned, Tucker has assembled a dream team to helm the kitchen and bar programs. Dominick Lee, former sous chef at Kiran’s and a Chris Shepherd Underbelly Scholarship winner, is drawing from his experience in the Indian kitchen as well as from his roots in New Orleans. Diners can look forward to dishes like slow-braised lamb neck spiced with harissa and ras al hanout, herb-infused ricotta ravioli, and wagyu beef from Marble Ranch served with chimichurri, papas rellenas, and dulce de leche carrots. A 125-bottle wine list will have about half of the offerings priced at or below $65, with plenty of natural and sustainable options selected by sommelier Shannon Noelle Crow, formerly of 13 Celsius. Beverage Director Sarah Cuneo, an Anvil Bar & Refuge alum, and Kevin Doherty of award-winning Dublin pub The Exchequer, have developed a craft cocktail list that implements the restaurant’s namesake poitín, a distilled Irish spirit, into the offerings. Poitin will open for dinner service on May 14, and will operate from 5 p.m. to 10 p.m. Sunday through Thursday and 5 p.m. to 11 p.m. on Friday and Saturday. Weekend brunch will be added in the coming months." - Alaena Hostetter