Camaraderie

5-Course Nouveau American Tasting Event

Opened in March of 2025 in The Heights, this exceptional eatery from Chef Shawn Gawle, a 2026 James Beard Semi-Finalist for "Best Chef: Texas," has been causing something of a sensation in Space City. Chef Gawle, whose culinary journey began humbly at his father’s restaurant and deli in Boston’s South Shore, has cooked in six states and throughout all stations of the kitchen, on the savory and sweet side. Food & Wine recognized him as a “Best New Pastry Chef” in 2012, and StarChefs named him a “Rising Star Chef.” At Camaraderie, he is delighting diners with such fare as manchego cheese curls, carrot cavatelli, crab caramelle with fava beans and sweet corn, and veal osso buco. Dreamy desserts as well, like rhubarb semi-glacé with strawberry, hibiscus, and sorrel and honey cake with dulce de leche and crème fraîche gelato, all served up in a former garage stunningly redesigned with warm, light woods and a vaulted ceiling with skylights. Paper City Magazine calls Camaraderie “a food temple that lives up to its hype…creating a marvel in The Heights.” We are super-excited to visit here and to chat with Chef Gawle about his food ideas. Join us, won’t you?

About the Host:

Shawn Gawle

Chef/Owner

Chef Shawn Gawle’s culinary career has taken him to Michelin-Starred Restaurants all across the country (including 3-Michelin-Starred Quince and 3-Michelin-Starred Saison). A graduate of the New England Culinary Institute, he has worked with some of the country’s most renowned French chefs in Philadelphia, New York, and Chicago, and was part of the opening team for L’Atelier De Joël Robuchon at the Four Seasons New York in 2007 before moving on to work in the kitchen of Laurent Gras at L2O. Among his other accomplishments, he has earned recognition as a “Best New Pastry Chef” in 2012 from Food & Wine magazine, “Best New Pastry Chef” from San Francisco’s 7x7 magazine, and “Rising Star Chef” from Starchefs.

The Lineup

Courses #4 & #5 will be individually plated; courses #1, #2 & #3 will be served family-style. This menu will be Shellfish, Peanut, Tree Nut, & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

1. Cured Ora King Salmon

   sorrel cream, white soy

2. Salt Baked Celery Root

   apple, chili, yuzu

3. Sweet Corn Angolotti

   fontina, fava bean, parmesan emulsion

4. 48-Hour Sous Vide Short Rib

   aligot potato, chimichurri

5. Honey Cake

   dulce de leche, creme fraiche gelato