Late August
5-Course Globally Inspired Tasting Event
Opened in March of 2024, this fascinating eatery inside the Ion, housed in what was once a major Sear’s outlet (hence the name “Late August,” which was when the Sears catalog arrived in customers’ mailboxes), nabbed a spot on Esquire’s List of “Best New Restaurants in America.” Chef/Owner Chris Williams, a James Beard Award Nominee for Outstanding Restaurateur in 2022 and 2023, joins forces with Executive Chef Sergio Hidalgo for an inventive fusion of Mexican and West African cuisine. Here, diners find dishes like fried tomatillos with shrimp ceviche, grilled eggplant with spiced plums and fry bread, roasted chicken with buckwheat and pomegranate, and chili relleno with avocado cream. Did we mention Navajo doughnuts or rice pudding brûlèe for dessert? In its three-star review, Texas Monthly hailed the “innovative fare” while the Michelin Guide describes Late August as a “vibrant restaurant…with [two chefs] who celebrate cuisine in their own creative ways.” We can’t wait to visit here and to have Chefs Williams and Hidalgo share their food ideas with us!
About the Hosts:
Chris Williams
Chef/Owner
A graduate of Le Cordon Bleu in Austin, Texas, Chris Williams has worked in kitchens worldwide. A 2022 James Beard Award Finalist and 2023 Semi-Finalist for "Outstanding Restaurateur", he is also part of Bon Appétit’s inaugural “Heads of the Table” Awards List, a member of Nation’s Restaurant News’ 2022 Power List, and a 2022 United Nations Global Citizen Awardee.
Sergio Hidalgo
Executive Chef
Born in Phoenix, Arizona, Chef Sergio Hidalgo spent his formative years in Phoenix, Seattle, and Houston before pursuing formal culinary education at Seattle Central Community College. After honing his skills in Seattle kitchens such as Steelhead Diner and Salty's on Alki Beach, as well as under culinary star Alex Padilla in Phoenix, he relocated full-time to Houston, collaborating again with his mentor Alex Padilla.
The Lineup
Courses #1, #2, #3 & #5 will be individually plated; course #4 will be served family-style. This menu will be Mushroom, Cheese & Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Late August Salad
suya vin, tomato, cucumber, watermelon, avocado
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Tuna Crudo
orange aguachile, mole crunch, seasonal microgreens
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Seared Duck Breast
corn velouté, jamaica gastrique, pickled pearl onion
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Chicken, Late August Style
pickled vegetable, housemade flour tortilla, squash, coconut yogurt, pomegranate, eggplant, cashew cheese, spiced plum
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Cornbread Pudding
pecan ice cream, cornbread crumble, market berries
Late August
4201 Main St
Houston, TX 77002
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Allium, Butter, Gluten, Nut. They are NOT accommodating restrictions related to the following ingredients: Milk/Cream, Tuna, Aguachile. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
