The Green Room
5-Course Old World Opulence Tasting Event
Opened just this past March, this intimate, 26-seat eatery in the Heights hopped right onto Eater’s list of “Hottest New Restaurants in Houston” and Infatuation’s “Hit List.” Chef/Partner Daniel Davidson, whose impressive resume includes such Michelin-Starred California establishments as French Laundry, Meadowood, and Saison, is joined by Chef de Cuisine Tom Cunanan, who won “Best Chef: Mid-Atlantic” in the 2019 James Beard Awards for Bad Saint, a pioneering Filipino restaurant in Washington, D.C., have created an exciting menu that features such fare as scallop crudo, salmon en croute, smoked bucatini with shrimp, heirloom tomato tarte tatin, dry aged duck in beet reduction, roast chicken with salsa verde, and delectable dessert like profiteroles and panna cotta. And it’s all served up in a jungle of fiddle leaf ferns, dragon trees, and weeping figs (hence, the restaurant’s name). “People are already scrambling to get a reservation at The Green Room,” says Infatuation, so naturally we are pumped for our visit here. Join us, won’t you?
About the Host:
Daniel Davidson
Chef/Owner
Chef Daniel Davidson began his career in hospitality at just 16, working in restaurants while still in high school. After relocating to San Diego for college, he quickly immersed himself in fine dining, spending time at institutions like Bali Hai and The Grand Del Mar, home to 3-Michelin-Starred Addison. He then returned to the San Francisco Bay Area, where his training deepened inside some of the world’s most recognized kitchens, including The French Laundry, The Restaurant at Meadowood, Aziza, and Spruce. In Houston, he served as Executive Sous Chef at Pass and Provisions before contributing to a range of respected concepts including Fielding’s Culinary Group, Tejas Chocolate + Barbecue, and Doris Metropolitan, and opening Lazy Lane, The Green Room and Heights & Co.
The Lineup
All courses will be individually plated. This menu will be Peanut & Tree Nut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Crab & Corn Fritter
blue crab, sorrel aioli
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Ora King Salmon Crudo
yuzu kosho, asian pear, ponzu, shiso
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Black Garlic Pesto Pasta
campanelle, black garlic & pumpkin seed pesto, tahini, roasted tri-color cauliflower
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72-Hour Short Rib
pommes duchess, crispy sunchoke, chervil, black truffle demi
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Vanilla Bean Crème Brûlée
tangerine ice, grapefruit, cara cara orange, shiso, evoo
The Green Room
1343 Yale St Ste B
Houston, TX 77008
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, The Green Room will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Crab in Course 1, Salmon (raw) and Roe/caviar (raw) in Course 2 and Beef in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 2, Course 3. Substitutions will not be provided.
- Dairy:
• Butter: Butter is in Course 1, Course 3, Course 4. Substitutions will not be provided
• Milk/Cream: Milk/Cream is in Course 1, Course 4, Course 5. Substitutions will not be provided
- Shellfish: There is Crab in Course 1. Substitutions will be provided.
- Fish: There is Salmon (raw) and Roe/caviar (raw) in Course 2. Substitutions will be provided.
- Eggs: There are Eggs in Course 1, Course 5. Substitutions will not be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums: There is Garlic (cooked), Scallion (cooked), Chive, Onion (cooked) and Shallot (cooked) in Course 1, Garlic (cooked), Scallion (raw) and Shallot (raw) in Course 2, Garlic (cooked), Garlic (raw) and Shallot (cooked) in Course 3 and Garlic (cooked), Onion (cooked) and Shallot (cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: There is Maitake (hen of the woods) and Black truffle in Course 4. Substitutions will be provided.
- Soy: There is Soy sauce (with gluten) in Course 2 and Soy sauce (with gluten) in Course 3. Substitutions will be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
