Are you and your squad looking for a place to enjoy Saturday Brunch in Houston? If so, you should add Poitín Houston to your line up. Poitín (named for Irish Moonshine and pronounced potcheen, poteen or potheen) is located at the end of the Sawyer Yards complex, across the street from Holler Brewery.
Poitín Houston is the prefect place for a rowdy or chill weekend brunch. The space was created with smaller, more intimate spaces tucked away in the corners for larger groups. There is also a private room near the back that can be closed off for private parties. Oh, and did I mention the amazing patio? It’s the perfect setting for an evening happy hour or weekend night cap. Watching the sunset over the Houston skyline easily makes for the perfect date night.
Poitín’s food and beverage team consists of heavy hitters from some of Houston’s hottest restaurants. Executive Chef Dominick Lee moved to Houston from New Orleans and was previously Sous Chef at Kiran’s. Executive Pastry Chef Dory Fung, was previously Head Pastry Chef at Yauatcha and Beverage Director Sarah Cuneo has past experience at Anvil Bar & Refuge and The Pastry War.
The restaurant’s diverse menu highlights the vast experience of this crew. Although a couple of the Houston Restaurant Weeks brunch dishes missed the mark for me and my #Blackbloggerclique, the overall experience was positive. Our server Russell ensured that all his tables were well taken care of. Great service goes a long way in our world.
You can tell by the creative menu elements that everyone has their own lane in the kitchen. From the savory biscuits and whimsical Blueberry Pop-tarts to the milky and sweet cocktail offerings. I highly suggest the Blueberry Pop-tarts (request them warm), and the Blueberriest Buttermilk Pancakes + hashbrowns if you’re dining during Houston Restaurants Weeks.
HOUSTON RESTAURANT WEEKS DETAILS
SATURDAY-SUNDAY, 11:00 AM – 2:30PM
trio of mini muffins
SEASONAL POP TARTS
served with whipped maple butter
boxty cakes, pulled pork, cabbage, whole-grain mustard hollandaise
EGGS AND SOLDIERS
62 degree egg, avocado, bacon, toast points
blueberry compote, sweet lemon ricotta
FCS (FRIED CHICKEN SANDWICH)
chicken thigh, hot sauce aioli, house fries
praline bacon 5
roasted grits 4
two eggs scrambled, sunny side, 62c degree 4
hash browns 3