Skip to content

Houston’s Doshi Nosh

2013 March 9

When precisely did it happen that Houston became this swanky hip restaurant town? One which no doubt shares a pretty decent chunk of the National Restaurant Association (that other NRA) prediction that the Texas restaurant industry will lead the country’s sales growth in 2013?

IMG_7130 IMG_7169 paticheri_doshihouse_2012 (8)

I mean, we might have known it was coming even back in the 2000s, before economic crisis woes struck. Montrose was slowly but surely being gentrified. “Mid-town” appeared. The process of downtown urban renewal was on. Lofts were making it possible for downtown business districts to double as living spaces. And districts like Upper Kirby were bridging the divide that separated most of us from the untouchably rich River Oaks.

paticheri_projectrowhouses_ (1) paticheri_projectrowhouses_ (2) paticheri_pondicheri_2012 (1)

With these changes, the food scene was changing, too. Rapidly. Chefs were becoming celebrities, and we were beginning to identify their restaurants with them. Think: Monica Pope (of t’afia), Mark Cox (of Mark’s American Cuisine), Hugo Ortega (of Hugo’s), Anita Jaisinghani (of Indika). In 2006, Houston was already a “haven for hip cuisine,” according to USA Today, thanks to its increasingly numerous expert and creative Chefs. While it had never been so important to associate Ashiana with Chef Kiran Verma, when she took over Bombay Palace on Westheimer, the place bore her name: Kiran’s (and stated that the cuisine remained traditional while the Chef was modern–but that’s a separate story). Other names appeared in course: Marco Wiles (of Poscol), and Bryan Caswell (of Reef).

IMG_7234 paticheri_projectrowhouses_ (3) IMG_7208

This was in 2009, roughly. I’d left Houston a year before, and when I’d return for D & G’s annual November break, there was this distinct sense, enhanced every year, that Houston was growing into a coveted foodie Mecca. In 2011, Culture Map reported that Houston had not one but two Lower Westheimer restaurant rows. Of course, for those with longitudinal views of the city and its development, this was nothing new. Restaurant rows had always lined Westheimer. It’s just that they were now taking on the character of their exclusive, name-brand Chefs. What Mark Cox had begun by converting an old, 1920s church into one of Houston’s “most romantic” eateries (a status I cannot deny; Mark’s really is a pretty special Houston spot), others continued, converting old houses and taking over older establishments and reinventing them with commitments to the local. As Monica Pope’s trademarked tag-line goes, the promise was increasingly to “eat where your food lives.”

In the meantime, other restaurants either survived or gave in to the new landscapes. Mai Thai on Kirby just South of 59 wasn’t there the last we looked, and there was talk of a high-rise. Ming’s Cafe on Montrose just south of Westheimer (at which I was treated to my 37th birthday dinner) closed to another Bryan Caswell undertaking, Little Bigs. But no-fuss joints like Niko Niko’s remained right across the road, Churrasco’s at Shepherd Square seems a permanent fixture, the sun will never set on the Empire Cafe’s domain between two sets of restaurant rows, and Chuy’s has much too much of a following ever to be displaced by anything, cults of celebrity or any other–even when Pondicheri, Tootsies, and urban lofts move in right next door.

Lower Westheimer restaurant landscape in 1997

[The image above is borrowed from the Houston Press, which has a fantastic series of maps showing the changes on Westheimer’s restaurant row between 1997 and 2012. Click on the image (or here) to get to the slide show.]

You’re wondering where all this is going, beyond general Houston restaurant mapping? Bear with me, I’m getting there!

I am of course interested in what happens to Indian cuisine in this sort of gentrified Houston landscape, beyond the worship of Anita Jaisinghani’s Indika and Pondicheri. I’ve talked before about how Indian eating in Houston went from ethnic enclave to the mainstream world of gourmet, bistro, and fast-quick alike–and indeed, Jaisinghani’s 2011 Upper Kirby “Pondicheri” undertaking was a lovely example of just that sort of shift.

IMG_7216 IMG_7211 paticheri_pondicheri_2012 (2)

In 2012, however, two other things seemed to have happened, taking Indian-inspired culinary forms into new sorts of conversations. Let’s call them Doshi Nosh? I’ll explain.

We found The Doshi House on a whim–following a Facebook comment left by a friend who was away from Houston but curious also about its emergent eating scenes. I had no idea what really to expect, or where we were going. Only that the place sounded interesting, a new take on Indian-in-Houston, and I wanted to find it.

paticheri_doshihouse_2012 (1) paticheri_doshihouse_2012 (4) paticheri_doshihouse_2012 (2)

I dragged along my smart BAM Mexican student-friend (whose devotion to Arundhati Roy’s poetry politics I cannot fathom) for what turned out to be a 40th birthday lunch treat.

And treat it was, beyond expectation. Doshi House is a virtual outpost in Houston’s historically black, neglected Third Ward, situated at one end of Project Rowhouses. This is a community that resists gentrification in the sense that it demands integration and respect rather than the sort of outright take-over to which neighborhoods like Lower Westheimer and Montrose can so much more easily adapt.

paticheri_doshihouse_2012 (3) paticheri_doshihouse_2012 (5) paticheri_doshihouse_2012 (13)

In this sort of space does Doshi House introduce a blend of old and new. It continues the conversation on what food can do to open up spaces of community. It makes use of well-worn ingredients–an existing structure, couches, books, fittings, a used piano–to fashion an invitation to sit, read, converse, commune, and congeal; it’s not brand-spanking new synthetic stucco in spaces which are deeply self-conscious of their sagging wooden habitations.

IMG_5438 paticheri_doshihouse_2012 (9) paticheri_doshihouse_2012 (11)

Within this framework, Doshi House opens out some possibilities. It’s the only coffee house in the vicinity. It’s the only Indian-inspired eatery in the Third Ward, and one of few establishments to attempt a conversation across historically race-divided lines–anything else Indian is either in suburban ethnic enclaves on 59 and Hillcroft or Sugarland, or on gentrified urban rows. It speaks to the bohemian, student-scholar, artist, environment-conscious, and second-(or third-) generation Indian Americans, all of whom thrive in such mixed ethnic spaces. And although it’s run by its own chef whose name is projected onto the establishment, it’s not so much celebrity that matters here, but identity. And a young chef named Deepak Doshi who was experimenting with new recipes when we got there, and who apparently loves to cook.

IMG_5445 paticheri_doshihouse_2012 (7) paticheri_doshihouse_2012 (12)

We found Nosh Bistro on another whim, learning of its opening through another foodie friend who remarked at once on its über style. She wasn’t wrong.

paticheri_noshbistro_ (1) paticheri_noshbistro_ (2) paticheri_noshbistro_ (4)

Set alongside the old but face-lifted Taco Cabana (site of many a cheap grad student lunch) and the long-standing Café Japon (site of birthday dinner #36), in the once-upon-a-time bank space across, Nosh is a visual treat. Plush and purple, rich and red, shot through with shine and silver, sitting in the dappled sunshine of Houston’s lovely live oaks, Nosh is a stunner. Food-wise, Neera Patidar’s undertaking with partner Kwan Lee, Nosh takes on that new genre “Asian” but with Indian tones of the sort that Chris Shepherd’s Underbelly on Westheimer doesn’t even try to incorporate.

So, I’m honestly glad for these sorts of new directions in Indian food, but gosh, Nosh was just a tad too posh for me.

paticheri_noshbistro_ (6) paticheri_noshbistro_ (3) paticheri_noshbistro_ (7)

We went with children: mistake #1. When the waiter approached us to take drink requests, we asked for water: mistake #2. We should have specified: sparkling water, flat water, smart water, bottled water.  Just water is like drinking out of a tap, and that’s just not über chic at a place like Nosh. We went in between errands–heck, we were about to undertake an international move in weeks–instead of a nice, long, leisurely lunch with girlfriends or business colleagues: mistake #3. And we went hungry: mistake #4. Portions were gorgeously presented, but miniscule. The bill was over twice what we paid at Doshi House, and less than half as satisfying.

[In fairness to Nosh, we did come upon them barely a week after they had begun opening for lunch. Their eagerness and nervousness showed. Badly. Perhaps they’ve since settled into a different sort of comfort zone?]

IMG_7140 IMG_7131 paticheri_noshbistro_ (8)

Now places like Underbelly and Mark’s are not necessarily child-friendly at all, even at lunchtimes–and that’s unfortunate, because we happen to have very foodie children who are summarily written out food narratives except those involving mac-and-cheese, soul-less pizzas, or other thoughtless assemblages. “Children” are presumed to be those picky-eater noisy mannerless sorts, to which no restaurant worth its salt, save Pondicheri (or Chuy’s whose jumble just mixes up kids and adults) really creates anything special.

But that’s not the only trouble with Nosh, which seems so absorbed in its own über self-referential Asian style, it’s not really attempting a conversation except on terms it sets. And while Deepak Doshi was bustling around with experiments and modifications to accommodate, Nosh worked flatly within its established parameters: glamour, style, “Asian.” All of which make Nosh a rich-crowd party that wants to invite non-River Oaks guests in, but hasn’t yet figured out how to do so. I hope it does yet, because it certainly has eye candy enough to draw people in–and then surprise them, rather than affirm the inevitable race/class/ethnic barriers.

What these two new Indian additions to the gentrified Houston restaurant scene mark are points in an emergent narrative about Houston food that experiments like Underbelly–which I don’t mean to pick on, they do have the best tortilla soup I have ever tasted, but heck, they do claim to tell the story of Houston food and yet do it so partially–just don’t capture. While Nosh tries to take the already-established into new heights of glamour, Doshi House brings us back down to earth in a gentle, unpretentious and yet creative way that extends neglected conversations about race, space, and renewal. They’re both telling responses to the unfolding story of Houston’s culinary and urban gentrification, to put it in a nutshell.

paticheri_noshbistro_ (5) paticheri_doshihouse_2012 (10) paticheri_pondicheri_2012 (3)

Although I was slightly less than enthusiastic about Pondicheri on our first visit, compared to posh Nosh it’s creative, lively, inclusive, and interesting in a grounded sort of way–open to kids and families and other sorts of gatherings alike. It also has a new pastry counter, and something called the “Pondi bar”–chivda snacks made into a sort-of rice-krispie bar–that make it just that much more charming. At the very least, its breakfasts and brunches are well worth a trip across town.

What’s to happen on the Houston foodie scene next, I wonder? Will I get a chance to see it unfold? I hope so–either myself or via your mailed-in narratives of what’s new and trending in H-town.

Related Posts Plugin for WordPress, Blogger...
3 Responses Post a comment
  1. Bianca De La Rosa permalink
    March 27, 2013

    Most people seem to think that houston itself in a nutshell is strictly a busy corporate business town, but ultimately Houston has grown to be more than just that. If there is so much corporate life going on here, what better way than to serve the community than to start making, new, hip and exotic restraunts? Not only is Houston business central but restraunts have a higher chance of making it here than anywhere else. These restraunts are great for taking out clients and employees to lunch. Nobody like the same old restraunt filled with the same menus. Many people are on the lookout for new and exotic things, and most are forced to turn to fast food, or the plain jane restraunt that has absolutely nothing new. The more Houston grows, the more likely new and improved unique restraunts will open. This will benefit not only houstonitself, but the business world as well as the citizens that live in it.

  2. April 1, 2013

    I have been to Houston once, and remember it fondly for introducing me to what I consider ‘real pretzels’ a la Auntie Annie’s! I haven’t actually explored it as a culinary destination – perhaps I need to change that! Doshi & Nosh are worth the highlight – great culinary expedition!

  3. Ellen Russell permalink
    April 17, 2013

    This place looks beautiful! and those pink drinks look delicious! I would love to try this place out one of these days

Leave a Reply

Note: You may use basic HTML in your comments. Your email address will not be published.

Subscribe to this comment feed via RSS