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Salmon toast (beet-cured salmon, vegan tzatziki, salmon roe, fresh dill, preserved lemon and za'atar on sprouted bread from Satisfy, a new restaurant from Clark Cooper Concepts opening in spring 2020 at 2229 San Felipe. lessSalmon toast (beet-cured salmon, vegan tzatziki, salmon roe, fresh dill, preserved lemon and za'atar on sprouted bread from Satisfy, a new restaurant from Clark Cooper Concepts opening in spring 2020 at 2229 ... morePhoto: Greg Morago
Grant Cooper readily admits that the idea of a healthy food restaurant isn’t everyone’s cup of matcha. Fresh press juices, gluten-free and vegan options, and a volley of fresh vegetables suggests a predictable, earthy-granola style of eating born of the California hippie era of the 70s.
But Cooper and his partner, chef Charles Clark, are throwing themselves headlong into a new project, Satisfy, that will thrive under the motto “Nourishing to Fuel.” Instead of calling Satisfy a healthy food brand, the Clark Cooper Concepts duo is using more satisfying words to describe the menu: Nourishing, flavorful, pure, crave-worthy, and clean.
But make no mistake, Satisfy, set to debut in spring 2020 at San Felipe Place at 2229 San Felipe in River Oaks, is very much health minded. A peek at the menu that the partners released Thursday offered dishes such as vegetable spring rolls; grass-fed bison tartare flavored with garlic, sesame and sumac tucked into Belgian endive; beet-cured salmon with preserved lemon, dill, salmon roll and a vegan tzatziki sauce; avocado toast on egg white avocado bread dusted with dukkah and fresh herbs; masa gnocchi with roasted beets, beet greens and beet labneh; slow-cooked jackfruit “pulled pork” with barbecue sauce and slaw on Texas toast with turmeric pickles; and a miso broccoli, white kimchi, bean sprouts and almonds in a wrapper made from fruits and vegetables.
“People don’t necessarily crave healthy food,” Cooper said – a frank admission given that he and Clark are launching what is essentially a healthy food restaurant.
But Cooper said that Satisfy will change notions about what plant-forward dining can be. The menu, still under construction, will be free of refined sugars and flours, artificial preservatives, artificial colors and GMOs. Heavy on organic and sustainable ingredients, the dishes are designed to “inspire guests with pure, ethically sourced and sustainable foods.”
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Clark Cooper has hired chef Samuel Walter to head the Satisfy team. Before moving to Houston for the project Walter was chef de cuisine at Uchiko and Lenoir in Austin. His Austin resume also includes Uchi, Justine’s, Otoko, and Josephine House.
“What we put in our bodies is our fuel and we want to give people fuel that is crave-worthy and health-conscious without sacrificing flavor,” Walter said. “We are creating a concept that is approachable to everyone. We will have items for vegans, vegetarians and of course the burger lovers out there. It isn’t all about health food, but more about giving people food that tastes good and is good for you. We want everyone to feel good about eating at Satisfy.”
Satisfy will serve breakfast, lunch and dinner, a range of fresh juices and smoothies, wine, and offer meal planning, grab-and-go meals, and a few retail offerings. Walter will host a series of pop-up dinners at The Dunlavy to preview Satisfy’s menu to the public.
“Once we get you in there you’ll have a totally different perspective of what healthy food is,” Cooper said.
Clark Cooper Concepts include Ibiza, Brasserie 19, Coppa Osteria, Punk’s simple Southern Food and The Dunlavy. The company announced in August that it will be closing its nearly 20-year-old Ibiza Food & Wine Bar in February.
Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Hear him on our BBQ State of Mind podcast to learn about Houston and Texas barbecue culture.
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November 22, 2019 at 10:17PM
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Houston restaurateurs to launch Satisfy, a new healthy food restaurant concept - Chron.com
"Healthy food" - Google News
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