PORTERS DINING + BUTCHER

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Eric Laignel Photography

PORTERS DINING + BUTCHER

COLLEGE STATION , TX

 

FEATURES + ACCOLADES

PaperCity Design Awards 2020, Best in Hospitality Design

 

Judges’ Remarks:

“Handsome, chic, intimate, warm.” — Ray Booth

 

“I love everything about Porters, but the end block wall with the grid of cleavers is so brilliant that it alone warranted a score of 10. The backgrounds are as strong as the furnishings in the interior. I love the palette of cold greys and warm woods and brick.” — Jeffry Weis

 

NARRATIVE

As an authentic, approachable, upscale, modern yet inviting eatery, Porter’s Dining and Butcher features Executive Chef Bill Greenwood’s masterfully prepared American cuisine and excellent service led by seasoned General Manager Charles “Chuck” Criswell. The restaurant is situated within the complex of the George Hotel, completing the perimeter of the hotel’s featured central pool. Upon entering Porter’s, a southern accent flows seamlessly throughout the thoughtful interior design as well as the ingredients of the menu, and both are enhanced through the expert use of oak, mesquite and hickory woods, setting the tone for the strong narrative and material palette. One of the first not-to-miss visuals situated behind the hostess stand is a custom-built mesquite butcherblock wall with buried meat cleavers, which double as the eatery’s logo. The wood, used in traditional barbeque pits, is a testament to this southern Brazos County ambiance and materiality. The restaurant is well-organized with an open kitchen and a walk-up butchery to order hand-cut steaks and chops, bar, main and private dining rooms and wine storage. Though distinct spaces, each moment is inspired by the process and history of the industry, from the raising of cattle to the production of cuts of meat and leather hides, to the cooking of the meat.  Every detail of the interior speaks to the cooking and the preparation of ingredients. Charred wood walls evoke the planks for grilling steaks, while the smell of steaks grilling in the kitchen saturate the restaurant. A metal fence accent wall is built from actual cattle fences, accentuated by custom designed light fixtures and a walnut bar holding up leather like cowboys’ flaps. Custom elements weave together the craft of the designed space with culinary arts, from the custom glass walls and doors of the wine room, built by Houston-based makers Rootlab, to the custom art panels in the private dining room. The panels are 3D printed cattle tagging accessories, composed to create modern art pieces. Wooden dining tabletops are branded with the restaurant’s logo: the shape of a meat cleaver, accented with a Texas star, evoking the legacy of cattle branding among ranchers. Painted on a brick wall in one of the many distinct dining areas is a diagram of the traditional cuts of meat reimagined with cheeky sayings and many of the restaurant’s management’s names. Not one to take itself too seriously, Porter’s celebrates the Brazos Country and College Station agriculture and ranching past and present legacy, while keeping it fresh and current. The true Texan spirit and character shines in this imaginative eatery.

OFFICE

3202 Mercer

Houston, Texas 77027

CONTACT

+1  713 750 9812

hello@marsculture.com

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