Scott Tycer Weaves Together Past, Present & Future with New Restaurant
"Don't stand by the water and long for fish. Go home and weave a net.”
Chinese Proverb
Chinese Proverb
Scott Tycer, owner of Kraftsman Baking and co-owner of Gravitas restaurant, is sending shockwaves of delight through Houston's foodie community with the announcement of Textile, his new signature restaurant that will open August 1st in the new Kraftsman Baking facility at 611 West 22 Street, in The Heights area of Houston, Texas.
Located in Houston’s ninth oldest building, a turn-of-the-century textile mill from which the restaurant derives its name, Textile will be a 30-seat, 1200 square foot venue designed by celebrated architect Ferenc Dreef, who also designed award-winning Gravitas.
Patrons will enjoy a unique "industrial yet warm" environment.
I had a nice chat with Scott about his newest venture. See below.
Scott will be on "The Cleverley Show" on Saturday, June 7th at Noon on CNN 650 Radio News, Houston.
Listen live online at www.CNN650.com
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Cleverley: Will textiles be featured in the decor?
Scott: We're going to build out the dining room with textiles, lots of hanging fabrics and different tablecloths on each table. This will not be your typical white-tablecloth restaurant.
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There will also be a garden patio and bar area where can guests wait to be seated.
Fans of Tycer’s much acclaimed and now defunct Aries restaurant, and subsequent restaurant Pic, will recognize his sophisticated take on modern American cuisine complete with seasonal, organic ingredients.
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Cleverley: Although you have a presence at Gravitas, you really haven't cooked every night and run a kitchen since Pic closed in 2006. Will you cook at Textile?
Scott: Gravitas is going strong, now completing its third year. I'll be cooking at Textile every night.
I will be behind the stove myself. I gotta back into cooking. It's been too long. This businessman gig
is fun but I yearn to get back to the stove.
I will be behind the stove myself. I gotta back into cooking. It's been too long. This businessman gig
is fun but I yearn to get back to the stove.
Cleverley: Tell me about the menu.
Scott: The main attraction at Textile will be the tasting menu, offered every night. The tasting menu will consist of five or seven courses. Approximate charge for the five course will be $75 and the seven course will be $95. There will be a very small a la carte menu with only three appetizers, three entrées and three desserts.
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Entrées will range from $20 to $30. The wine list will be affordable and will include wines from France,
Italy and the United States.
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Cleverley: Will Textile's food be different from Aries?
Scott: This is a continuation of Aries. I'm going back into the kitchen to cook the way I really,
really want to cook. I won't repeat any dishes from Aries but I'll put a little science into the food at Textile,
a la Ferran Adrià, like with different types of heated caviars, like wasabi caviar. We'll explore some of the mysteries of food, but not too much, because I don't think that's what food is really about. We'll hit the basics really hard with clean flavors and precise textures. And we'll have a lot fun doing it.
really want to cook. I won't repeat any dishes from Aries but I'll put a little science into the food at Textile,
a la Ferran Adrià, like with different types of heated caviars, like wasabi caviar. We'll explore some of the mysteries of food, but not too much, because I don't think that's what food is really about. We'll hit the basics really hard with clean flavors and precise textures. And we'll have a lot fun doing it.
Cleverley: How will you address your critics from Aries, if you even care to?
Scott: I'll be cooking out of a bakery, unencumbered by the traditional economics
of operating a restaurant. It will be fabulous culinary playground.
of operating a restaurant. It will be fabulous culinary playground.
Cleverley: Are you building out your dream kitchen?
Scott: Not so much a dream kitchen, but a really nice kitchen. Remember that I'm cooking out of a bakery so I'll have every high tech oven you can imagine.
For more Tycer Time, Scott will be on "The Cleverley Show" on Saturday, June 7th at Noon on CNN 650 Radio News, Houston. Listen live online at www.CNN650.com
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For more Tycer Time, Scott will be on "The Cleverley Show" on Saturday, June 7th at Noon on CNN 650 Radio News, Houston. Listen live online at www.CNN650.com
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Tycer was named one of 10 "Best New American Chefs' in 2003 by Food & Wine magazine and spent more than a decade honing his craft. Following his graduation from the University of Texas at Austin with a degree in English Literature, Tycer attended the Western Culinary Institute in Portland, Oregon. After working under Chef Anthony Demme at Couvron, Tycer returned to his hometown of Houston in 1996 landing positions at the former Ritz-Carlton (now St. Regis), Benjy’s and Dacapo’s. In 1997 Tycer moved to San Francisco where he landed the coveted position of kitchen manager and later executive sous chef at Wolfgang Puck’s Spago Palo Alto.
Textile
Opening August 1, 2008
611 West 22 Street,The Heights, Houston, Texas
Open Tuesday through Saturday
Dinner only
Seating by reservation only
Reservations: 832-209-7174.
Opening August 1, 2008
611 West 22 Street,The Heights, Houston, Texas
Open Tuesday through Saturday
Dinner only
Seating by reservation only
Reservations: 832-209-7174.
Posted by Cleverley at Monday, May 19, 2008 8:08 PM 
Categories: Chefs,Cleverley's Newsletter,Houston Restaurant News,New Restaurants
Categories: Chefs,Cleverley's Newsletter,Houston Restaurant News,New Restaurants
I was thrilled to hear Tycer had renovated a historic building, showing a great dedication to the community. It is not Houston's 9th oldest building though, The Old Sixth Ward has a couple dozen older that this. It is still worthwhile to note he renovated a 100+ year old building, making sure it's value to the community is still occurring.
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Hi Larissa,
Thanks so much for writing about the 9th oldest building matter.
This was a factoid I received from Tycer's publicist.
Judging from your domain, www.Old6Ward.org , you seem to have a handle on old buildings in Houston.
I will let him know.
By the way, I am starting a new series of 10 minute video chats with chefs and other food people of note.
I taped my first one with Scott Tycer yesterday and will upload it as soon as I learn the software ...
hopefully this weekend. Stay tuned.
Have a safe Memorial Day Weekend.
Cleverley
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Any word on if there will be a retail aspect to the bakery similar to Kraftsmen on Montrose?
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Hi Tim,
Thanks for writing.
We know that Scott Tycer is opening a new restaurant called Textile in the same building as Kraftsmen Baking. I wrote about it here in May. I also did a video interview with him that I will be posting soon.
Scott gave me a tour of both spaces and it's going to be really cool.
The bakers are in heaven with their new space.
I will ask Scott if there will be a retail bakery in his new digs. Stay tuned.
Cleverley
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Thanks for the follow up, Cleverley!
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