New guestaurant in Uptown - Sous Rising

When my boyfriend asked if I’d be interested in eating at a guestaurant, I thought, ‘Huh? A what?’ I used my Google-fu (which is actually how I found the LTH Forum) to read up on the subject, and got excited by what other people had to say about similar dining situations.

I was up for the food-based adventure, so we bought two tickets in advance (a la Next) for a Saturday night dinner. When the auspicious evening arrived, we showed up to an address in the heart of Uptown (nervous!). We texted the number we’d been emailed the day before and gained entry to the building. Once inside, I noticed a large table set for communal seating. I’ve never done the communal thing, so I wasn’t sure how I would feel dining with people I didn’t know. Much to my delight, getting to know the other attendees was one of the best parts of the night. The food gave us a starting point for conversation, and we took off from there.

Aperitif (‘Juniper Jump’) – We started with a delicious homemade hibiscus beer, mixed with Deaths Door Gin and a compliment of juniper pickled cucumber that was a great palate starter.

Amuse (‘Shrimp Pop’) – A one bite course that literally popped in your mouth with the flavors of lemongrass, ginger, lime, and chili.




Poultry – Wild Texas Quail, ricotta, sweet onion, thyme. The chef beautifully prepared the quail leg (he said it was ‘lollipopped’ - so delicate!) and the skin was crispy and delicious. The sweet onion marmalade was the perfect compliment to the sinful brioche encrusted ricotta (which was made in-house).




Meat - Pork, cornbread, grapefruit, fennel. I loved the pork with the grapefruit and fennel. The cornbread puree was ingenious, very light and creamy. The pork was sous vide with butter and sautéed to a golden brown. All the flavors of the dish worked well together.




Offal - Tagliatelle pasta, sweetbread, pomegranate. One of my favorite dishes of the night! The pasta was made from scratch, and the beurre monte with chervil was perfect. I’d never had sweetbreads before, and the chef teasingly described them as ‘the best chicken nuggets’ I’d ever have. I’m just glad I didn’t know what they were prior to eating them.

Despite all that, I enjoyed trying something new and can check them off my bucket list.




Beef – Flat iron steak, plum pudding, nori, wasabi. The steak was moist and tender. The crispy nori chip with wasabi powder was a great surprise to the palate and balanced the fattiness of the meat. To round things off, the sweet flavor of the plum pudding added a nice acidity.




(I wasn't able to get any pictures of the rest - I got really involved in the dessert courses! )

Sorbet – Hibiscus ‘popsicle.' Offered as a palate cleanser to get us ready for dessert. Citrusy and fun!

Sweet - Coconut, chocolate, caramel, banana. The chef asked that we not ruin the surprise here – it’s meant to be experienced, not read about. I will say that it was a surprising end to the night and I can’t recommend it enough.

Coffee – Just when we thought we were done, the chef hit us with another surprise item. It was a fun take on coffee and cream.

Overall, the meal at Sous Rising was a fun and unique experience. The chef has a way of creating food that’s not only delicious but experiential; there seemed to be a surprise with each course.

The chef asked that we keep the location and phone number a secret, so if you want to book your own rez check them out at: https://www.facebook.com/SousRising or email them at sousrising@gmail.com.

Take a chance and enjoy. I don’t think you’ll be disappointed!

(This is also my first review on here, so if I should be doing something differently, please let me know!)