Theodore Rex

TOMATO TOAST SEASON now only happens when we can get tomatoes grown in the field from our nearby farms. It’s difficult to say how long the season will be, but these cherry tomatoes from Harvest Green in Richmond, TX have been fabulous this last week and we hope the heat will hold off up so we can have tomato toast on the menu for a few more weeks.

Tomato Toast was what this restaurant was borne from: the idea that you can do something simple, even though it’s so layered and not simple. We make a rye pain di mie, toast it in butter, rub it with garlic and serve it schmeared with a deeply intense fondant of tomatoes, squash and fermented pepper. It’s served with a pile of lightly dressed raw tomatoes and just the amount of herbs that you want. It’s that perfect cross section between bruschetta and pan con tomate, with just maybe a little more.

It’s on the menu til it’s not, swing on by tonight for Monday dinner!

THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

But we’ll be open tomorrow for a Sunday Tomato Toast dinner!

OUR TABLESIDE CLAYPOT RICE changes to our moods, and this one from Chef de Cuisine takes maguro chiai— or the dark red meat that runs along the bloodline of tuna and braises it down with pork, offal and spices like pink peppercorn, fenugreek and ginger. It’s aromatic and rich, with just enough of that flavor of the offal and chiai to be deeply satisfying. It’s finished table side with supremes of oranges, marjoram and crispy shallots— one of favorite dishes currently on the menu.

Air Conditioning, amirite?? We’ll be back Thursday though!

WE’RE HIRING A LINE COOK (or chef de partie, if you will) to join our kitchen team. We offer a team-first, learning kitchen based on organization and accountability with strong technical skills, and we expect our staff to strongly be able to take the next step in their careers when they leave us. Our cooks work a 4 day week with Tuesday and Wednesdays securely off. Please email our Chef de Cuisine, Frank Hermosilla, with your resume! [email protected]

A few bites of something interesting to start the meal: a warm egg yolk, cold cream infused with earl grey tea, lardons of smoked trumpet mushrooms glazed with PX vinegar and pangs of salty caviar. It’s both classic, but also completely ours.

Also, it comes with a sick, cute little demitasse spoon.

THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

YUSTON’S is back April 2nd-6th, make your reservations on our !

Our yearly pop up, an ode to one of favorite restaurants ever, will be full week again at Theodore Rex. There will be Spinach Artichoke Dips, there will be French Dips, there will glasses of Schraumsberg a-flowin’ and hot fudge sundaes a-pourin. And of course, just like every year we and the flying tempura chicken tenders will be a-fryin’!

Reservations tend to fill up fast for this, so head over immediately to our Resy page and get your reservation! We’re so excited and we’ll see you then!

Weekly reflection. We have tables open tonight if you don’t happen to be headed to the rodeo cook off, and need a little space to enjoy some delicious food and the company of our small restaurant.
THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

Love is sharing a little squab with someone you care about.

Saturday might be a toughie, but we have other reservations available ALL WEEK to have this Southern Squab from Palmetto Pigeon! We blanch the skin and baste it like with the Cantonese preparation, but then smoke it, dry it and fry it and roast it to give the skin that gamey fattiness that we love so much. The jus is made out of the roasted bones with cumin, rosewater and rose wine and we finish the legs with a coating of hard spices and freeze dried raspberry. A valentines-appropriate few bites to share if you ask us.

THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!