Katie Stone presents Check to Houston Food Bank

Foodies citywide are chowing down at restaurants for a good cause this month. It’s the 23^rd annual Houston Restaurant Weeks (HRW). From August 1 to September 7, restaurants around Houston offer special prix-fixe menus with a portion of proceeds going to the Houston Food Bank.

Last year HRW, produced by The Cleverley Stone Foundation, raised $1,651,698 for the Houston Food Bank and its affiliated food partners such as The Third Ward Multi-Service Center and Shape Community Center right here in the district.

“As more families across Texas are struggling to put food on the table, the continued support from Houston Restaurant Weeks, Houston restaurants and diners provides both nourishment and hope for children, families and senior citizens experiencing food insecurity across Houston Food Bank’s 18-county service area,” says Brian Greene, president and CEO of the Houston Food Bank. “Feeding others is one of the most universal expressions of care, and Houston Food Bank is grateful for HRW’s long-standing support, which allows us to provide food for better lives.”

Participating restaurants offer special prix-fixe menus and donate to the Houston Food Bank based on their HRW menu sales. The donation is built into every menu price — making it easy for diners to Dine Out & Do Good. Each meal sold funds meals for food-insecure Houstonians. For every $39 dinner purchased, a $3 donation is made that provides for nine meals from the Houston Food Bank. To date the nonprofit has raised more than $23 million providing more than 70 million meals to food-insecure Houstonians and making August the busiest month for the city’s eateries. It is the largest restaurant weeks fundraiser in the U.S.

Photo by Lucillie’s (these are the chili biscuits)

Several district restaurants regularly participate in the fundraiser, including Davis Street in Hermann Park, the Southern comfort emporium Lucille’s, and Granger’s in the Museum District. You can check for your favorite restaurants and their menus here. Restaurants offer a combination of brunch, lunch, and dinner specials.

Chef/owner Chris Williams of Lucille’s, named for his great grandmother, is a major force in the food community, having provided meals to Houstonians during COVID and even created his own nonprofit Lucille’s 1913 to fight food insecurity and create culinary employment opportunities in under resourced communities.

“Houston Restaurants Weeks is important for all of us,” chef says. “August was one of the worst months for us in the industry and now it’s one of the best. Plus, the dollars that go to support the Food Bank are extremely important particularly these days.”

Chef Williams has some new items for HRW this year, including food focused more on nutrition. And “lighter dishes, so you don’t have to take a nap after you eat,” he adds. Look for gluten-free pan roasted chicken in coconut milk and pan seared fish. But don’t forget great grandma’s famous chili biscuits with house chili, cheddar cheese, and harissa cream. Some things are worth the calories.

by Marene Gustin