Fifth and largest Union Kitchen now open on Washington

New Orleans BBQ Shrimp New Orleans BBQ Shrimp Photo: Steve Gonzales, Houston Chronicle Photo: Steve Gonzales, Houston Chronicle Image 1 of / 9 Caption Close Fifth and largest Union Kitchen now open on Washington 1 / 9 Back to Gallery

THE CONCEPT

The fifth and largest location of Gr8 Plate Hospitality's restaurant that marries regional food in generous portions with decent prices.

THE SPACE

The 5,000-square-foot glass-walled venue occupies a corner of the new Elan Memorial Park Luxury Apartments on the Westcott roundabout. It also has 5,000 square feet of potential patio space with seating for up to nearly 500.

THE FOOD

All Union Kitchen menus share about 70 percent of the same dishes - think small plates, brick-oven pizza, soups and salads, a burger, steaks and chops, pastas, seafood and an extensive list of sides. Chef James Lundy is whipping up a handful of new menu items exclusive to the Washington location, including the Westcott Salad (greens topped with grilled apples, oven-roasted tomatoes, gouda and pecans in a Creole apple cider and mustard dressing); Elan Snapper (crispy-skin Gulf red snapper topped with papaya chutney served over a vegetable risotto); chicken confit with a white wine and herb reduction; and New Orleans barbecue shrimp with andouille sausage in a bread bowl.

THE DRINKS

A full bar serves champagne, wine and cocktails, including the Washington (cherry whiskey, lemon bitters, basil leaves, splash of ginger ale) and the Wescottini (gin, lemon bitters, simple syrup, ginger ale).

ONE MORE THING

The Union Kitchen hopes to do thriving weekend brunch business with its pancakes and waffles, omelets and Benedict dishes, as well as fried chicken and waffles, breakfast tacos and chilaquiles.

THE DETAILS

6011 Washington, 713-242-8151; theunionkitchen.com.

Open 11 a.m.-10 p.m. Mondays-Thursdays, 11 a.m.-11 p.m. Fridays, 10 a.m.-11 p.m. Saturdays and 10 a.m.-9 p.m. Sundays. Brunch is 10 a.m.-2 p.m. Saturdays and Sundays; happy hour is 3:30-6:30 p.m.