DINING FEATURE
BY ASIA ARMOUR
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ADAM’S CHOICE: WINE PAIRINGS WITH DISHES TO TRY Hallsted credits Adam Sabine, Pearl and Vine’s general manager, as a wine expert. Here is what Sabine said he would pair with Pearl and Vine’s three most popular dishes.
Elote caesar ($11) has romaine lettuce, corn, cilantro, cornbread croutons, cotija cheese and Tajin. Pair it with: Alexana 2018 Estate Pinot Noir Dundee Hills
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Crab cakes ($21) feature lump crab, cream corn and corn shoots. Pair it with: Sean Minor Chardonnay
Executive Chef Ryan Hallsted just celebrated his one-year anniversary for Pearl and Vine, the rst ne dining restaurant experience in Katy.
Jake’s Cellar is temperature controlled and features various wines and top-shelf liquor.
PHOTOS COURTESY PEARL AND VINE
Pearl andVine Family-owned ne-dining concept celebrates rst anniversary in Katy W hen Ryan Hallsted was in his teens, driving a golf cart to his rst job as “There’s nothing like this in Katy, so we really felt like we would do well doing this concept here.”
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The restaurant’s wine menu rivals most Houston restaurants in variety and a ordability, Ryan said, and the open kitchen concept allows diners to view the full process of their meals, from preparation to plate. It is a dining style that keeps everyone “on their toes,” he said. Feb. 26 marked the one-year anniversary since Pearl and Vine opened. Ryan said he is proud of what he and his team have built and that it has been an incredible and surreal journey full of learning experiences. “A lot of people who come in don’t see us as a family restaurant, but everyone in here is like family,” he said. “I’m incredibly proud of the team and culture we’ve developed.”
Char-grilled octopus ($19) is served with a citrus-cilantro salad and chimichurri. Pair it with: Sokol Blosser Evolution White Blend
a kitchen aid at the neighborhood country club, he thought he would join his father, Jake Hallsted, in the health care industry and take over the family business. After two decades working in vari- ous restaurant jobs—from sports bars to ne dining—he does work with his father. But instead of operating nursing homes, they opened Pearl and Vine, a white tablecloth restau- rant in the Katy area, said Ryan, who is the executive chef. “It was nice to bring something like this out of the city, do the food I wanted to do and still have the pretty backdrop while doing it,” Ryan said.
When Ryan brought the idea to his dad and stepmother, Shawn Hallsted, they supported and invested in his vision to open a restaurant. “It is always been a dream of mine [to own a restaurant], but to be able to team up with my father and my stepmother and to work with him still—even though it is not in the way he originally intended—is amazing,” Ryan said. The family has in uenced the restaurant in di erent ways, Ryan said. Ryan and his father designed the building and picked the lakefront location, while Shawn designed the interior aesthetic.
Pearl andVine 26151 Nelson Way, Katy 281-398-3000 www.pearlandvinetx.com
Hours: Mon. 4-9 p.m.; Tue.-Thu. 4-10 p.m.; Fri.-Sat. 4-11 p.m.; Sun. 10:30 a.m.-3 p.m., 4-9 p.m.
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NELSONWAY
1463
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KATY EDITION • MARCH 2022
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