Tomball - Magnolia Edition | February 2022

DINING FEATURE Philipose’s Kitchen and Bar BY CHANDLER FRANCE

Owner and chef combines Southern avors with Indian air in Magnolia B rian Philipose said he was studying mechanical engi- neering at the University of

sandwich. Philipose said the menu is a reection of himself, having grown up in Texas and enjoyed his mom’s Indian cooking. “Being born and raised in Texas, just the whole Southern foods, I was immersed in that,” Philipose said. “Growing up my mom always cooked, and I always thought my mom’s cooking was the best on the planet.” Philipose said it is a dierent experience for him to own and run a restaurant because he also has to hire sta, focus on customers and manage other areas of the munity has been supportive of him since he started the restaurant, and he believes the community enjoys having a dierent style of restaurant to visit. “This community is so nice and supportive,” Philipose said. “If you treat them right, they’re going to treat you right.” Philipose said he hopes to provide a comfortable eating environment where guests do not feel rushed. He said he tries to tell customers his story as well. “It’s a more intimate style of food production,” Philipose said. “I don’t want to be a bar. I don’t want to be ‘turn and burn.’” business. However, Philipose said the Magnolia com-

Houston before he decided to go to culinary school. He grew up watching his mom cook, and he said he enjoys working with his hands. “Honestly, it was kind of a leap of faith,” Philipose said about becoming a chef. After attending the Art Institute of Houston, Philipose said he worked at a catering business serving up to 1,500 guests with one of his profes- sors. He then spent a year traveling with Cirque du Soleil before help- ing a friend start a restaurant in Cypress, Philipose said. Philipose said he was born and raised in the Houston area and graduated from The Woodlands High School. It was always his dream to start a restaurant close to home, so he opened Philipose’s Kitchen and Bar in March 2021 on FM 2978 in Magnolia, he said. “It’s nice driving up here and seeing my last name on the door,” Philipose said. “It gives me a lot of energy.” The restaurant’s menu combines Southern comfort food with Indian avors, Philipose said, with items such as curry chicken, seafood pasta and a spiced Indian chicken

Brian Philipose opened the restaurant bearing his last name in March 2021 in Magnolia.

CHANDLER FRANCECOMMUNITY IMPACT NEWSPAPER

CHEF’S SPECIALS In addition to the regular menu, Philipose’s Kitchen and Bar has a variety of special oers throughout the week. WEDNESDAY:

“THIS COMMUNITY IS SO NICE AND SUPPORTIVE. IF YOU TREAT THEM RIGHT, THEY’RE GOING TO TREAT YOURIGHT.”

Chicken pu pastries ($9) include garam masala chicken and vegetables.

Steak night THURSDAY: Pork chop night FRIDAYSATURDAY: $50 dinner for two SUNDAY: Brunch

COURTESY PHILIPOSE'S KITCHEN AND BAR

BRIAN PHILIPOSE, OWNER OF PHILIPOSE’S KITCHEN AND BAR

The restaurant also oers dessert, such as bread pudding doughnut holes ($8).

COURTESY PHILIPOSE'S KITCHEN AND BAR

Philipose’s Kitchen andBar 32823 FM 2978, Magnolia 281-789-4176 www.philiposeskitchenandbar.com Hours: Tue.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. 10 a.m.-6 p.m., closed Mon.

1488

WESTWOOD SQUARE DR.

RESEARCH FOREST DR.

2978

TOMBALL MAGNOLIA EDITION • FEBRUARY 2022