Cypress Edition | August 2022

DISHES 4

SIGNATURE

SUNFLOWER CRUNCH SALAD: $8

Microgreens sourced from Henry’s Harvest are served with cabbage, romaine, cherry tomatoes, carrots, radish, red onion, sunower seeds, tahini and lemon honey vinaigrette.

LK BURGER: $11

A double-meat burger is topped with cheddar, pickles and secret sauce on a

challah bun from Cake & Bacon.

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COURTESY LITTLE KITCHEN HTX

CHICKEN FRIED STEAK: $15

DINING FEATURE

Jason and Becca Kerr own Little Kitchen HTX together, operating three dine-in locations and providing pickup meals to local businesses.

The 44 Farms meat is served with green beans, mashed potatoes, black pepper and cream gravy.

Little Kitchen HTX Restaurant creates dishes with locally sourced ingredients B ecca and Jason Kerr have worked in and bought from farmers markets for years, sourcing their ingredients from smaller BY MIKAH BOYD

MIKAH BOYD COMMUNITY IMPACT NEWSPAPER

be the busiest thing that we do,” Jason said. “It was just kind of a bonus, but it kind of ip-opped where there was no catering, and then it was all about just trying to make the restaurant work.” Aiding in this continued success was their model of providing meals that can be picked up or deliv- ered, allowing those who wish to eat out without going out to do just that. Part of the experience is the environment the Kerrs foster. The dining area is well lit with natural lighting and was designed to provide a 1990s-style coee experience as well as a warm welcome. “I mean, we work constantly, and it’s the amount of work that is put in to just be having consistently good food and creating a persistently good vibe and just wanting to please people to get that feedback that someone just had a really good experience,” Becca said. “That feels really good.” Part of what sets Little Kitchen HTX apart is its use of locally sourced ingredients: From Henry’s Harvest’s microgreens to Cake & Bacon buns, the business supports and promotes the eorts of local food producers. “We’re really plugged into that farmers market community,” Becca said. “We’re all about sourcing as much local as possible, and we kind of see that around the restaurant.”

CHICKEN ‘N’ WAFFLES: $12

producers and giving back to the community. After the two met at one of these markets, they worked together in catering and found they had a good working relationship. After their personal and professional relationship grew, the couple decided to work together on a larger project. With the idea for a restaurant in their heads, Becca executed the plan, and together they opened Little Kitchen HTX in Jersey Village in 2020. “That was the plan was being able to work together and always be together, be around each other,” Jason said. Little Kitchen oers American comfort food with local ingredients. Dishes vary from gluten-free salads to hearty prime rib or gumbo, providing a meal for all palates. Part of the venture is Eat My Pralines, which oers desserts based on Becca’s family recipes. The restaurant was initially created to serve as a headquarters for the Kerrs’ catering business until COVID-19 prevented large gatherings. Jason and Becca carried on despite this challenge and found an increase in business for the restaurant itself. “We never really intended for the restaurant to

This entree is served with maple syrup and honey butter.

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Little Kitchen HTX 16000 Dillard Drive, Ste. A, Jersey Village 832-295-3020 www.littlekitchenhtx.com Hours: Mon.-Wed. 8:30 a.m.-2:30 p.m., Thu.- Fri. 8:30 a.m.-8:30 p.m., Sat.-Sun. 10 a.m.-2:30 p.m.

D I L L A R D D R .

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CYPRESS EDITION • AUGUST 2022