Hollister on Washington held its soft-opening last weekend and started serving lunch yesterday. The restaurant is an extension of Spring Branch neighborhood staple Hollister Grill. Chef Jason Kerr is running the kitchen; Kerr is a veteran of Cafe Rabelais, food truck Zilla Street Eats and worked briefly at Down House before accepting an offer from owner Chuck Pritchett to launch Hollister's new location with front of house veteran Libby Perkins. The restaurant has been completely transformed from former tenant Cova, with a clean, simple design anchored by the large, central bar.
Kerr describes the menu, which he developed in collaboration with Hollister Grill's Marslies Wasterval, as "Gulf coast regional cuisine with Southern accents" that also incorporates "a little bit" of Central American influences. Dishes include shrimp and grits and Texas quail over local vegetables. All of the seafood used will be from the Gulf, sourced from Blue Horizon Seafood and utilizing by-catch from PJ Stoops. Hollister will also partner with local farmers such as Gundermann Farms and Animal Farm. For drinks, Hollister serves Texas craft beer and wine, including winetails.
In a plan that could come to define the restaurant, Hollister plans to serve a monthly brunch for their peers in the service industry they're calling Kegs and Eggs. Beginning April 8 and continuing on second Monday of every month, Kegs and Eggs will feature food and drink specials with discounts extended to people who usually work on the weekends, including, for example, hairstylists and makeup artists.