Michelin-recommended restaurant Late August is rolling out a fresh lineup of lunch and dinner dishes, crafted by chef Sergio Hidalgo and chef Chris Williams. Staying true to its sustainability mission, the restaurant sources ingredients from Lucille’s 1913 farm, a non-profit focused on community food access.
Some of the new dishes hitting the menu include Gulf oysters, roasted squash, grilled eggplant, mustard greens, roasted chicken, seared market fish, and fried tomatillo.
Late August highlights fresh, organic ingredients, especially in dishes labeled "From Our Farm" on the menu. The restaurant also takes sustainability seriously by repurposing food remnants, to ensure nothing goes to waste. Lucille's Hospitality Group even brings the sustainability full circle by returning compost to Lucille’s 1913 farm and turning food scraps into shelf-stable ingredients.
If there's one must-try dish at Late August, it's the roasted squash. Featuring coconut yogurt, pomegranate, and pecan crumble, it perfectly showcases the restaurant's farm-to-table philosophy and dedication to sustainable, flavorful dining. lateaugusthtx.com
The Squash
Chef Chris Williams uses acorn butternut squash and kabocha from his non-profit farm, Lucille’s 1913 Farm.
The Coconut Yogurt
The base of the roasted squash dish is scratch-made coconut yogurt. Williams chose coconut yogurt because its sweet tangy flavor balances out the richness of the squash.
The Mix-ins
Along with two types of squash and a hearty helping of coconut yogurt, the dish contains turmeric garnished with herbs, ginger, cumin, bacon, spices, and pomegranate, each adding to the depth and richness of flavor.
The Pecan Crumble
Chef Williams tops the roasted squash with a savory pecan crumble to add even more texture to the dish. The pecan crumble is toasted and blended with roasted garlic, rolled oats, and fresh herbs.