Hungry’s recently celebrated five decades of serving Houstonians. Founded in 1975 as Hungry’s International Sandwich Shop in Montrose by Fred Sharifi and his family, the restaurant began with a menu of sandwiches and imported beers. It became one of the first in Houston to offer take-out and delivery during the 1980s oil boom, and over time, the menu expanded to include Mediterranean and Southwestern dishes, plant-based options, and a weekend brunch.
Today, Hungry’s has three locations in Rice Village, Memorial, and Tanglewood and is led by Fred Sharifi and the Nowamooz family. “We’re honored to have grown alongside this city and to have become part of so many Houstonians’ memories,” said Sue Nowamooz, co-owner and executive chef of Hungry’s. “Their loyalty inspires us to keep serving for many more.”
Nowamooz explains what makes Baked Goat Cheese, one of the most popular appetizers on the menu, so delicious.
The Goat Cheese
At Hungry’s, the goat cheese dish is made with a blend of cheeses, with creamy goat cheese at the center. “We add a few complementary cheeses to bring depth and complexity to the flavor,” said Nowamooz. The cheese is seasoned with a mix of spices, including a touch of cayenne pepper. “The cayenne balances the richness and adds a subtle kick,” she said. The dish is served warm in a cast-iron skillet, allowing the cheese to bubble and spread evenly.
The Toppings
The goat cheese is topped with dried apricots and crushed red pepper. “I love that combination because it strikes the right balance between sweet and spicy,” Nowamooz said. The apricots add natural sweetness and a chewy texture, while the red pepper brings gentle heat that enhances the cheese. “Together, they create a flavor that’s balanced and a little unexpected.”
The Bread
The dish comes with toasted baguette slices from a local bread vendor. “The crisp edges and soft interior of the baguette make it the ideal partner for the goat cheese,” Nowamooz said. The bread adds just the right amount of crunch to complete the dish.