A First Look at Camaraderie | Listen

From growing up in his father’s Boston-based deli to working in some of the most renowned kitchens across the country, chef Shawn Gawle is eager to open his first restaurant in Houston, Texas, this March. For Gawle, the restaurant and hospitality industry has become deeply intertwined with his story; from garnering rich relationships to pushing himself personally and professionally, the communities forged in restaurants have had a massive impact on his life. This led to the inspiration behind the name for his inaugural restaurant, Camaraderie. 

Gawle recalls being drawn toward the atmosphere of his father’s deli in Boston’s South Shore, the smell of rotisserie chickens turning on a spit, the lightly humming music, the chummy banter between employees. The deli began as a poultry farm and kitchen run by his grandfather and then evolved into the deli. Surrounded by this daily community, he committed to “do something [he] has a passion for doing with his life.” As his career expanded and reputation grew, he was often asked to participate in television series and competitions to showcase his finesse, yet for him, this felt like missing the point of the kitchen: community. 

At Camaraderie, Gawle hopes to emphasize the communal aspect of kitchens and extend that from mentorship in the kitchen to a collective dining experience. Through the years, he recalls long-lasting friendships that were shaped in the mad-rush of kitchens. “Kitchens are inherently a collaborative environment. The vulnerability, trust, and mutual collaboration is what creates those really tight-knit relationships,” he says. As much as possible, Gawle and his team hope to blur the lines of “transactional dining,” to make guests feel welcomed and participatory in the culture they are crafting at Camaraderie. 

“Much like the concept of community and camaraderie, our narrative is layered. People should feel comfortable entering our doors for everything from patio snacking to celebratory dining,” says Gawle. Camaraderie will be situated in the Houston Heights neighborhood, a spot he selected for its walkability, steady hum of traffic, and the established community that thrives there. “I hope that we can add more to 11th street and become a mainstay for the people in the surrounding neighborhoods,” he says. 

Camaraderie is housed in a former woodworking shed. Meaning, the Camaraderie team needed to prioritize functionality, comfort, and flexibility in the restaurant’s design. Leaning into Nordic and Scandinavian influences, the space embraces soft tones and natural wood fixtures for a calming, inviting atmosphere. 

Camaraderie will function across two dining experiences: the bar, lounge, and patio where guests can order items à la carte, and the main dining room which will host a rotating prix fixe menu with four appetizers, one entrée, and one dessert. The space is split with 46 seats dedicated to the à la carte menu and 34 to the prix fixe menu, but Gawle plans to reserve many of these seats for walk-ins to encourage guests to come on a whim. Upon entering, guests are greeted by a dazzling bar draped in metal mesh with illuminated bar shelving. Camaraderie’s space will simultaneously create intimate and exclusive dining experiences yet remain enough of an open concept that the main dining room is visible from anywhere on the premises. 

Gawle’s expertise spans from the pastry side of the kitchen to fine dining, and his menu reflects that unique attention to both execution and creativity. “The menu will center on familiar dishes but with a creative twist,” he says. Think cavatelli made with carrot juice and carrot tops—an elevated, eye-catching, and veggie-forward dish. In-house breads will be technique and ingredient-driven with options like a fusion between a milk bread and a purple potato bread for a fluffy, indulgent, and vibrant roll. Another anticipated favorite is his take on a pepperoni roll: an nduja roll baked cinnamon-roll style then glazed in an alpine cheese sauce. The intersection of technique, creativity, and playful classics will create a menu that balances approachability with genuine excitement. “I’m incorporating the things I love about fine dining and cutting the things we just don’t need. I want the dishes to be hospitable in their presentation and ingredients,” he says. 

When you’ve been in the industry as long as Gawle, it’s more than a passion, it’s a life. At the pinnacle of his vision for Camaraderie is creating a healthy restaurant culture that encourages lifelong careers, immovable friendships, and dining experiences that cement themselves as memories. 

Reservations Available Here

The Opening Menu at Camaraderie

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