An unforgettable fusion of culinary culture, Late August harmonizes the distinctive flavors of Oaxacan cuisine and soul food in a vibrant, modern atmosphere. Chef Chris Williams and chef Sergio Hidalgo join forces to present dishes that are representative of their heritage and the spaces where traditions overlap. Think gumbo with nopales, mezcal-infused rice pudding brulée, an avocado sour, or LA BBQ seafood served with Williams’ signature fry bread. Our take: the memelitas with field greens masa, refried black eyed peas, and piri-piri sauce are an unforgettable tapestry of flavor.
As the founder of Lucille’s Hospitality Group and the name behind Emile’s Black Point Bistro, Rado Cafe & Market, the Hogan Brown Gallery, and Lucille’s, Williams is no newcomer to the Houston restaurant scene. Much like Lucille’s, Late August unearths the threads woven within culinary tradition that ground us, from childhood nostalgia to places discovered in adulthood that feel like a second home. When visiting Oaxaca, Williams felt an otherworldly connection to the people, cuisine, and culture. Intrigued, Williams began to dig deeper into Oaxacan history and culture to discover the places where African and Mexican cuisines found sacred, shared space.
Housed in Houston’s Ion District, Late August taps into the mentality of transforming a historic space into something that feels timeless and hospitable. Built in a former Sears department store, the namesake, Late August, is inspired by the holiday Sears catalog that was released annually at the end of summer. The childhood revelry of flipping through a holiday catalog is an unmatched nostalgic experience, yet Williams harnesses this same anticipation with his menus, embracing the height of each season, planning, and incorporating sustainable produce from Lucille’s 1913 hyper-local farm.
Through decor, flavor, and fusion, Late August seamlessly blends traditions without one history overpowering another. Instead, it stands as an invitation to explore, indulge, and uncover the elusive flavors that embody a culinary homecoming.
