Introduction to Camaraderie
On the latest episode of the podcast "What’s Eric Eating," chef Shawn Gawle joined CultureMap editor Eric Sandler to discuss his new restaurant, Camaraderie, located in the Heights. This is Gawle’s first solo project, and he’s known locally for his time as the executive pastry chef for Goodnight Hospitality, which includes restaurants like March and Rosie Cannonball.
Inspiration and Background
Gawle’s interest in cooking was sparked by his time working in his father’s Boston-area deli. He eventually worked in some of America’s most acclaimed restaurants, including three-star Michelin establishments such as L20 in Chicago and Saison and Quince in San Francisco. Gawle was lured to Houston by June Rodil, a partner at Goodnight Hospitality, where he worked alongside chef Felipe Riccio to develop menus for several restaurants.
Transition to Savory and Opening Camaraderie
After four years with Goodnight Hospitality, Gawle decided it was time to make a switch from pastry to savory and open his own restaurant. He enjoys cooking with any ingredient and sharing his creations with people. This passion is evident in Camaraderie’s unique format, which offers a three-course, $75 prix-fixe menu in the main dining room and an a la carte menu in the bar and lounge.
Bridging the Gap Between Fine Dining and Casual Restaurants
Gawle aims to bridge the gap between the tasting menu restaurants where he’s spent much of his career and the more casual restaurants he prefers to dine at in his free time. He wants to offer high-quality food at an approachable price point and provide a full experience in a shorter amount of time. According to Gawle, "I’m trying to think of restaurants a little differently. How can I think of the restaurant where I can do similar quality and experience but with a price point that’s more approachable and the time spent in the restaurant, too."
Menu and Inspiration
The food style at Camaraderie is designed to be approachable and of high quality, without requiring a three-hour dining experience. Gawle discusses creating dishes like salt-baked celery root, which earned praise from former Chronicle critic Alison Cook. He also shares how Austin’s acclaimed restaurant Birdie’s inspired some of Camaraderie’s direction regarding wages and work-life balance.
Other Notable Restaurants
In another recent episode of "What’s Eric Eating," Sandler and co-host Mary Clarkson visited Chardon, a new French restaurant in the Thompson Hotel. They found a lot to like about chef E.J. Miller’s menu, including Dover sole served tableside and creative uses for Texas wagyu beef. The restaurant’s mostly French wine list, overseen by sommelier Renato Bringas, was also a highlight.
Conclusion
Camaraderie is an exciting new addition to the Houston dining scene, offering a unique format and high-quality food at an approachable price point. With its focus on shared, vegetable-based appetizers and a choice of entrees, the restaurant is sure to appeal to a wide range of diners. Gawle’s passion for cooking and his commitment to creating a positive work environment make Camaraderie a must-visit destination for foodies and anyone looking for a great dining experience.
