Left to right: Founder Aaron Lyons, culinary director Brandi Key and partner Trent Patterson. Lyons created Dish Society in 2014 looking to fill a personal need in the foodservice market for something between fast-casual Chipotle and upper-scale Houston’s/Hillstone.
Dish Society aims to provide an elevated, largely locally sourced meal at a reasonable price point in a flexible-service format.
The concept has grown a following for its all-day menu and best-selling items like the Farmers Plate, which features a choice of protein (chicken, steak, brisket, shrimp, salmon or beef links) and two sides.
Dish Society units are 3,000-4,000 square feet with 100 seats inside.
The décor package at Dish Society has evolved in the past 10 years, moving from a modern barn look with Edison bulbs and reclaimed wood to “a more modern, fresher, lighter, airier take on things,” according to Lyons.
