Chef Chat, Part 2: Jeremy Massudi of Two Saints Restaurant
We recently sat down with Chef Jeremy Massudi at Two Saints Restaurant, a neighborhood fine-dining joint on Memorial near Gessner. To see the earlier part of our interview with him, click here.
Eating Our Words: What would you recommend on the menu?
Jeremy Massudi: The crispy pressed pork with collard greens is my favorite dish right now. The pork is fork-tender and served in a braising reduction. My second recommendation would be the homemade Merguez sausage. It's a bit spicy and served with black-eyed peas and collard greens.
EOW: When you're not at the restaurant, where are your favorite places to eat?
Massudi: Café Pita is one of my favorite places. They have great homemade sausage. I'm also a fan of the Empire Turkish Grill nearby. They deliver food to the Vine Wine Room as well. But, most of the time, my wife cooks for me. She makes great lasagna and pot pie.
EOW: Tell us about your tattoo.
Massudi: I got the mirepoix tattoo about a year and a half ago. Mirepoix is the foundation for a lot of French cooking, which is where the fundamentals for my cooking come from. It's also the basic ingredients for stock minus the water. I like making stock, and making a good stock is important.
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