Award-winning Chef Shawn Gawle opened his first restaurant, Camaraderie, in the Heights on March 26.

Zooming in

Gawle, known for his expertise in both sweet and savory cuisine, has been an executive pastry chef for restaurants throughout the world, including 3-star Michelin restaurants Quince and Saison, 2-star Michelin restaurant Corton and 1-star Michelin restaurant Veritas, according to a news release.

Located along Houston’s vibrant 11th Street corridor, the fine-casual neighborhood restaurant offers a market-driven menu of contemporary American cuisine deeply rooted in French technique.

“Our menu is all about celebrating the bounty of American agriculture while respecting the artistry and technique of French culinary tradition,” Gawle said.
Mimicking the look of a cinnamon roll, the nduja rolls is filled with swirling layers of spicy sausage and white cheese sauce topping. A vegetarian version is offered featuring piperade and sundried tomato pesto. (Courtesy Arturo Olmos)
Mimicking the look of a cinnamon roll, the nduja rolls is filled with swirling layers of spicy sausage and white cheese sauce topping. A vegetarian version is offered featuring piperade and sundried tomato pesto. (Courtesy Arturo Olmos)
What's on the menu


The dining room accommodates up to 32 guests and faces the restaurant’s open kitchen. The menu consists of several courses at a fixed price of $75 per person. The meal begins with house-made bread, shareable snacks and appetizers. Individual and shareable entree options are accompanied by family-style sides. The menu ends with a choice of dessert for the table.

The bar and lounge area welcomes up to 24 guests and offers an à la carte menu featuring a variety of appetizers ranging from $12 to $20, and main entrees ranging from $20 to $40, with desserts also available.

Gawle's extensive pastry background brings a refined approach and technical mastery to Camaraderie's savory menu, per the release. His application of pastry techniques appears throughout the menu, from house-made pastas to laminated doughs.

The menu includes items such as:
  • Nduja rolls: Mimicking the look of a cinnamon roll, the nduja roll is filled with swirling layers of spicy sausage and white cheese sauce topping. A vegetarian version is offered, featuring piperade and sundried tomato pesto.
  • Steak & Potato: Hangar steak with pomme dauphine and peppercorn sauce. This dish will feature a rotating cut of “Texas” beef grilled over binchotan and served with a different variation of potato accompanied by a classic peppercorn or chimichurri sauce.
  • Salt Baked Celeriac: Inspired by some of the modern art at the MFA’s Kinder Building, this whole roasted salt baked celeriac is tossed in white miso dressing and topped with shingles of apples.
Inspired by some of the modern art at the MFA’s Kinder Building, this whole roasted salt baked celeriac is tossed in white miso dressing and topped with shingles of apples. (Courtesy Arturo Olmos)
Inspired by some of the modern art at the MFA’s Kinder Building, this whole roasted salt baked celeriac is tossed in white miso dressing and topped with shingles of apples. (Courtesy Arturo Olmos)
What else?


Reservations are recommended, though not required, for the main dining room and are available on Resy.