The couple said the inspiration behind the restaurant was their passion for Tomball mixed with their love for upscale restaurants; however, they were unable to find a restaurant already established that met the demand.
“If we wanted something really nice we would drive to The Woodlands or drive downtown. We just didn’t want to do that,” Tatia said. “We thought ... there’s kind of a need for good food, good cocktails [in Tomball].”
The restaurant features brunch items, such as waffles and French toast; freshly imported seafood, such as wild cod and East Coast scallops; and a variety of cocktails and local drafts, such as mojitos, mules and cosmos.
Tatia said she has worked as a food and beverage director for more than 25 years. Doug began cooking when he was 16 years old and has worked as a chef for the past 35 years, he said.
As such, Doug said the most challenging aspect of running the business has been working in the small space within the kitchen. He said coming from a chef in the corporate world, the kitchens he would work in were the size of Graze’s entire footprint.
“The kitchen is small; the dish pit is small; our refrigerators are small; I don’t have a walk in, a big kitchen; I can’t prep anywhere that I’m not on top of people,” Doug said. “That’s been the challenge, the size of everything.”
Doug said expanding the location is not in the works, but he said there could be more locations in the future. Tatia said sister restaurants with the possibility of being more draft focused than upscale has been an ongoing discussion.
“We thought hopefully Tomball will embrace it [the restaurant concept] and need it, and so far, so good,” Tatia said.
Graze
208 N. Elm St., Tomball
832-422-3511
www.grazetomball.com
Hours: Tue.-Thu. 11a.m.-9 p.m.; Fri. 11 a.m.-10 p.m.; Sat. 11 a.m.-3 p.m., 4 p.m.-10 p.m.; Sun. 11 a.m.–3 p.m.; closed Mon.
