A Rice Village restaurant institution has been reimagined for the next generation.
Hungry’s moved from its former, much smaller location to a new 12,000-square-foot building next door in fall 2016. The two-story space includes a large outdoor patio, first-level dining room and a second-floor bar and lounge fittingly dubbed Upstairs. Altogether the new restaurant can accommodate up to 350 guests at a time, triple what its previous space could handle.
Under Executive Chef Sue Nowamooz, Hungry’s menu also expanded its offering globally-inspired menu, including a number of healthy options. Try the lemon angel hair pasta with shrimp or the Mediterranean-style salmon, a light dish served with sweet pea quinoa and French green beans. The restaurant is also known for its outside-the-box sandwiches and salads, including the Southwestern Caesar, a regional take on the classic.
Veggies and vegans can also rejoice, as the ever-growing menu has expanded to also include a variety of daily vegan options. Try the Vegan Cowboy maid with seitan "steak", portobello mushroom and herbed basmati rice topped with black beans, pico de gallo, sauteed veggies and guacamole. Or, dig into a vegan twist on a classic sandwich with the Beet Reuben, made with caramelized beets, began mozzarella, sauerkraut, vegan mayo Russion dressing on rye bread.
The restaurant also introduced a new Express Lunch counter service option with an abbreviated menu featuring a selection of fresh salads, sandwiches, and entrées that can be prepared quickly for guests short on time. That’s not all. With an expansive downstairs bar and Upstairs lounge, Hungry’s is also taking on the craft cocktail scene with inventive, seasonal concoctions.
With a trickling water feature and multiple seating options, the beautifully landscaped outdoor area is also covered by towering oaks that create a charmed treehouse effect on the second level terrace.
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