Cypress Culinary Chronicles: Discover The Union Kitchen at Boardwalk Towne Lake
The My Neighborhood News Cypress Culinary Chronicles series is brought to you by Nick Rama of Nick's Local Eats and spotlights locally owned and operated restaurants in Cypress. Nick's Local Eats is a public Facebook group that brings local restauranteurs and foodies together to share information about their restaurants and offerings, providing a platform to collaborate and support one another.
The Story
The Union Kitchen Boardwalk Towne Lake owned by Gr8 Plate Hospitality's Paul and Doris Miller opened in July 2019 in Cypress, TX.
The restaurant is housed in 5,000-square-foot space, with an impressive 2,000-square-foot patio. The space overlooks beautiful Towne Lake and the Boardwalk, and is next to Towne Lake's green space. The extensive and something-for-everyone menus have been created by Executive Chefs James Lundy and Ed Roberts. Currently acting Chef Anthony Messina and Sous Chef Lily can be seen working from an open kitchen with a wood-burning grill.
The Union Kitchen Boardwalk Towne Lake Interior restaurant, Beignets, and Patio. (Photos by The Union Kitchen)Owner Paul Miller is no stranger to the restaurant business. His journey is impressive, starting at the Pappas corporation as a kitchen manager. Paul relocated his family to Georgia to help open restaurants in Atlanta, where he worked diligently for 9 years. Paul decided to take the opportunity to advance his career with McCormick & Schmick’s and then on to Grand Lux before opening The Union Kitchen Bellaire in 2010.
The Name
We asked Paul where the name The Union Kitchen came from and how he would describe their cuisine. Paul, who is a graduate of Purdue University where he played college football, said that the players dined at the Union, and that is where Paul came up with the idea to name his first restaurant, The Union Kitchen. Paul described the eatery as “Modern American with a global twist, we offer something for everyone.”
Paul and Doris decided to open in the Cypress area because of the location and the view of the lake. “Who doesn’t love to sit by the water and enjoy a cocktail and delicious food?”
The Goods
The menu features an array of appetizers, including Ahi Tuna Tostadas, Queso, Baked Herb Cheese, and crispy Mediterranean Calamari. Popular sandwiches and burgers include the Grilled Shrimp Burger, Lobster Grilled Cheese and the Union Burger. Diverse entrees range from Beer Battered Fish and Chips, Braised Short Rib and Grilled Chimichurri Steak to seafood dishes such as Thai Curry Shrimp and Blackened Redfish Orleans.
Lola Tostada, Baked Herb Cheese, Crispy Mediterranean Calamari, and Crab & Tuna Tower. (Photos by Nick Rama)The Union Kitchen also changes their all-day menu 3 to 4 times a year, along with special features everyday for lunch and dinner.
Many of their specials have and made it to the regular menu, like Bang Bang Shrimp & Redfish Orleans.
Community
The Union Kitchen Boardwalk Towne Lake donates and helps with Casa de Esperanza, a non-profit with a vision that every child deserves a home that provides safety, health, permanence, and hope. They have also worked with Nick's Local Eats - Drink For Charity in the past benefitting AAR (Abandoned Animal Rescue) and the Montgomery County Food Bank. Paul and staff have also supported initiatives for Cy-Fair Helping Hands.
The Team
Anthony Messina is the General manager and the acting Chef with the assistance of Sou Chef Lilly. Anthony, who has many years of experience in the industry, was formerly with Willie’s Grill and IceHouse and the Director of Food and Service for 34 restaurants in Louisiana before finding his forever home with The Union Kitchen. Anthony has spent 9 years with the company and he has worked at multiple locations over his ten years with the company.
Paul credits his success to his team and “having a vision of creating a place that brings Gr8 food and great friends together.”
Owners / Staff Favorites
If you had to pick your perfect meal from start to finish at The Union Kitchen, what would it be (App, Cocktail, Entrée, dessert)?
Paul Miller: Mediterranean Calamari, Smoked Old Fashion, The Union Burger, Texas Sheet Cake
Dorris Miller: Crab & Tuna Tower, French Blondie, Sarah’S Chicken Avocado, Beignets
Chef James Lundy: Bang Bang Shrimp, Ranch Water, TUK Meatloaf, Cinnamon Bread Pudding
Anthony Messina: Carnitas Egg Rolls, Blueberry Lemon Drop Martini, Lobster Grilled Cheese, Chocolate Eruption
What the Locals Order
We like to ask the locals what they are eating, what are your top selling menu items for each category?
Shareable Plates: Bang Bang Shrimp - Seasoned flour, bang bang sauce, Asian slaw, green onions, toasted sesame seeds.
Soups: Tomato Bisque - garnished with fresh basil.
Brick Oven Pizzas: Margherita - Fresh mozzarella, shredded mozzarella, parmesan, basil pesto, fresh Roma tomato slices, fresh basil.
Salads: Boost Bowl - (Energy Boosting Superfoods) Jalapeno quinoa cake, garbanzo and black beans, roasted corn, feta, mixed veggie quinoa rice, tomatoes, HASS avocados, hummus, white balsamic dressing, Parmesan flatbread.
L.I.F.E Menu (Healthy Options): Greek Wrap - Grilled cauliflower wrapped filled with herb marinated chicken, mixed field greens, shaved red onions, kalamata olives, freshly sliced tomatoes, feta cheese crumbles, creamy tzatziki sauce, house made chips.
Burger & Sandwiches: The Union Burger - Cheddar, Swiss, applewood bacon, A-1 aioli, onion strings, lettuce, tomato, onions, pickles, sweet toasted bun.
Pasta: Cajun Chicken Pasta - Blackened chicken, trinity veggies, mushrooms, Cajun cream sauce, sausage, linguini.
Seafood: Honey Sriracha Salmon - Served with seasonal vegetable, coconut ginger rice.
Beef & Pork: TUK New York Strip - Flame-grilled, Gr8 spice blend, roasted poblano and cheddar mashed potatoes
Sharable Sides: Crispy Mediterranean Brussels Sprouts - Flash fried Brussels sprouts, mixed peppers, feta, green onions, scampi butter, roasted tomato, marinara.
Lunch: PAN Seared Chicken Piccata - Mushrooms, tomatoes, artichokes, capers, white wine pan sauce, linguine.
Brunch: The Union Breakfast - Classic (3) eggs of your choice, choice of bacon, sausage patties or Canadian bacon, biscuit and country sausage gravy.
Dessert: Fresh Beignets - Fried dough, powdered sugar, caramel sauce, chocolate sauce and fresh berries.
Kids Menu: Chicken Strips - Grilled or Fried, served with your choice of fries, fruit, or salad
The Bar: Popular cocktails at The Union Kitchen are the Smoked Old Fashion and Liz’s Martini. Happy hour brings 5-dollar Glasses of wine, 15-dollar bottles of wine, plus half priced appetizers.
Wrapping It All Up
Located at 9955 Barker Cypress Road, Suite No. 104 in Cypress, The Union Kitchen Boardwalk Towne Lake operating hours are Monday thru Thursday’s 11 am to 9 pm, Friday 10 am to 10 pm, Saturday 9 am to 10 pm and Sunday 9 am to 8 PM. Brunch service is 10am to 2pm on Friday, 9 a.m. to 2 p.m. Saturday and Sunday. Additionally they also cater all types of events. Reach out at theunionkitchen.com or call 832-653-7278. Check out their Facebook page for updates on specials. The Union Kitchen also hosts special events such as wine pairing dinners or cocktail dinners monthly at all 5 locations.
Along with their daily Chef features, The Union Kitchen Boardwalk Towne Lake offers Kids eat free Monday and Tuesday, Wednesday - half price wines, Thursday - Steak Night and Friday is happy hour all day.
5 Words to The Union Kitchen Boardwalk Towne Lake? In Paul's perspective, “Family, patio, fresh, unique, value.”
By Nick Rama, Nick's Local Eats 
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Nick Rama, the founder of Nick's Local Eats, is a passionate foodie who advocates for family-owned restaurants. His dedication and love for food have not only helped him build a popular online platform but have also allowed him to make significant contributions to the local dining scene. |
