Soren Pedersen, Currant Kitchen
Born out of a shared vision to bring affordable farm-to-table dining to Houston, restaurateur Ray Salti and Executive Chef Soren Pedersen have collaborated to create Sorrel Urban Bistro, a casually elegant, fresh design featuring an ever-changing blackboard menu of organically focused cuisine. Sorrel represents the second culinary collaboration between Salti and Pedersen, who also are partners at Ray's Grill, a highly-lauded farm-to-table concept in Fulshear, TX, 20 miles West of Houston.
In addition to a diverse daily menu selection featuring local organically grown produce and meat, sustainable fish and wild game, Sorrel offers a charcuterie bar with a wide variety of salami, sausages and prosciutto, both imported and housemade, along with artisan Texas cheeses, handcrafted breads and more.
Beverage service includes seasonally inspired cocktails, artisanal beers and 200 plus wines (25 percent organic).
At Sorrel, it's not just about taste, it's about enjoying a culinary experience - the opportunity to indulge in fabulous sensations and artful presentations by Executive Chef Pedersen - in a contemporary, casual setting unique to Houston.