• Interior, dining area with tables and chairs
  • Interior, restaurant booths, set dining tables with tableware
  • Interior, set tables ready for guests
Pearl and Vine logo

About us

We are committed to exceptional quality and integrity. We put our guests at the forefront of all we do. 

We create an environment that is positive for our guests & our employees.

Our food is focused on freshness, quality, and diversity. We create an atmosphere that is Energetic. We continuously improve ourselves while striving for the next level of excellence. We proactively take action to be leaders in our industry & community. We LOVE what we do!

atmosphere

The energetic atmosphere is perfect for any occasion, an intimate dinner, private event, lounge & drink with friends, or weekend family brunch.

Our beautiful patios with tranquil views is the perfect place for gathering and fresco dining.

food

Chef inspired menu focused on americana food with a southern flare: wood fired steak & seafood, oyster bar, rotisserie chicken, hand-crafted pizza, pasta and desserts.

service

Guest focused professional staff that is friendly, helpful, and energetic.

executive chef | ryan hallsted

Originally born in Portland, Oregon, Chef Ryan Hallsted has roots in Tennessee, North Carolina, and finally Texas, where he has resided since 1995. Katy, Texas is home to Ryan and his family, and is where he has enjoyed witnessing the exponential growth in this city. With a plan to give back, he is excited for what Pearl and Vine will bring to Katy.

After graduating from the Culinary Institute of America in San Antonio, Chef Hallsted moved back to Houston and joined the kitchen at two well known restaurants, Reef and Anthonie’s Market Grill. He is grateful for the culmination and experience in vastly diverse restaurants, which gave him the courage to open his own concept, Pearl and Vine.

ryan hallsted

adam sabir | general manager

Adam joined the Pearl and Vine family in 2020, bringing over 20 years of restaurant management experience with him. Prior to this he has managed well known Houston restaurants, such as Brasserie 19, Perry’s Steakhouse in river oaks, The State Grille, where he worked alongside the late Frankie B Mandola, the Oceanaire seafood room, both locations of McCormick and Schmick’s, and aided Paul Miller (g8 plate hospitality owner) in opening and running Union Kitchen.

Throughout his restaurant career, Adam has proved dedication in delivering great dining experience by building a hospitable and accommodating environment and constructing strategic, knowledgeable, and efficient teams.

adam sabir