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CBD Provisions opened earlier this month inside The Joule Hotel, in the space where Charlie Palmer used to live. The restaurant’s menu, which was created by Chef Michael Sindoni, includes a mix of small plates, including a pickle jar ($5), pig tails ($11) and kale salad ($10); sandwiches, like a whole hog Cuban with bread and butter pickles, country ham, gruyere and jalapeno mustard ($14) and fried redfish with chow-chow and remoulade ($16); and large plates, like pork shoulder with crispy hominy, green chiles and jicama ($18) and gulf shrimp and grits ($19).
I checked it out recently and shot some photos.
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For those who’d rather drink, CBD has an extensive wine list, plenty of beer on tap and a craft cocktail menu with eight specialty concoctions.
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The space, although lavish, has a laid-back feel to it. CBD’s dining room was designed by Claudia Woods, and “aims to give guest the full rustic Wild West experience with “big city brasserie” character, exposed brisk walls, salvaged wood floors and a fully open kitchen.”
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Red chili: grass fed beef, an egg and cornbread.
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Kale salad: Three-year-old cheddar, yogurt dressing and white anchovy.
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“Chef Michael Sindoni has created a menu that focuses on Texas’ natural bounty….”
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Texas grass fed beef burger with Texas cheddar and pickles on a potato bun.
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