It's no rumor - Hearsay on the Green opens

If you've overheard conversations among restaurant- and bargoers about a great place for cocktails and classic grub at a new spot downtown by Discovery Green, it's not just hearsay.

Actually, it is.

Hearsay on the Green, a sibling of downtown's Hearsay Gastro Lounge, opened quietly in October in the Embassy Suites Houston Downtown at 1515 Dallas. But it didn't stay hidden for long. Concertgoers headed to Toyota Center have found it the perfect pre- and post-event venue. Out-of-towners attending doings at the George R. Brown Convention Center have stumbled onto an ideal watering hole for burgers and beer. Houstonians taking in Discovery Green events are no doubt happy to know there's a new affordable option in the area, and downtowners are simply glad to have another energetic player on the dining scene in their midst.

Operated by Landmark Houston Hospitality Group, Hearsay on the Green is a handsome space with a generous 40-foot bar, towering brick walls and a massive Swarovski crystal chandelier twinkling over a dining room that seats about 130 (there also are 16 seats on the patio). The décor mimics Hearsay Gastro Lounge, the dramatic bar and restaurant set in the historic W.L. Foley Building at 218 Travis. Whereas the original Hearsay started out as a cocktail lounge with food being secondary, the new Hearsay is the opposite: food first. After all, being set in a hotel, the restaurant also acts as room service for Embassy Suites guests.

And that food is in capable hands. Executive chef Edwin Chanas, who has been with the company for a little over a year, has infused the original gastro pub menu with flavors both familiar and surprising; with entrees that run the gamut from nachos to lobster in phyllo dough and béchamel sauce. Having worked at Pappas Steakhouse before joining Landmark, Chanas is no stranger to the Houston food scene. He's worked at Triniti, and with chefs such as Michael Kramer and Justin Basye. The 35-year-old chef brings all he's learned from various Houston kitchens and chefs to his new post where he is free to create. "They gave me more leeway. We kept the stuff that's popular, but I have some freedom for specials," Chanas said. "What chef doesn't like freedom?"

And with a much bigger kitchen than at the original Hearsay, Chanas gets to spread his wings, making most of the menu items from scratch and sourcing local vendors for fresh proteins and produce. His Gulf red snapper comes with creamed peas and rainbow baby carrots; his chicken-fried chicken is served with roasted jalapeño white gravy, dirty rice and green beans; and his grilled pork chops make nice with local grits, mustard greens and apple chutney. Today's catch happens to be shrimp and scallops with etouffée sauce and garlic mashed potatoes. The steaks (ribeye and filet) are glossed with roasted garlic compound butter and served with either roasted fingerlings or honest mashers. The menu also embraces crave-worthy dishes such as charcuterie plates, roasted beet salad, meatloaf with tomato gravy, macaroni and cheese, grilled fish tacos, burgers, pasta and a grilled kobe dog on a pretzel bun.

"It's not the most 'out there' food but if it's done well, you'll come back for it," Chanas said.

And they have been. Hearsay on the Green has been bustling, and not just on event nights downtown. In addition to the food, fans are coming for the drinks. With a good wine list and about two dozen draft beers, the cocktail program is emerging as a draw. Try a Humboldt County made with bourbon, orange, lemon, mint basil and ginger. Or the Flaming Leah with vodka, strawberry, mint and lime. If you're feeling blue, maybe a Pink Delicious will pick you up with its mix of gin, elderflower liqueur, grapefruit, bitters and sparkling wine.

Locals also should know that Hearsay on the Green serves food later than most. The kitchen stays open until 1 a.m. on Friday and Saturday; until midnight on weekdays; and 11 p.m. on Sunday. Between the chef-driven menu and a winning bar program, the restaurant/bar has been getting good word of mouth. That's good hearsay for Hearsay.

Angus filet with mashed potatoes, seasonal vegetables and a roasted garlic compound butter

Shrimp and scallops etouffee with garlic mashed potatoes

Chicken-fried chicken served with roasted jalapeño white gravy, dirty rice and haricots verts

Humboldt County: Bourbon, orange, lemon, mint, basil and ginger