Skip to main content

The SCENE Magazine

The Herb Café and Market: You Will Taste The Difference

Jul 06, 2013 12:27AM ● By SCENE MAGAZINE STAFF
A little over a year ago, Adam Folden was eating lunch at local restaurant. But this wasn’t a day like any other day. Folden was contemplating a job offer that just didn’t feel right to him when the restaurant’s owner mentioned in conversation they were getting out of the business. Folden was intrigued. “I wasn’t sure which direction my life was headed,” he said. “But things turn out best for people who make the best out of the way things turn out.”

Three weeks from that fateful conversation, The Herb Café and Market located at 5828 FM 517 East in Dickinson opened. “It was like Restaurant Impossible.” Folden’s nearly decade-long experience in the restaurant and wine industries prepared him for shaping his vision. He, along with business partner Walter Wilson and Chef AJ Robicheaux, began a journey of creating an eatery that wasn’t exclusive, but rather, inclusive to all in the community.

“We have a little bit for everyone,” said Folden. “It’s all good. And The Herb Café is not bound by any one type of cuisine.”  Take one look at the menu, and that sentiment is confirmed.

Start off with fresh guacamole made with a touch of Habanero pepper, or Asian lettuce wraps with chicken and their secret homemade peanut sauce, or maybe the Grilled Shrimp La Baccia served with tomatoes, avocados, and a balsamic drizzle.

Of course, there is the chicken and sausage gumbo made from Chef Robicheaux's secret family recipe or a bowl of creamy tomato soup made with fresh basil and topped with sour cream, and the fresh spinach salad tossed in a warm bacon vinaigrette is also an option.

House favorites include King Ranch chicken, grilled pork chops, Salisbury steak, shrimp etoufeé, and grilled chicken breast topped with a pineapple relish and served with garlic ginger fried rice and stir fry vegetables.

Sandwiches are carefully crafted in a myriad of ways. The “B.L.A.T.” is a delicious layering of crisp Applewood bacon, lettuce, tomato, and avocado between two thick slices of Texas toast. Explore the thrill of the Cuban sandwich, Philly cheese steak, the Banh-Mi (Vietnamese char-grilled pork {or chicken} topped with shredded carrots, cucumber, fresh cilantro and sliced jalapeño served on toasted La Baccia bread), or the Italian sub (sliced capicola, Genoa salami, and prosciutto topped with provolone cheese, fresh basil and oregano, sliced tomatoes, red onion and lettuce served on a toasted French baguette).

The Herb Café takes their customers’ dietary needs into consideration and can create a paleo or gluten-free entrée.

Also, many menu items are vegetarian friendly. Opt for a veggie quesadilla, margherita pizza, penne pasta, a (yes, vegetarian) Reuben sandwich, or even a spicy zucchini frita made from fresh eggs baked with thinly sliced zucchini, jalapeño, red onion and corn.

Whichever you choose, you are surely going to taste a difference.

“Our food just tastes better. Items like salad dressing, chicken broth, and roux are all homemade,” said Folden. “All of our dishes are from scratch using the freshest ingredients available, many of which are derived from our very own on-site garden.” The Herb Café grows garden fresh herbs like garlic, basil, rosemary and mint to name a few.

Folden says he and his staff are environmentally conscious. “We make an effort to not throw out much and will compost, recycle, refurbish and re-purpose to accomplish this.”

And they like to have fun and get to know the community who surrounds and supports the café.

But, The Herb Café takes its customers’ dining experience seriously. “Leave the negativity at the front door and relax,” said Folden. “Come enjoy the same quality food and service level expected at a more expensive restaurant.”

And while you are there, browse the market section and appreciate the local wines, honey, art and other cool items for sale. The Herb Café and Market is open Mondays through Saturdays from 11 a.m. to 8 p.m. Call 281-337-4080 to place a pick-up or delivery order or even an optional reservation. The café is available for private parties and events. Visit for more information.


First Anniversary Party!  It’s The Herb Café and Market’s one-year anniversary on Saturday, July 6, and they want to show their appreciation! “Without the support of the Dickinson-area community, we would not have made it this far,” said Folden. “Please come celebrate this momentous achievement with us!” Partake in this family-friendly celebration with drink and food specials, local artisans, kids activities, and live music all day from Roger Wayne Bailey (11 a.m. to 3 p.m.), DJ Ben, and Thread Belly (4 to 8 p.m.)


Events: In addition to the rotating daily lunch specials, The Herb Café and Market offers a Friday Night Steak Night that features a Prime Rib with rosemary-garlic mashed potatoes and a sautéed squash medley. Your steak can be enjoyed with a domestic or imported beer or choose a glass of wine from around the world. Owner Adam Folden is a Level 1 Sommelier and can help diners choose which wine will complement their meal.

Enjoy Saturday Brunch between 11 a.m. and 3 p.m. and try one of their tempting dishes like the Fresh Fruit Salad Succulent Sampler with a mint honey glaze, thick slices of French toast topped with candied pecans, whipped cream and strawberries, a breakfast quesadilla, fried chicken tenderloins and homemade waffles with rosemary-maple gravy, blackened shrimp and smoked cheddar grits, or even Creole Eggs Benedict made with a 6-ounce filet of tenderloin, topped with a Creole hollandaise sauce on a toasted English muffin. Mimosas are priced right at $2. Carefully created four-course wine dinners are on the last Thursday monthly. Mark your calendar for the next one on July 25. Call for reservations.