About Us

About us

Approachable yet upscale, modern yet inviting, PORTERS menu was originally created by Chef Bill Greenwood and Chef Martin Campos and features masterfully prepared American cuisine. The excellent service is led by seasoned General Manager, Charles "Chuck" Criswell. Criswell, Campos and the whole PORTERS team are excited to bring their passions for great food and hospitality to Bryan-College Station. Located at Century Square – Bryan-College Station's premier walkable, urban destination – PORTERS redefines fine-dining. A southern accent flows throughout the thoughtfully crafted menu, enhanced through the expert use of oak, mesquite, and hickory woods. Classic hand-crafted cocktails and a robust wine list, curated by our in-house sommelier, complement the contemporary fare along with the comfortable, yet sophisticated, decor. The eatery also offers to-order hand-cut steaks and chops for your special events at home.

This authentic eatery has been made possible in part by its NextSeed crowdfunding campaign, with hundreds of investors from across the U.S. NextSeed Investors raised their $500,000 portion in just 50 days – with over 70% coming from Texas.

Our Food

PORTERS perfects the amazing relationship of wood, fire and fine meat by using three Texas woods – oak, mesquite and hickory. Our Chef hand selects all of our top-quality meats to inspire and motivate your palate with some of the most amazing meats found in Texas and our seasonally inspired menu boasts farm-to-table fresh ingredients with a southern, comfort food flair.

Martin Campos
Head Chef

Growing up a picky eater, Martin Campos had his first real culinary moment at the age of ten, when on a visit to Oregon with his family, he tasted seafood for the first time. That experience kicked off his love for food and at nineteen he landed a job as a dishwasher at Rasta Pasta in Fort Collins. After a couple years, he moved on to cooking for a local bar and grill, devouring cookbooks and Iron Chef episodes in an effort to learn all he could. Moving to Aspen, Campos then served as sous chef at Aspen’s Hotel Jerome.

From there, Campos worked at various notable restaurants including the Warwick Hotel, Avenue Grill, Eddie V’s, Beano’s Cabin, Jax Fish House, Comida at the Source, and finally served as the executive chef at award-winning Sarto’s Italian Eatery before heading to Texas to join PORTERS, bringing his extensive butchery and cooking expertise. Campos is very excited to lead the PORTERS culinary team in College Station.

Chuck Criswell
General Manager + Partner

Born and raised in Houston, Texas, Chuck Criswell grew up in a family that loved great food, cooking, cocktails, and hosting grand dinner parties. For over 30 years, his mother Ann Criswell wrote for the award-winning food section of the Houston Chronicle and is also the author of several books featuring Houston’s finest restaurants. Drawn to the energy of the restaurant business early on, Criswell got his first job as a busboy at the age of 15 and after rising through the ranks, he devoted his life to hospitality.

“Providing hospitality is an authentic, genuine, and enduring profession,” says Criswell. With this authenticity-centered approach to hospitality, he strives to develop motivated, winning teams and to maximize guest engagement through truly memorable dining experiences. He has worked with multiple renowned Texan restauranteurs such as Damian Mandola, Johnny Carrabba, Larry Foles, and Guy Villavosa in multiple successful concepts including: Vallone’s, Añejo, Eddie V’s, and The Tasting Room.

Criswell is also a certified sommelier who spends his free time studying wine, cocktails, and fine whiskeys. On his days off you can find him enjoying the great outdoors.

Groups + Events

Two private dining rooms and one semi-private dining rooms are available for all your entertaining needs, each offering a unique experience and warm intimate atmosphere. Work with our talented chefs to customize three, four or five-course menus to ensure a personalized dining experience for you and your guests. An open bar or customized wine menu with pairings for each course can also be created to accompany your menu.

  • Butcher Shop – Up to 12 guests
  • Semi-Private Dining – Up to 35 Guests
  • Large Private Dining – Up to 50 Guests

For more information, please call 979.977.0700 or email events@porterscollegestation.com.

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