About us

About us

Approachable yet upscale, modern yet inviting, PORTERS features Executive Chef Bill Greenwood’s masterfully prepared American cuisine and excellent service led by seasoned General Manager, Charles "Chuck" Criswell. Greenwood and Criswell have worked together on multiple successful concepts and 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 features a walk-up butchery providing to-order hand-cut steaks and chops.

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. Chef Bill Greenwood 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.

Bill Greenwood
Executive Chef + Partner

Bill Greenwood’s restaurant experience began at age nine when he began work at his father’s restaurants outside of Atlanta, Georgia. Greenwood’s on Green Street, owned and operated by Bill’s father, William, since 1986, is an Atlanta institution and a pioneering restaurant in the farm-to-table movement. “Growing up Kitchen,” as Bill refers to his unique upbringing, has resulted in Bill’s profound interest in sustainability, vertical farming, and innovative restaurant supply techniques, while maintaining a passion for straight-forward cooking and simple-yet-sophisticated preparations.

Greenwood’s philosophy of farm-to-table, sustainable, upscale cuisine has been honed at multiple well-known restaurants in Texas, California, and Colorado. He has worked in the culinary departments of the Little Nell Hotel, Hotel Jerome, Cache Cache Bistro, Grana Bread Company, and Conundrum Restaurant, as well as worked as the Executive Chef of AP Stumps Chop House in San Jose, CA and most recently at Eddie V’s before coming to PORTERS.

Martin Campos
Sous 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. It was at Bisetti’s, an Italian restaurant in Fort Collins, where he first met and worked with Bill Greenwood. Campos next followed Greenwood to Aspen’s Hotel Jerome where Campos served as Greenwood’s sous chef.

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 Greenwood at PORTERS, bringing his extensive butchery and cooking expertise.

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

One private dining room and two semi-private dining rooms are available for all your entertaining needs, each offering a unique experience and warm intimate atmosphere. Work with our chef’s 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 25 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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