Murray’s is a neighborhood pizza & small plates restaurant in Memorial.
Murray’s is a place for people to unwind and enjoy great food and drink in a convivial, dress-it-up or dress-it-down atmosphere. Our menu features familiar classics with touches of our Texas and Southern roots woven throughout, and our bar program highlights small natural winemakers, complemented by local beers and Texas-based spirits.
The key to great pizza is great dough. We make ours with incredible organic and heritage flours from Barton Springs Mill in Texas. It undergoes a 3-day fermentation to create a pizza that is light and airy, but with more backbone than a Neapolitan. We take that same approach to the rest of our menu, working with small and local producers and being intentional with every dish and drink we serve.
Just as important as the quality of ingredients are the people who bring them to life, and we have an awesome team. Our culture is built on supportiveness and a low-ego, team player mentality, while also having high standards for product and hospitality.
Our goal is for Murray’s to be a place that is special enough for date night but welcoming enough to be your neighborhood go-to. We look forward to having you in.
Deets, Edward, and Murray (and the whole Murray’s team)
our story: when one door closes…
Chefs Deets Hoffman and Edward Thompson have been working in kitchens together since 2016.
They started getting the itch for pizza in 2018, but great pizza requires complex dough, and executing that with consistency is a doozy in volatile, humid climates like Houston. So pizza became a “maybe one day” passion project.
When one door closes, another opens. During COVID shutdowns, the group couldn’t source quality bread for Leaf & Grain (our sister restaurant), which forced them to start making their own sourdough…
In 2024, now armed with years of experience with the trials and tribulations of high-complexity sourdough, they stumbled onto the perfect location for a pizza spot. Finally, the duo could sling the naturally leavened, high-hydration pizza dough they’d dreamt of.
When the time came to name the concept, they landed on Murray’s Pizza & Wine, after Hoffman’s wife, who loves few things more than… pizza and wine. Her only condition was: “Just don’t screw it up.”
meet the team
Deets Hoffman Co-executive Chef, Owner
Deets grew up 10 minutes from here, and he named the restaurant after his wife, so suffice to say, Murray’s is a special place to him.
Growing up, Hoffman’s mother had a catering business, and he knew he wanted to be in restaurants from a young age.
In 2016, he opened Leaf & Grain, our sister restaurant, and has brought their “People, then Product, then everything else” approach to Murray’s. At Murray’s, he oversees the menu, and you can usually find him at expo in the kitchen on busy nights.
Favorite menu item: Prosciutto & Burrata pizza
Favorite drink: Frozen Negroni
edward thompson Co-executive Chef, Owner
Born and raised in Arkansas, Edward has had a love for food for as long as he can remember. In Edward’s free time, he loves cooking, reading (non-fiction, cookbooks, and food science), golf, making coffee, building recipes, and enjoying time with his wife, Jennifer. Edward and Deets have been working in kitchens together since 2016. At Murray’s, he leads culinary innovation and is also known for his impeccable dough stretching abilities and depth of knowledge when it comes to wine and fermentation.
Favorite menu item: “Street Corn” pizza (pro-tip, add Brisket!)
Favorite drink: Texas Mai Tai
murray hoffman pizza muse
Growing up in Alabama, Murray’s has a pretty Southern palate – her “last meal” would include butter beans, if that’s any indication (hence the butter bean hummus on our menu). In her free time, she loves making biscuits, cooking in general, going on walks with fam and friends, and especially, being Whit’s mom. Her favorite things to eat/drink are pizza, sushi (one reason we have crudo on our menu), and wine. She does NOT approve of any menu items that include blue cheese, raw onions, or raisins of any kind, but sometimes you have to compromise :)
Favorite menu item: Crudo, Not-Hawaiian pizza
Favorite drink: Our wines rotate quite a bit, but she loves skin contact wines, pinot noir, and brut sparkling wines
schauna porter restaurant director
Schauna Porter is originally from Los Angeles, CA and brings 17 years of hospitality experience from The Hillstone Restaurant Group. Throughout her career, she has developed a passion for building strong teams and delivering exceptional guest experiences. What Schauna enjoys most about leadership is connecting with people and seeing the growth that comes from coaching and development. Outside of work, she enjoys reading, listening to podcasts, and spending quality time connecting with her family.
Favorite menu item: Wild Mushroom pizza
Favorite drink: Murray’s Spritz
alex imre manager
Alex Imre was born and raised in Houston (not far from Murray’s) and has been in the hospitality industry for her whole career, including with Leaf & Grain, the sister restaurant of Murray’s. At Murray’s, Alex manages restaurant operations and is responsible for team development. What she enjoys most about her role is creating special experiences for all of our guests.
Favorite menu item: Italian Bread Pudding
Favorite drink: Margarita
miguel torres chef de cuisine
Miguel Torres is originally from Puerto Rico and has been in the US for the last 10 years. Before Murray’s, he was the Executive Chef at Travelers Collective in Houston (Traveler’s Cart and Traveler’s Table), as well as the W Resort Viequas Island. At Murray’s, Miguel directs all culinary operations of the kitchen. Outside of his duties at Murray’s, you can catch him as a contestant on Guy’s Grocery Games.
Favorite menu item: Not-Hawaiian pizza
Favorite drink: Frozen Paloma