From Your Site Articles
Duck N Bao (photo by Jenn Duncan)
Bar Bludorn
Alex Pena and Aaron Bludorn
It’s about time that the Memorial Villages — specifically Hedwig Village — got more restaurant cred. Chef Aaron Bludorn and his biz partners are picking up where Jonathon’s the Rub left off in a redesigned space with a stylish bar. Executive chef Alexandra Pena will oversee the kitchen and comfort food-inspired menu. Guests can also expect sandwiches and such at lunch when the restaurant opens this spring. Incidentally, Bludorn’s wife, Victoria Pappas Bludorn of the Pappas Restaurants family, grew up in Hedwig Village.
ChòpnBlọk
The West African fast-casual spot at the Post HTX food hall has claimed the former Seafood Connection space on lower Westheimer for its first brick-and-mortar scheduled to bow this summer. Operating a larger space will allow founder Ope Amosu to add cocktails and brunch service. Gin Design Group is responsible for the interior.
Credence and Sidebar
Credence steak
Here’s another one — actually two side-by-side concepts — coming to Memorial from Goode Company Restaurants president Levi Goode. Credence is described as a South Texas ranch-inspired eatery with live fire cooking, while Sidebar is a steakhouse and cocktail bar devoted to classic American fare including seafood. Opening date is slated for this summer.
Drake's Hollywood
Dallas’ Vandelay Hospitality Group has claimed the former Underbelly space for its retro-styled luxury steakhouse. Known for its posh design featuring red leather booths and a colorful mural depicting Hollywood stars past and present, Drake’s serves steaks, pizzas, and the same “World’s Coldest Martini” that’s been a hit at Hudson House. February is the anticipated opening date.
Duck N Bao
Peking duck at Duck N Bao
After building followings in Cypress and Memorial, Grace and Leo Xia are bringing their popular Chinese eatery, Duck N Bao, to Rice Village. The husband-and-wife team also opened the all-you-can-eat Korean barbecue spot Hongdae 33 in Houston’s Asiatown this past March. With construction underway, the team anticipates a Spring 2024 opening. The dim sum house is known for Peking duck, xiao long bao (soup dumplings) and other Sichuan specialties.
Leo's River Oaks
Tim Reading of Leo's River Oaks
Culinary Khancepts, the local hospitality group that owns concepts including Liberty Kitchen and State Fare Kitchen & Bar, has appointed former Underbelly Hospitality chef, Tim Reading, to lead the kitchen at the forthcoming Leo’s River Oaks, slated to open late spring 2024. The new concept is in River Oaks Shopping Center next door to the historic River Oaks Theater, currently being revitalized by sister company, Star Cinema Grill Theater Group.
Little Rey
Chef Ford Fry (photo by Johnny Autry)
Chef-restaurateur Ford Fry (State of Grace, Superica, La Lucha) is bringing a fast-casual concept serving Northern Mexican-inspired fare to Mid Lane this February or March. The menu centers around wood-roasted chicken al carbon along with queso, fresh salsas, smoked chicken wings and street tacos served on homemade tortillas. Described as funky yet whimsical, Little Rey will feature an expansive, covered patio and outdoor walk-up window.
Marigold Club
Goodnight Hospitality (March, Rosie Cannonball) will transform its shuttered Goodnight Charlie’s space into a new restaurant late spring or early summer. Former Tony’s of Houston chef Austin Waiter has spent time in London for the restaurant, which will specialize in modern Continental cuisine. Expect a high style interior, music from a baby grand piano, polished service and an extensive beverage program.
Maximo Cantine
Veteran restaurateur Benjy Levit (Local Foods, Eu Tour and Lee’s Den) has partnered with chef Tony Luhrman on this new concept in the former El Topo West U space. Nixtamal tortillas will be a staple on the menu as well as brisket tacos and other homemade Mexican food like fire-kissed duck confit tamales with mole negro. Chef Seth Siegel-Gardner was recently appointed as the culinary and creative director of the group’s restaurants.
PostScriptHTX
A rendering of the forthcoming PostScript HTX
GAP Concepts, founded by several members of Dallas’ wildly successful XOXO Dining Room, is preparing to paint Houston’s Upper Kirby District pink with its newest concept, PostScript HTX. Entrepreneurs Veeral Rathod and Obi Ibeto anticipate a January debut in the Shops at Arrive River Oaks, for the flirty and festive restaurant and lounge. Chef Bryan Caswell will lead the kitchen, complemented by a thoughtful and expansive cocktail and Champagne program including a ‘Press for Champagne’ doorbell.
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Amberjack and Foie Gras (photo by Caroline Fontenot)
Chef Manabu Horiuchi, aka Chef Hori, recently introduced his second Japanese venture Katami, but his lauded Kata Robata hasn’t slowed down a bit. The Upper Kirby haunt remains on best of Houston sushi lists and stays full most nights due to consistency and quality.
Where Katami has a big Wagyu-5 beef program, as well as sake and unique sushi combos, Kata Robata is strong on fish varieties, daily specials, and Japanese whiskies and sakes. The daily specials menu could include ten different featured sushi and sashimi in addition to the regular menu. Recently, we experienced medai Japanese butter fish, kamasu Japanese red barracuda, hirame Japanese flounder, and shima aji striped Jack, to name a few.
Chef Hori (photo by Shannon O'Hara)
Sushi (photo by Caroline Fontenot)
Housemade fresh seaweed salad (photo by Caroline Fontenot)
When searching for the healthiest fish, chef Hori says it's tough to pinpoint one type of fish because each variety — from salmon and tuna to leaner yellowtail — has a distinct flavor and health benefit. How to know what you like? To fully explore Kata's fish program, order the sashimi omakase. Hori recommends eating fish as often as possible because it's a clean protein, especially Kata's, since it's regularly flown in from Japan. “Additionally, fish is low in fat with many benefits, such as its high omega-three fatty acid content,” says Hori.
As far as his favorite fish-centric dishes on the Kata menu, Hori loves the amberjack sashimi – and when he’s feeling a bit decadent, he likes it prepared with foie gras like it is on the menu with tonic 05, lime juice, olive oil, roasted hazelnuts, and chives. Also, his classic miso marinated black cod — grilled Alaskan black cod served with broccolini and sweet red miso – is both delicious and nutritious.
Other healthful menu choices include an intriguing seaweed salad with several types of fresh seaweed and sesame vinaigrette — a vinaigrette so addictive we wish Hori would bottle and sell it! Another winner is the vegan Soba Salad starring nori, Brussels sprouts, taro, cabbage, cilantro, kimchi powder and kimchi vinaigrette.
Although the grilled Texas Kobe beef skewers are mouth-melting, you can dig into the robata menu without going heavy on the meat. Think grilled oyster mushrooms, grilled shishito peppers, and chicken skewers three ways. Wash it down with one of the new mocktails like the pretty Yuzu Sparkle with citrus, mint and soda, or the Fake ID with Fever Tree ginger beer, lychee and lemon.
The lunch menu provides another great way to explore all the fish in the sea without breaking the bank. Japanese bento boxes offer plenty of food and options, and all include miso soup, tofu, chicken teriyaki, seaweed salad and a California roll or rice. Value-packed bento sushi combo boxes are many, and of course, warm rice and noodle bowls are slurp-worthy for winter — yes, right now!
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