Yiayia’s Greek Kitchen, 2410 Richmond Avenue, opens August 1 for dinner and is currently accepting reservations. The new concept from the family-owned Pappas Restaurants is not the first Greek concept for the hospitality group. Its first Greek venture, YiaYia Mary’s, opened in 2004 in Houston’s Uptown District, followed by a location at Hobby Airport. Both closed in 2020 during the pandemic. Currently, the company operates Pappasito’s Cantina, Pappadeaux Seafood Kitchen and Pappas Bros. Steakhouse, among other Houston restaurants. This past June, Pappas acquired On the Border Mexican Grill and Cantina.
The new restaurant takes over the space which formerly held a location of its Pappadeaux Seafood Kitchen. Yiayia’s is sort of an elevated reboot of the original Greek concept which was a tribute to the family matriarch, Yia Yia Mary. Taking the traditions of Greek family hospitality, the restaurant’s ethos is that of bringing people together around the table with a modern approach to Mediterranean cuisine, using fresh ingredients and robust flavors.
The menu was created by Michael Fikaris, the R&D concept chef for Pappas. He and his team have designed a menu that honors the heritage of the Pappas family, as well as the many Yiayias who have been the culinary forces in many Greek family kitchens. While the cuisine is more elevated, it still revolves around authentic flavors and family recipes. There are starters and shareables meant to create a family atmosphere with dips like hummus, tyrokafteri and eggplant as well as a Kalamata olive bread, baked in-house.
Some of its signature items include dolmades, a stuffed grape leaf dish of beef, lamb, basmati rice and pistachios. The moussaka at Yiayia’s is topped with a sheep’s milk bechamel, while the ribeye souvlaki is accompanied by blistered tomato, pickled fennel and tzatziki. There are also dishes like lamb shank, Mediterranean sea bass and a sweet take on saganaki.
The cocktail program, led by mixologist Oliver Brooks, features traditional Greek spirits such as ouzo and mastiha as well as craft cocktails such as the frozen Athenian Spritz and Ginger Vesper. Things get over the top with drinks like the Nefeli Lemonaki, a mix of Frio River vodka, Luxardo Amaretto, salted lemon, Topo Chico, whipped Greek yogurt and blackberry compote.
With Pappas Bros. Steakhouse continually winning awards for its wine program, guests can expect an interesting list of small-production varietals from Greece, curated by executive wine director Robert Smith.
The interior has been designed by chief design officer, Evy Pappas, to evoke the feel of a Greek grandmother’s home, albeit in a contemporary and vibrant way. An olive tree anchors the space, with soft colors and natural textures creating a Mediterranean oasis. In addition to the welcoming dining area, there is a large bar and a covered patio.
The concept’s mission is to echo the Greek tradition of philoxenia, where strangers are treated like family. Chief marketing officer Christina Pappas is thrilled to be able to bring back the Greek hospitality to the Houston community. She said in a press release, “Yiayia’s is a celebration of our family’s heritage and the warm, lavish spirit of Greek hospitality. We can’t wait to welcome guests to our table.”
Nando’s Peri Peri, 1201 Westheimer, opened July 29 in Montrose. Located in the block of the Tower Theatre redevelopment, it’s the third Houston area location for the South African-born brand. Founded in 1987 in Johannesburg, Nando’s has gone global over the past 38 years with restaurants across five continents and 24 countries.
The peri peri part of its name refers to the bird’s eye chili pepper that provides the heat for many of the menu items. Nando’s marinates its chicken for 24 hours in a blend of South African herbs and spices before flame-grilling it to order. Guests can choose the spice level that they prefer. The chicken can be ordered by the half, wings, or one of its larger platters.
Individual menu items include butterflied chicken breast, chicken breast strips and its spicy chicken Caesar wrap. There’s also a veg-filled Rainbow Bowl. along with chicken thigh skewers and the rarely seen menu item, chicken livers. Nando’s recently introduced a new vegetarian-friendly item, the Peri-Paradise Veggie Sandwich, made with halloumi cheese, avocado, grilled Peri pineapple, arugula and chili jam, served on buttery garlic bread. There’s also a veggie burger.
in addition to soft drinks and lemonades, there is a wine and beer list, plus frozen drinks like the Passion Fruit Frose and Mango Rosalita.
The Montrose location is decorated in a way that reflects the vibrant neighborhood with a touch of South African soul. Original artworks from South African artists decorate the dining area and bar while hand-crafted fabrics cover the booths. The 3,538 square-foot-space includes a large patio shaded by oak trees.
KP’s Kitchen & Market, 2000 Bering, opened July 8 in the Galleria area. It comes from chef and restaurateur Kerry Pauly, who owns and operates two locations of KP’s Kitchen in Bellaire and Memorial. The new concept is a chef-driven cafe and market serving breakfast and lunch for those on the go or dining in. The food is fast, fresh and healthy with breakfast options like tacos, avocado toast and yogurt parfaits. Guests can also grab a barista-crafted cup of Katz drip coffee, espresso, cappuccino or latte. Other beverages include Brew Dr. Kombucha and Poppi pre-biotic sodas.
For lunch, the kitchen creates scratch-made salads, sandwiches and wraps, plus daily specials like the $10 cheeseburger on Thursday. There are prepared meals to-go for busy office workers, fruit bowls and Dubai artisan chocolate. The market sells snacks like Siete chips and Purely Elizabeth granola, plus bottles of wine.
Currently, KP’s is offering $3 Cookies for a Cause. The entire proceeds from the sale of the buttery sugar cookies goes to help victims of the recent Kerrville and Hunt floods.
Weaver & Co. BBQ will officially launch at Eight Row Flint, 3501 Harrisburg Boulevard, August 2. The pop-up from chef Martin Weaver is a mobile barbecue concept that will have a regular presence at Eight Row while also doing catering and pop-up events throughout the Houston area. Keeping it mobile helps Weaver test new markets and build community connections while looking toward the future with plans for a retail spice blend and possibly brick and mortar locations.
It’s a three-year vision for the formally-trained chef whose local experience includes stints at KUU and Brennan’s of Houston. Now, he is following in his family’s footsteps with old-school Texas barbecue. His father Charles Weaver won the 1985 Houston Livestock Show and Rodeo barbecue championship and his son hopes to carry on that legacy by building a brand that pays homage to his dad’s success. Weaver said in a press release, “We’re focusing on the true Texas BBQ roots that I grew up with – the same techniques and recipes that made my father a champion. That foundation of authenticity is what Weaver & Co. is all about.”
The launch is being sponsored by Monkey Shoulder Scotch, Deep Eddy Vodka and Alma Del Jaguar Tequila, so there will be premium spirits available, along with items such as pork ribs, traditional brisket and Charles Weaver’s championship ribs.
Brassica, 1413 S. Voss, is coming to Hunter’s Creek in early 2026. The fast casual concept was founded in Columbus, Ohio in 2015 by brothers Kevin and Darren Malhame and was recently named a nation’s Restaurant News Concept winner. It also received a minority investment from Chipotle’s Cultivate Next Fund.
The Mediterranean menu was inspired by the Malhame family’s Lebanese heritage and features sandwiches and salads made with locally-grow, organic and specialty ingredients. The organic pitas are baked in-house and the salads are composed of healthy grains and greens. There are protein choices such as slow-roasted chicken shawarma, harissa-rubbed brisket and its signature falafel. Guests can customize their dishes with homemade hummus or baba ganoush and there is a multitude of fresh vegetables and sauce to choose from.
Handel’s Ice Cream, 3425 Ella Boulevard, had a grand opening for its first Houston walk-up and drive-thru location July 31. Owned and operated by Garden Oaks/Oak Forest residents Tim and Kesha Chatman, the 2,300 square-foot store will offer both pick-up third-party delivery.
Handel’s was founded in 1945 in Youngstown, Ohio as a single ice cream parlor. The brand now operates over 150 locations across the country. The ice creams are made by hand, in small batches, at each location. It offers 48 permanent flavors as well as 140 rotating seasonal options.
PJ’s Coffee, 1021 Lake Olympia Parkway, will celebrate its grand opening August 24 with a ribbon cutting at noon. The new Missouri City location will also offer free 16-ounce hot or iced coffees from 11:30 a.m. to 1:30 p.m. with pastry samples, plus a spin wheel with giveaways. Customers also have a chance to win free coffee for a year.
Founded in New Orleans in 1978 by Phyllis Jordan, the coffee company pays tribute to its NOLA beginnings with options like chicory-enhanced beverages, but also a wide variety of small-batch coffee drinks and treats like beignets. The full menu includes energy drinks, iced coffees and breakfast pastries.
Urban Bird Hot Chicken, 8015 Spencer Hwy., opened July 30 in Deer Park. The hot chicken concept from Brandon and Chantel Gawthorp seems to be opening a new location across the Greater Houston area every other week. This newest spot makes number 22 for the concept and there are more on the way.
While many eateries shuttered or faltered during the COVID pandemic, Urban Bird was born out of the chaos. It first opened in Katy in September 2020 and has been going strong ever since. Houstonians just can’t seem to get enough of juicy chicken tenders and the whole hot chicken trend is not showing any signs of slowing down. At Urban Bird, guests can choose their spice level or opt for none at all.
In addition to its chicken tender baskets and sandwiches, the menu includes chicken and waffles, Loaded Urban Fries, street corn, Hot Cheeto mac and cheese and thick, creamy milkshakes to counteract the Fire in the Hole.
Restaurants Reported Open July 2025:
Black Rock Coffee Bar, 11123 W. Airport Boulevard, opens July 25
Boo’s Burgers, 2510 Navigation Boulevard, opened July 26
Griff’s Irish Pub, 4316 Roseland, reopened mid-July
Kilani Food Hall, 3818 Cartwright, opened softly late July
Layne’s Chicken Fingers, 132 E. Airtex, opened late July
Layne’s Chicken Fingers, 6700 S. Highway 6, opened July 19
MA Asian Kitchen, 2512 Rice Boulevard, opened late June
Mambo Seafood, 7728 FM 1960, opened May 22
Mayahuel, 811 Buffalo Park, opened July 18
Nick the Greek, 11805 Westheimer, opened June 27
Peppaz, 411 Smith, opened early July
P. Terry’s Burger Stand, 10305 W, Grand Parkway S., opened July 21
Shipley Do-Nut, 10933 Northwest Freeway, opened July 26
Smalls Sliders, 1337 Gessner, opened July 1
Sweet Paris, 20240 Summit Pt. Crossing, opened July 14
Urban Bird, 1014 Wirt, opened July 22
Restaurants Reported Closed July 2025:
Studewood Cantine, 1111 Studewood, closed late June
This article appears in Jan 1 – Dec 31, 2025.
