Kitchen Rumors, 2310 Decatur, will open to the public June 27. The newest concept from Kahani Social Group, the talented team behind Amrina, Pok Pok Po and Bol, is a little bit different in its approach. Calling it “fine-casual”, Chef Jassi Bindra, head of Kahani’s culinary program, says “At Kitchen Rumors, we’re not just serving food-we’re sharing secrets, stories, and a taste of something unexpected.”
Bindra is an award-winning chef whose accolades include winning an episode of Food Network’s Chopped. Aiding Bindra in the new culinary venture is chef de cuisine Nadeem Qureshi and pastry chef Sachin Kumar. The trio place a focus on ingredient-driven dishes that are guided by seasonal and meticulously-sourced products that are allowed to speak for themselves. Dishes are inspired by the evolution of Indian cuisine and given modern twists from the creative minds of Bindra and his team.
The menu is playful, beginning with “That’s How Rumors Start.” Plates like Lobster Dumpling and Roasted Oyster Tikka showcase fresh seafood and interesting ingredients such as mangosteen-infused Malabar sauce or roasted coconut with chimichurri. The Infladita makes a fun shareable to start with, followed by a whimsical Mushroom Galouti. Entrees include lamb shank, goat biryani, quail with Korma sauce and Butter Chicken Ramen. On the side are treats such as Sichuan eggplant, cumin-spiced potato and crispy cauliflower with Tajin.
For a spectacular showstopper, the restaurant is offering Atta Chicken, a whole roasted bird sealed in a wheat dough crust and baked, with the juices infusing the meat with earthy flavors. The golden shell is cracked and opened tableside, giving guests a culinary experience that is dramatic and delicious.
The cocktail program, led by general manager Mike Raymond and bar manager Thomas Meadows, is lively as well. Drinks such as the Desi Girl at Heart, made with tequila reposado, lime, turmeric, cayenne honey and a yogurt wash, offer a spicy option while Bindaas Vibes is a refreshing gin cocktail infused with melon. The Felicitate the Winners blends bourbon with exotic flavors such as rose, saffron, pomegranate, clove and absinthe bitters. There are creative mocktails, too, plus a thoughtfully curated wine list from assistant manager Antonio Fuentes.
The interior dining area and bar are colorful and vibrant while an extensive, lush outdoor space invites guests to linger a while and enjoy a cool cocktail or a leisurely feast.
Yiayia’s Pappas Greek Kitchen, 2410 Richmond, is expected to open in August 2025, according to the Houston Chronicle. It’s a rebranding of the Pappas Restaurant Group’s Yia Yia Mary’s, a concept that paid homage to the family’s Greek heritage. Unfortunately, amid the shutdowns of the COVID pandemic, five Pappas restaurants closed. The loss of Yia Yia Mary’s in the Galleria hit diners especially hard and for several years there have been rumors of its reopening in the Richmond space that once housed another Pappas concept, Pappadeaux.
Eloise Nichols, 2400 Mid Lane, will close June 29, as reported by CultureMap Houston. Originally opened in 2016, it’s part of the family-owned Adair Concepts which also operates a number of Los Tios Mexican Restaurant locations as well as Adair Kitchen and Betsy’s at Evelyn Park. Siblings Nick Adair and Katie Adair Barnhart named the restaurant for their paternal grandmother. Their father, Gary Adair, founded Skeeter’s Mesquite Grill in 1988 and it is still in operation on Weslayan.
Adair Concepts recently acquired Buffalo Grille and are moving further afield than just the Houston area with a recent opening of Los Tios in Fredericksburg and plans to open both Los Tios and Adair Kitchen in San Antonio.
Clarkwood, 3201 Allen Parkway, debuted its courtyard patio this week. Located in the Star Engraving Co, Building, the upscale cocktail bar opened in 2022. Owners Army Sadegi and wife Mason Clark-Sadeghi are seeing their vision come full circle with the addition of the beautiful outdoor space, executed by gin design group. Army Sadeghi says the courtyard bar is a reflection of the couple’s commitment to thoughtful and high-design hospitality. He added, “It gives us space to push creatively-with new drinks, music, and experiences-while staying true to the intimate elegance that defines Clarkwood.”
The 1,500 square-foot open-air courtyard doubles the capacity of the bar, offering a seamless extension of indoor to outdoor space. Soft colors of cream, gray and white, along with lush plants and refined finishes, blend together to create a sophisticated oasis among an orangerie-style enclosure.
To celebrate the opening of the new space, Clarkwood has introduced two exclusive courtyard bar cocktails. The shareable Clarkwood Punch Bowl is a stunning cocktail centerpiece that is created tableside with gin, elderflower, cold-pressed Texas grapefruit, tonic and rose wine blended over artisanal ice. A second concoction, Mezcal Matcha Colada, is a tropical mix of mezcal, blanco tequila, ceremonial-grade matcha, pineapple, banana and crema de coco.
In addition to the new cocktails, Clarkwood is also introducing its Golden Hour Spritz menu, available from 6 p.m. to 8 p.m. nightly. There are also plans for late-night programming and DJ sets.
Fuzzy’s Tacos and Margs, 1912 Westcott, debuted June 16 in Sugar Land. It’s the first tableside service model from Fuzzy’s Taco Shop, a fast-casual taco restaurant founded in Fort Worth in 2003. Now, under the umbrella of Dine Brands Global, it operates 115 stores across 15 states. The new Sugar Land restaurant is owned by the NGE group and operated by brothers Miro and Andrew Nazarian.
With the launch of its Fuzzy Tacos and Margs, the brand is putting hospitality at the forefront according to Fuzzy’s president Patrick Kirk. He said in a press release, “Sugar Land is helping us find that sweet spot between fast casual and full-service, with a streamlined menu, bold new taco creations and a margarita lineup that puts our bar front and center.”
Some of the refreshed menu favorites include the Texas Brisket Taco, Cali-Style Steak Taco and Ultimate Nachos. The Sonora Relleno Taco is a veggie flavor bomb with a fried beer-battered poblano pepper and melted cheese, topped with cilantro-lime crema, chipotle aioli, guacamole, pickled red onion and cilantro.
There are new cocktails for the Sugar Land menu as well including the Paloma ‘Rita which gets dunked with a bottle of grapefruit Jarritos. There are also frozen drinks like the Double Rum Daiquiri and Fuzz Driver.
Portillo’s has added another upcoming location to its roster of new fast-casual restaurants in the Greater Houston area. With plans underway to open locations at 25531 Tomball Parkway and 12419 Southwest Freeway, Portillo’s recently announced it will open one of its signature “Restaurant of the Future” builds adjacent to Deerbrook Mall off Interstate 59/69 and FM 1960. It is slated to open later this year.
The smaller-footprint, more efficient design will seat approximately 166 guests and will feature double drive-thru lanes. It will also offer its Pick Up shelves and Grab and Go area.
Founded in 1963 as a hot dog stand in Illinois, the brand now has more than 90 stores across 10 states. It is known for its Chicago-style hot dogs and its famous Italian beef sandwiches. It also offers char-grilled burgers, fresh salads and its much-craved chocolate cake.
Kura Revolving Sushi, 9300 Six Pines, is having a sneak peek opening June 19 through June 21 with special hours from noon to 9 p.m. Located in The Woodlands, the new sushi joint will also offer $3.50 sushi plates during the special opening. Prices vary per product.
First founded in Japan in 1977, Kura brought its first U.S. location to Irvine, California in 2009. A conveyer belt brings the choices tableside and guests can choose which sushi, udon, ramen or sides they would like. Pricing is done per plate. The Express Belt allows diners to select certain dishes to have delivered. The Woodlands location makes number six for the Greater Houston area.
This article appears in Jan 1 – Dec 31, 2025.
