Agnes and Sherman, 250 W. 19th, opened April 17 in the Heights. Located in the former home of Alice Blue, the Asian American comfort food diner comes from chef Nick Wong and Lisa Lee. The co-owners wanted to honor their third-culture Asian American roots by offering flavors that are familiar, yet innovative. Those homey flavors are served in a space that is meant to be inclusive and welcoming to all.
The restaurant is named after Wong’s parents, Agnes and Sherman Wong. His mother came to the United States from Hong Kong to study while his father was born in San Francisco. The mash-up of Chinese and American culture colored Wong’s own upbringing as his family blended Chinese traditions with American customs. It also compels his personal ethos to be joyful and grateful while serving others.
Many of the dishes at Agnes and Sherman are meant to be served family-style but there are also smaller items as well. Diners will find scallion waffles topped with a dollop of sambal honey butter and egg foo young made with crawfish. Its version of loaded fries, Taiwanese Disco Fries, covers crispy fries with pork gravy, cheese and pickled mustard greens. A press release teased that Chef Nick’s famous crispy rice salad may, or may not, be on the menu in some form or other.
Joining Lee and Wong on the journey are some Houston hospitality professionals that locals may recognize. Pam Cantu (Goodnight Hospitality) is taking on the role of general manager while David Perez (Lei Low) will serves as bar lead. Helping Wong in the kitchen as sous chef will be Karla Moreno, formerly of Rosie Cannonball.
Cantu has also curated the wine program with a selection of varietals that range from playful to classic, as well as some natural wines. Perez has created a cocktail list that puts an Asian twist on nostalgic classics like the Bamboo Martini and Pandan Colada. The Dou Milkshake is a mocktail with soybean milk, pandan and coconut.
Jane and the Lion Bakehouse, 4721 N. Main, has opened its brick and mortar cafe after a soft launch two weeks ago. Owner and chef Jane Wild has been a popular figure at local famers markets for her rebel spirit and her delicious baked goods. Nestled in a quiet shopping center, the cafe is an inviting space with cozy furnishings and artwork by local artist Michelle Collins. The menu focuses on fresh flavors and seasonal ingredients.
Pastry pilgrims, as they were termed in a recent press release, will find much of what makes Wild’s products so craveable on the new menu. Whether guests are looking for her signature market pastries or hoping to find gluten-free treats, there are many options to drool over. Staples like Vegan Breakfast Burrito and Jane’s Breakfast Sandwich remain, but there are also daily specials which might include The Casablanca Toast with roasted carrot harissa or Liver let Die, a dish of local chicken livers cooked in brown butter and served with sourdough toast.
The coffee here is carefully brewed and Wild has rotating collaborations with small-batch coffee producers like Geva, Little Dreamer, Amaya and XELA Coffee Roasters. Jane’s Pantry features a selection of ready-to-go picnic items plus local market products such as fresh, local eggs, and Texas heirloom grains. The pantry will showcase a variety of items from trusted farmers and vendors.
Wild is also intentional about the cafe’s opening phases. Phase One has already begun with the cafe’s hours running Thursday to Monday from 8 a.m. to 4 p.m. Phase Two will have extended hours, curbside pick-up and online ordering, while Phase Three will eventually be an “all-day vibe” with beer, wine and cocktails and sourdough pizzas from the new bread oven.
The famers market fans are not being left behind. Wild and her team will still have breakfast and afternoon bites at the Houston-area locations. And, because Wild is a fan of yoga herself, the cafe will offer a cozy red light corner for post-yoga hangs.
The Kid, 1815 N. Durham, opened this week in the Heights. The cocktail lounge and eatery is from the team behind Flying Saucer and Rodeo Goat including Shannon Wynne, Keith Schlabs and Asa Hanrahan. Hanrahan is the familiar face behind the operations at Flying Saucer.
The Kid has two outdoor patios, bar seating and plenty of indoor tables, along with darts, a pool table and televisions for sports viewing. It’s a blend of its sibling concepts, with craft beer choices from Flying Saucer, top-notch burgers from Rodeo Goat and cocktails and mocktails that are inspired by another concept, Meddlesome Moth in Dallas.
Along with burgers like River Oaks C.C and Royale with Cheese, there will be shareables such as artisan meats and cheeses from Houston Dairy Maids and sirloin rice cakes. The fun cocktail list will feature Big Moe, Jalapeno Business and Let That Mango. There will also be wines available by the glass or bottle.
Children are allowed until 7 p.m., then take the little boogers home.
Pollo Campero, 12619 Tomball Parkway, opened April 16. It’s the 21st location for the Guatemalan-style chicken restaurant in Texas and number 11 for the Greater Houston area. It serves fried and grilled chicken plus chicken sandwiches empanadas, salads and bowls. The menu also offers sides like sweet plantains and yucca fries.
This article appears in Jan 1 – Dec 31, 2025.
