Bar Doko, 3737 Cogdell, opened December 13 at Autry Park. The new cocktail bar from Duckstache Hospitality takes its cue from omotenashi, the Japanese concept of hospitality. The duo behind the venture are chefs Daniel Lee and Patrick Pham, who both honed their skills in the kitchen at Uchi. Duckstache Hospitality also operates kkoro, Himari, Handies Douzo, Aiko and the soon to open sister restaurant to the new bar, Doko.
Bar Doko is hidden away down an alley offering a quiet respite from the stress of the city. With just 16 seats, it’s an intimate setting in which to enjoy a beverage program that pays tribute to the six seasons of Japan and the circle of life. The signature cocktail menu offers six highballs, six cocktails and four martinis. There is also one of the largest collections of rare Japanese whiskies in Texas.
Its innovative cocktails include interesting concoctions like the ‘EI’ Eternity, made with A5 wagyu and caramelized mushrooms somehow. Its ‘Sora’ Sky uses Maven Cold Brew and vanilla miso foam for a drink guests won’t forget. One of its highballs is the ‘Aki’ Fall made with absinthe mist, spiced cherry bitters, jasmine wine and Fever Tree soda. The cocktails are even more elevated by the bar’s ice program.
In addition to Pham and Lee, the team at Bar Doko includes acting general manager Jason Seewald and assistant general manager Natalie Lopez. The Duckstache team also got assistance in setting up the bar from Sebastien Laval and Souvik Dasgupta of Laval Hospitality Consulting.
Because of its petite size, it’s wise to make reservations.
Mexican Sugar, 3505 W. Dallas, opened December 16 at Regent Square. The modern Mexican restaurant offers nearly 13,000 square feet of space including its two outdoor patios with views of Buffalo Bayou Park. The two-story restaurant takes its inspiration from the bustling atmosphere of Mexico City using handcrafted tiles, elegant textiles and contemporary artwork to welcome guests in for a destination meal.
The new restaurant comes from FB Society which operates a number of concepts across Texas including several here in Houston like Haywire, Sixty Vines and Whiskey Cake.
Director of Operations, Justin Beam, says the Mexican Sugar team is thrilled to be bringing the concept to Houston. “This location is all about bold flavors, great vibes and creating a space where Houstonians can come together to celebrate, relax and enjoy an unforgettable dining experience.”
Open for lunch, dinner and weekend brunch, the restaurant’s from-scratch cooking begins with hand-pressed tortillas made from heirloom masa. While there are Mexican culinary favorites like tacos, enchiladas and fajitas, there are also dishes such as Lobster Fundido, Striped Bass, Angus Skirt Steak and Barbacoa Arepas. Brunch items include Chicken Chilaquiles, Cajeta French Toast and Benedictos Rancheros.
Its beverage program includes signature margaritas, handcrafted cocktails plus The Agave Library, a selection of more than 150 tequilas, mezcals and sotols.
Fielding’s River Oaks, 3750 Westheimer, opened December 8 in River Oaks. Located at the Novel River Oaks, it comes from Fielding’s Culinary Group which has operated two popular and pricey Fielding’s concepts in The Woodlands for years including Fielding’s Local Kitchen & Bar and Fielding’s Wood Grill. CEO Cary Attar and executive chef Edel Gonclaves will be in charge of the new location, according to CultureMap Houston.
With nearly 6,000 square feet of space, the restaurant can accommodate 200 guests with a bar and lounge, interior dining area, private dining room and soon, two patios. Currently open for dinner service, the upscale dining restaurant has a menu of snacks like A5 Sando Wagyu, Foie Gras and Bay Scallops. A Houston Press reader wrote in this week to say that the Yellowtail Hamachi Crudo with miso aioli, yuzu, crispy rice, smoked trout roe and radishes was “too die for.”
There is a “small plates” menu of items like risotto with clams, crab cannelloni, Beluga lentils and karaage fried quail. Guests also have a variety of steak cuts from which to choose including filet, bavette, culotte, ribeye and more. Its signature entrees include Butter Chicken, Iberico Pork, and Radiatori, its version of beef bourguignon. There are a number of seafood options including branzino, lobster, salmon and a unique cod dish with Tajine-spiced bisque, hand-rolled couscous, pine nuts, raisins, turnips and fresh coriander.
Wine is available in 6-ounce or 9-ounce pours but by the bottle is definitely a better deal. Considering its upscale food menu, many of the wines by the bottle are reasonably-priced. There is also a selection of beers as well as a cocktail menu of signature drinks that run from $12 to $20.
Lee’s, 5117 Kelvin, returns January 4. Formerly Lee’s Den, the second story wine bar has been reimagined as an innovative cocktail lounge. Located atop Local Foods, a restaurant from owners and business partners Benjy Levit and Dylan Murray, it joins another Local Foods Gconcept, Milton’s Trattoria, on the second floor. The adjacent concepts were named for Levit’s parents, Lee and Milton.
Mate Hartai, fittingly titled ‘Director of Bars’, leads the rebranded experience. Hartai has created a three-part menu of interesting cocktails with the first section inspired by a color palate of rich tones that come across in drinks like the Red Poppy or the King in Yellow. For those who can never make decisions, like yours truly, there is a selection of miniature cocktails like the Appleteeny or The Little Duke. There’s also a selection of classic signature cocktails.
The sultry and sleek interior was done by Brittany Vaughan of Garnish Design in tandem with Milton’s, taking advantage of its treetop location.
The bar will also offer a small menu of cocktail-friendly bites, thanks to chef and culinary director Seth Siegel-Gardner and chef Kent Domas. The duo have created nosh such as Caviar-Topped Lobster Rolls, Takoyaki Arancini and Sausage-Stuffed Wings.
Elro Pizza + Crudo, 2405 Genesee, will close its doors for good December 31. The upscale pizzeria from Chef Terrence Gallivan made the announcement via its website and social media stating that the restaurant would continue to operate at its regular business hours until then, except for its temporary closure Christmas Day. It also reiterated that it will continue its happy hour service Tuesday through Friday from 3 p.m. to 6 p.m. until its closure.
The dual concept restaurant opened in June 2023. There was a bit of buzz due to the fact that it was being opened by Gallivan, a two-time James Beard Award nominee for Best Chef: Southwest. Gallivan also owned and operated The Pass and Provisions, another dual concept restaurant that shuttered in May 2019.
Located in a 1928 bungalow, the restaurant served specialty pizzas along with seasonal crudos including smoked kampachi and its take on beef tartare. Its maraschino soft serve is back so fans still have the rest of the year to indulge in it before it’s gone.
Flower Child, 600 W. Sam Houston Parkway N., opens January 14 in Town and Country. It will be the third location for the healthy eatery brand from Fox Restaurant Concepts which also operates North Italia and Blanco Cocina + Cantina in the Houston are as well as other brands such as Culinary Dropout and The Henry.
FRC founder Sam Fox says he and his team are looking forward to bringing another restaurant to the city. In a press release he stated, “Texas has been a key market for Flower Child over the years and diners in the Houston area have embraced the menu and experience from the beginning.” The first Houston location opened in September 2018.
Its popularity stems from its customizable dishes which means many dietary needs can be met. There are plenty of options for vegans and vegetarians but meat-eaters can have their cravings satisfied as well. From salads and bowls to wraps and entrees, there is an array of choices. Guests can get a heap of nutrition from its Mother Earth Bowl filled with ancient grains, sweet potatoes, mushrooms, avocado, cucumber, charred onion, broccoli pesto, leafy greens and hemp seed dressed with red pepper miso vinaigrette.
The Flying Turkey Avocado Wrap gets a flavor boost from avocado hummus while the Chicken Enchiladas get a slight kick from guajillo chile. There are proteins such as steak, chicken and tofu to add to a salad or have as an entree. Tasty side dishes include the Sweet Corn & Quinoa, Kung Pow Cauliflower and Gluten-Free Mac & Cheese, made with both white cheddar and parmesan.
Kombucha is on draft for these keeping it healthy but there are also wines and beers available for those rewarding themselves for eating kale.
Boo’s Burgers, 2510 Navigation Boulevard, is shooting to open in early 2025, as reported by CultureMap Houston. It will be the first permanent spot for Joseph Boudreaux’s smashburger pop-up. The self-taught chef left his corporate career in 2009 to begin a new chapter in the hospitality industry.
Boudreaux’s experience has included stints at local eateries such as Tiny Champions and Leeland House plus an ownership stake in the coffee shop The Tipping Point. In 2021, he founded Boo’s Burgers as a pop-up and earned acclaim from such local chefs as Dawn Burrell who declared his smashburgers the best in town, according to Texas Monthly.
When the stand opens, it will serve as a community hub and provide a stationary space for Boudreaux to not only serve his delicious smashburgers, but to expand the menu to offer other items as well. Its East End location is the perfect place for the burger brand’s next chapter, according to Boudreaux.
He said in a press release, “Burgers are something everyone in Houston can relate to. We’ve tapped into that shared memory of local mom and pop burger stands while weaving in the city’s unique blend of Southern charm and urban culture.”
Shipley Do-Nuts, 2822 Sienna Parkway, opened December 18. It’s the fifth Missouri City location for the doughnut and coffee shop which was founded in Houston in 1936. There are currently more than 350 restaurants across 12 states. The newest location is owned by franchisee Phalyn Pao.
The grand opening celebration will run December 18 through December 22 with a free glazed donut with each purchase. The official grand opening will be January 4. Through the end of December, guests can enjoy some of its limited time holiday treats like Candy Cane Mocha Frappe, Candy Cane Shake and Candy Cane Crunch donuts. There is also a new Bacon, Egg & Cheese Kolache on the menu for $3.49.
7 Brew, 12430 Tomball Parkway, opened December 18 with a ribbon cutting and a $2,000 donation toas Children’s Hospital. It’s the fifth Greater Houston area drive-thru coffee stand for the franchise which currently has locations in Spring, Cypress, Magnolia and Conroe. A location is planned for Webster in January 2025 with several more in the works for the outer reaches of the city.
The new Tomball location will host a Swag Day December 21. Guests who purchase a large drink will receive a free 7 Brew T-shirt while supplies last.
Sambuca Houston, 909 Texas, has closed after more than two decades in Houston’s downtown. It was both a live music venue and trendy upscale restaurant. In its early days, it was a go-to spot when there weren’t many options downtown. It was often a splurge lunch for local office workers and a dinner and dancing destination for date nights and evenings on the town. While some of its musical performers were nationally-known, it also served as a showcase for a number of local bands.
While rumors were circulating about its potential closure last month, according to Chron.com, this week owner Kim Forsythe made the announcement on social media. She cited the challenges that tested the restaurant’s resilience. She said “The changing climate of our city, with rising homelessness and crime, coupled with the lingering impacts of COVID and the resulting empty office spaces, has created a perfect storm that we could not weather.”
Forysthe expressed her pride and gratitude adding, “We’ve not built just a business, we’ve built a home. And no matter what the future holds, that will always be our legacy.”
This article appears in Jan 1 – Dec 31, 2024.
