Chardon, 1711 Allen Parkway, opens February 21 . Located at the Thompson Hotel, the concept comes from Vegas-based TableOne Hospitality and has chef E.J. Miller at the culinary helm. Miller has been a well-known Houston chef for years, having done stints with Clark Cooper Concepts, Riel, International Smoke and Muse.
Miller’s local experience means he has built up a network of purveyors and producers. The Chardon menu features a number of French dishes using carefully-sourced ingredients like beef from Texas ranchers and flounder from the Gulf of Mexico. Guests can begin with small plates such as Spice Poached Gulf Shrimp or a very elegant version of the Southern favorite, deviled eggs, except that here they are called deviled oeufs and diners can choose from four different options. There are oysters on the half shell with Champagne mignonette or guests can enjoy them broiled Rockefeller-style topped with a Green Chartreuse butter.
Both the French and Texans love their meat and the menu reflects that fact. The Pate en Croute is created with Broken Arrow Ranch wild boar with a muscadine gelee and local pecans. The Hudson Valley Foie Gras Torchon is wrapped in beef tongue while the Texas Wagyu Steak Tartare gets added flavor from lpocal sunflower seeds and chokes as well as a kick from gochujang. And of course, there’s steak frites and beef Bourguignon.
Seafood choices abound as well with Butter-Basted Atlantic Scallops and Broiled Whole Lobster au Poivre for Two. There’s a cheese trolley for an after dinner treat as well as French desserts like Chartreuse Creme Brulee and Crunchy Profiteroles with salted caramel ice cream.
The interior evokes the Belle Epoque and Art Deco movements but with a modern sensibility. The soft blues and Paris grays are a relaxing backdrop to a sophisticated layout that features a variety of seating arrangements including booths, banquettes and comfortable chairs. There’s a private dining area and stylish bar as well.
The Warwick, 5888 Westheimer, is changing its name to Winsome Prime and that’s not the only change to the Galleria-area restaurant, which opened in the former Houston’s restaurant space in April 2022. Founded by restaurateurs Rob Wright, Mazen Baltagi, Steve Rogers and Kurt-Ogechi Agomuo, it originally had chef Antoine Ware as consultant and much of his influence is still seen in the Louisiana and Southern-inspired menu. After Ware’s initial consulting, chef Jabril Riddick took the reins and will continue to do so as culinary director.
The rebranding doesn’t mean huge changes to the dishes. The same classics will remain from the previous menu like Snapper Orleans, Crab Beignets and Chicken Royale. The dessert menu stays the same as well. However, there will be more of a focus on prime steaks going forward as well as a few sushi offerings. Guests will find cuts like New York strip, tomahawk and wagyu ribeye along with other proteins such as a double-boned pork chop and lamb chops.
Co-owner Rob Wright had this to say about the new direction of the restaurant, “Winsome is a name that was well thought out by our leadership team with a direction and a vision for national expansion. The Warwick was great for us to build our foundation here in Houston to learn and grow and figure out where our strengths lie.”
Winsome Prime will debut March 3 and there are expansion plans for the new brand, which will be announced later this spring.
Remi, 1080 Uptown Park Boulevard, is slated to open at Hotel Granduca in early 2025. We’re not sure what that means since it’s already early 2025 (and speeding by) but that must mean pretty darn soon. The new restaurant is part of the luxury hotel’s multi-million dollar renovation spearheaded by new owners Transwestern Hospitality Group. Beginning with the dining outlets, lobby and private event spaces, the group plans to continue the updates to the hotel’s rooms and accommodations later in the year.
Episcope Hospitality and its founder, David Morton, lead the design and menu creation for the casual fine dining concept. Remi will provide breakfast, lunch and dinner services for guests as well as destination diners. Next to it will be Bar Remi, which will offer a spot for morning coffee or evening cocktails.
Daniel Orrison, partner at Episcope, said in a press release, “At Remi, we’re creating a culinary destination that celebrates exceptional service, warm hospitality and a true passion for food and wine. The menu blends bold European flavors with a Texas touch. offering guests a dining experience that feels both elegant and inviting in a truly beautiful setting.”
Velocity Sim Racing Lounge, 2110 Edwards, will celebrate its grand opening March 1 at Sawyer Yards. There will be a DJ, giveaways, trophies awarded to the top racers and a watch party for MotoGP’s first race of the year, the Thai Grand Prix.
It’s the first premium simulation racing venue in Texas with 16 state-of-the-art racing simulators that offer full motion systems, immersive panoramic displays and platforms that respond to each on-screen movement.
There is also Velocity’s Ultimate Simulator which creates a realistic driving experience with its 55-inch curved monitors and 190 degrees of display.
Meant to bring the community of racing fans together, it has 5,000 square feet of space for watch parties and private events, or just hanging with other motorsports fans. Guests are greeted by LEGO models of high-end cars such as Ferrari, Lamborghini, McLaren and Bugatti. Racing decor is showcased throughout the building. Garage-style doors create an indoor/outdoor space giving guests plenty of options for socializing.
There is a full bar and kitchen as well with menus inspired by the global racing world. Munchies include Tskune Meatballs, Mushroom Bechamel Flatbread and Chicken Diavolo Taquitos, a gluten-free appetizer served with chipotle sauce.
For cocktails, Velocity offers options such as Senna’s Caipirinha, a Brazilian drink made with cachaca, brown sugar, lime, orange and mint. There’s also Pace Car and Spicy Cafe Racer, in keeping with the theme.
Velocity’s founder, Viet Tran, said in a press release that he’s very proud of his team who have been working tirelessly to bring the concept to Houston. He added, ” Whether you’re an avid racer, a racing newcomer or just looking for an exciting environment to enjoy a cocktail, we have something for everyone.”
Ramen Tatsu-ya, 600 W. Sam Houston Parkway N., is coming this winter to Town & Country Village. Founded in Austin by former DJs-turned-chefs Tatsu Aikawa and Takuya “Tako” Matsumoto in 2012, it first arrived in Houston’s Montrose neighborhood in February 2017. It drew huge crowds for its ramen and its funky decor. Eight years later, it’s finally opening its second Houston area shop.
Though it’s three-day simmered tonkotsu (pork bone broth) is its claim to fame, it does offer vegetable-based ramen as well. The OG begins with the tonkotsu broth and is topped with chashu pork, ajitama egg, wood ear mushroom, scallion and sesame seeds. There’s the Mi-So-Hot for those who love spice and the Mi-So-Not for those who do not. The Ol’ Skool uses chicken shoyu broth as its base while the Nu Skool is vegan, with an almond milk tonkotsu. Customers can add flavor bombs to their ramen including corn, spicy, chili, yuzu kosho and Fire in a Bowl. There is also a wide variety of extra toppings.
The menu is rounded out with a selection of rice bowls and small bites like gyoza and karaage.
Adair Concepts has announced that chef Diego Fernandez will be its first-ever culinary director. The family-owned restaurant group has operated a number of successful Houston dining concepts for nearly four decades. Now, it is focusing on elevating its culinary offerings with a chef-driven approach and Fernandez is the expert to do just that.
Born in Mexico City, Fernandez moved with his family to San Antonio at the age of 12. He’s a graduate of the Culinary Institute of America and his experience includes stints at Michelin-starred restaurants such as Grant Achatz’s Alinea in Chicago and Quince in San Francisco. His resume also lists Ritz-Carlton hotels and resorts in Florida and Lone Mountain Ranch in Montana. More recently, Fernandez was part of the culinary research and development team for Pappas Restaurants.
Fernandez’s appointment comes at a time when the locally-owned group is seeking to expand beyond the Houston area. The family’s first concept, Skeeter’s Mesquite Grill, opened in 1988. Over the decades it has opened original concepts like Adair Kitchen, Eloise Nichols and Betsy’s at Evelyn Park while also operating six Los Tios Mexican Restaurants. Now, it has plans to open a Los Tios and an Adair Kitchen in San Antonio as well as a Los Tios in Fredericksburg.
Sonoma Wine Bar Upper Kirby, 2720 Richmond, is closing its doors March 1 and it is going out with a party. Owner Farrah Cauley will be offering 50 percent off the remaining inventory from 3 p.m. to 6 p.m. the final day.
In a Facebook post, Cauley cited the lasting impacts of the COVID-19 epidemic and ongoing inflation as factors in not being able to sustain the location. While many businesses over the past few years have claimed issues with landlords and rising rents, Cauley expressed gratitude to her landlords for their partnership and unwavering support, even offering to connect parties interested in the soon-to-be vacated space with the current owners.
The Upper Kirby location is the original, opened by Cauley 18 years ago when she was just 28, according to Houston Food Finder. She opened a second location in the Heights, which closed in 2022 after a decade in business. Currently, Sonoma Wine Bar has two other locations, one in Garden Oaks at the Stomping Grounds and another at 9920 Gaston in Katy. Those will remain in operation for those seeking out some comfort when the Richmond location bids farewell.
Oasis, 411 Smith, opened February 20 at Lyric Market. Founded by Rice University student Ivan Diaz, it originally began as a pop-up on campus. Diaz, who is studying finance, recognized a need for healthier late-night options for fellow students and began serving fresh acai bowls up until midnight. In a press release he says, “This isn’t just a business; it’s a movement to redefine how we fuel our lives, one fresh bite at a time.”
The menu offers superfoods like the Rio Bowl which is made with 100 percent organic acai for its base then topped with pineapple, strawberries, blueberries, coconut flakes, bee pollen and vegan coconut condensed milk. There are also nutrient-packed smoothies like the Mangonada with sugar-free chamoy and the Vitality Smoothie with a blend of kale, spinach, pineapple, coconut water, chia, turmeric, matcha and organic agave.
Other items include the OG Parfait and Matcha Latte.
The Barking Pig, 2307 Ella Boulevard, closed early this month after 8 years in business, as announced on its website. The bar was a local hangout for Heights residents with a dog and kid-friendly patio, good burgers and popular steak nights.
A reader alerted us that there was a recent sales permit given to Pimlico Irish Pub for the 2307 Ella Boulevard location. We have reached out to Pimlico for more information. Google Maps has listed the location as Pimlico Irish Pub, but then again, they have listed the Gulf of Mexico as something else as well.
