Haii Keii, 3300 Kirby, opens February 18 in the River Oaks/Upper Kirby area. Influenced by global flavors, the Asian concept offers not only a diverse and bold culinary experience, but one that immerses diners in a decor inspired by films like Blade Runner and Kill Bill.
Leading the kitchen is executive chef Jeffrey Taylor and sous chef Jose Espinoza. The menu offers different sections including cold and hot plates, steaks and a selection of nigiri, sashimi and maki. Cold plates like East Coast oysters get topped with cucumber granita and chili oil, while the flounder ceviche gets a punch from aji amarillo, along with acidity and crunch from seasonal stone fruit and crispy wonton.
The hot plate offerings include the house-made warm milk bread served with cultured butter and trout roe. Lobster dumplings get filled with lobster mousse and topped with wasabi tobiko and sabayon. The warm milk bread shows up again in Eel & Foie.
In addition to the steak menu which includes American, Japanese and Australian wagyu, there are seafood specialties like madai snapper and kinmedai golden eye snapper. Its signature Murakami Roll is a luxurious maki roll made with king crab, Japanese A5 wagyu and Kaluga caviar. The Banh Mi Roll takes all the favorite ingredients of the popular Vietnamese sandwich and puts it in sushi roll form, with shrimp as the protein. There is also a variety of fried rice dishes including shishito, wagyu, duck and crab.
The creativity extends to its bar program with unique flavors and unexpected ingredients. the Spring in Nagano is its version of a lychee martini, while the Ube Espresso Martini is velvety and creamy, with a purple hue from the ube.
The futuristic vibe begins upon entering through the dark portal with illuminated Plexi screens. Guests emerge into a world of shining metallic walls and furnishings done in shades of turquoise and royal purple. Crimson ropes hang delicately over the black leather booths, creating cozy alcoves that transport diners to their own cinematic world. Gin design group is the force behind the colorful eye candy, with the focal point being an inverted 8-foot-tall Bonsai tree, whose LED-embedded leaf clusters are reflected in the large, red-tinted mirror.
Managing Partner Jarred Tosto said in a press release, ” We wanted to create a space where people can explore the bold, diverse flavors of Asia while being immersed in an atmosphere that feels both vibrant and refined. Our goal is to deliver an unforgettable experience for every guest.”
Chardon, 1711 Allen Parkway, will debut February 21 at the Thompson Hotel. It joins another TableOne Hospitality concept, Sol 7, at the luxury hotel. Leading the kitchen is local chef E.J. Miller whose menu will use French culinary techniques combined with carefully-sourced ingredients from ranchers, farmers and purveyors with whom Miller has built relationships.
The menu begins with tempting bites like Croque Monsieur-inspired Gougeres, fluffy choux pastry filled with Comte cheese and topped with Iberico Paleta. Spice-poached Gulf shrimp is served in a gin cocktail sauce while raw oysters get the classic Champagne mignonette treatment. Larger plates include Pate en Croute with wild boar and Texas wagyu steak tartare.
For entrees, Miller has gone full-on francais with a Texas accent. Gulf flounder takes the place of Dover sole in a papillote-style dish while Butter-Basted Atlantic Scallops are topped with oxtail marmalade. The Steak Frites can be ordered with a center-cut filet, R-C Ranch wagyu ribeye or a massive 36-ounce cote de boeuf.
A fromage cart transports guests to the finest restaurants in Paris with a dozen or so cheese to choose from. Classic desserts get a modern update with treats like Chartreuse Creme Brulee and Le Grande Macaron au Chocolat.
Sommelier Jasmine Kemda has built a wine list of French and Californian varietals while the bar program offers cocktails like Emily in Texas and Jacques Clousseau.
Photos are still to come for the interior space, so check back next week for more details.
Jo’s Coffee, 1023 Studewood, will open February 14 in the Houston Heights neighborhood. Guests will receive free drip coffee all day for the opening. There will also be a limited number of complimentary custom Jo’s posters designed in-house by the art team for the first 30 guests. The Austin-based coffee shop comes from Bunkhouse Hotels, which recently opened its boutique accommodation, Hotel Saint Augustine.
Founded in 1999, the brand has its own blend of coffee and currently partners with La Colombe Coffee Roasters for its Jo’s House Blend. The medium roast coffee has hints of milk chocolate, nuts and honey and is used in its drip and espresso coffees, as well as its signature drinks like the cult favorite Iced Turbo, an on-tap beverage of coffee, espresso, hazelnut, chocolate and cream. For the new Houston store, there will an exclusive drink, The Bungalow, with vanilla, cinnamon, espresso and milk, with a touch of cayenne.
The Studewood location will be the 8th for the coffee concept and the first for Houston. The other seven are all in Austin. The Houston store’s design is a collaboration between Bunkhouse and Hip.Hop.Design Studio. With industrial-style and sustainable furniture from RAD Furniture, custom millwork and Tolix chairs, the effect is clean and minimalist while still being welcoming and warm.
There’s an exterior seating area with floor to ceiling windows, plus a drive-thru. In addition to coffee-based beverages, there is a selection of beer, frose, breakfast tacos and fresh pastries.
Annam, 811 Buffalo Park, opened softly last week in Autry Park. It comes from chef and restaurateur Chris Kinjo and managing partner Dang “Lang” Nguyen. Kinjo is also the force behind MF Lobster & Ceviche, which opened at Autry Park in February 2024, and MF Sushi. Annam is located on the ground floor of the Hanover Autry Park high-rise.
The new concept blends Vietnamese and French flavors, drawing from the name used by the French colonialist for the central region of Vietnam. There are tapas-sized plates, soups and vermiceilli plus entrees like shaking filet mignon. Many of its high-quality ingredients are globally-sourced such as yellowfin tuna and sea bass.
The curated wine list is an important part of the experience as well with a selection of both old and new world varietals chosen to pair with the Vietnamese flavors. Shelves of bottles on display show that the owners are serious about the wine program and a line-up of ice buckets adds a little French brasserie touch. A bar area awaits cocktail sippers and walk-ins.
The setting is almost cathedral-like with hand-cut arches overhead and crystal chandeliers illuminating the space along with mosaic tiles depicting the four seasons of Vietnam. Booths are separated by wood-framed glass panels and serve as private little dining nooks. Attention to detail is evident in the ornate silverware and antique plates.
Killen’s Steakhouse, 1700 Research Forest, is reportedly closing next week, according to the Houston Chronicle, though the closure has not been confirmed by owner Ronnie Killen. However, the Houston Press was told by phone that the restaurant’s last day would be February 15.
The Woodlands location opened in 2019 as the second location of Killen’s popular steakhouse concept. The original location in Pearland will continue to operate.
Camaraderie, 608 W. 11th, is coming this spring. It’s the first restaurant for chef Shawn Gawle and this week, he announced two of the talents that will join his team Gillian Malone is taking on the role of general manager and wine director, bringing with her experience from such lauded local businesses as March and 13 Celsius. Kristine Nguyen, whose resume includes Nancy’s Hustle and Captain Foxheart’s, will serve as bar manager.
Malone wants to make the wine program approachable to all. She says, “We’ve built the list so every guest can find something to drink no matter their preference or budget.” The wine menu will offer selections, both Old World and New, by the glass or bottle. The half-bottle offerings allow guests the opportunity to explore and find what wines they enjoy most.
Nguyen received national recognition from publications like The New York Times and Esquire during her time at Nancy’s Hustle. Her menu of “mini classics” will showcase lower ABV options while the shareable cocktails will add to the communal spirit. House-made ingredients and a curated selection of eau de vie are also part of her plans.
Ostia, 2032 Dunlavy, is closing briefly February 17 through February 24. It will reopen to the public February 25 for dinner service with a refreshed and lighter interior, just in time for Houston’s spring season. The menu will be expanded to offer more pizza and pasta options.
Originally chef and owner Travis McShane wanted the pizza program to be a daytime special, but heeding the requests of his guests, he has made changes to the kitchen line and equipment in order to facilitate the greater demand for pizza, day and night. The upgrades also mean more space, so McShane and his team are expanding the pasta menu as well. The new additions will be accompanied by regular favorites like chicken with salsa verde and hanger steak as well as the appetizers and seasonal salads.
Instead of two to three pizzas, the menu will feature four to five, like margherita, salsiccia (sausage), bianco and vongole (clam). New pasta dishes include cappeletti with lobster and canestri chicken liver ragu. Its ‘off menu’ pastas like cacio e pepe and carbonara will be more readily available. And guests will now be welcomed with complimentary chips, olives and nuts. For those enjoying brunch or dinner service, there will be a complimentary glass of sparkling rose served in a Duralex Amalfi-style juice glass.
As for the interior changes, the walls have been repainted with lighter hues in keeping with the multitude of windows and lush plants that give the interior a greenhouse feel.
Nekter Juice Bar, 26435 Kuykendahl, opens February 22 in The Woodlands. It will have an opening celebration from 10 a.m. to 2 p.m. with $6 Superfood smoothies and juices along with special pricing on cleanses. Customers will also have a chance to win Free Nekter for Three Months, with raffles held hourly.
The new location is owned and operated by locals David and Kristin Herring. It will feature 1,200 square feet of space with both indoor seating and a covered patio. Wi-Fi is free and delivery is available through third party companies.
In addition to the beverage options, Nekter has customizable acai bowls. Guests can choose a base, granola and various toppings such as fresh fruit.
Phat Eatery has brought in Terry Wong of Blood Bros. BBQ and Luloo’s Day & Night as culinary director for its two Malaysian restaurants. Founded by the late chef and restaurateur Alex Au-Yeung, who passed away in March 2024, Phat Eatery has continued to carry out his legacy with co-directors of operations, Kevin Lee and Marvin He. The duo not only have kept the original location in Katy Asian Town going strong, but they also opened Au-Yeung’s long-awaited second location in The Woodlands in June 2024.
While Wong’s culinary chops are a big part of this new chapter at Phat, it’s also his friendship with Au-Yeung that makes the new collaboration meaningful. Wong and Au-Yeung met in the 1990s while Wong was a party promoter and Au-Yeung owned an auto shop. Both young men’s career paths would go in very different directions before intersecting again in the restaurant world, but they remained good friends as they supported each other’s culinary pursuits.
Wong will still be involved with the multi-award winning Blood Bros. and Luloo’s, but his new role at Phat Eatery will be overseeing culinary operations and supporting the leadership team at both Phat Eatery locations. Wong is also launching Au-Yeung’s much-dreamed-of Cantonese barbecue program. We can’t think of a better fit.
Wong says he is honored to carry on Au-Yeung’s legacy and believes Lee and He have done an incredible job of upholding the beloved chef’s vision. “Phat Eatery isn’t just a restaurant; it’s a reflection of Alex’s passion for sharing his culture through food. He built something truly special and I feel privileged to be part of it.”
Piada, 2710 W. Grand Parkway N., opened February 11 in the Grand Morton area of Katy. It offers Italian street food-style wraps called piadas that are made with fresh flatbreads. Guests can choose from its signature piadas or customize them to fit their tastes. It also offers several pasta dishes and salads.
This article appears in Jan 1 – Dec 31, 2025.
