Jody Jabour has spent more than two decades in the restaurant business, with his most recent stint as food and beverage director for two casinos in Mississippi. Now he's opened fine dining establishment Jabour's (14019 Southwest Fwy., 281-980-2130). He chose the location because "Sugar Land is really growing, and we really like the kinds of people who live here...We do a good business at lunch, and in the evening, some of those businessmen return with their wives and families because they like it so much."
The space, which used to be occupied by Sugar Creek Grill, has a large patio overlooking the water. As for the menu, Jabour says, "Jason Jones is our executive chef, and we're making some classic dishes, like crab cakes and sea bass in a champagne sauce. These dishes, as well as dishes like the bananas Foster, which is prepared tableside, are a throwback to the '80s, but people still love them." Indeed they do.
Jabour's isn't the only new joint in Sugar Land. Chris Reyes cut his teeth at a variety of restaurants, waiting tables and eventually becoming assistant GM of the Sugar Land Pappasito's, before heading off to college, where he kept two thoughts in mind: getting back to Sugar Land, and opening his own restaurant. Recently, he achieved both goals. "I wanted to bring the big-city atmosphere to the small city," he says. "I wanted something upscale yet cozy, something different that Sugar Land had not seen before. I developed the concept that is similar to a lounge at a steakhouse. We called it Olives Martini Bar & Grille (2268 Texas Dr., Sugar Land, 281-980-2823), and we're serving over 50 different kinds of martinis. Chef David Luna developed our food offerings, which he calls New American Cuisine. We have fun stuff to complement our martinis, like a very popular ahi tuna sampler and bacon-wrapped scallops, as well as some terrific Pacific clams in a white wine sauce." A recent weekend visit by the Press found the place bustling, with people spilling onto the sidewalk tables and enjoying the live piano music.