Charolais by Austin Simmons, 1900 Hughes Landing Boulevard, opened July 14 in The Woodlands. Chef and rancher Austin Simmons is well-known to the community for his previous restaurant, Tris. Though highly-acclaimed for its customizable steak boards and Korean butter-poached crab, executive chef Simmons resigned from the restaurant due to property issues.
At the new concept, Simmons is bringing the steak boards back with a focus on high quality beef and modern cooking techniques. Calling his culinary point of view “Hoof to Plate”, it begins with ranching. He and fellow rancher Larry Ludeke oversee a breeding program that begins with genetic selection and animal husbandry. The cuts for both Charolais and its adjoining market are all processed by the duo’s Chef & Rancher, so there’s no middle man.
Simmons says returning to The Woodlands community means a great deal to him “because this community has been such an important part of my story.” He added, “We wanted to create a place that reflects the energy, pride and standards of this market — a restaurant built around exceptional beef, thoughtful hospitality and an experience people here can feel is truly their own.”
Helping to create that space is gin design group, one of the leading restaurant design teams in the Greater Houston area, led by Gin Braverman, and built out by Texana Builders. The restaurant can accommodate 200 guests with a main dining room, outdoor patio and two private spaces for corporate events and special gatherings.
The interior space is meant to reflect the feel of a European butcher shop rather than a traditional moody, wood-heavy steakhouse. Instead, soothing blues and warm, light-colored woods create an airy feel, with sculptural ceilings rising overhead. Ranch-inspired photos, however, remind guests of the origins of the meats served at the restaurant.
There is also a vineyard-inspired outdoor space overlooking the water with cooling breezes in the summer and a grand fireplace for chillier nights.
As for the menu, beef is king with Chef Austin Simmons Steak Experience. Guests can choose from a variety of cuts like picanha sirloin, ribeye, Denver, bavette and more. On the not-steak side, there are dishes like brioche-crusted salmon, tallow-fried chicken and a pork chop that gets a dose of extra pigginess with nduja risotto. There are also smaller plates such as Thai beef, hummus with braised tri-tip and the return of the beloved crab dish, now called Kimchi Crab.
The dessert offerings are elevated versions of comfort food favorites like Momma Bear’s banana pudding with banana curd creme mousseline and a Granny Smith apple tart with whipped caramel.
House of Louie, 1931 Fairview, is coming to Houston this summer. It’s a new venture from Thorough Fair Co. partners Justin Yu and Bobby Heugel and few things get Houston foodies more turned on than a new spot from this dynamic duo.
Yu is known for his former tasting restaurant Oxheart and his current smash success, and Michelin Guide Bib Gourmand recognized, Theodore Rex. He is a 2016 James Beard Award winner for Best Chef: Southwest as well as a 2014 Food & Wine Best New Chef.
Heugel has built a reputation for his bars that were at the forefront of the craft beer and cocktail trends, like Anvil and Refuge, plus his rescuing of other Houston bars including Catbird’s and Blue Lagoon Club. He and Yu also co-own Squable and Better Luck Tomorrow.
Yu and Heugel’s House of Louie is more of a resurrection than a totally new concept. In 1981 Yu’s aunts, Betty Louie and Josephine Yeung founded House of Louie restaurant in California. It lasted for over three decades and it’s where Yu got his first taste of the restaurant biz and the importance of warm hospitality. “House of Louie was how I fell in love with restaurants…It was just one of those restaurants where it was exactly what you wanted, when you wanted it, but also a restaurant that gave you more than you expected.”
The reimagined restaurant takes over the former Vibrant space that was originally McGowan Cleaners, in the vibrant Montrose neighborhood. Heugel says, “You don’t find restaurant spaces like this in Houston very much.” The Vibrant space was designed originally by Lake Flato to be bright and airy, reflecting the healthy cuisine that was served there. Vibrant currently operates another location near Memorial Park. For the new restaurant, simple changes have been made, respecting the original design while adding a few new touches via local craftspersons including Garnish Design, ObjektFab and Ford Design Finishes.
With Yu’s culinary prowess and executive chef Kirk Thompson at the kitchen helm, guests can expect a mix of Italian cuisine, with its focus on simple, fresh ingredients, and French flavors with an emphasis on sauce building and classic techniques. However, the menu also reflects the pioneering spirit of American cooking, taking inspiration from European dishes, but not bound to traditions and authenticity.
Some culinary teases in the press release include light dishes like yellowtail cured in chardonnay vinegar and spot shrimp marinated in Pernod. Handmade pasta options might include fried lasagna with ragu bianco, served with Comte fondue. Dishes such as roast duck with Chartreuse and local heritage chicken provide protein fare while vegetables are treated with the same attention to detail.
Heugel’s skills show up in the bar program, assisted by general manager Tyler Jay Wang, whose own resume includes No. 9 Park restaurant and Drink bar in Boston. Extra-cold martinis and classic drinks take their place on a bar menu that also includes house cocktails like The Fair View, a hibiscus-fragrant riff on the classic Rome with a View.
Barnaby’s Cafe, 1223 W. 34th, is coming to Stomping Grounds this fall. The much-loved eatery will be a welcome addition to the Garden Oaks neighborhood, with its diverse menu, inclusive hospitality and a spacious, gated, family-friendly and dog-friendly patio.
It will be the 10th location for Barnaby’s, which was founded in 1992 by restaurateur Jeff Gale. Its extensive menu and generous portions, plus accommodations for dietary preferences, has made it a Houston favorite. Some of the menu highlights include the Lebanese Chicken Fattoush Salad, Luna’s Meat Lasagna, Danish Baby Back Ribs and Mushroom Swiss Burger. There’s also a dedicated kids menu, which is definitely an asset at this family-friendly mixed-use development.
Known for its rainbows and dog-themed decor, Barnaby’s new location will continue that aesthetic with local artist Roberto Cervantes providing the artwork for the space.
Kirby Ice House, 530 Bay Area Boulevard, is expected to open this September in Clear Lake. Conveniently located near Johnson Space Center and Space Center Houston, it will be a massive sports bar and watering hole for the surrounding neighborhoods and businesses.
The first Kirby Ice House opened in 2016 in Upper Kirby, with a massive indoor-outdoor space for game-watching and social gathering. With over 60 rotating draft beer options and a full bar, the concept became so popular that the owners began to expand the brand across Houston and into the suburbs. The Clear Lake location will make number five.
Like its sister spots, the sports bar will be dog-friendly, offer a variety of yard games and feature a rotating line-up of food trucks. The Clear Lake design will reflect its NASA neighborhood, including a modification to its neon cowgirl mascot, who will be featured riding a space rocket.
Construction is underway and the ice house is currently hiring in a facility across the street from the new location. It is expected to bring at least 100 new jobs to the area.
Cotto e Crudo Enoteca On-the-Go, 544 Waugh, began its soft opening July 15. It comes from the European owners of Cotto e Crudo Enoteca, a wine and sandwich bar in River Oaks, that opened exactly one year ago.
While the first location is a full-service Italian cafe, serving brunch, lunch and dinner, the On-the-Go version offers authentic Italian food to go like its made-to-order panuozzos, a street-style sandwich made with pizza dough, and fresh pastas, salads and pizzas. There are also tasty desserts to take away as well.
Elias Estiatorio, 4747 San Felipe, is shooting to open later this winter in the former Yia Yia Mary’s space. A new venture from Lombardi Family Concepts, it too will serve Greek cuisine, but with more of a coastal vibe.
The menu will center around fresh seafood and Mediterranean ingredients that reflect a healthy and balanced lifestyle. Traditional Greek dishes will be elevated with modern techniques and served in a sophisticated setting, influenced by the Aegean coast and the estiatoria that offer a more formal restaurant experience than the rustic tavernas that Greece is known for.
Lombardi Family Concepts operates a number of Texas restaurants under its umbrella with several here in Houston including Lombardi Cucina Italiana, Maison Chinoise and Toulouse.
Panera Bread, 3548 Rayford, opened July 16 in Spring. It’s the first of seven new stores to open from Hamra Enterprises, a family-owned restaurant franchisee based in Springfield, Missouri. It’s the first foray into Texas for Hamra, which operates Panera Bread eateries as well as Wendy’s and Noodles & Company locations across 11 other states.
Hamra will continue its expansion of Panera Bread locations throughout 2026 with restaurants planned for Houston, Katy and Conroe.
