The Chef’s Table, 2055 Westheimer, opens April 23 in River Oaks. It’s the second location of the personal concept from owner/chef Paul Friedman, who is known for introducing Houstonians to South African cuisine with his previous dining venture, Peli Peli. When Peli Peli was disbanded, Friedman turned the Vintage Park location into The Chef’s Table in 2021, showcasing his culinary point of view and paying tribute to his South African heritage. Along with a menu that highlights unique cuts of protein, Friedman has created signature blends of spices, herbs and house-made sauces.
With the new location, the chef is sticking to much of the same menu as the original restaurant, taking his cue from the fan favorites that keep his restaurant top on the list of Yelp reviews. New guests and regulars will find starters like kinglip and shrimp ceviche and peri peri calamari, plus soups such as carrot ginger and the chef’s personal matzo ball soup. The hanging pendurada is reminiscent of an Argentine steakhouse, with a choice of beef filet or curry chicken, while the jerk snapper and Chilean sea bass offer stunning seafood options. The perfectly-cooked beef Wellington is another bestseller.
For vegetarians, Chef Friedman has created a number of tempting dishes like vegetable chili, tofu tacos with peppadew hummus and a portobello mushroom burger. The dessert menu features a gooey and buttery sticky toffee pudding and the cheesecake version is equally decadent.
The bar program offers signature cocktails that pair well with the unique South African and Portuguese flavors, but there is also an extensive wine list showcasing Anura Wines from South Africa. The Chef’s Table is the only restaurant in the United States with access to the Anura collection.
The new River Oaks spot has an extra special place in Chef Friedman’s heart. His son Kyle Friedman has been an integral part of the process, along with the rest of the team, helping to design and develop the sophisticated and inviting space that will feature a private dining room and intimate bar area. Like its Vintage Park location, there will be an outdoor patio.
Captain Mc’s, 5055 Griggs, is expected to open May 7 near the University of Houston and Texas Southern University. Calling itself a “sea-to-table” restaurant, the concept can back it up with some ocean cred. Owner Frederick McBride is a true fisherman and he and his team of commercial fishers are providing fresh Galveston Bay seafood like black drum and blue crabs, at a price that won’t make guests’ eyes bug out. Captain Fred, as McBride is known, says, “Our diners will have the real possibility of eating a fish or blue crab that was caught early that morning and fried up just in time for dinner.”
In addition to ultra-fresh seafood, McBride has enlisted the help of some of Houston’s best chefs, and fishing buddies, for his first community concept. Collaborating with chefs like Lucas McKinney (Josephine’s Gulf Coast Tradition) and private chef Matt Staph (formerly of Brennan’s and Underbelly Hospitality), the trio have perfected the fried food, seafood batter and hushpuppies. The menu will also feature a crab cake sandwich, with a little help from chef Chris Williams of Lucille’s and Late August. Chef Joe Cervantez (Pier 6) created the restaurant’s tartar sauce, while James Beard Award-winning chef Chris Shepherd is responsible for the remoulade. Hospitality expert Jonathan Horowitz was brought in as a consultant to get the restaurant going.
While the development team is a star-studded one, the counter-service restaurant itself is laid-back and casual. There’s even a drive-through option. The menu itself is simple, with five main proteins, including fried fish, shrimp and crab fingers, plus a crab cake sandwich and po’boys. The combos come with sides like French fries and hush puppies.
The journey to fisherman and now, restaurateur, is an interesting one for McBride. He graduated from Houston’s prestigious High School for the Performing and Visual Arts and became an orchestra director for North Forest ISD and Houston ISD. After nearly two decades as an educator, McBride decided to follow his love of fishing, a passion he shared with his grandfather, an educator and principal for over 40 years. In 2020, he began the grueling work of commercial fishing, selling his catch to lauded chefs like Aaron Bludorn and Shepherd.
Soon, McBride was looking for a concept of his own and found the perfect spot near the neighborhood where he was raised. He says, “This has been the ultimate labor of love and I couldn’t be more excited to share what I catch daily and share it with my Houston community.”
Rado Market, 2310 Elgin, has been sold to its chef and general manager, Jaden Gaines, and local comedian Ali Saddiq, who happens to be her father. Opened by James Beard Award-nominated chef Chris Williams in 2023, the hybrid cafe and market is located in the historic El Dorado Ballroom. The day of its opening, Williams was attending the birth of his daughter, but Gaines was on the scene taking care of things, and according to Williams has been “running it like it was hers ever since.”
The community-driven space in the Third Ward serves as a creative hub, market and eatery at the El Dorado. The historic ballroom is an important music and community venue that was recently renovated by local non-profit, Project Row Houses, and activated by Lucille’s Hospitality Group, the company behind Williams’ restaurants and non-profit charity, Lucille’s 1913. The group will continue to support Rado Market as a sister-owned concept.
Gaines herself has roots in the neighborhood and her father often took her to the El Dorado as a child, so it’s a personal project for the chef. It will continue to offer breakfast, brunch and dinner, along with locally-sourced products, fresh groceries and culturally-conscious prepared foods. In the future, the chef/co-owner will be adding more dishes, daily specials and extending the halal choices.
Gaines also plans to include wellness initiatives, fundraisers and community events to the programming, along with the monthly art shows and live piano nights. She intends to continue the Chefs Dinner and Wine Series as well.
Handies Douzo, 1107 Hutchins, has signed a lease at East Blocks, a dining, retail and community development from Pagewood, that broke ground earlier this month. It is the first tenant announced for the adaptive reuse project, which is currently renovating two 80-year-old East End warehouses for Phase 1. The buildings will undergo major renovations while preserving their original character. 8th Wonder Brewery, which is located at the 2202 Dallas building, will continue to operate during the work.
Founded in Houston, Handies Douzo currently operates three locations across the city. The chef-driven handroll and sushi hotspot is helmed by chefs Patrick Pham and Daniel Lee, who operate Duckstache Hospitality. The East Blocks location will occupy 2,000 square feet of space
Tacodeli, 19302 Katy Freeway, is slated to open May 18 in Katy. Founded in Austin in 1999 by Robert Espinosa, who says tacos and people are two of his favorite things, the restaurant has expanded across Texas with 15 locations. The Katy store will make number 16 for the brand and three for Houston.
The taco menu is filled with fresh ingredients, many of them organic. Some of the breakfast tacos use Vital Farms eggs, while a vegan version features organic black beans, avocado and pico de gallo. Lunch and dinner tacos include pollo en mole, puerco verde, sirloin, and braised beef barbacoa. There are also snacks like esquites and chile con queso, plus margaritas, beer, and coffee drinks.
Tacodeli Katy will also host a multi-weekend breakfast taco giveaway from April 18 through May 10. Each Saturday and Sunday, beginning at 7 a.m., guests will receive up to two free tacos per person while supplies last.
P.Terry’s Burger Stand, 20103 Bridgeland Creek Parkway, will open April 27 in Cypress. Based in Austin, the family-owned fast casual eatery is styled on the burger stands of the 1950s and 60s, selling beef, chicken and veggie burgers that are delicious and reasonably priced.
In operation since 2005, the company has expanded to 37 locations across Texas. The Cypress store will be the fourth in the Greater Houston area. It will offer both indoor and patio seating, along with a double drive-thru. In addition to burgers, the stand sells chicken bites, French fries, fresh-baked banana bread, milkshakes and breakfast sandwiches.
Mo’s Irish Pub, 14102 Mueschke, has closed, though Google says temporarily. However, we reached out to the remaining Houston area Mo’s in Vintage Park and was told that it was indeed shuttered. Its Facebook account has also been removed.
The Bayview Duck, 3131 Texas-146, closed three years ago, much to the sorrow of the local community. Its British owner and his beer mixing experiments were part of the fun, along with a Tudor-style building chock-full of English kitsch. Some folks thought it was grungy, others liked its seedy charm. Unfortunately, it will never rise again. Photos online show the building being completely razed. Cheerio, Duckie.
