Yuma, 4219 Washington, opens June 26. Located in the former home of a Ninja Ramen, it’s the first brick and mortar for the much-anticipated sandwich concept. Chef Mike Hartley and wife/co-owner Miriam Leek-Meira have been operating Yuma HTX as a pop-up at local bars like Axelrad and Catbird’s as well as operating at Urban Harvest Farmers Market for the past couple of years. Known for its elevated take on the popular Cuban sandwich, the menu also infuses Brazilian flavors inspired by Leek-Meira’s heritage.
Hartley’s culinary resume includes a stint as executive sous chef at Brasserie 19 as well as co-ownership of MMH Provisions, an artisan bakery which also operated at local farmers markets. It’s that skill with house-baked bread that makes the sandwiches at Yuma so delicious. It’s also the use of quality ingredients in items like the Classic Cubano, made with roasted pork, ham, Gruyere cheese, pickles and mustard.
Other sandwiches include the El Penny Cubano Banh Mi, the Sampa Gallo Chicken and A Caipira, a cheesesteak with Catupiry, a Brazilian spreadable cheese, and chimichurri. For veg heads, there’s the El Jardin, a vegan sandwich loaded with tostones, sofrito, mustard greens and black bean puree. There’s also a new seafood sandwich, the Fish Sando.
But sandwiches aren’t the only thing on the expanded menu. Guests will find bar bites like Brazilian beef empanadas, ham croquetas, yuca fries and tostones (fried plantains). And the Brazilian inspiration means pao de queijo, the craveable airy cheese rolls that we can’t get enough of.
Bar bites need bar drinks and the new brick and mortar gives Yuma the opportunity to tantalize guests with Brazilian and Cuban-inspired cocktails. Jamie Diaz, of Nancy’s Hustle, helped to create the bar program which revolves around cachaca and rum. Of course there’s a Lime Caipirinha, but there’s also unique concoctions like Passionfruit Cloud, with cachaca, passionfruit and honey. There are also twists on classic drinks like the Toasted Caju, an Old Fashioned with the flavors of cashew.
Unlike many bar programs where mocktails are an afterthought, the zero-proof menu here features a number of N/A drinks like Guava Aperol Spritz and Tropical Dreamsicle. There is also a dessert menu of treats like Basque Cheesecake and Grilled Banana Pudding.
Yuma is currently open for dinner Wednesday through Monday, from 4 p.m. through midnight. There is a happy hour planned as well as lunch service in the future. Hartley and Leek-Meira are hoping to soon revive the Monday Karaoke Nights that were previously held at Ninja Ramen as Karaoke & Industry Night. The restaurant will also add a late-night to-go window.
Killen’s, 101 Heights Boulevard, has announced its final day of service. Last month it was revealed that owner and chef Ronnie Killen was in negotiations to sell the property, which houses the Michelin-recognized restaurant. It seems the deed is done, literally. It will have its last service July 18.
Beginning June 30, Killen and chef-culinary director Ryan Hildebrand are bringing back some of the restaurant’s original dishes, along with its current comfort food faves and signature barbecue.
The farewell menu will offer its famous chicken fried steak, Ronnie’s 24-Hour Fried Chicken and chicken pot pie. Other family-inspired recipes available will be smoked and braised oxtails, the Cafeteria Burger and pork chops, fried or smothered.
The limited time menu will also feature Killen’s barbecue by the pound, pork belly burnt ends. and deviled eggs, topped with pulled pork. It could also be the last chance to get peach bread pudding and Aunt Margie’s German chocolate cake.
Killen says of the soon-to-shutter restaurant, “Killen’s in the Heights has meant so much to me. It was built around the recipes and flavors that inspired me to become a chef. We wanted to give our guests one last chance to enjoy some of our favorite dishes before we close our doors.”
As for now, Killen will center his focus on his other eateries including Killen’s BBQ in Pearland and Cypress, Killen’s Burgers and the soon-to-reopen Killen’s Steakhouse in Pearland, which is currently undergoing major renovations. While Killen’s in the Heights earned the classically-trained chef and pitmaster a Michelin Bib Gourmand in 2024 and 2025, he is now setting his sights on a Michelin star. When Killen’s Steakhouse reopens later this summer, it will be exciting to see what’s in store.
Truluck’s, 791 Town and Country Boulevard, is shooting to open its third Houston area location in late 2026 or early 2027. Taking over the space that most recently housed McCormick and Schmick’s for a decade, the new Truluck’s project will be a complete floor-to-ceiling renovation.
In the past year, Truluck’s has done major renovations to both its Westheimer location and its restaurant in The Woodlands. Things seem to be going quite well for the luxe seafood concept that’s built a reputation on its fresh seafood, prime steaks and seasonal stone crab.
Managing partner Cary Grider said in an email statement, “We’re excited to bring Truluck’s to Town & Country and continue growing in the Houston market, where our story began.”
Roswell’s Saloon, 1417 Westheimer, will close June 28. The space-themed bar and nightclub opened in May 2023 as a quirky neon-lit space of extraterrestrials, astronauts and lava lamps. Blacklights made the multicolored hues rather psychedelic, providing a vibrant background for sipping creative cocktails and lounging with friends.
Owner Shawn Bermudez also owns and operates The Burger Joint, The Taco Stand and Happy Go Lucky. Both The Burger Joint and The Taco Stand each have four locations across the Greater Houston area, plus food court spots at the University of Houston’s main campus. The Burger Joint is planning to open another location in Rice Village next year.
Punk’s Tacos & Bao, 523 E. Louetta, opened April 28 in Spring. This is a quiet one we missed, but we are getting to it now. Local chef Jay Stone is the mastermind behind the interesting venture, which offers guests a creative menu of both tacos and bao, fusing Mexican and Asian ingredients. Stone’s culinary history includes his role as executive chef at Paradigm Brewery in Tomball, as well as a stint as chef de cuisine at the former Vallone’s. Stone at one time ran a food truck, Wicked Whisk, that also blended global cuisines for whimsical and tasty creations.
The bao on offer is fairly traditional with choices like spicy pork belly, beef bulgogi, chicken katsu and smoked beef brisket with gochujang aioli. The tacos feature Mexican flavors like lamb leg pastor and Cholula fried chicken. But there are also options like harissa chicken fajita and ground wagyu beef. Many of these same flavors are available as rice bowls.
Sides and snacks include charred edamame, cotija fries and spicy Korean Buldak noodles.
The Levi Goode Shop has launched online. The new online store from local chef/restaurateur Levi Goode has all kinds of culinary delights and kitchen merch including spices, cocktail syrups, salt rimmers, books, heavyweight aprons, cooking discs and canvas bar rolls, for the serious mixologist.
Urban Brasa, 27252 Katy Freeway, officially opened June 2 in Katy. It still seems to be flying a bit under the radar, but it’s getting great reviews for its Peruvian-style chicken, which is marinated in spices, then slow-roasted over charcoal. It also features Peruvian favorites like lomo saltado, arroz chaufa, ceviches and tequenos.
MARCH, 1624 Westheimer, is heading into its 12 iteration this summer. Next stop, Portugal. Beginning August 7, Chef Felipe Riccio’s seven-course tasting menu will dive into the rich cuisine of the country, which has been shaped by its port, coast, trade and monastic culinary heritage. Centered around ingredients that are native, as well as brought in through trade routes, it will also delve into the preservation techniques with salt and the bounty of proteins like Atlantic shellfish and Iberian pork.
And of course, there’s the convent pastries, known for eggy custards and flaky doughs. Guests can also expect perfectly paired wines with Master Sommelier June Rodil in charge. Each course will be paired with varietals from regions like Vinho Verde, the Azores and Madeira.
Until the launch of the new season, MARCH will be serving its Espana Verde menu through July 11. The “Green Spain” menu features dishes like bacalao en sidra (salt cod in cider and aromatics), pil pil rodaballo and a luscious sagar dultzea with a Basque cider sorbet.
The restaurant and its team will then take a few weeks off to rest and work on the launch of the Portugal menu August 7.
