Starduster Lounge, 3921 N. Main, is shooting for a late January opening in the Heights and it has a couple of familiar faces behind it. Local musician and entrepreneur Will Thomas of White Oak Music Hall and Dan Electro’s has partnered with Benjy Mason, owner of the popular bar Johnny’s Gold Brick and local restaurant hangout, Winnie’s, in the new venture.
The duo aim to bring a taste of West Texas ruggedness to the city, inspired by the 1970s cowboy culture (and counterculture) along with Tejano rhythms, fitting for a structure that once housed the iconic Spanish Flowers restaurant for decades. Now the restored 1940s building, purported to have once been a brothel, will be infused with new energy that also pays tribute to the building’s heritage. There will be vintage fixtures, hand-painted tiles and an atmospheric desert mural by local artist Carissa Marx-Beaty.
Though it will be a laid-back hangout for those seeking a chill atmosphere and a cold beer, there will also be craft cocktails curated by local mixologist Justin Ware. Blending the Texas and Mexico vibe with contemporary tastes, there will be drinks like the Mezcal Cafe de Olla Espresso Martini. For warmer Houston evenings, guests can enjoy the Freezer Cosmo, a frozen concoction infused with hibiscus and lemongrass vodka.
The lounge will showcase local distilleries and breweries with rotating selections from such favorites as Saint Arnold’s, Lone Pint and 8th Wonder Brewery, including some of the latter’s THC-infused beverages. Starduster Lounge will also host a rotating group of food trucks.
Perseid, 4110 Loretto, opened at Hotel Saint Augustine January 16. Led by James Beard Award nominated chef and restaurateur Aaron Bludorn and Director of Operations Cherif Mbodji, the new bistro joins Bunkhouse Hotel’s first property in Houston,ย ย Hotel Saint Augustine, which softly opened in Montrose in December 2024. The new restaurant is named for the Perseid meteor shower, an homage to Houston’s history as the epicenter of space exploration.
The culinary offerings at the upscale bistro are a blend of French inspiration with Gulf Coast ingredients,ย drawing on classical techniques and the bold flavors of Houston’s gastronomic diversity.ย Bludorn’s menu will be seasonal and rotational depending upon fresh products. Highlights include Tuna Tartine with Castelvatrano olives, Crawfish Sausage with sauce Creole and Blackened Grouper with long beans and black garlic hoisin. The French influence shines through with dishes like Duck Frites,ย Escargots en Vol au Vent and Coq au Vin. Even the St. Augustine Burger gets a French kiss with the addition of duck liver mousse.
The pastry program takes its cue from French culinary techniques as well with an H Town twist. Led by chef Marie Riddle, the menu includes Creme Brulee with pineapple and Beignets with spiced berry coulis. Overseeing the bar program is head bartender Thomas Hardy whose cocktails are named after Houston and Montrose icons like the Barnstone, a Sidecar-like tribute to Rothko Chapel architect Howard Barnstone.
Designed by award-winning studio Post Company in tandem with Bunkhouse Hotels, the space is vibrant and warm with textural abstract murals complementing the eclectic furniture and Art Deco-inspired light fixtures.
In addition to it dining space for 118 guests, the bistro also has a semi-private dining area. The Saint Augustine Hotel has a second-floor ballroom for private events with both indoor and outdoor space.
Perseid will serve breakfast and lunch on weekdays, dinner on weekdays and weekends plus a weekend brunch.
Goode Co. Kitchen & Cantina and Bar Buena, 2002 W. Gray, is slated to open in March 2025 in the River Oaks area. It will be the fourth location of Goode Company’s Tex-Mex brand but this one will add a new adjacent craft cocktail bar. Bar Buena will be a tequila-forward, cavern-like bar situated behind the main restaurant, The bar program will be agave-centric focusing on the artisanal process of mezcal-making with cocktails like the Oaxacan Old Fashioned, Batanga and an array of margaritas. Bar Buena will have a menu of light bites such as Carnitas Flautas, Gulf Crab Tostada and Aguachile Verde.
Meanwhile, the new Kitchen & Cantina will be serving the favorites it is known for including mesquite-grilled fajitas, redfish on the half shell, carnitas and Texas quail. Its fusion of smoky South Texas flavors with authentic Mexican cuisine is elevated by the use of quality ingredients and techniques such as hand-grinding its own sausage and hand-trimming the the meat in its butchery. The fresh tortillas are rolled out in its bakery.
There are also starters such as the spicy Campechana Extra and Pork and Green Chile Empanadas plus plates like the Tres Hombres or the Old No. 7 with a crispy beef taco, cheese enchilada and a pork carnitas tostada.ย Desserts include its famous Brazos Bottom Pecan Pie, churros and tres leches.
Goode Company chef and president Levi Goode is excited to continue the journey by expanding into the River Oaks community. He said in a press release, “We aim to create an inviting atmosphere where people can unwind, relax on our outdoor patio, enjoy some delicious food or take in an excellently crafted cocktail at Bar Buena.”
Maximo’s, 6119 Edloe, reopened January 15 after a three-week closure to restyle its menu. Owner Benjy Levitย had executive chef Adrian Torres and Local Foods Group creative and culinary director Seth Siegel-Gardner leading the overhaul of the menu meant to reflect even more of the authentic Mexican flavors that Maximo is known for.
Torres is a 26-year-old chef whose local culinary stints include Hugo Ortega’s Xochi and Thomas Bille’s Belly of the Beast. Born in Mexico, he is a DACA recipient who has experienced a number of obstacles along the way because of that status including being turned down by local culinary schools. However, he enrolled in the culinary arts program at San Jacinto Community College where his professors and directors nourished his talent as he worked simultaneously at Xochi.
Maximo’s first opened in April 2024 so the revamp a big decision so soon in the game but Levit embraces evolution with enthusiasm, according to a press release. He said, ” I like to think Local Foods Group concepts are ever-changing and always improving to please the likes of Houstonians and visitors.”
Torres says that the crew wanted to dig in even more to the authentic Mexican flavors while respecting the ingredients and traditional methods of operation but admits that such authenticity may not align with nut or gluten-free diets. He added, ” As much as we respect tradition, we’re also progressive and that looks like treating cauliflower as if it were carne asada, using requeson to make cheesecake or sprinkling in Asian spices and vegetables.”
Some of the new ingredients include chintextle, a Oaxacan chili paste, and palanqueta, a sweet and savory peanut brittle. There’s even chicatana, or Oaxacan ants, considered a delicacy. There will also be made-in-house chamoy and tamarind fruit leather.
New dishes like Papas Bravas will use chintextle while the Masa Cornbread made with nixtamalized corn will be served with chicatana butter, mole soubise, hoja santa oil and caviar. Other new items include Short Rib and Mole, Cochinita Pibil Sope, Tempura Mushroom, Charred Octopus, Tostada de Camaron and Grilled Sweetbreads with morita-bone marrow salsa and crispy shallots.
Crust Pizza Co., 9406 Gaylord, will open this February from franchisees Zhe and Leah Zhang. The married duo are leading the expansion in Texas and the newest store will be their second Crust Pizza. The appeal of owning their own business and their sons’ love for pizza inspired them to open their first Crust Pizza franchise in Conroe. Zhe Zhang said of the upcoming Hedwig Village location,ย ย “We are thrilled to introduce Crust Pizza’s high-quality pizzas and inviting atmosphere to our neighbors.”
The Chicago-style thin crust pizza concept was founded in The Woodlands in 2011 and has since expanded to almost thirty in Texas with several others in Louisiana. With a strong emphasis now on franchisees, the brand is shooting to open 25 new locations annually, focusing on the Southeast United States.
Guests can build their own pies or opt for a ‘Gourmet Pizza’ like Margherita, The Big Cheesy, Pepperoni Supreme and Wyatt’s BBQ Chicken. The Mr. Potato Head has an alfredo sauce base and is topped with seasoned, sliced Idaho potatoes, bacon, mozzarella and cheddar cheese.
There are flatbread sandwiches and a variety of pasta dishes plus salads and a kids menu. Guests can start off their meal with items like garlic knots, pepperoni rolls and wings then finish with a warm brownie,ย cinnamon roll dipping sticks or the Cookie Monster,
There are fountain drinks, beer and wine. Most locations offer Kids Eat Free Tuesday (dine-in only) and half-off all wine on Wednesday.
Shipley Donuts, 8002 FM 1464, is currently in grand opening mode and will offer $1.99 select craft beverages through February 6. It’s the third Richmond location for the Texas-born donut and kolache brand which was founded in Houston in 1936. It has expanded across 12 states but it is Houstonians that have given it a cult-like status, especially for its hot glazed doughnuts. And almost everyone adds an ‘s’ to the end of Shipley, sorta like we do with Kroger.
The shop offers daily-made doughnuts in a variety of flavors plus fritters, bear claws and kolaches.
The new shop is owned by franchisee Mike Knoblelock who operates multiple locations.
Tony’s, 3755 Richmond, is hosting a special Apres Ski weekend party January 17 and January 18 to beat the freeze before Houstonians have to hunker down. There will be specials like $5 Rum Hot Toddy, $12 Verte Chaud (Chartreuse hot cocoa) and a $45 Blood Orange Dreamsicle Baked Alaska that serves 4 to 6 people.
Ski-inspired attire is encouraged and there is an awesome incentive for digging out the snow pants and ski goggles. Each night, the ‘Best Dressed’ table will win one ounce of Kaviari Prestige Oscietra Caviar, a bottle of Vve Forny and Fils Blanc de Blanc premier cru and a complimentary Blood Orange Dreamsicle Baked Alaska. Winners will be announced at 8:30 p.m.
There will be live music by Miguel Delabarca both evenings.
Kendal and Kelby Cheesecakes, 29110 Highway 290, opened its first storefront December 7 at The Shops at Fairfield. Originally a home business and bakery pop-up out of Katy, Texas, the owners and twin sisters, Kendal and Kelby Norfleet, have found a home in Cypress for their delicious desserts.
The cheesecakes are its claim to fame with a variety of flavors like Strawberry, Turtle, Bananas and Cream and Death by Chocolate, available in 4-inch, 6-inch and 10-inch sizes. It also offers Cheesecake Bites for single serving indulgence. Gluten-free versions are available as well.
The bakery also turns out cheesecake-filled cookies including chocolate chip, red velvet, Funfetti and matcha.
Chardon, 1717 Allen Parkway, is expected to open in February 2025at Thompson Houston. We asked a spokesperson for details about the upcoming modern French bistro but there is no new information to share at this time. When it opens, it will join another Table One Hospitality concept, Sol 7, at the hotel.ย
