ReportWire

Tag: Aaron Franklin

  • Phillip Frankland Lee Brings NADC’s Viral Wagyu Burgers Home to Los Angeles

    [ad_1]

    Phillip Frankland Lee and Neen Williams. Jake Ostrowski

    Chef Phillip Frankland Lee moved from Los Angeles to Austin during the Covid-19 pandemic, but there was not a damn chance that he was abandoning California. 

    Lee, who grew up in Los Angeles, has continued to operate Sushi by Scratch Restaurants. The Montecito outpost earned a 2021 Michelin star, and Sushi by Scratch is also going strong at its locations in Encino and the SLS Beverly Hills. Lee keeps pushing harder at Encino’s Pasta | Bar, which has had a Michelin Star for five consecutive years and was featured in Apple TV’s Knife Edge series last year. (In 2025, Lee and his brother, Lennon, made history by becoming the first siblings to earn a Michelin star at different U.S. restaurants in the same year.)

    And now he’s back in L.A. to remind his hometown that he’s also an ace at creating casual food. On Friday, Feb. 27, Lee and pro skateboarder Neen Williams will open NADC Burger’s first Los Angeles location in Westwood, near the UCLA campus. 

    NADC, which is short for Not a Damn Chance, is a wagyu burger spot that Lee and Williams already operate in Austin, New York, Chicago, Dallas, Fort Worth, Denver, Charlotte and Nashville. The menu is straightforward and habit-forming, with double wagyu cheeseburgers and beef tallow fries. 

    The menu is composed of double wagyu cheeseburgers and beef tallow fries. Jake Ostrowski

    NADC has become a viral, celebrity-friendly sensation, with clientele including David Beckham and Zedd. Jelly Roll, who has declared that NADC’s burger is the best he’s ever had, loves it so much that he serves the burger at his Goodnight Nashville honky-tonk. Matt Damon and Ben Affleck recently popped by NADC in Austin and also headed next door to Lee’s new Shokunin sushi restaurant.

    “I think what sets us apart at NADC is that I run it like I run the line at Pasta or Sushi,” Lee tells Observer. “I put as much attention into every spec when we’re building the burger.”

    There’s American cheese, secret sauce (a ketchup and mayonnaise base enhanced with Tabasco and some “little secret notes to make it extra umami”), onions, a generous amount of pickles and “slightly tamed” jalapeños that are boiled before they’re pickled. The beef is American wagyu with Japanese genetics. And when each 3-ounce patty comes off the griddle, it goes onto a resting rack with a 90-second timer so that the juices settle and excess grease drips off. This is precision-focused cooking that grew out of Lee’s backyard hangs with Williams. 

    Lee applied the same principles from his other restaurants to making the burgers at NADC. Jake Ostrowski

    Like Jelly Roll, Zedd and Joe Rogan (who collaborated with NADC on a limited-edition burger in Austin last year), Williams was a guest at the counter of Sushi by Scratch when he met Lee.

    “I was already a fan of his because I grew up skateboarding,” Lee says. “He was solo, and I always talk to everybody. He’s like, ‘Yeah, I like to cook.’ I’m like, ‘OK, cute.’ And then he shows me a picture of his backyard where he has a 12-foot masonry hearth that he built himself. I’m like, ‘Oh, you really cook.’”

    Lee and Williams started hanging out a lot, skateboarding together, getting their wives together and cooking together.

    “We did whole pigs and a lot of steaks over the fire,” Lee says. “And one thing we were doing often was burgers.”

    Lee had recently returned from Bangkok, where he had been working on a sushi restaurant and a burger spot that never opened due to the pandemic. So he was in the mood to make burgers, and he and Williams started giving away burgers at Austin skateparks and comedy shows. That led to a 2022 pop-up and then, in 2023, NADC’s first brick-and-mortar location.

    Jelly Roll, a huge fan of the NADC burger, was a guest on Lee and Williams’ ‘Not A Damn Chance!’ podcast. YMH Studios

    The success of NADC has spawned the Not A Damn Chance! podcast, with Lee and Williams talking to guests like Jelly Roll, Zedd, Bert Kreischer, Tom Segura, Mel Robbins, Aaron Franklin and poker pro Doug Polk. Lee is an avid poker player who’s done well in tournaments. And to use a gambling term, he’s been on some kind of rush, opening restaurant after restaurant.

    Lee didn’t have any intention of moving to Austin when he went there in 2020 for a sushi pop-up. But after he saw that pop-up sell out with a 25,000-person waiting list, he kept it going month to month. After five months in Austin, Lee looked at his wife, pastry chef Margarita Kallas-Lee, and said, “I think we live in Austin now.”

    Lee has built a new life in Texas, where he’s now working to create his most over-the-top project yet. He’s found four acres in Hill Country, about half an hour from Austin, where he plans to have a farm, inn and restaurant with aspirations at three-Michelin-star status and World’s 50 Best recognition.

    “We will grow or harvest most of the menu and hunt the rest of the menu,” Lee says. “We’ll milk cows in the morning to get the cream to make butter. We’ll get dairy cows from a local farm and finish them on the grain of the local brewery and the mash of the local olive oil mill.” 

    Lee is nothing if not ambitious. In 2017, when he was 30 years old, he told me he wanted to have “100 world-class restaurants” by the time he was 50. The pandemic slowed him down a bit, but the L.A. location of NADC Burger puts him at 30 restaurants, and he still thinks he’ll hit his lofty goal.

    “I’m the same age Thomas Keller was when he took over The French Laundry, and you could argue that was the beginning of his career,” Lee says. “I’m going to be 39 on March 9, so I’m still young. I think I’ll probably surpass 100 restaurants by the time I’m 50. But I don’t think I’m doing it for the same reasons that made me want to do it before.” 

    All the success he’s had has motivated him in a more meaningful way. 

    “I’ve now gotten the stars and the TV and the accolades and the personal freedom to feel like I’ve ‘done it,’” Lee says. “But I think I now get off on different things. It used to be more ego-driven. Now I look around and see someone who comes on as a prep cook, moves all the way into executive chef in our company, has a child and gets a fully paid paternity or maternity leave. They’re getting a 401(k). I have cooks and bartenders buying houses. The more I grow, the more we grow.”

    NADC Burger, located at 1091 Broxton Ave, Los Angeles, CA 90024, will be open seven days a week from 11:30 a.m. to midnight.

    Phillip Frankland Lee Brings NADC’s Viral Wagyu Burgers Home to Los Angeles

    [ad_2]

    Andy Wang

    Source link

  • Austin’s Formula 1 Weekend Was a High-Octane Rodeo of Speed and Spectacle

    [ad_1]

    Race winner Max Verstappen of the Netherlands and Oracle Red Bull Racing. Mark Sutton – Formula 1/Formula 1 via Getty Images

    Formula 1 is back in Austin, the “Home of Horsepower.” Instead of riding bucking broncos, the world’s fastest drivers are revving 1000 horsepower V6 engines around one of the year’s trickiest tracks.

    During race weekend (October 17-19) in Austin, the city is plastered with F1 imagery, from posters of Lando Norris’ face alongside 6th Street to the full range of Pirelli tires that adorn the lobby of the Thompson Hotel.  

    It’s the one weekend in Austin where lines around the block aren’t solely reserved for BBQ restaurants. Instead, Formula 1 fanatics queue for fans zones set up around the city like, the Atlassian Williams Racing Fan Zone where they can drive esports simulators, Lewis Hamilton’s Plus 44 store pop-up and former F1 driver Daniel Ricciardo’s Enchanté pop-up.

    Matthew McConaughey participates in the grid tour before the start of the United States Formula One Grand Prix at the Circuit of the Americas in Austin, Texas. AFP via Getty Images

    Digital luxury lifestyle concierge service Velocity Black is the official luxury lifestyle partner of the Aston Martin Aramco Formula 1 team, and members get access to some of the weekend’s most exclusive offerings, including the team’s hospitality suite in The Paddock Club, a hot lap, garage tours, pit lane walks and a lunch at the Aston Martin House, where drivers casually walk by as you munch on brisket croquettes and local tostadas.

    “Whether it be VIP hospitality, garage tours and hot lap access at F1 races, fine dining experiences or exclusive entertainment, we are committed to unlocking truly unforgettable moments across the globe,” says Sylvain Langrand, CEO of Velocity Black. 

    Malin Akerman and Brittany Snow attend the Uber One Rodeo. Getty Images for Uber

    Off the track, there was a private dinner at the iconic Franklin Barbecue with an intimate live performance by Grammy Award-winner Gary Clark Jr. And should members want to beat the Austin traffic, Velocity Black  arranges helicopter transports to and from the circuit.

    “F1 and Austin have acclimated to each other,” legendary BBQ pitmaster Aaron Franklin told Observer at a private dinner for Velocity Black members. “Now, people come here specifically for F1, and are more interested in the local scene and local culture. We had the McLaren team here last night, and they’re all just a bunch of really cool nerds. I love meeting people during race weekend that I wouldn’t normally have the chance to meet.”

    Roller coasters dot The Circuit Of The Americas (COTA) and it seems like the mandatory dress code is cowboy hats and boots. When cars aren’t rounding the circuit, musical performances throughout the weekend include Kygo and Garth Brooks, Turnpike Troubadours, as well as local Austin talent.

    This year, Austin was a sprint weekend, meaning there was an extra mini-race with more points on the line for the championship battle. Track temperatures weren’t the only scorching hot thing on Saturday, as the sprint race was off to a spicy start. The crowd gasped as both McLarens made contact, forcing them out of the sprint race and any chance at points. Overall, a bad day for Oscar Piastri, currently leading the driver’s championship, as he only placed P6 in qualifying, while his teammate and championship rival, Lando Norris, came in at P2.

    Glen Powell on the grid during the F1 Grand Prix of United States at Circuit of The Americas. Formula 1 via Getty Images

    And on race day, COTA was hot as H-E double toothpicks, but celebrities still lined the track, including Matthew McConaughey, Glen Powell, Malin Akerman and Adele. Max Verstappen dominated, winning the race with Lando Norris coming in second and Charles LeClerc third. There were plenty of overtakes and on-track action, but no red flags. Although the race wasn’t as exciting as the sprint, it was consequential for the driver’s championship, with Lando narrowing the gap to Oscar Piastri by 14 points.

    And as the sun set on Austin, the city was electric with bars packed with F1 fans, and private events and parties, like the Esses Magazine one-year anniversary party with two special guests, as the Visa Cash App RB drivers Isack Hadjar and Liam Lawson made an appearance. At the One Party by Uber, a musical performance by the Zac Brown Band opened with a traditional Texas rodeo.

    While partaking in a BBQ dinner, another Texas tradition, Jak Crawford, an F2 driver and Texas native told Observer, “My favorite thing about race weekend in Austin is the food. The brisket, it’s so good here.” While he hasn’t raced here yet he says, “I can’t wait to drive here, it can be a really tricky circuit.”

    Austin’s Formula 1 Weekend Was a High-Octane Rodeo of Speed and Spectacle

    [ad_2]

    Katie Lockhart

    Source link

  • Southern Smoke Festival 2025 Preview

    [ad_1]

    Each year, the Southern Smoke Festival seems to get bigger and bigger. More celebrity chefs, more culinary stars, more restaurants, more cocktails, more swag and we look forward to it all, more and more.

    Of course, the mission of the festival is the most important thing. The huge event raises mega bucks for the Southern Smoke Foundation, a local non-profit that began in 2015 as a fundraiser for the Multiple Sclerosis Society in honor of Antonio Gianola, a Houston sommelier and friend of founders Chris Shepherd and wife Lindsey Folger Brown.

    Shepherd, a James Beard Award-winning Houston chef, and Brown, executive director at SSF, changed the main focus of the foundation in 2017 after Hurricane Harvey devastated the Texas coast and the Greater Houston area, leaving many businesses and workers without incomes. The Southern Smoke Foundation created its Emergency Relief Fund which helps those in the food and beverage industry in times of crises such as natural disasters and economic hardship. In 2020, the foundation extended its mission beyond just financial aid for medical help, housing, and loss of income. It partnered with Mental Health America of Greater Houston and the University of Houston  Department of Psychology to provide mental health care to F&B employees and their children.

    click to enlarge

    Will the check be even bigger this year?

    Photo by Lorretta Ruggiero

    Through the COVID pandemic and more nationwide natural disasters, Southern Smoke continued to offer emergency aid to applicants across more and more states, while also instituting its Behind You campaign to offer no-cost mental health counseling in Texas and beyond. With the July 4 flooding in the Texas Hill Country, which destroyed numerous structures and killed at least 135 people, the cause is even more important.

    Last year, the foundation raised $700,000 with its inaugural Southern Smoke Decanted wine auction and $1.3 million at this year’s SSD auction. The Southern Smoke Festival 2024 itself raised $1.5 million dollars and will hopefully raise even more when it returns to Discovery Green October 4, 2025. Tickets are still available, but they are going fast.

    click to enlarge

    Pace yourself. It’s a marathon of pleasure.

    Photo by Lorretta Ruggiero

    Here’s a preview of what to expect, whether you are splurging on the Lexus VIP tickets or just hanging with the General Admission crowd. Either way, there’s more food, drink, and festivities than one can even imagine. Dress comfortably (but a little stylishly, too) and wear the appropriate footwear for walking. There’s a lot of ground to cover at this festival, so be prepared.

    A Boatload of Chefs

    click to enlarge

    Pit master Aaron Franklin is always a popular figure for his Texas brisket.

    Photo by Marco Torres

    More than 85 chefs and beverage professionals from across the United States will be rolling out delicious and diverse culinary bites, as well as refreshing cocktails, wine pours, and beers. While we can’t list all of them, a glance at some of the new and returning talent shows just how epic this party will be.

    Some of the new faces include Tyler Akin (Bastia, Philadelphia), Neal Bodenheimer (Cure, NOLA), Damarr Brown (Virtue Restaurant, Chicago), Christina Nguyen (Hai Hai, Minneapolis), Calvin Eng (Bonnie’s, New York), Adrian Torres (Maximo, Houston) and Nicolas Vera and Stephanie Velasquez (Ema HTX, Houston). And that’s just the tip of the iceberg.

    Chef Mason Hereford, seen here at SSF 2022, will be in the VIP lounge.

    Photo by Lorretta Ruggiero

    As for the veterans of SSF, attendees will be thrilled to see the return of chefs like Stephen Barber (Farmstead, Napa), Tavel Bristol-Joseph (Canje, Austin), Ashley Christensen (Poole’s Diner, Raleigh), Sam Fore (Tuk Tuk Snack Shop, Lexington), Aaron Franklin (Franklin Barbecue, Austin), Sarah Gruenberg and Bailey Sullivan (Monteverde and Pastifico), Mason Hereford (Turkey and the Wolf, New Orleans), Rodney Scott (Rodney Scott’s BBQ, Charleston), Lee Anne Wong (Koko Head Cafe, Honolulu) and dozens more.

    click to enlarge

    James Beard Award-winning chef Benchawan Jabthong Painter represents Houston again this year.

    Photo by Lorretta Ruggiero

    Of course, the city of Houston has its own culinary giants heating things up such as Aaron Bludorn (Bludorn, Navy Blue), Ope Amosu (ChopnBlok), Leonard Botello IV (Truth BBQ), Evelyn Garcia and Henry Lu (JUN), Greg Gatlin ( Gatlin’s BBQ, Gatlin’s Fins and Feathers), Levi Goode (Credence), Ryan Lachaine (Riel), Trong and Cory Nguyen (Crawfish and Noodles) and Austin Waiter (The Marigold Club).

    A sneak peek of dishes includes a mobile raw bar with assorted sauces from Lucas McKenzie of Josephine’s and fried smoked quail with spicy peach glaze and autumn vegetable puree from Erin Smith and Patrick Feges of Feges BBQ.

    Making Merry

    click to enlarge

    Alba Huerta’s smiling face returns to the VIP lounge this year.

    Photo by Lorretta Ruggiero

    The line up of beverage professionals is no less spectacular and guests will be able to wet their whistles with drinks from local spots like 13 Celsius, Eight Row Flint, Johnny’s Gold Brick, Winnie’s, Montrose Cheese & Wine, Sonoma and Vin Santo, plus visiting mixologists from Bacchanal in New Orleans and Graft, out of Charleston.

    Attendees will also find beer from Stella Artois, non-alcoholic beer from Athletic Brewing Co. and canned cocktails from NUTRL.  And there’s always plenty of water at the festival including Acqua Panna and San Pellegrino.

    For those who purchase Lexus VIP tickets, James Beard Award winning cocktail bar, Julep, will have owner and mixologist extraordinaire Alba Huerta creating delicious cocktails in the VIP area at The Grove, along with 10 chefs preparing bites just for the VIP ticketholders.

    Yeti Culinary Stage Demo Stage

    click to enlarge

    Angie Rito and Scott Tacinelli will be demoing Don Angie’s famous lasagna.

    Photo by Don Angie

    Throughout the event, there will be cooking demonstrations from Aaron Bludorn, Angie Rito and Scott Tacinelli, Caroline Schiff, Rodney Scott, Shuai Wang and Erick Williams at the Yeti Culinary Stage, hosted by Yeti Ambassador Brad Leone. It’s best to grab a seat early because the demos are very popular.

    There will also be live music at the Discovery Green stage, cookbook signings and a chance to meet the 2025 Food & Wine Best New Chefs.

    Southern Smoke Festival Tickets

    General Admission: $225 + $16.65 fee

    The fun begins at 4 p.m. and includes all food and drink, plus live music, cooking demos and other opportunities to meet new chefs and cookbook authors. The event lasts until 8 p.m.

    Lexus VIP: $550 + $38.09 fee

    VIP ticket holders get to enter at 3 p.m. for an extra hour of tasting, plus access to the air-conditioned Lexus VIP area inside The Grove, where Alba Huerta and her team will be serving exclusive cocktails and there will be VIP-only dishes from 10 chefs. There will also be a gift wheel with free swag. And when we say swag, we’re not talking beer coozies and luggage tags. Trust us, there’s some seriously good stuff coming off the wheel.

    Southern Smoke Festival 2025
    October 4, 2025
    3 p.m. (VIP), 4p.m. (GA) to 8 p.m. (Everybody go home)
    Discovery Green
    1500 McKinney
    southernsmoke.org

    [ad_2]

    Lorretta Ruggiero

    Source link

  • Openings and Closings: Loro Kirby Opens Soon, Wild Oats Bows Out

    Openings and Closings: Loro Kirby Opens Soon, Wild Oats Bows Out

    [ad_1]

    Loro Asian Smokehouse & Bar, 5333 Kirby, opens September 28 near Rice Village. It’s the fifth location for the Austin-based restaurant and the second for Houston. The first Houston location opened in the Heights in 2022. The concept is under the umbrella of Hai Hospitality which operates a number of upscale sushi hotspots including Uchi, Uchiko, Uchiba and Oheya.

    Loro is the brainchild of Hai Hospitality co-founder Tyson Cole and Franklin Barbecue owner Aaron Franklin. Both men are James Beard Award winners for Best Chefs: Cole in 2011 and Franklin in 2015. The combination of Cole’s multi-level experience with Asian cuisine plus Franklin’s pit mastery has created a unique menu that combines Texas barbecue and smoked meats with Japanese-inspired sauces and Southeast Asian flavors.

    click to enlarge

    The Tokyo Shoyu Ramen is only available Tuesday and Wednesday evenings.

    Photo by Bethany Ochs

    Some of those menu items that will show up on the Kirby menu are shareables like Crunchy Sweet Corn Fritters, Chicken Karaage, Oak Grilled Edamame and Smoked Wings with hot sauce and miso blue cheese. The Wonton Chips & Dip is a perfect example of the Tex-Asian fusion with its Thai green salsa. Two items exclusive to the Kirby location will be Pork Tostadas and Smoked Shishito Queso.

    The ever popular Char Siew Pork Belly remains on the new menu along with The Sake Can Half Chicken with a Gochujang glaze and Oak Smoked Salmon. After 4 p.m., the restaurant will offer Smoked Beef Brisket. Sandwich options include Crispy Smoked Chicken, the Loro Cheeseburger and, unique to the Kirby restaurant, a Double Smash Burger with yuzu and Thousand Island dressing.

    click to enlarge

    The Kirby location will include an expansive patio.

    Rendering by Hai Hospitality

    Loro Kirby will also offer the Lunch Two Step ($15), a lunchtime offer in which guests can enjoy a choice from three different sandwiches plus a half-side of options such as Crispy Potatoes, Texas Sweet Corn or Crunchy Cabbage Salad.

    Leading the kitchen as chef de cuisine will be Houston native Esai Negrete whose professional resume includes Yia Mary’s Greek Kitchen, Xochi, Backstreet Cafe and a stint as executive sous chef at Kiran’s Houston. He joined Loro Heights in 2023 as sous chef and his talents and skill have elevated him to a new role at Loro Kirby.

    click to enlarge

    Esai Negrete will take the kitchen helm at Loro Kirby.

    Photo by Hai Hospitality

    On the cocktail side, there will be Boozy Slushees like the Frozen Gin and Tonic, Mango Sake, and Killer Colada. Loro Kirby will also launch its first frozen margarita. If the choices are too overwhelming, there’s always the Slushee Flight. There are Zero Proof options such as the Spicy Cucumber, Ginger Cooler and Frozen Pina Horchata. Loro Kirby is also debuting a Dole Whip soft serve with yuzu marmalade and candied pineapple for a cool dessert.

    click to enlarge

    Frozen cocktails make life a little chiller.

    Photo by Bethany Ochs

    The design follows along with the Texas Hill Country dance hall inspiration of its Austin and Dallas locations with the added idiosyncrasy of the structure having once served as an autobody shop. In addition to the interior which seats 120, there’s a dog-friendly patio with an overhead pergola that can accommodate 70 more guests. There’s also a patio walk-up bar and outdoor games. It will feature a separate entry and dedicated pickup area at the bar for to-go orders.

    click to enlarge

    Wild Oats served hearty Texas fare like beef short ribs.

    Photo by Becca Wright

    Wild Oats, 1222 Witte, closed September 7. The announcement was made September 5 via social media posts on its Facebook page and Instagram. It stated: “The unanticipated departure of our longtime chef, along with other challenges such as Derecho, Beryl and slower-than-desired growth, has expedited our decision to close our doors.” It went on to say “We’re also excited to be in discussions with some fantastic restaurant operators who are exploring new possibilities for this space.”

    It’s been a bit of a bumpy ride for Wild Oats despite a loyal clientele which appreciated its chicken fried steak and Armadillo Eggs. It first opened in February 2022 at Houston Farmers Market with James Beard Award-winning chef/restaurateur Chris Shepherd and culinary director Nick Fine collaborating to create a Texas-inspired culinary vehicle for Fine in the Underbelly Hospitality portfolio. However, Shepherd made a surprise departure from Underbelly in July 2022 to focus more on his non-profit Southern Smoke Foundation as well as other projects. Fine left a couple of months later.

    click to enlarge

    Goodbye, chicken fried steak. We hardly knew you.

    Photo by Becca Wright

    In September 2023, Wild Oats closed to relocate to Spring Branch as Comalito took over the Airline space.  Comalito closed June 16,2024, making way for an upcoming second location of Alamo Tamales. Needless to say, Houston Farmers Market has seen a bit of turnover in its culinary tenants.

    In December 2023, Wild Oats reopened in Spring Branch, as we reported here in the Houston Press. Now, eight months later, it has ridden off into the sunset.

    click to enlarge

    Some previous favorites remain at the newly-opened Fish Company Taco.

    Photo by Becca Wright

    Fish Company Taco, 1914 23rd, has opened for lunch and to-go service in Galveston. After the original closed in October 2023, business owner and restaurateur Raz Halili approached owner and chef Daya Myers-Hurt about acquiring the award-winning taco shop. A deal was worked out regarding the space and recipes and after being sold to Halili in the spring of 2024, work began in order to refresh the space, create some new menu items and an all-new beverage program.

    The taco restaurant was opened in 2018 by Myers-Hurt and wife Laura. Its global flavors took the simple taco to new heights in a spot minutes away from Galveston’s seawall. Part of its lure was the freshly-caught seafood and the use of seasonal ingredients, aspects that caught Halili’s attention. His family-owned business, Prestige Oysters, and restaurant Pier 6 Seafood & Oyster House have the same dedication to the Gulf Coast and its bounty.

    click to enlarge

    The renovations keep a casual and coastal vibe.

    Photo by Raz Halili

    Joining Halili in the venture is his culinary team including Joe Cervantez, executive chef at Pier 6, and Lexy Garcia, chef de cuisine at the same. Halili is excited to be build on the foundation of the previous Fish Company. He said in a press release, “There was a lot of thought behind it and we’re honoring that ethos and taking it a step further. It’ll allow our chefs to have fun and showcase their talents.”

    The menu is still anchored by some of the tacos developed by Myers-Hurt including the Korean, Vietnamese, Empire and Dirty South tacos. The Baja tacos are served on house-made corn tortillas made with Masienda’s heirloom blue corn masa harina. Flour tortillas are also made in-house.

    Cervantez and Garcia have added to the offerings with daily crudo specials that will be limited in supply due to the reliance on fresh catch. The Corn Cup and seasonal Pickle Bits stay on the menu, joined by new sides like Chili-Marinated Cucumbers and Onion Rings with curry ketchup.

    click to enlarge

    Tropical drinks add to the beachy vibe.

    Photo by Kate Skaggs

    The restaurant will no longer be BYOB. Instead, guests will find a cocktail program created by Ladies of Libation owners Laurie Harvey and Kris Sowell. There are frozen specialties such as the Third Coast Margarita and Grapefruit Guava Frose plus tropical juice-based drinks that can be non-alcoholic or spirit-spiked.

    Soft opening hours are Tuesday through Sunday from 11 a.m. to 4 p.m. The restaurant is counter-service and cashless. Dinner and happy hour service will be announced soon.

    click to enlarge

    Guests can go hot or not with the spice levels.

    Photo by Greg Powers

    Nando’s Peri Peri, 1111 Westheimer, is opening its third Houston area location in mid-2025. Located in the Tower Theater space, which previously housed restaurants such as ACME Oyster House and El Real, it’s part of the redevelopment of the Tower Theater center undertaken by Radom Capital whose other projects include M-K-T Heights and Montrose Collective.

    The interior will accommodate 84 diners while the shaded patio will have room for 34 more. In an area bustling with activity, the location will offer ample parking, a scarce amenity in the Montrose neighborhood.

    click to enlarge

    Salad is a hearty choice at Nando’s.

    Photo by Greg Powers

    The South African restaurant , known for its flame-grilled chicken, was founded in 1987 in Johannesburg. Its PERi PERi chicken became  so craved that it has expanded to 24 countries across five continents. It opened its first U.S. restaurant in 2008 and currently has almost 50 restaurants across six states. The first Nando’s  arrived in Houston in August 2023 in Post Oak.

    The chicken is marinated for 24 hours before being flame-grilled and basted to the customer’s flavor and spice preference. It’s named for the spicy Bird’s Eye Chili pepper, or Peri Peri, which was introduced to the Portuguese by indigenous West Africans. Nando’s serves the PERi PERi chicken by half and quarter, thighs, breasts and wings. There are chicken bowls, salads, wraps and sandwiches as well.  Vegetarian options include the Veggie Burger and Rainbow Vegetarian Bowl.

    click to enlarge

    Sarah Lieberman and J.C. Ricks are in a dream come true.

    Photo by Hearts On Fire Studio

    Dandelion Cafe, 611 W. 22nd, is coming to the Heights. The new location held a friends and family brunch last week and originally planned on opening September 16. However, the debut has been pushed back to possibly late September. We have been promised an update as soon as the debut has been cemented.

    It’s the second brick and mortar for the coffee shop and cafe which first opened in Bellaire and also has an outpost at Rice University. Owners Sarah Lieberman and Chef J.C. Ricks are thrilled to open in the historic Heights Clock Tower, a space that provides a kitchen six times larger than the one in Bellaire. That added space will allow double production with upgraded equipment and an in-house pastry chef.

    click to enlarge

    Barry Katz has a lot to smile about with two new Katz’s planned for Houston and Austin.

    Photo by Shawn Chippendale

    Katz’s  Deli, 10321 Katy Freeway, is shooting to open sometime between 2025 and 2026. It will be located in the former home of Jason’s Deli, according to CultureMap Houston. The New York-style deli restaurant, with its tag line “Katz’s never kloses”, first opened in Austin in 1979. It expanded to Houston in 2000 on Westheimer in Montrose. It has since opened three more locations in The Woodlands, Heights and Galleria areas. Unfortunately, the Austin original closed in 2011. However, with the info about a new Houston location comes the good news that the Austin Katz’s will reopen in its original spot at 618 W. 6th. Its opening date has yet to be decided.

    As for the Memorial City location, it will have the same architect as the upcoming Austin restaurant. Michael Hsu Office of Architecture, which has been Katz’s design partner for all the current locations, will be busy with the two new locations.

    click to enlarge

    Sugar Land is sweeter than ever with the new Yogurtland.

    Photo by Yogurtland

    Yogurtland, 13590 University Boulevard, is celebrating its grand opening September 14 in Sugar Land. The event begins at 10:45 a.m. and runs through 6 p.m. There will be a ribbon cutting at 10:45 a.m. and an in-store BOGO offer from 11 a.m. to 2 p.m. Later, there will be music, raffles and family-friendly activities including face painting and balloon artistry from 2 p.m. to 6 p.m. The store originally opened this past July.

    The self-service frozen yogurt shop has more than 200 flavors and a variety of toppings. Classic flavors such as Fresh Strawberry and French Vanilla are available alongside seasonal treats such as Pumpkin Pie Cheesecake Swirl. Guests can enjoy their choices in-store or on the patio. There are also options for pickup, delivery and catering.

    Mountain Mike’s Pizza has signed three multi-unit development deals to bring more locations to Houston, Austin and the DFW Metroplex. While Austin is a new market for the pizza brand, it opened its first Houston area location this past spring in Cypress. The deal will bring five new locations to Austin and three more each to the Greater Houston and Dallas areas.

    click to enlarge

    Is that the booth for the Rat Pack?

    Photo by Milton’s

    Milton’s, 5117 Kelvin, is expected to open late September. The restaurant from Benjy Levit and Seth Siegel-Gardner will be an American trattoria with fresh, homemade pastas, wood-fired meats off the Josper grill and a unique array of antipastos. Bartender Mate Hartai willl be in charge of creating its classic and craft cocktail recipes while a fun wine list will offer Old World varietals as well as some more adventurous options.

    Located in a building that once served as a bank in the 1960s, the original walls, made with bricks from the D’Hanis company in San Antonio, and its terrazzo floors have been preserved. Adding to the warmth of the interior is mid-century stained glass and plaid curtains that recall old school Italian bistros of the era.

    We will have more about Milton’s as it gets closer to opening.

    Talyard Brewing Co., 1033 Imperial Boulevard, officially opened this past Monday after a series of soft opening events. Taking the time to train its staff and work out its service-style, the brewery and taproom says in an email that it has landed on counter-service with floating servers (figuratively not literally). Orders can be placed in the tap room, the outdoor tap wall and the Black Pearl BBQ Trailer for food and drink orders. Beepers will be given to alert guests when their orders are ready for pickup. The “floaters” will be on hand to assist with questions, order corrections and tab closeouts and payment can be taken at the counters as well.  There will be bussers to clear away plates and glasses. 

    [ad_2]

    Lorretta Ruggiero

    Source link