Slideshow
Styling by Todd Ramos
Models Raliat Akinlolu, Wade Groux and Haylee Nesmith
for Page Parkes Agency
Grooming by Bianca Linette for Page Parkes Agency
Styling Assistance by Monica Lester
Dan Wierck, Army Sadeghi and Brandon Duliakas of the forthcoming Melrose bar in Montrose (photo by Alex Montoya)
Youssef Nafaa says he "decided to resurrect Mi Luna after realizing that the Spanish tapas concept is not authentically represented in Houston," and that the new location in Montrose presented the perfect opportunity. The ground-floor, corner restaurant will span nearly 4,000 square feet, including a raised platform stage for live music and flamenco dancing, plus a spacious patio facing Crocker Street.
Expect a strong seafood influence on the opening menu, in addition to old favorites like the Paella Valenciana and Pulpo con Patatas. The weekend brunch crowd will likely be strong, enjoying acoustic guitar music and sangria pitchers all day long.
Nearby, the former La Grange location will soon become Melrose, a "cocktail and bites" destination featuring a menu from James Beard-nominated Emmanuel Chavez of Tatemó. Army Sadeghi of Clarkwood, Brandon Duliakas of Fox Restaurant Concepts, and Dan Wierck of Clutch each bring tremendous experience to the new project, which will open this fall.
The owners were excited by the building's history; built in the 1930s, it was for four decades a LGBT dive bar called EJ's before becoming the Tex-Mex patio bar La Grange. Next up will be a high-style, Old Hollywood-glam lounge with nods to Montrose's "bohemian charm," per a release. Melrose's two-level patio will tout a new, large central tree "as a shady focal point and an extension of the interior’s more loungey feel, with seating vignettes anchored around the existing covered bar and koi pond, as well as new fire features."
As for the drinks, there will be around two dozen signature cocktails with seasonal ingredients, punch-bowl-style beverages, and a "proprietary ice program."
Mi Luna interior rendering by Agustin Fata
Mi Luna exterior rendering by Agustin Fata
Kira (photo via @kirahtx)
Credence
Credence (photo by Brian Kennedy)
After much anticipation, restaurateur Levi Goode’s two new upscale concepts — Credence and Sidebar, the first under his own name — will open Aug. 20 on the ground level of The McKinley in Memorial City. Both emphasize hospitality with traditional tableside service for salads, carved meats from the hearth, desserts and more. Credence’s menu is South Texas ranch-inspired with regional American fare paying homage to Texas culinary traditions and live-fire. Think Fire Roasted Seafood Tower, Sweetwater Whole Duck and Wild Gulf Snapper served with trout roe, cooked on a custom-made hearth. Expect an extensive raw bar, and at brunch, look for Southern classics like shrimp and grits.
Sidebar
Sidebar (photo by Brian Kennedy)
Inspired by the Texas oil boom of the early 1900s, Sidebar is a reservation-only restaurant and cocktail bar. The food menu spotlights classic elevated American fare with dishes like dry-aged steaks, oysters topped with caviar and more. Designed in partnership with Gensler, Credence and Sidebar are influenced by classical European architecture, with a procession of arches used as a central design feature throughout and a double barrel-vaulted ceiling. Locally crafted tabletops, wood floors, brass inlays, penny tile and hand-selected antique rugs are additional polished elements with swagger. Find patio seating at Sidebar as well as Credence.
Kira
Kira
New to Upper Kirby, Kira from Comma Hospitality follows on the heels of the group’s contemporary Japanese omakase hideaway, Neo. The sushi bar features hand rolls with a soundtrack of Japanese city pop. Interiors are designed to evoke the tranquil, powerful nature of a cave, creating an intimate dining environment to focus on the culinary and auditory experience. Menu highlights include a Seasonal Sashimi Set with swordfish from Nova Scotia, kanpachi from Kyushu, and madai from Mie, Japan; a lox bagel temaki with applewood smoked ocean trout, chives, and freeze-dried sour cream; and scallop crudo. Premium donburi with uni, maguro, ikura, masu, and kasusuke pickles, and seasonal Kakigori made using a Japanese shaved ice maker are other specialties. Cocktails are inventive, like the 15 Step made with applewood-bacon-washed tequila, cucumber and yuzu.
Plume
Plume (photo by Michael Anthony)
Houston’s bar industry seems to be competing for showiest cocktail lounge, so no surprise another one has taken flight. This high-energy cocktail bar in the Heights, the first project from Golden Ratio Hospitality Group, sports peacock panache in Art-Deco-inspired interiors. "Plume is designed to make you feel at home, whether you're out with friends or on a date," said co-owner Ted Baker. Getting thirsty? The Chili Kissed Avocado Margarita is made with chili-oil-washed tequila and avocado cordial with a rim of chamoy and spicy salt. Rich and Dirty is fashioned with Kastra Elion Vodka, extra-virgin vermouth, and housemade olive brine, shaken and served with a blue-cheese-stuffed olive. Tapas-style bites run the gamut from meatballs in chipotle ragoût with Parmesan to bacon-wrapped dates stuffed with Stilton.
Sugar Factory American Brasserie
Smoky goblets, mountainous sundaes and eye-popping brunch featuring every color of the rainbow (really!) have made their way to Houston’s Galleria, and shoppers seem to be curious what the celeb hype is about. Said to be a favorite of the Kardashians, comedian Kevin Hart and Britney Spears, the international hotspot specializing in sugar offers savory American classics as well (we all know celebs don’t eat sweets). Anticipate Angus burgers with “super cheesy sauce,” Cajun penne Alfredo, and salads like pan-roasted salmon. Splurge-worthy “Insane Milkshakes” are massive and topped with the kitchen sink – there’s a waffle ice cream version, and even one for Barbie!
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