Photos by Steven Visneau
Styled by Leslie Rivas-Kelly
Models Whitney Ann and Aaron Schechter for Page Parkes Agency, and Bryce Leasure and Ryan Boone for Neal Hamil Agency
Hair by Zackery Chapa for Hue Salon
Makeup by Edward Sanchez for Arched Beauty
Styling assistance by Tanesha Seafous and Kadita Dabu
Shot on Location at 100 Carnarvon Dr. in Memorial and is listed by Martha Turner Sotheby’s International Realty
On Wednesday, May 21st, Hudson House — the latest outpost from Vandelay Hospitality Group and its visionary Founder & CEO, Hunter Pond — opens between CB2 and Banana Republic. This marks the second Houston location for the upscale American eatery, following the success of its River Oaks sibling.
The 6,077-square-foot restaurant brings an East Coast sensibility with a distinctly Texan soul to one of the city’s most iconic neighborhoods. Think: oysters flown in daily, buttery lobster rolls, cheeseburgers with a cult following, and a surprising sushi menu.
Shaken or stirred, Hudson House’s bar delivers with its famous “World’s Coldest Martinis,” Frozen Bellinis, Spicy Mexican Margaritas, and a curated wine list. Don’t sleep on dessert—the key lime pie and chocolate silk pie are worth the trip alone.
“We’re looking forward to bringing a second Hudson House to Houston,” says Pond, the Dallas-based restaurateur whose bold, style-forward concepts have made Vandelay Hospitality Group a force in the Texas dining scene. “Rice Village offers an ideal background for our beloved coastal-inspired American cuisine.”
Open daily for lunch and dinner, Hudson House also offers a can’t-miss happy hour from 3–6 p.m. on weekdays, ideal for post-shopping cocktails.
Houston Ballet dancers Danbi Kim, Estheysis Menendez, Gian Carlo Perez, and Chase O'Connell
The menu was created by four of the city's top chefs alongside Houston Ballet dancers. Chef Aaron Bludorn and Soloist Danbi Kim opened the night with sesame-crusted Hamachi, inspired by flavors from Kim’s Korean upbringing. Chef Chris Williams and Demi Soloist Estheysis Menendez followed with a rich lobster stew, layered with jalapeño pesto and plantain fufu — a nod to her mother's love of fresh ingredients.
For the main course, Chef Hugo Ortega and Principal Chase O’Connell delivered a smoky Coulotte steak with pasilla mole, inspired by O’Connell’s pre-show steak tradition. Dessert came courtesy of Fluff Bake Bar’s Rebecca Masson and First Soloist Gian Carlo Perez: guava pastries with cream cheese ice cream and a drizzle of honey, reminiscent of Perez’s favorite childhood treat.
Florals by Bergner and Johnson played up the spring party vibe with coral, peach, and pink blossoms, later donated to nonprofit Bloom Again for use in hospitals and care centers.
Guests included Beth Muecke, Patti Murphy, Kristy Bradshaw, Lindsey Brown, Anne and Albert Chao, Jo Furr, Carey Kirkpatrick, Phoebe Tudor and Whitney Lawson.
Ada Agbor and Zoe Cadore
Anne and Albert Chao
Anya and Jeremy Smith, Julie Kent
Bill and Lenni Burke
Chef Hugo Ortega
Michel Coret and Dr. Tatiana Sorkin, Duyen and Marc Nguyen
Denise and Todd Liebl
Edward and Deborah Koehler, Angela Oh and Pekka Kauranen
Ileana and Michael Treviño
Jo Furr and C.C. Conner
Kristy Bradshaw, Jim Nelson, Kelley Lubanko
Shawn Stephens and Jim Jordan