Photos by Samantha Jane Beatty
Styling by Todd Ramos
Model Jerry Raines for Neal Hamil Agency
Grooming by Briana Dai
Photography assistance by John Lewis
Styling assistance by Tyler Treadwell
Shot on location at The Barn at Four Pines Ranch in Crosby
MF Lobster & Ceviche patio (photo courtesy Stephen Gutierrez)
Inspired by Kinjo’s frequent travels to New England, the concept offers simple and familiar dishes using fresh ingredients from both Maine and Japan, including an entire section devoted to lobster. Various takes on the luxe crustacean include brown butter lobster bao, lobster tacos on homemade tortillas, lobster rolls, and grilled or steamed whole lobster.
Cold options include crudo (tuna, madai, salmon, hamachi) and seasonal ceviche (Madai, halibut, lobster, Hamachi), from the same Japan-based purveyors used at MF Sushi. The other half of the menu includes clam chowder, lobster bisque, house salad, mussels, and classic sides like corn on the cob, house made chips, coleslaw, lobster mac and cheese, and more. Daily oyster specials, sourced mostly from New England, are also on offer.
Stacked with nearly 20 options, the cocktail program includes both classic and Japanese-inspired options. Standouts include a Cilantro Margarita, Spicy Cucumber Martini, Blackberry Bourbon Smash, and the Glass Noodle, made with Coconut liqueur, pineapple, cucumber, and sesame oil.
Lobster roll and house-made chips (photo by Alex Montoya)
Salmon crudo (photo by Alex Montoya)
Blackberry Bourbon (photo by Alex Montoya)
Situated in one of Houston’s most unique restaurant venues, the 2,200-square-foot round pod structure with floor to ceiling windows is made of glass, red cedar and steel. The sleek interior, designed by Houston-based MC2, sports a six-seat onyx bar and a dog-friendly patio with a wood deck and seating for 60 people. Eventually, patio diners will be treated to live music in the park. With spring on its way, this will be the place to perch!
“My vision of this restaurant is to provide a casual and fun atmosphere for diners, but with substance and quality,” said Kinjo. “We’re excited to welcome the community to Autry Park for a new type of dining experience from our team. I’ve always done high-intensity restaurants, but this one is more laid back, with simple and familiar dishes. This is a place where customers can come and enjoy the park and feel comfortable while enjoying a high-quality meal and drink."
MF Lobster & Ceviche is the third restaurant to open at Autry Park, along with Annabelle Brasserie and Auden. Additional open concepts at Autry Park include newly opened specialty clothing boutique Piermarini and City Boots. Other announced concepts opening soon include Sloan/Hall, Pilates-studio-and-café DUO, and five restaurant and bar concepts, including Annam, Chris Kinjo’s second Autry Park restaurant; Lick Honest Ice Creams; Japanese-sushi concept Doko and accompanying specialty cocktail spot Bar Doko; and Turner’s Cut from Ben Berg.
For now, MF Lobster & Ceviche offers dinner only, but has plans to offer lunch service. The restaurant is open on a first-come, first-served basis. Autry Park offers complimentary valet and self-parking in the development’s parking garage.
The new Artisans is located at 5745 Westheimer Rd.
“The allure of the Galleria area, drawing both visitors and affluent locals, made it the perfect choice,” said executive chef Jacques Fox says on making the move after 12 years in Midtown. “We join other upscale dining establishments in the area to further elevate this distinguished street.”
The new location offers multiple distinct dining areas: the intimate 24-seat Table du Chef, a cozy bar, elegant dining room, chic patio and private dining space.
Menu wise, guests can expect the same dedication to both traditional and innovative French cuisine — think plenty of escargots and foie gras — as the Midtown location. Or, the chef’s table offers six or seven courses with optional wine pairings. Service is top notch and for extra flair cocktails are shaken tableside and served ice cold. “Dining at Artisans is a passionate art form,” says Jacques. “It’s a fusion of exquisite French cooking and technique with our special touch.”
L’Assiette de Fromage
Inside Artisans
L’Assiette de Fromage
Le Thon Crudo