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
Bayou City Hemp
Despite the status quo regarding the legality of cannabis products in Texas being more restricted than other states, Bayou City Hemp assures guests of the “High Society” dinner series will enjoy THC that is legally extracted from hemp that is described as safe to consume. Come ready to relax and stay a while as the dinner features an eight-course meal. Guests are given the choice of a low-dose option and high-dose option, with seatings at 5:30PM and 8:30.
“As a chef who has been cooking with hemp from my earliest culinary days in India, I was thrilled to curate the menu for ‘High Society’' where we’ll be bringing together exceptional Indian cuisine and the transformative world of THC,” said Musaafer executive chef Mayank Istwal. “Our friends at Bayou City Hemp/8th Wonder have been instrumental in collaborating with us to craft an unparalleled dining experience that pushes the boundaries of traditional gastronomy and celebrates the synergy of flavor and cannabis innovation."
Guests will be greeted with a choice of THC seltzer Lil Bit, Wonder Water, HOWDY, or Beach Break as a welcome drink before being seated in the intimate dining space for the authentic Indian meal. Anticipate eye-opening dishes by chef Istwal, which will be paired with drinks created by beverage director Afzal Kaba along with cannabis infused seltzers.
Among the eight courses, you’ll experience unexpected offerings like hemp nihari birria tacos with slow braised pulled goat; Badami short ribs with hemp butter and garlic naan; hemp cookies (foie gras or mushroom, cream cheese, almond sable); mushroom ceviche with coconut, curry leaf, ginger, and crispy corn, and lentil doughnuts enhanced with hemp seed and other savory ingredients. Close with bhang rabri, a combination of hemp streusel with rabdi cremoso, confit apple and chocolate hemp leaf.
“We couldn’t be more excited about welcoming guests to try out some of our products in tandem with Musaafer,” said Ben Meggs, CEO Bayou City Hemp and 8th Wonder. “It’s high time Texans are able to enjoy the benefits of THC-infused meals and beverages in a safe and elevated environment. This series will be the first of its kind in Houston and it's only fitting that we are the ones to do it.”
Chef Mayank Istwal (photo by Raydon Creative)
Bayou City Hemp's Howdy THC seltzer
The Sheesh Mahal gives a regal feel at Musaafer (photo by Raydon Creative)
Duck N Bao (photo by Jenn Duncan)
Alex Pena and Aaron Bludorn
It’s about time that the Memorial Villages — specifically Hedwig Village — got more restaurant cred. Chef Aaron Bludorn and his biz partners are picking up where Jonathon’s the Rub left off in a redesigned space with a stylish bar. Executive chef Alexandra Pena will oversee the kitchen and comfort food-inspired menu. Guests can also expect sandwiches and such at lunch when the restaurant opens this spring. Incidentally, Bludorn’s wife, Victoria Pappas Bludorn of the Pappas Restaurants family, grew up in Hedwig Village.
The West African fast-casual spot at the Post HTX food hall has claimed the former Seafood Connection space on lower Westheimer for its first brick-and-mortar scheduled to bow this summer. Operating a larger space will allow founder Ope Amosu to add cocktails and brunch service. Gin Design Group is responsible for the interior.
Credence steak
Here’s another one — actually two side-by-side concepts — coming to Memorial from Goode Company Restaurants president Levi Goode. Credence is described as a South Texas ranch-inspired eatery with live fire cooking, while Sidebar is a steakhouse and cocktail bar devoted to classic American fare including seafood. Opening date is slated for this summer.
Dallas’ Vandelay Hospitality Group has claimed the former Underbelly space for its retro-styled luxury steakhouse. Known for its posh design featuring red leather booths and a colorful mural depicting Hollywood stars past and present, Drake’s serves steaks, pizzas, and the same “World’s Coldest Martini” that’s been a hit at Hudson House. February is the anticipated opening date.
Peking duck at Duck N Bao
After building followings in Cypress and Memorial, Grace and Leo Xia are bringing their popular Chinese eatery, Duck N Bao, to Rice Village. The husband-and-wife team also opened the all-you-can-eat Korean barbecue spot Hongdae 33 in Houston’s Asiatown this past March. With construction underway, the team anticipates a Spring 2024 opening. The dim sum house is known for Peking duck, xiao long bao (soup dumplings) and other Sichuan specialties.
Tim Reading of Leo's River Oaks
Culinary Khancepts, the local hospitality group that owns concepts including Liberty Kitchen and State Fare Kitchen & Bar, has appointed former Underbelly Hospitality chef, Tim Reading, to lead the kitchen at the forthcoming Leo’s River Oaks, slated to open late spring 2024. The new concept is in River Oaks Shopping Center next door to the historic River Oaks Theater, currently being revitalized by sister company, Star Cinema Grill Theater Group.
Chef Ford Fry (photo by Johnny Autry)
Chef-restaurateur Ford Fry (State of Grace, Superica, La Lucha) is bringing a fast-casual concept serving Northern Mexican-inspired fare to Mid Lane this February or March. The menu centers around wood-roasted chicken al carbon along with queso, fresh salsas, smoked chicken wings and street tacos served on homemade tortillas. Described as funky yet whimsical, Little Rey will feature an expansive, covered patio and outdoor walk-up window.
Goodnight Hospitality (March, Rosie Cannonball) will transform its shuttered Goodnight Charlie’s space into a new restaurant late spring or early summer. Former Tony’s of Houston chef Austin Waiter has spent time in London for the restaurant, which will specialize in modern Continental cuisine. Expect a high style interior, music from a baby grand piano, polished service and an extensive beverage program.
Veteran restaurateur Benjy Levit (Local Foods, Eu Tour and Lee’s Den) has partnered with chef Tony Luhrman on this new concept in the former El Topo West U space. Nixtamal tortillas will be a staple on the menu as well as brisket tacos and other homemade Mexican food like fire-kissed duck confit tamales with mole negro. Chef Seth Siegel-Gardner was recently appointed as the culinary and creative director of the group’s restaurants.
A rendering of the forthcoming PostScript HTX
GAP Concepts, founded by several members of Dallas’ wildly successful XOXO Dining Room, is preparing to paint Houston’s Upper Kirby District pink with its newest concept, PostScript HTX. Entrepreneurs Veeral Rathod and Obi Ibeto anticipate a January debut in the Shops at Arrive River Oaks, for the flirty and festive restaurant and lounge. Chef Bryan Caswell will lead the kitchen, complemented by a thoughtful and expansive cocktail and Champagne program including a ‘Press for Champagne’ doorbell.