Welcome to DiningOut’s Plate Full of News, where you’ll get a plateful of restaurant, bar, and chefs happenings each week.
The 411
Trill Burgers is opening a new location this summer, taking over the former Boston Market space at 7616 Westheimer Road, near the intersection of Westheimer and Voss. This marks the fourth Houston-area location for the budding burger brand from rapper Bun B, which is gearing up for openings in Spring and Missouri City, along with its existing location in Montrose.
Mikos Adams, Steve Rogers, and Rob Wright — the team behind Off the Record and the Warwick — have taken over operations of EaDo haunts, Around the Corner and the Leeland House. The trio acquired the concepts from their original owners, Cheryl Crider and Justin Lofton, who launched them in 2016 and 2018, respectively. Along with interior and exterior renovations, the team plans to incorporate lively weekend programming featuring guest DJs from around the country, starting with an appearance by DJ Saynt Chris on March 16.
Reservations are now open for Camaraderie, the first restaurant from former Goodnight Hospitality pastry chef, Shawn Gawle, which is set to open on Wednesday, March 26 at 608 W. 11th Street in the Heights. Gawle’s extensive pastry experience will be evidenced throughout the menu, in house-made pastas and laminated doughs, with dishes reflecting the bounty from Texas farms and Gulf Coast purveyors. Expect dishes like the vegetarian carrot cavatelli; Dover Sole en Croûte, large enough for two; and hangar steak with pomme dauphine. The restaurant will feature three distinct dining experiences: a prix-fixe style menu, priced at $75 per person, offered in the main dining room; a la carte service in the bar and lounge area; and window counter service from the a la carte menu on the patio. Reservations can be made at Resy.
Dave’s Hot Chicken is opening a new location at 32822 FM 2978, Ste. 1100 in Magnolia on Friday, March 14. The fast-casual hot chicken joint, known for its fiery tenders and sandwiches, will serve as a worthy late night option in the area, with a drive through and extended hours from 11 a.m. to 11 p.m. Monday through Thursday, and until minding on weekends.
Happenings
The second iteration of Bludorn’s Blu Bayou Chef Series, powered by Resy, is on Thursday, March 13. Chef Aaron Bludorn is teaming up with James Beard Award finalist Rogelio Garcia of Michelin-starred restaurant, Auro in Calistoga, to create a four-course menu featuring dishes like Ora king salmon crudo, grilled Australian wagyu, and chestnut cinco leches cake. The cost is $115 per guest, with reservations available on Resy.
Norigami is hosting Toro Cowboys: A Tuna Rodeo Cutting Experience on Monday, March 17 at 7 p.m., showcasing a traditional whole bluefin tuna breakdown. Tickets are $300 per person and include unlimited tastings following the breakdown, curated by chef John Pham, and drinks prepared by master bartender Hao Ma. The walk-around experience also includes access to a caviar cart by Domus and entertainment by Verotti Magic.
Craft Pita’s mother-son chef team, Rafael Nasr and Claudia Nasr, are continuing their Wine and Dine pop-up series with a Peruvian dinner collaboration with Jūn chefs, Henry Lu and Evelyn Garcia, on Monday, March 17. The four-course menu will be offered from 5 to 9:30 p.m. at Jūn for $110 per guest, or $165 with a wine pairing, and includes dishes like ceviche with charred sweet potato, leche de tigre, jalea, and corn; and lomo saltado with beef tenderloin, garlic rice, fries, and rocoto crème. Reservations are available at OpenTable.
Chef Dominick Lee of the forthcoming Augustine, set to open this fall in the Hotel King David, is teaming up with chef Harold Villarosa of Austin-based restaurant Oko for a two-night collaborative dining experience honoring Filipino food culture by way of New Orleans. As part of the Hotel King David supper club, communal seatings are being offered at 5:15 and 8 p.m. on Thursday, March 20 and Friday, March 21 for $135 per guest. The four-course menu features items like sea bream kinilaw with habanero coconut vin, smoked trout roe, and chive oil; braised oxtail kare kare with collard greens, garlic rice, and bagoong; and pan de sal bread pudding. Reservations can be made at Tock.
On the Menu
Jinya has unveiled its spring chef’s specials, offered at all restaurant locations through May 31. Crafted by Jinya’s executive corporate chef Kazuya Takebe, the specials include birria ramen, which combines spiced beef and chicken broth with slow-cooked birria beef, and topped with red onion, green onion, cilantro and a squeeze of lime; and chicken salad, a chicken breast combined with red onion and cucumber, and served with crispy wonton chips.
Traveler’s Cart, which opened in Montrose last fall, has launched weekend brunch service, offered from 10 a.m. to 4 p.m. on Saturdays and Sundays. Along with the restaurant’s regular food and drink menu, guests can indulge in specialty brunch items like Spam musubi eggs benedict, morning churros, Japanese taiyaki fish-shaped waffles, Persian French toast, and pandan souffle pancakes. The cocktail program is just as diverse with options like the “Around the World” mimosas featuring classic, Caribbean, and Japanese styles and a build-your-own Bloody Mary bar.
Famed cookie delivery company, Tiff’s Treats, has teamed up with Cloud 10 Creamery to create exclusive Houston-area scoop shops that will remain open through the summer. The shops can be found at 11200 Broadway Street, #410 in Pearland; and 1660 Louetta Rd, #300 in Spring. Each shop is serving up flavors unique to these locations, which include brown sugar chocolate chip cookie with fudge sauce, fudge brownie with sea salt caramel, mint chocolate chip, and strawberry sorbet, alongside Tiff’s Treats full cookie menu.
