Openings & Closings: Set a Lunch Date (Not with This Guy)
It was a bit of a boring week around the city as far as either openings or closings were concerned.
There was a break-in at Reef -- the most recent of several -- earlier this week, and a conspiracy theory worthy of Ancient Aliens popped up in our comments section regarding the motives behind the crimes. And that, friends, was the most exciting thing that happened this week. However, if you read to the end of this week's rather short Openings & Closings post, I have a juicy blind item that should hold you ravenous beasts over for at least a week.
There's also news from the Heights that Ken Bridge (of Pink's Pizza, Lola's, Shepherd Park Draught House and Witchcraft Tavern & Provision Co.) is opening a new cantina concept in the old Heights Sports and Social Lounge space on White Oak at Studewood. Bridge has been referring to it as "El Camino," but that's no guarantee the name will stick around.
Meanwhile, plenty of restaurants changed their hours -- specifically their lunch hours -- so read on for all the titillating details.
Kiran's is no longer open for lunch. Dinner is now served all week long starting at 5 p.m. Afternoon tea still runs on the second Saturday of each month from 3 to 5 p.m.
Aura Brasserie is now open for lunch from 11 a.m. to 4 p.m. Tuesdays through Saturdays.
Cuchara will also soon be open for lunch, starting this coming Tuesday, January 15 (which is, coincidentally, the restaurant's four-month anniversary). Lunch hours are 11 a.m. to 2 p.m. Tuesdays through Fridays.
Lastly, La Fisheria has extended its hours and is now open between lunch and dinner, serving bar bites and offering happy hour prices from 3 to 7 p.m. each day. The new bar bites menu has some old favorites like the red snapper croquettes along with new items such as Chiltepin oyster flatbread, flautas de barbacoa and tortitas (little tortas) de cochinia pibil.
On to the blind item: What long-time Montrose restaurant will soon be closing to make way for a young new owner with a vision for similar food but with a vastly more authentic and modern touch? Guess away, dear hearts. This is a good one.
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