Openings & Closings: Surprising Shutterings and Provocative Plans
We got a sneak peek at Vallone's Steakhouse, opening in Memorial City in October, thanks to a mock-up posted on the Vallone's Facebook page. Tony's chef Grant Gordon and general manager Scott Sulma are excited about the progress of the new restaurant, and Sulma tells CultureMap that about 90 percent of the menu is ready and they're already taking reservations for the private dining rooms. For more photos of the restaurant's development, Sulma encourages people to follow its progress on Facebook and Twitter.
Photo from Vallone's Facebook
The Texas Taco Co. will be opening in Friendswood this September, according to Eater. Eater's report describes it as "comfort-meets-contemporary fare that is beginning to characterize the modern Mexican options," but notes that the menu is pretty similar to the menu of Torchy's Tacos.
Another much-anticipated restaurant is nearing completion. Ronnie Killen of Killen's BBQ and Killen's Steakhouse is set to become a permanent restaurant (as opposed to a weekend pop up) in October or November, when renovations on the former Pearland ISD cafeteria are completed. Killen gave CultureMap some details about one of the most exciting aspects of the new restaurant, the reserve flow brick pits used for smoking Killen's famous meat.
We don't have many details, but the Chronicle reports that Nathan's Famous Hot Dogs are finally coming to Texas, and Houston is the first stop. The grand opening will take place in about three months at the new Memorial City Mall location. The chain is already pretty popular around the country, so it's about damn time Nathan's came to Texas. Ken Hoffman of the Chronicle says these are legit New York hot dogs, and though the dogs are good, the fries are even better.
Finally, Chris Cusack, Benjy Mason and Richard Knight unveiled their plans for their new venture, a bar called Hunky Dory, to the Chronicle's Alison Cook this week. The new Heights bar won't be opening for at least another year, but excitement is already growing thanks to the success of the group's other efforts, Down House and D&T Drive Inn. The trio hopes to provide upscale but accessible food in a casual setting. They told Cook that some of their menu ideas include "wood-baked oysters with Manchego cheese and ham, grilled mussels with curry butter, a tongue and mustard sandwich" and "something called a 'man steak': either beef for four people, pork for two, or lamb for one, all served with fries, mashed potatoes, board juices and fresh greens." So wait, we have to wait a whole year for this? Ugh.
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