A seafood tower from Mastro’s Ocean Club, which will open up in the fourth quarter 2021 at 9595 Six Pines Dr., in the Woodlands. Picture: Yelp

Mastro’s Ocean Club slated for the Woodlands

Landry’s Inc. is increasing its Mastro’s brand name in the Houston region with Mastro’s Ocean Club, slated to open afterwards this calendar year at 9595 6 Pines Dr. in the Woodlands.

The luxe seafood restaurant is a sister manufacturer to Landry’s Mastro’s Steakhouse, which Landry’s CEO Tilman Fertitta introduced to Houston in December 2017 as the flagship restaurant at his The Submit Oak resort.  The 8,500-square-foot cafe, in a closed Grotto locale, will offer you a menu that consists of raw bar appetizers, sushi, seafood entrees (Alaskan halibut, Chilean sea bass, New Zealand salmon, Maine lobster) and a total slate of steakhouse Key meats and chops.

Mastro’s Ocean Club has destinations in Las Vegas, Scottsdale, Ariz., Fort Lauderdale, Boston and Newport Beach, Calif. 

Underbelly Hospitality creates sequence of CBD cocktails

Houston-based Bayou City Hemp Co. is partnering with Underbelly Hospitality for a series of signature CBD cocktails at James Beard Award-winning chef Chris Shepherd’s dining establishments.

The dining places, such as Just one Fifth, Ga James, the Hay Merchant and UB Maintain, will supply cocktails made with Bayou Town Hemp’s Mixer Elixir, a distillate with cannabidiol (CBD). Mixer Elixir was perfected with Shepherd and his bar staff for cocktails using CBD, recognized to guidance worry relief and restoration from irritation, according to Bayou Metropolis Hemp. 

“Partnering with Bayou City Hemp was an straightforward selection as before long as I toured their headquarters facility in Houston,” Shepherd reported. “They generate the greatest high-quality components from seed to shelf, are local to Houston, and source from Texas farmers features I am passionate about for all Underbelly Hospitality ideas.”

Julep sets oyster shucking contest for June 14

Julep bar is bringing back its once-a-year oyster shucking contest established for Monday, June 14 from 5 to 9 p.m. at 1919 Washington. Houston cooks and culinary personalities will compete for the title of Houston’s oyster shucking champion.

Rivals consist of Jean-Philippe Gaston of Philot Consulting, Evelyn Garcia of Kin HTX, Dylan McShan of Rosie Cannonball, Lindsey Fuquen of KITCH Catering, Lawrence Walker of Lucille’s 1913, Mary Bass of La Cocina by Chef Mary Bass, Kate McLean symbolizing Houston Food items Financial institution, Alvin Schultz of EatDrinkExperience.com, professional oyster shucker Felix Castro, and defending champ Ben Quasius. 

The night commences with delighted hour drink specials from 5 to 6 p.m. adopted by two rounds of oyster shucking starting at 6 p.m. Oysters, $1 just about every, are all over the celebration. The party is totally free and open to the public.

Bludorn’s bottles very first proprietary hot sauce

Chef Aaron Bludorn has made a new scorching sauce, the 1st proprietary retail item from his acclaimed Bludorn restaurant. Eight Zero Seven Scorching Sauce, named for the restaurant’s tackle at 807 Taft, is now out there for acquire for $10 at Bludorn and on the restaurant’s internet site.

The sauce, designed to enhance a selection of dishes and cuisines, is built from peppers (habanero, cayenne, aji dulce), dried mango, and white vinegar. Fermented for a thirty day period, the sauce is made and bottled at the Fourth Ward cafe.

New Jeni’s Splendid Ice Creams opens at CityCentre

Cult favorite Jeni’s Spendid Ice Lotions has opened its second Houston location, a almost 900-square-foot scoop shop at CityCentre, 801 City and Region Blvd.

Jeni’s opened its first Houston store in January 2020 in the Heights. Friends can count on signature flavors this sort of as Brown Butter Almond Brittle, dairy-no cost Dark Chocolate Truffle, and two new minimal-edition flavors impressed by cakes: Buttercream Birthday Cake and Marriage ceremony Cake. 
Homestead breakfast restaurant opens in Heights

Homestead Kitchen area & Bar, a new brunch and lunch restaurant specializing in all-working day breakfast, is now open at MKT Heights, 600 N. Shepherd, the new blended-use growth in the Heights.

Owned by Houstonian Jeff Svenvold, the cafe provides a menu inspired by Texas, Southern, Cajun and Tex-Mex traditions with dishes this kind of as breakfast brisket hash, hen fried steak, beignets, gumbo, migas, Tex-Mex steak and eggs Benedict, chilaquiles, crawfish pistolettes, and seafood enchiladas. The menu is overseen by chef Fernanda Alamilla, former culinary specialist for A La Carte Foodservice Consulting.
Also on the menu: a entire bar with craft cocktails, frozen beverages, and brunch staples these kinds of as Bloody Marys and mimosas.

Homestead is open up day by day from 7:30 a.m. to 3 p.m. with expanded dinner hours coming before long.

New menu items at Clutch Metropolis Cluckers

Houston foods truck Clutch Town Cluckers is rolling out new menu things on June 14 which includes new sandwiches.

The Galleria-place truck, 5550 Val Verde is identified for its rooster strips, sandwiches and loaded fries. New to the menu will be two sandwiches, the Juicy Cluckin’ Lucy (rooster tenders, pickles and slaw on two cheese-stuffed brioche buns), and a new Toasted Juicy Lucy (hen tenders, pickles and slaw sandwiched concerning Texas Toast grilled cheese). There also are new household-fashion alternatives this sort of as rooster tenders which can be purchased in 8- or 12-piece sizes. The truck operates Sunday as a result of Thursday 11 a.m. to 1 a.m. and Friday and Saturday 11 a.m. to 2 a.m. Brunch on Saturday and Sunday from 11 a.m. to 2 p.m.

Fajita Pete’s opens new Cypress spot

Houston-based Fajita Pete’s has a new restaurant marking its grand opening this week at 13201 Fry Highway in Cypress. The new location officially opened June 6 with a menu of grilled-to-order fajitas.

This is the initial place in Cypress amid the brand’s 14 areas throughout the Houston region. 

Greg Morago writes about meals for the Houston Chronicle. Adhere to him on Facebook or Twitter. Deliver him information recommendations at greg.morago@chron.com. Hear him on our BBQ Condition of Mind podcast to study about Houston and Texas barbecue tradition.

  • Greg Morago

    Greg Morago was a attributes editor and reporter for The Hartford Courant for 25 many years before becoming a member of the Houston Chronicle as meals editor in 2009. He writes about food items, restaurants, spirits, vacation, vogue and elegance. He is a native Arizonan and member of the Pima tribe of the Gila River Indian Neighborhood.