Heights - River Oaks - Montrose Edition | May 2023

IMPACTS

Businesses that have recently opened or are coming soon, relocating or expanding

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ed leading a team at San Francisco-based Cortez to the eatery’s rst Michelin star in 2008. The meal program includes Niman Ranch Prime from the U.S., small-production Australian wagyu and a rotating selection of Japanese wagyu. The wine program includes more than 500 labels from around the world with a variety of vintages. 281-974-1513. www.andironhtx.com 8 Puttshack , a tech-inspired minia- ture golf experience, opened April 12 at the Houston Highlight Center, 1200 McKinney St., Houston. Close to Dis- covery Green and the George R. Brown Convention Center, the new location is Puttshack’s sixth in the U.S. Puttshack was founded by the creators of TopGolf, Flight Club and AceBounce. Menu items include a chicken and wae atbread, the frozen mango tamarind margarita, and beverages from local brewers Saint Arnold’s Brewing, 11 Below Brewing and No Label Brewing. 346-509-7888. www.puttshack.com 9 Austin-based Picnik opened April 24 in the Montrose Collective mixed-use development at 888 Westheimer Road, Houston, near the Montrose Boule- vard intersection. Founded in 2013, the concept seeks to provide diners with “healthy food that maintains the same decadence and experience of indulgent dining,” according to an April 12 news release. The eatery is open for brunch, lunch and dinner, oering an all-day brunch menu in addition to dips, starters, salads and bowls. Drinks include ethically sourced wines, gluten-free beers, sig- nature cocktails and zero-proof options. 346-261-4996. www.picnikrestaurants.com 10 The owners of Heights Bier Garten opened a new Tex-Mex concept, Verde Garden , on April 25 in the Harlow District, 1011 La Rue St., Houston, o West Dallas Street. The venue features 8,900 square feet of interior space and a 10,000-square-foot patio. Drink oerings include frozen, made-to-order margari- tas; beer; wine; house cocktails; and Mex- ican spirits. The food menu will include ceviche options, tacos and enchiladas, among other choices. 281-974-5181. www.verdegardenhtx.com 11 A global startup focused on cap- turing harmful factory emissions before they enter the atmosphere is now calling Houston the home for its U.S. headquar- ters. Carbon Clean opened a headquar- ters March 8 at The Ion, 4201 Main St., Houston. Headquartered in the United Kingdom with oces in the U.S. and

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MAP NOT TO SCALE

NOW OPEN 1 The second Texas location of the New York-based accessory store Lele Sadoughi opened April 1 in the River Oaks District, 4444 Westheimer Road, Ste. F140, Houston. The franchise was launched by accessories designer and native Texan Lisa Sadoughi. Oerings at the store include collectible jewelry, col- orful sunglasses, signature headbands, handbags and hats, among other items. The store is open for both walk-ins and scheduled appointments. 346-802-4951. www.lelesadoughi.com 2 Chi’Lantro BBQ —a Korean-inspired concept from Austin that has been featured on “Shark Tank” and Food Net- work—opened its rst location outside of Austin on April 3 in the Heights, 1324 N. Shepherd Drive, Houston. This is the brand’s 11th location. The menu features Chi’Lantro BBQ favorites, such as K’Pop Chicken, Chi’Jeu Queso, aguas frescas and kimchi fries. The chain was launched in 2010 as a Korean Mexican fusion food truck and appeared on “Shark Tank” in 2016. 281-975-0129. www.chilantrobbq.com 3 Oheya , which means “the room” in Japanese, is a new concept from Hai Hos- pitality of Austin that debuted in March

within Uchi at 904 Westheimer Road, Ste. A, Houston. Oheya by Uchi is found behind a “discretely marked room,” ac- cording to the brand’s website, and is an intimate dining experience at a 12-person bar. Guests are treated with traditional Japanese hospitality and dine from a personalized and chef-curated menu. The menu is updated monthly and created by Houston-based Uchi chefs Stephen Conk- lin and Kevin Le in collaboration with a guest chef from one of eight dierent Uchi restaurant locations. 713-522-4808. https://uchi.uchirestaurants.com 4 Cocktails are on tap at the Heights Social , a cocktail bar now open in the Shady Acres neighborhood at 1213 W. 20th St., Houston. In addition to happy hour, the Heights Social will feature “champagne hours” on Saturdays and Sundays from 11 a.m.-3 p.m., which includes a roaming champagne cart where patrons can purchase bubbles by the bottle and glass. Chef Kyle Dennis, formerly of Crisp in the Heights, has crafted a menu consisting of items such as thin-crust pizza and charcuterie served through the bar’s full kitchen. 346-200-9288. www.instagram.com/ heightssocialhouston 5 PS-21 , a French restaurant by chef Philippe Schmit and his business partner

and architect Sébastien Laval, opened March 9 at 2712 Richmond Ave., Houston. The menu features French staples and inuences through dishes such as lobster bisque, steak tartare rossini and a table- side raclette experience that features warm raclette cheese, ngerling pota- toes, salad crudite and charcuterie. In ad- dition to a seasonal cocktail program, the menu also oers a list of 50 French-only wines. 346-571-8988. www.ps21htx.com 6 Harbour , an Australian furniture company, landed in Houston in April in a 5,500-square-foot showroom at the Decorative Center, at 5120 Woodway Drive, Ste. 1050. The brand, founded by brothers Nicholas and Harrison Condos, is named for the Sydney Harbour Bridge. Some of the Harbour’s furniture oer- ings include customizable neutral-toned outdoor sofas. 213-460-5269. www.shopharbour.com 7 The wood-burning steakhouse Andiron opened to the public April 19 in a 4,500-square-foot historic building at 3201 Allen Parkway, Houston. The concept from Sambrooks Management Co. has been underway for several years after rst being announced in 2021. The kitchen is led by Executive Chef Louis Maldonado, whose past work has includ-

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