The guys behind Down House and D&T Drive Inn—including chef Benjy Mason—are teaming up with former Feast chef Richard Knight to create this indoor-outdoor Heights restaurant centered around a big, wood-fired grill, whiskey, and weekend hangouts under a sprawling oak tree.
Museum Park Cafe
[Ed. Note: Since this issue went to print, Museum Park Cafe has opened.]
Chef Justin Basye’s Museum District café aims to employ a house-charcuterie program and serious wine list in hopes of becoming a gathering spot for neighborhood residents, a casual place for tourists, and a bona fide destination for Houston foodies.
Prohibition Supperclub & Bar
Chefs Ben McPherson and Matt Wommack of the popular supper club series The Bull & The Pearl are creating a menu of what they’re calling “nostalgic and decadent” dishes to accompany this downtown establishment’s speakeasy vibe.
Weights & Measures
Ian Rosenberg and Mike Sammons, the owners of 13 Celsius and Mongoose vs. Cobra, are teaming up with Slow Dough Bread Co. and Brown Paper Chocolates to create this Midtown bakery/restaurant/bar, which will also serve as a retail outlet for baker Heath Wendell’s delicious Slow Dough bread.
This second planned Heights venture for the Down House crew will also feature Benjy Mason in a starring role as culinary director, overseeing head chef PJ Stoops’s efforts to create a farm-to-table Thai restaurant heavy on authentic flavors and ingredients.