Like Hakeem and Clyde in '83, Justin Yu and Bobby Heugel are running it back in the Heights with a new concept. Heugel—who with Yu opened the popular bar-forward Better Luck Tomorrow in 2017—dropped some news on Instagram over Thanksgiving week that the duo was planning something for the former Southern Goods space at 632 W. 19th St. 

 
 
 
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Thrilled about our upcoming project at 632 W 19th St in the Heights. @tetsujustin and I are very excited to be partnering with @anvilbitterbear @dreww_grimma and @clytnmrk to create a very special place. That’s all we have for now (really), but we will share more details when able. We are looking forward to extending our already growing relationships with Houston’s incredible Heights neighborhood in addition to @bltomorrow, as well as trying to meet the huge expectations that come with a space where a wonderful restaurant preceded us. Thank you Houston for your ongoing support, which has allowed us to share our success with three of the most talented people we’ve worked with. • • • • • #houston #htx #htown #texas #ighouston #houstoncity #houstontexas #igofhouston #htine #downtownhouston #houston_insta #tx #hou #713 #dthtx #texans #igtexas #myhouston #houstonfood #houstoneats #houstonheights #houstonrestaurants #houstonfoodie #htxrestaurants #hourestaurants #heightshouston #restaurants

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There's no information yet beyond that announcement.

Boomtown Coffee will join the list of concepts at Understory, the 35,000-square-foot culinary market (you may also call it a food hall) at Capitol Tower (300 Main St.). This will be Boomtown's third location, joining the original Heights café and the 300 Main St. spot. Other tenants at Understory include Mama Ninfa's Tacos y Tortas (aka "new Ninfa's") and East Hampton Sandwich Co

There's more praise for Nancy's Hustle, the It restaurant of 2018 in Houston: It's part of Esquire magazine's top 20 new restaurants of the year, which is pretty dang impressive.

Some Dish Society news: You already know the popular restaurant is opening a fourth location at Finn Hall, which swings its doors open today. Its fifth location, which is planned for a new development called Heights Central Station (at 11th and Yale streets), will say hello on January 21. The Finn Hall spot will be smaller with a more limited menu, while the Heights hang will carry a full menu along with a heavier emphasis on "social." That means a game area in a "living room" setup with leather furniture, plus a larger bar than at previous DS locations. I'll meet you there for Scrabble (and win).

Want to learn how to make tamales? Sylvia Casares, owner of Sylvia's Enchilada Kitchen, will host tamale-making classes from 1 to 4 p.m. Saturday, then again December 11 and 15. Students will prepare pork and chicken tamales, then will—duh—eat them. Thank goodness. $64 per person; visit sylviasenchiladas.com for more.

Celebrate two years of Nobie's with a whole week of celebrations through Friday. The new American restaurant's "birthday week" includes festive dishes, like seafood towers, bone marrow with pickled mushrooms, duck fat hash browns, and Negroni Jell-O shots. Plus, the beet-and-Mezcal cocktail Beet Me Off will return, and patrons can also order birthday cake. 

Want a sweet, sour, boozy treat this holiday season? King's Bierhaus is serving up gluhwein, or German mulled wine, as part of its seasonal menu. Holiday dishes include Hungarian gypsy stew, bangers and mash, and Vienna goulash. Pair with drinks like the Mistletoe Martini (with white cranberry), the Berlin Eggnog (with King's Whiskey), an Apple Cider Mojito (with honeycrisp apples), or one of a wide selection of beers.

Crave Cupcakes has unveiled a spiked velvet cupcake, thanks to a partnership with Balcones Distilling. The spiked velvet is red cocoa cake with Balcones whiskey-infused cream cheese frosting. It's $4.25 and available at Crave and online through the end of the year.

You can find me in front of this plate.

Image: Field & Tides

Bivalves and beer: the right combination. Field & Tides is teaming up with Saint Arnold Brewing for an oyster and beer dinner from 6:30 to 9:30 p.m. December 13. You'll get 16 oysters and four St. Arnold beers at this $65 dinner (that includes tax and tip). For more info, visit fieldandtides.com.

On Wednesday, Ouisie's Table is marking the 85-year anniversary of the end of Prohibition with an array of special Prohibition-era drinks for just $5 each. Fun begins at 6 p.m.

James Friedberg took over the kitchen for La Table's Marché and Château this summer, and his new menus are now in place. He's emphasizing lighter and seasonally driven meals. That means you can expect dishes like roasted vegetable cassolette and halibut at the casual Marché, and beet (not beef) tartare and shrimp with chili vinaigrette at Château.

Other Château highlights keeping with the restaurant's classical French profile include mushroom consommé with chestnuts, squash, and ravioli de royan; crescent duck duo with lentil ragout; a Berkshire pork loin topped with chanterelles, onion, and green onion; Strube Ranch wagyu beef fillet; and a dover sole meuniére flown in daily from France and filleted tableside.

Uptown Park's Hotel Granduca has hired Maurizio Ferrarese as executive chef. Ferrarese will run Ristorante Cavour, plus in-room dining and catering. The northern Italian-born chef comes from Sud Italia and, before that, the Four Seasons in locations across the world.

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