Men in blazers, men in jeans, men making changes to a Houston staple.

You may remember that Benjamin Berg (B&B Butchers, B.B. Lemon, B.B. Italia, B.B. Pizza) was working with Robert Del Grande to reinvent Café Annie. Well, the opening is now set for The Annie Café & Bar, and it's the week of Sept. 23. Read more about that transformation here.

Mega breakfast chain The Toasted Yolk continues its expansion, opening its newest location on Sept. 23 at 12151 Westheimer Road. It's the 10th Houston location, and to celebrate, the Toasted Yolk will be handing out its famous churro-style donuts for free from 7 a.m. to 3 p.m. on opening day. And if you visit the Yolk's Instagram, you could have a chance to win free pancakes for a year.

Congratulations to Carlos Serrano of Xochi, who was named champion of the first Iron Bartender competition after a fun evening Wednesday at Backstreet Cafe. Iron Bartender—a multi-part mixologist competition that included a month of specialty drinks across the Houston bar scene, then a final contest at Backstreet—raised $45,000 for the Periwinkle Foundation, which helps children and families affected by cancer and other life-threatening illnesses.

Also, congratulations to Blood Bros. BBQ, which was named one of the 50 nominees considered for placement in Bon Appétit magazine's America's Best New Restaurants list.  

Travis Lenig, owner and chef of Field & Tides, has updated his menu for the fall. New dishes include whole snapper, redfish with a craklin' crust, and double-cut pork chop with IPA mustard and white cheddar grits. Shareable plates include an honest-to-goodness fondue (crab and brie), and an octopus dish. The restaurant has also added a happy hour menu—$5 beer, $9 wine by the glass, $7 select cocktails, plus $10 for a dozen Gulf oysters, from 4 p.m. to 7 p.m. Monday-Friday.

If you're in the search for private dining space, Frank's Americana Revival has expanded by 2,000 square feet. That expansion includes three dining areas, a wine wall, and framed audio-visual screens, good for meetings and parties. The restaurant also has a second kitchen now, which will be used primarily for its off-site catering and carry-out business.

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