The Hit List: New Houston Restaurants to Visit for June 2022

S'mores at Uchiko Houston

Houston is heating up in more ways than one this June. Some of the hottest restaurants to look out for this summer include the first ramen shop to debut at POST Market, a smoky sister concept in Post Oak from the makers of Uchi and Loro, an upscale Italian restaurant on the Cypress waterfront and a brother-sister collaboration that’s quickly becoming a foodie destination. Keep reading to learn more about the newest restaurants to trailblaze Houston’s food scene.

McLouie breakfast Sandwich at Cafe Louie
McLouie breakfast David Leftwich.

Cafe Louie, 3401 Harrisburg: Powerhouse sibling duo, Angelo and Lucianna “Louie” Emiliani, are taking the east side by storm with imaginative eats at their all-day cafe. Angelo first earned his stripes at Houston’s Uchi, while Louie made a career at Tiny’s Milk & Cookies. Their culinary journeys eventually led them to work in the world-renowned James Beard Award-winning bakery, Tartine in Los Angeles. Now the Houston-native team is using their wealth of experience to deliver a colorful selection of pastries, sandwiches, plates and more to the Second Ward.

The once-industrial warehouse was converted by rootlab into a modern, airy bistro with cozy vibes. Cafe Louie’s menu is modestly sized, with a clear focus on high-quality, mostly local ingredients that nod to Mediterranean flavors. Waking up early has never tasted better, with items such as the Egg on a Roll (soft scramble, cheddar, brown butter hollandaise, bacon), and the cleverly named McLouie (Redneck Cheddar gougére, maple sausage patty, sunny-side egg and dijonnaise). Their lunch menu, referred to as “Day Time”, includes shareable, family-style dishes such as the “Ham Sammich” — a simple sandwich elevated by fried tater strings — the Shrimp Louie (a new take on the classic salad of blue crab, Gulf shrimp, new bay aioli and pickled celery), and the Preserved Lemon Chicken with carrot salad and poached egg served over vadouvan-seasoned rice. Dinner will be available soon, as well as a walk-up window. Read more in David Leftwich’s First Bite article.

Ramen Moto’s Tonkatsu Ramen with chashu pork, housemade noodles, black garlic oil, and chili paste. Courtesy photo.

Ramen Moto, 401 Franklin: Chef-owner Mike Tran has added a 10th concept to his impressive list of Houston eateries, which includes Mein Restaurant, Tiger Den and Night Market Noodle. Ramen Moto’s home is inside of POST Houston’s buzzing food hall, POST Market. The Hakata, Japan-influenced shop offers ramen crafted daily using high-quality ingredients. The tonkotsu ramen consists of a rich-and-creamy pork bone broth that takes over 24 hours to prepare, slow-braised chashu pork belly and in-house handmade noodles. Ramen-hungry guests are advised to show up early since these premium bowls are sold in limited batches. On Apple Tuesdays, customers can enjoy 20% off of all food purchases at Ramen Moto (or any POST Market Restaurant) when using Apple Pay to check out at the register. Visit POST Market’s website for more information.

Bucatini e Polpette at Passarella in Cypress
Bucatini e Polpette (meatball) at Passerella in Cypress. Photo by Jenn Duncan.

Passerella, 9945 Barker Cypress Road: The owners of Gr8 Plate Hospitality, the company behind Houston’s own Jax Grill and The Union Kitchen, have launched their first-ever Italian concept. Passerella (which translates to “footbridge” or “catwalk”) is a waterfront restaurant at The Boardwalk at Towne Lake, where diners can take in the gorgeous view and indulge in an elevated dining experience.

Complete with antipasto, pasta, pizza and upscale entrées, the extensive seafood-forward menu showcases an array of Italian fare to satisfy any palette. Classics such as the fritto misto and bucatini e polpette (an updated take on spaghetti and meatballs) are familiar favorites, while more adventurous dishes include the ricotta montata — soft, whipped ricotta garnished with fresh mint, parsley, honey and extra virgin olive oil served with polenta — and pan-seared Branzino alla Calabrese with spinach risotto. Make sure to pair your meal with a glass of wine from the sprawling, 55-bottle wine list or a whimsical beverage from the Dante’s Inferno-themed cocktail menu. Though the website is still under construction, you can find menus and updates on Passerella’s Facebook page. Learn more about Passerella in Phaedra Cook’s article

S'mores at Uchiko Houston
S’mores with blackberry caramel, binchotan toasted marshmallow, and salted butter cookie at Uchiko Houston. Courtesy photo.

Uchiko, 1801 Post Oak: Hai Hospitality, the masterminds who brought us Uchi and Loro, debuted its second Uchiko outpost in Zadok’s Post Oak Place on May 23. (The original location is in Austin.) Uchiko, sister concept to Uchi, is led by chef de cuisine Shaun King, former executive chef of Momofuku Las Vegas. “We’ve been experimenting a lot with charring and juicing vegetables, and the use of smoke to strike a balance between bold and more delicate flavors, “said King. “The Dry Aged Duck is rich, delicate, and smoky, and I think it is representative of the evolution of the Uchiko concept.

The Japanese-influenced menu carries over signature favorites from Uchi, such as Hama Chili, Sunomono, Hotate Crudo and the P-38 roll, to name a few. Two tiers of omakases are available at market pricing: the Chef’s Tasting and the Signature Tasting. New dishes that embody Uchiko’s hallmark smoky flavors include the Hearth Roasted Lobster wrapped in a banana leaf and the Charred Onion Aged Bar N Ranch Beef, which is seared four times and served with A5 Wagyu beef fat fried fries and foie au poivre (creamy peppercorn sauce with foie gras added for richness). The “hearth-centric” theme even applies to the desserts, such as an inventive version of s’mores, with the marshmallow toasted tableside over binchotan (white charcoal). The cocktail list plays off of the textures and robust flavors found throughout all of Uchiko’s offerings, like the Tea Smoked Martini, which features smoked gin concentrate, jasmine tea, and a “not smoked” gin for balance. Happy hour features 50% off of bubbles and is available daily from 4 to 6 p.m.

fish with toppings
Hearth-roasted Yellowfin Tuna with Veracruzana at Goode Co. Fish Camp. Photo by Paula Murphy.

Goode Co. Fish Camp, 8865 Six Pines Drive, Shenandoah, TX: The latest venture from Goode Company pulls from the father/son connection between owner Levi Goode and his late dad, Jim Goode. “This newest concept is especially personal to me because it’s inspired by time spent fishing with my dad on Christmas Bay,” says Goode.

Expect fresh Gulf oysters along with heartier fare such as Crispy BoudinChristmas Bay Gumbo with shrimp and crab served over seafood rice, the company’s famous Damn Goode Burger and hearth-roasted Yellowfin Tuna topped with Gulf shrimp and Veracruzana sauce with tomatoes, olives, jalapeños and capers. Fish Camp also serves a selection of local beer in addition to classic and signature cocktails such as Fish Camp Punch made with both light and dark rums, fresh pineapple, passion fruit, tiki bitters and fresh lime.

skewered meat at Hamsa
Hamsa offers a variety of skewers, all cooked on a dedicated grill. Photo by Kirsten Gilliam.

Hamsa, 5555 Morningside: From Itai Ben Eli, chef Sash Kurgan and Itamar Levy of Sof Hospitality — owners of Doris Metropolitan steakhouse and pastry shop Badolina (also in Rice Village) — comes Hamsa Modern Israeli Cuisine. The menu from Kurgan and Yotam Dolev is aimed at delivering “dishes rich with vegetables, spices and one-of-a-kind flavor profiles.” With a heavy emphasis on family-style dining, guests will be encouraged to order a variety of salatim, a Hebrew word for a first course of dips, spreads and slaws. Dishes on the  lunch menu include Cauliflower Couscous SaladShakshuka and grilled branzino, with dinner options such as Eggplant Balady and Arak Mussels.

Sommelier and General Manager, Melissa Rogers offers a wine list that spotlights Middle Eastern wines, including those from Israel and Lebanon. Hamsa serves lunch from 11:30 a.m. to 2:30 p.m. and dinner from 5 to 10 p.m. Tuesdays through Sundays. (The restaurant is closed on Mondays.) Valet is complimentary (gratuity only). For more details, check out Phaedra Cook’s article.

green beans
Sichuan dry-fried green beans at Peony and Crane. Photo by Maureen Demar Hall.

Peony & Crane, 626 West 19th: Still in its soft opening phase, this neighborhood eatery serves Chinese food in the Heights. The menu includes a variety of vegetarian and meat-based dishes, many of which feature slightly risqué names, such as Numb-Ass Shanky Leg with Sichuan beef, peppercorn, celery, Thai pepper and green pepper; smoked bacon belly on chives; Sichuan dry-fried green beansSmoking Lotus (spicy fried Chinese cabbage) and Fuzzy Balls for dessert (ube mochi rolled in coconut flakes). The restaurant offers a small selection of beer, sake and wines by the glass or bottle.

overhead of sushi and other seafood
Fresh fish and more at Aiko. Courtesy photo.

Aiko, 1902 Washington Avenue: The long-anticipated sushi spot from the duo behind the popular Kokoro at Bravery Chef Hall and Handies Douzo is in its soft opening stage, with hours from 5 to 10 p.m. from Wednesday to Sunday. While the menu was not available online at press time, early Yelp reviews reveal that we can expect starters such as Lemon-Salted Edamame, crudos such as maguro (bluefin tuna) made with ponzu and pickled cucumbers, and BGB Sake made with Tosazu Gelée and ikura (salmon roe). The soft opening menu also offers a selection of hand rolls such as negitoro with bluefin fatty tuna, caviar and chives, and nigiri/sashimi selections such as kanpachi (amberjack) and the BGB Saketoro made with Big Glory Bay Salmon Belly. There are also three levels of omakase priced at $35, $55 and $95 per person.

Charbroiled Gulf Oysters with collards and garlic butter at The Warwick, photo by Raydon Creative.

The Warwick, 5888 Westheimer: Named after one of Houston’s oldest luxury hotels and housed inside the former Houston’s space on Westheimer, The Warwick aims to deliver high-quality food in a luxurious atmosphere to those missing both the hotel and previous restaurant. New Orleans native Antoine Ware is consulting chef, drawing from his extensive background while also collaborating with local chefs to bring The Warwick’s Southern-influenced American menu to life.

Inside the marble and tiled space, designed by Nicki Dooms of NHI Design, diners can choose to sit in one of the custom banquettes or grab a seat in the shade on one of two outdoor patios. There is also a private dining room for events.

Highlights on the menu include Charbroiled Gulf Oysters; Chili-Glazed Gulf Shrimp, jumbo fried shrimp tossed with a spicy red glaze; the Hawaiian Ribeye, a 16-ounce boneless prime ribeye marinated for 48 hours in pineapple, brown sugar and ginger; and grilled lobster tails poached in butter, sprinkled with Cajun spices and laid on a bed of Andouille Jambalaya Risotto.

Beverage director Andrew Grala’s cocktail list features selections such as the Desperado made with Del Maguey Vida Mezcal, turbinado sugar, raspberry puree and walnut bitters in addition to an affordable wine list by both the glass and bottle. Read more in Staci Davis’ first impressions article.

pasta dishes
Pasta is on the menu at Marmo. Photo by Kirsten Gilliam.

Marmo Italian, 888 Westheimer: Baltimore-based Atlas Restaurant Group, which also operates Loch Bar and Ouzo Bay, debuted a lively, Italian chophouse in mixed-development hub Montrose Collective. The vibrant 120-seat dining space also features a 10-seat lounge and U-shaped bar. The menu from executive chef Eli Jackson and chef-partner Julian Marucci (of parent company Atlas) includes classics such as chicken and eggplant parmigiana and chicken marsala next to innovative dishes like squid ink campanelle with blue crab, uni cream sauce, basil and chile, and a colorful hamachi dish topped with basil, avocado and squid ink rice chips served over passion fruit ponzu.

With a wine list spanning over 20 pages, Marmo also offers ample beer, Italian aperitifs and both signature and classic cocktails. Happy hour features Peroni beer on tap from 3 to 6 p.m. Monday through Friday. Those looking to dine al fresco can take advantage of Montrose Collective’s shared outdoor area, which houses Marmo’s covered patio.

overhead of multiple dishes
Some of the new dishes planned for Lees Den. Photo by Jenn Duncan.

Lees Den, 2424 Dunstan: Local Foods owner Benjy Levit has opened this new wine bar in the former lounge space that had been part of Benjy’s in Rice Village. The “den” offers guests ample-but-intimate seating for over 50. The interior was designed by Brittany Vaughan of Garnish Designs, the company that also worked on other unique spaces, such as Theodore Rex. The wine list (created by GM certified sommelier Chrisanna Shewbart) highlights selections by the glass and bottle designed for pairing alongside locally sourced seasonal bar bites and entrées (den-goers can also grab a bottle from Local Foods Market next door). Those looking for cocktail-themed wine libations can choose from a rotating list, such as the Spring Thyme Spritz made with a peach and thyme vermouth.

Chef Maria Gonzalez (of Benjy’s and Local Foods) offers outside-the-box bites, such as Benjy’s Hurricane Popcorn with Korean red pepper salt and chocolate covered peanuts and Bread & Caviar made with Japanese milk bread, smoked trout roe and European butter. Those looking for a heartier meal can choose from entrée-sized mains like the Roasted 44 Farms Steak and Potato or Midnight Pasta with tomato sauce, Calabrian chilies and olives.


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