A Heights Restaurant is Being Reconceived — and “Euro-Tex” is Moving In

front entrance and upstairs terrace of Harold's restaurant in the Heights

After a decade in business, Harold’s in the Heights at 350 West 19th is about to enter a new phase of existence. Owner Alli Jarrett has relinquished the upstairs restaurant area, and it will become Blue Tuba Euro-Tex Cuisine under different owners. (We have no information at this time regarding what makes Blue Tuba’s food “Euro-Tex”.) In addition, Jarrett is rebranding the downstairs taproom to Harold’s Bistro, Bar & Market.

It’s the newest chapter for a building that once housed a men’s clothing store called Harold’s. After it closed, Jarrett turned it into her Southern restaurant. Harold’s Restaurant will remain open until the transition is complete.

Alli Jarrett of Harold's
Owner Alli Jarrett of Harold’s Restaurant & Tap Room. Photo by Phaedra Cook.

The new, street-level Harold’s Bistro, Bar & Market will continue serving some customer-favorite dishes. There will also be new food offerings, including a weekly homage to the former Carter & Cooley deli, which used to be across the street.

“With the lease upstairs expiring, this is the perfect opportunity to operate in a smaller footprint and have the Bistro & Bar plus catering at Harold’s, while keeping some menu items our guests continue to order over and over,” said Jarrett via a press release. “We will still serve delicious, hand-crafted food and drinks with Southern hospitality in a casual, fun environment.”

Jarrett also says that part of what’s guiding her decision are the limited perceptions of what’s currently served at Harold’s Tap Room, which includes not only cocktails, wine and beer, but also a full food menu.

Other than taking in some of the employees from Harold’s, no changes are expected for Jarrett’s other restaurant, Low Tide Kitchen & Bar, which is located in Spring Branch. Low Tide started as a stand at Finn Hall. Jarrett closed it due to the pandemic, then reopened it as a brick-and-mortar in Spring Branch last year. (A press release says that employees who are actually losing their jobs will be provided with “workforce resources” to assist with different employment opportunities.)

“I am always thinking about how to best deliver quality items at an affordable price in an atmosphere people enjoy. After worldwide challenges like COVID, supply chain and staffing issues, the economy, freezes and heatwaves, I thought it was time to freshen things up,” said Jarrett. “I’m looking forward to seeing all of our regulars, bringing new guests into the downstairs space, and welcoming a new neighbor upstairs.”

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