Foodie News

New upscale Tex-Mex restaurant from Max's Wine Dive team speeds ahead — and adds a key player from rival

New upscale Tex-Mex restaurant from Max's Wine Dive team speeds ahead

Anejo lamb
Pecan-crusted lamb with sweet corn emulsion and jalapeno-cilantro jelly. Photo by Julie Soefer
Anejo interior
Anejo's new look. Anejo/Facebook
Anejo bacon wrapped shrimp
Shrimp diablo. Photo by Julie Soefer
Anejo tortilla soup
French-pressed chicken tortilla soup. Photo by Julie Soefer
Anejo oysters
Anejo oysters. Photo by Julie Soefer
Anejo Tex-Mex guacamole
Queso fondue and guacamole.  Photo by Julie Soefer
Anejo lamb
Anejo interior
Anejo bacon wrapped shrimp
Anejo tortilla soup
Anejo oysters
Anejo Tex-Mex guacamole

Typically, a restaurant's plans to turn a space around quickly for a new opening are met with some hitch that pushes back the schedule. Not so for Anejo.

The upscale Tex Mex concept from the Lasco Group (The Tasting Room, Max's Wine Dive) has revealed that it will open March 24.

That's almost exactly the "third week of March" that Lasco chief brand officer Jonathan Horowitz predicted when he announced the project in February. The former Arturo's Uptown Italiano has been transformed with skull-print wallpaper, red and black accents and new lighting.

Chef Michael Pellegrino's menu is still being finalized, but the restaurant has released a few images to illustrate what elevating Texans' favorite cuisine looks like. Think tequila butter-poached snapper nachos, venison tamales and pecan-crusted rack of lamb with jalapeno-cilantro jelly. The beverage program will feature a 100-plus label selection of agave spirits, along with 100 bottles of wine.  

A familiar face will be overseeing the front of the house. Charles Criswell returns to the Lasco family after a stint as the general manager at Vallone's.

"I am excited to rejoin the Lasco team and look forward to bringing a new level of food, drink and service to the traditional Tex-Mex dining experience," Criswell said in a statement.

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