In-N-Out Snubs Houston

In-N-Out Burger snubs Houston for yet another new Texas city: Why the fast food cult fears H-Town

California-based burger chain In-N-Out already has locations in Dallas and Austin with plans to expand to New Braunfels, but now it looks like another Texas city will soon know the joys of Neapolitan shakes and Animal-style burgers. But they aren't targeting Texas' largest city.

Following a complicated path through shell companies and corporate directors, the San Antonio Express News discovered that a new In-N-Out will be replacing a TGI Friday's in the Alamo City.

" If I had to guess, they've looked at the demographics and seen Houston is already flooded with burger chains."

Which led us to wonder (again) why hasn't the burger behemoth turned its eyes towards Houston? After all, the city is appropriately burger obsessed and rumors have swirled for years that In-N-Out will open here.

In-N-Out has certainly noticed Houston's fervid burger scene, having sent Chris Shepherd's seasonal restaurant Underbelly a cease and desist letter after it became aware of the "UB Double-Double," which In-N-Out alleged infringed on its trademark. Shepherd responded by renaming the offender as the "Cease and Desist burger," where it remains on both the Underbelly and Hay Merchant menus.

While we wait for In-N-Out to respond to questions about venturing into the Houston market, we turned to Hubcap Grill owner (and burger expert) Ricky Craig for his perspective on why the chain has avoided Houston.

"If I had to guess, they've looked at the demographics and seen Houston is already flooded with burger chains," Craig tells CultureMap. He cited the popularity of national chains like Five Guys and Smashburger as proof that Houstonians will embrace anyone with a good concept. Does that mean Houston is too intimidating for the foodie favorite?

"I don't think they're scared. Any location they open, people will wait for burgers. I just think they're being smart with their resources."

Craig says he's never tried the cult-classic burgers, but he'd "love to . . . I bet it's great."

Meanwhile, California transplants will have to content themselves with Hubcap, Becks Prime, Whataburger and all the rest of the local options.

Unless they're too snooty to appreciate them, that is.

Update: Shortly after this article was published, Carl Van Fleet, In-N-Out vice president for planning and development, provided CultureMap with the following statement:

We are pursuing a few projects in San Antonio (and another potential opportunity in New Braunfels as well) and we are very enthusiastic about the opportunities there. That said, it would be premature to comment on the status or timing of any of those projects, it is still pretty early in the process. Once we begin construction on a new restaurant it usually takes about 5 months before we are ready to open but a whole lot still has to happen before we’d be even close to starting construction on any of those potential sites.

As far as Houston is concerned, we do hope to be there in the future but we are not currently looking at any opportunities there.

For now, Houstonians will have to head to Austin or Dallas for a signature double-double with fries.

Photo courtesy of In-N-Out Burger

For now, Houstonians will have to head to Austin or Dallas for a signature double-double with fries.

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steak and putt

Michelin-recognized chef plans 2 new restaurants at proposed Houston golf club

Courtesy of Field Guide Festival

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A bold new plan is taking shaping that will bring a world-class golf course and Michelin-quality restaurant to Houston. Called The Burn Club at Cypress Forest, the proposal aims to transform the former Raveneaux Country Club into a Scottish, links-style course with a restaurant by Michael Fojtasek, chef-owner of Michelin-starred Olamaie in Austin.

The project is being led by Grover Smith, a hospitality professional with a resume that includes time at Austin’s Foreign & Domestic as well as Houston restaurants such as The Pass & Provisions and Bernadine’s. More recently, Smith operated Indie Chefs Week, which held a series of dinners around the country to showcase up-and-coming culinary talent.

Smith has submitted a proposal to the Cypress Forest Public Utility District, the government entity that owns the roughly 200-acre property, to lease the land to him for The Burn Club. Using an innovative nonprofit structure, the club would include two restaurants that will be open to the public, a casual concept called Campfire and a more elevated restaurant that's still unnamed.

The restaurants

As Fojtasek tells CultureMap, he and Smith reconnected via a mutual friend who knew they both loved golf. Chef Fojtasek is a regular at downtown Austin’s Butler Pitch & Putt, a par-3 golf course where he operates a food truck called Gimme Burger.

That experience informs his plans for Campfire. Open for breakfast, lunch, and dinner, the restaurant will serve sandwiches, burgers, and comfort food such as fried chicken and a chili-glazed pork chop.

As for the more fine dining-style restaurant, Fojtasek cites Maie Day, his Michelin-recommend steakhouse at the South Congress Hotel, as a starting point for the menu.

“I don’t want to call it a steakhouse, but certainly a live fire aspect,” he says. “A restaurant that speaks to what I want to cook, and the dining experience that we want to offer in relation to a place that feels easy to go to.”

The restaurant’s menu covers a wide range, with starters such as black pepper potato chips with smoked trout roe, tasso ham spoonbread and crab salad, Texas beef tartare, and a throwback chilled tomato aspic. Entrees could include whole grilled red snapper, a tomahawk ribeye, and barbecue grille shrimp.

“It’s mostly American fare,” he adds. “That’s the vernacular that I’ve traveled in for a long time. Taking some ideas from Olamaie and Maie Day and putting them together to create something that’s good for the neighborhood and folks who live around there.”

The neighborhood

Count area resident Braxton Watson as one of the plan’s supporters. He and some of his neighbors recently launched a website to urge other area residents to lobby the PUD board to consider Smith’s proposal, which includes reduced greens and membership fees for homeowners who have already contributed their tax dollars via a bond referendum that was approved in 2025.

“The problem is we don’t vote on [how to use the land],” Watson says. “People want to know what they can do to help. Be vocal. Share your comments with the PUD. The more and more people we talk to who have no idea what’s going on is frustrating. Our tax dollars are funding the purchase of this land.”

Watson got a first taste of Fojtasek’s food at a private party Smith held for friends and neighbors. “I’m excited about Michael’s restaurant. Olamaie is amazing. We thought it was an unbelievable deal,” he says.

The golf course

Smith has assembled a veteran team to help bring the Burn Clubs to life, including golf course architect Mike Nuzzo, former PGA Tour player Steve Elkington, architect Alex Warr, and golf course builder Heritage Links.

Members of the PUD board are also considering a proposal from the Dunn Golf Group, which operates courses in Amarillo, San Angelo, and the Dallas-area town of Rockwall. CultureMap reached out to a PUD board member for comment on the proposals but has yet to receive a response.

Still, Fojtasek has a simple message for his potential landlords.

“There are two young and hungry operators with great experience, looking to do something for the neighborhood and offer something that’s exceptional for a good value. I think the project is unique and interesting from the perspective of a golf outing . . . that can shine a light on Spring and also Houston at large”

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