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    grazing in the heights

    Houston charcuterie sensation lays out new storefront in The Heights

    Eric Sandler
    Aug 5, 2021 | 4:40 pm

    A Houston charcuterie sensation will open a brick-and-mortar storefront in The Heights. Graze, a service that creates elaborate cheese and charcuterie boards, will open this fall in Wolf Capital Partners’ redevelopment of 1135 E 11th St.

     

    Owner Alyssa Case tells CultureMap she started her business in 2019 after a career in the modeling industry. Currently delivery-only, Case says that Graze distinguishes itself by carefully sourcing its products and creating presentations that ensure the end result is both delicious and beautiful.

     

    “I try to keep everything local to Houston and Texas,” Case says. “If not, it’s the best of what the rest of the U.S. has to offer.”

     

    Towards that end, Case sources all of her cheese through Houston Dairymaids, and many of them come from Texas farms. Graze’s jams are produced locally, too. The charcuterie comes from Italy, because, as Case notes, “if it’s not going to come from Texas, why not Italy?”

     

    Boards come in a range of styles from individual portions to custom creations designed to feed dozens of people. The popular classic board (feeds 10-12) comes with four cheeses and three kinds of charcuterie, while the oversized Texas board feeds up to 30. From there, customers can opt for elaborate table spreads.

     

    “That’s my most favorite thing to create,” she says. “It’s a huge meat and cheese board on whatever surface you choose. In my opinion, it’s a piece of art that’s edible. They can be as big as you want; eight feet is a common size.”

     

    Case says she always wanted a storefront where customers could pick up everything they need for a special occasion from her custom-made boards to accessories such as crackers, candles, and more. While the footprint will be small, Graze will even have a few tables.

     

    “More than anything, I want to offer people a place where they can come and graze and snack and come with a friend and enjoy a beautiful atmosphere while also eating some really good food,” she says.

     

    The storefront will also allow Graze to offer a shorter lead times on orders, including same day for smaller boards. If all goes according to plan, Graze will open in late September or early October. Until then, it will operate in its current, delivery-only mode.

    Graze owner Alyssa Case.

    Graze Alyssa Case
      
    Photo by Becca Wright
    Graze owner Alyssa Case.
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    hola, mayahuel

    Netflix chef's modern Mexican restaurant opens in Houston this month

    Eric Sandler
    Jul 7, 2025 | 6:45 pm
    Mayahuel restaurant
    Photo by Bethany Ochs
    Mayahuel's menu combines seasonal ingredients and heirloom corn.

    The countdown is on to Houston’s newest modern Mexican restaurant. Mayahuel will officially open for dinner on Friday, July 18.

    Located in the Autry Park mixed-use development, Mayahuel united Culinary Khancepts — the hospitality group behind Liberty Kitchen, State Fare, and Leo’s River Oaks (among others) — with star chef Luis Robledo Richards. Known locally for his short-lived taqueria Comalito, Richards is the pastry chef behind Mexico City’s celebrated Tout Chocolat. His resume includes serving as a judge on the Netflix series Sugar Rush: The Baking Point and being named the Best Pastry Chef in Latin America by the World’s 50 Best Restaurants.

    At Mayahuel, Richards will feature dishes made with seasonal ingredients and heirloom corn that’s imported from Mexico. At opening, it will be a tidy group of 16 savory dishes — divided into starters, “Tacos y Masa,” and entrees, as well as a separate tasting menu. The restaurant takes its name from the Mexica goddess of the maguey plant, which only blooms once, to emphasize its connection to Mexico’s land and culture.

    “At Mayahuel, we’re not just preparing food — we’re honoring time, place, and process,” Richards said in a statement. “Our ingredients are chosen only when they’re at their best. We don’t force nature to fit our schedule — we follow its lead.”

    Dinner at Mayahuel could begin with dishes such as bread and tortillas served with miso and salsa matcha butters, a bluefin tuna tostada with uni cream and yuzu aioli, salmon aguachile, or a beef carnitas croquette. The “Tacos y Masa” section includes beef cheek and shrimp tacos, a duck confit tamal, and a squash blossom tetela. Entree choices include filet mignon with mole negro, cochinita with black bean puree and tortillas, and sea bass with potatoes and salsa Veracruzana.

    Brunch is a more casual affair built around items such as chilaquiles, French toast, enfrijoladas, and a Mexican take on eggs Benedict topped with salsa roja hollandaise.

    Large format desserts each take inspiration from one of three ingredients — vanilla, coffee, or cacao. Priced at $28 each, the menu describes them as “a thoughtful, interactive finale that honors tradition through technique, seasonality, and imagination.”

    Pairings include cocktails made with agave spirits, fresh juices, and house made syrups. Notably, all tequilas will be additive-free, which means some prominent brands may not be featured behind Mayahuel’s bar.

    The restaurant occupies an approximately 5,100-square-foot space that’s divided into a 16-seat bar, a 40-seat dining room, an eight-seat chef’s table, a 36-seat, second floor dining room, and a 34-seat patio. It joins other concepts in Autry Park such as French restaurant Annabelle Brasserie, sushi spot Doko, fine dining steakhouse Turner’s Cut, Vietnamese restaurant Annam, and a still-unnamed concept from Austin’s Emmer & Rye Hospitality.

    “Mayahuel is about creating a sense of place and story,” Culinary Khancepts founder Omar Khan said. “It’s a natural evolution for our group — rooted in culture, crafted with care, and designed to be as memorable as it is welcoming.”

    Mayahuel will be open for happy hour and dinner Monday-Saturday and brunch on Saturday and Sunday. Reservations are available on OpenTable.

    Mayahuel restaurant
      

    Photo by Bethany Ochs

    Mayahuel's menu combines seasonal ingredients and heirloom corn.

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