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    Steakhouse Battle

    Owners who sold steakhouse chain to Houston billionaire plan new River Oaks restaurant of their own

    Eric Sandler
    Dec 23, 2015 | 1:42 pm

    Surely one of the most interesting dining developments in 2016 will be the restaurants coming to River Oaks District. The new shopping and entertainment development has already made a splash as the home of luxury retailers like Dior and Hermès, as well as the iPic movie theater, but details are only beginning to emerge on the restaurants that will also call it home.

     

    Of course, a steakhouse is part of those plans, and River Oaks District seems to have a promising contender in Steak 48 (once known as Steak 45), which comes to Houston via its sister concept, Phoenix's Steak 44. The restaurant will join other new arrivals like Austin-based burger favorite Hopdoddy and Dallas-based Thirteen Pies at River Oaks District.

     

    Set to open in the spring, Steak 48 will occupy a massive, 13,700-square foot, two-story space on the corner of Westheimer and Westcreek Lane. Of course, prime beef and a raw bar are part of the plan, but the restaurant touts dishes like ahi poke and burrata with stone fruit as setting it apart from competitors.

     

    The opening even offers a little drama in the form of a head-to-head battle between Steak 48 owners Jeffrey, Michael and their father Dennis Mastro and Landry's Inc, which is headed by Houston billionaire Tilman Fertitta. The Mastros sold their Mastro's Steakhouse concept to Landry's in 2013, and the company has announced plans to include a Mastro's as part of its 35 story Galleria-area luxury hotel The Post Oak that's set to open in 2017.

     

    How the new Mastro concepts fares against the old Mastro concept — to say nothing of established restaurants like Morton's, Del Frisco's and Mo's — remains to be seen, but the brothers' track record of success bodes well.

    Lamb chops will be on the menu at Steak 48.

    Steak 48 44
      
    Courtesy photo
    Lamb chops will be on the menu at Steak 48.
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    news/restaurants-bars

    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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