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    It's very kosher

    Beloved Houston bagel shop rolls out second location in Bellaire

    Eric Sandler
    Dec 28, 2020 | 3:30 pm

    Houston’s newest bagel shop opens this week. The Bagel Shop Bakery, a sister location to the 45-year old Meyerland original, will begin service on Wednesday, December 30.

     

    Located in a former pawn shop/drug store at 5422 Bellaire Blvd., the new Bagel Shop Bakery is one of three concepts that manager Michael Saghian is opening in the space. Houston Catering Concepts has already begun operating on premises, while a second location of the bakery’s companion New York Deli and Coffee Shop — both of which are co-owned by Saghian — will debut in late spring/early summer 2021.

     

    While Saghian goes to great lengths to emphasize that nothing about the original location of the bagel shop is changing, the new outpost will offer a substantially different experience. For the first time, diners will have the option to purchase bagel sandwiches and other prepared items that can be taken to-go or consumed on a 40-seat patio.

     

    “The biggest thing for us is the bagel shop has been around for 45 years,” Saghian tells CultureMap. “We want to take the warmth and the memories and the meaning behind who we are and open this location with all of that, but offering elevated sandwiches, giving a part of our community the opportunity to eat our bagels, bringing in the old and the new, and continue building on the multi-generational families that come in.”

     

    To help realize that vision, the bagel shop turned to consulting chefs Matt Marcus and Roshni Gurnani, a Chopped champion who will also serve as the executive chef of the deli when it opens later this year. Taking inspiration from both Marcus’ lifetime of eating at the original location and modern Jewish concepts such as New York restaurants Russ & Daughters and Sadelle’s, the duo have crafted a fully kosher of both dairy and pareve (neither milk nor meat) dishes that meet the ultra-stringent standards of the Mehadrin Kashrus of Texas (better known as MKT).

     

    Adhering to this standard, which is compliant with the dietary practices observed by ultra-Orthodox Jews, comes with a whole set of procedures that must be followed and products that must be used. For example, all ingredients must be checked in over video chat with one of the supervising rabbis. Additionally, the cream cheese used on prepared sandwiches comes from a MKT-approved producer and is different than the cream cheese the bagel shop makes and sells for retail-style to-go.

     

    For those who either don’t keep kosher, the most practical manifestation of following those rules will be that the bagel shop will not serve any meat products. That means Marcus and Gurnani had to get creative to develop non-meat containing takes on classic sandwiches and starters such as matzo ball soup.

     

    “We’re taking the traditional Jewish recipes and being able to offer them in a vegan environment. It’s elevating that menu, offering a lox and bagel and making it a wow factor,” Gurnani says.

     

    In addition to bagels and lox, the menu includes a breakfast sandwich with a fried egg, cheddar cheese, and vegetables. Avocado toast is present and accounted for, along with a pizza bagel that can be topped with cheese or vegetables. Some of the more creative options include a housemade falafel burger, a pastrami salmon Reuben sandwich, and latkes topped with smoked salmon. Both dairy and pareve desserts will be available, which means observant Jews can enjoy a cake pop after a meaty meal. A full lineup of coffee and espresso beverages will provide customers with their daily caffeine fix.

     

    “We’re hoping to do modern takes on Jewish food,” Marcus says. “It’s going to be something really cool and really special for the city.”

     

    Those efforts at updating classics will continue in the new coffee shop and deli, which will seat 300 people in a massive, 5,000-square foot space. Saghian offers a few hints, including deli meats that are smoked onsite, tableside sliced nova and lox, and a full liquor license with cocktails. Construction on the space is currently underway, with the goal of opening around May. Unlike the bagel shop, it will not be kosher, so diners will be able to order a bacon cheeseburger. It aims to continue to raise the game for deli-style eating in Houston.

     

    “We’re bringing new recipes to the deli, bringing new ways to present these things,” Gurnani says. “That’s where we’re going from here. Everything will be scratch-made. That’s my forte.”

    All bagels will made on-site.

    Bagel Shop Bakery assorted
      
    Courtesy of The Bagel Shop Bakery
    All bagels will made on-site.
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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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