Foodie News

The Beav has flown: Jonathan Jones is out at Xuco Xicana

Here's hoping a revamped Xuco Xicana keeps some of Jones' specialties, like theenfrijoladas, on the menu.
Photo by Cameron Blaylock
Jonathan Jones, holding court at Beaver's
Photo by kshilcutt/Flickr

Ever since Jonathan Jones took over Midtown's El Patio, transforming the Tex-Mex menu into a fun take on interior Mexican fusion, the press (including CultureMap) has done nothing but rave.

Unfortunately the reaction from the Midtown clientele has not been as enthusiastic. Jones announced on Twitter Saturday that he would be stepping down from the restaurant.

"This was a necessary move. I am sad that my concept is having such a hard time," wrote Jones. "Midtown demographic is not supporting the biz."

But before he goes, JJ is throwing one last party at XX. Xuco Xicana will be the scene for a Sunday Funday Throw-Back Pajama Party from 3-7 p.m.

Jones also said he will be involved "in some capacity" at Beaver's the restaurant at which he made his name in the Houston culinary scene.

Hopefully Xuco Xicana will still be serving at least some of the innovative menu items that Jones brought in — including but not limited to the adobo enchiladas, the enfrijoladas and an addictive white queso — in a more profitable way.

As for Jones, I can't wait to see what genre he turns his culinary attention to next. But before he goes, JJ is throwing one last party at XX.

On Sunday Xuco Xicana will be the scene for a Sunday Funday Throw-Back Pajama Party from 3-7 p.m. There will be special Jack Daniels cocktails, including Jack-ritas and the JD honeybadger. DJ Domotraxx will be playing a mix of Houston hip-hop including Scarface, GetoBoys, Bun B and Trill OG.

What do you think of Xuco Xicana? And where do you want to see Jonathan Jones cooking next?

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inspired by Houston's

Houston steakhouse reboots as a more affordable neighborhood restaurant

Michael Sambrooks is ready to unveil the refreshed Andiron. Beginning this Monday, November 25, the fine dining steakhouse will begin operating as the more affordable Andiron Grille & Patio.

“We looked at more neighborhood restaurants [like] Nancy’s Hustle and Nobie’s,” Sambrooks tells CultureMap. “We wanted to fall into that neighborhood restaurant category instead of fine dining and steakhouses. With the patio opening, we wanted to turn it into an eating and drinking place that’s more casual. Seemed like the vibe that would work for the neighborhood.”

To get that everyday appeal, Sambrooks and chef Michael O’Connor worked to decrease the restaurant’s prices by removing luxurious items such as caviar and truffles. Andiron still serves imported Japanese wagyu, but now it’s the chuck instead of strip or ribeye. Overall, diners can expect to spend about $100 per person, which is down from the $150 per person or more of Andiron’s original iteration.

Similar to a restaurant like Hillstone (formerly Houston’s), diners will find steaks at Andiron, but they have other options, too. The restaurant’s prime rib sandwich and decadent wagyu burger both appear on the new menu. They’re joined by a roasted half chicken, pork steak, and Gulf fish with Thai curry.

“People seem to really enjoy [the new menu],” Sambrooks says. “A lot of our neighborhood folks and regulars have come in. They appreciate the value-driven options. A lot of people say they can come more often.”

Another reason they’ll come more often is to enjoy the restaurant’s new patio. Part of the 2,800-square-foot space features lounge-style seating designed for people who want to devote most of their attention to bartender Angel Bautista’s refreshed cocktail offerings. Inspired by his time working at Mexico City’s Handshake Speakeasy — ranked No. 1 in the world by the World’s 50 Best organization — the menu includes a selection of carbonated cocktails that are both refreshing and able to be served quickly.

“We’ve got 75 seats. Some of those are for dining, some are for lounging and cocktailing. About 20 seats are love seats for lounging with a place to put your drink,” Sambrooks says.

“We’re pitching it as a cocktail garden. We want people to walk in, get a seat on the patio, order a couple of cocktails, order a snack or don’t. Just a really great additional space to sit and have a drink.”

The wine list is cheaper, too. Inspired by his time working for restaurateur Bill Floyd at Reef, Sambrooks is selling wine at a much lower markup than before. “We get a deal, we pass that along, even if it’s something we can only get one time,” he says.

Photo by Michael Anthony

Find a steak frites on the new menu at Andiron.

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