Foodie News

Houston's most TV famous chef teaches the art of oyster roasting in Esquire

Bryan Caswell
Photo via Bryan Caswell/Facebook
February 2012 cover of Esquire
Esquire

It's been a while since Top Chef favorite Bryan Caswell has published his well-thought-out, in-depth musings on the likes of redfish, loquats and red snapper on his blog, Wholefish. Instead the James Beard Award nominee and chef/owner of Reef and other restaurants has made his debut as a men's magazine contributor in the February issue of Esquire.

In a post that's also online, Caswell gives readers the how-to on oven roasted oysters and supplies a simple cocktail sauce recipe as well.

He also talks about his memories of downing oysters while fishing with his dad, and encourages readers to view the bivalves as a food that's more than just an accompaniment to a martini at a fancy restaurant, dropping some knowledge about the subtle differences in regional oysters:

Oysters are the most sustainable food because they truly are what they eat — right down to the mineral content, the salinity, and the temperature of the water pumped through their gills. Don't let the difference in their size and shape throw you; from Maine on down to the Gulf, all native East Coast oysters are the same species: Crassostrea virginica. What distinguishes them is their watery home. Oysters from colder water are firmer, with a flinty, mineral-like taste, perfect for eating on the half shell. But Gulf oysters are sweeter and meatier, with deep-cup shells and more liquor, so they don't dry out when you apply heat. (I like to showcase local seafood at my restaurants, and I'm especially proud of the oysters from the newly revitalized Galveston Bay. But if you can't get your hands on Texas oysters, you'll get good results from larger cold-water oysters, like bluepoints.)

Are you a fan of eating oysters at home? What do you think of Caswell's writing debut?

unspecified

goodbye, grand lux

Eclectic comfort food restaurant to shutter after 21 years in Houston

Courtesy of Grand Lux Cafe

The menu includes baked-to-order desserts.

A staple of the Galleria-area dining scene will soon serve its last meal. Grand Lux Cafe will close January 24, 2026.

A representative provided CultureMap with a statement from Alethea Rowe, senior director, public relations and global branding, for Grand Lux owner The Cheesecake Factory Incorporated:

After extensive review and analysis, the company made the difficult decision to discontinue operation of our Grand Lux Cafe in Houston. Our last day of service will be January 24, 2026. We are working with our staff to help transition them to other opportunities, including transfers to our other concepts in the area. We have truly enjoyed being a part of the local community over the last 21 years and hope that our guests will continue to dine with us at our other restaurants in the area.

News of the closing was first reported by Chron after it circulated on social media.

Open since December 2004, the massive, 12,100-square-foot restaurant serves a crowd-pleasing menu of eclectic, globally-inspired comfort food in a setting inspired by European design. Diners can choose from a wide array of dishes, including pot stickers, Buffalo wings, burgers, salads, pastas, steaks, seafood, and more. Baked-to-order desserts — including chocolate chip-pecan cookies and molten chocolate cake — are particularly can’t-miss.

Cheesecake Factory operate a number of restaurants across the Houston area, including those of its subsidiary Fox Restaurant Concepts. It recently opened its “greatest neighborhood restaurant” The Henry in Town & Country Village.

Although Grand Lux is leaving its location at the Centre at Post Oak, the shopping center will remain a likely remain a culinary destination. Various media outlets have reported that Eataly, described by CultureMap Dallas as a “mega-shopping and eating experience, with restaurants, bakery, wine shop, and retail store, all promoting the awesomeness of Italian food” will soon begin construction on its first Houston location at the development.

news-you-can-eat closings