introducing The Warwick

Upscale new restaurant paying homage to Houston graces the Galleria area

The Warwick will open later this spring.

Courtesy of NHI Design

A new upscale restaurant is coming to the Galleria area this spring. The Warwick will occupy the former Houston's restaurant at 5888 Westheimer Rd.

Named for the historic Houston hotel in the Museum District (now Hotel ZaZa), The Warwick aims to provide an upscale experience. The project unites a group of veteran operators, including Steve Rogers (Bar 5015), Rob Wright (Prospect Park), Mazen Baltagi (Slowpokes), and local attorney Kurt Agomuo. Collectively, the group has operated everything from coffee shops to steakhouses and brings more than 20 years of experience to their new endeavor.

“This project has been in the works for over a year now, and we’re excited to finally give Houston a taste of The Warwick," Baltagi said in a statement. "What better ode to the great city of Houston’s diverse population than with a tribute to it with a sundry of culinary menu options that exemplify our city.”

Those menu options have been created by chef Antoine Ware. The New Orleans native has worked at some of Houston's best restaurants, including Brennan's of Houston and Harold's in the Heights as well as alongside Chris Shepherd at Catalan and Underbelly. Although working as a consultant for The Warwick (rather than its executive chef), a representative tells CultureMap the chef will be in the kitchen for the opening and beyond.

Ware's Southern-inspired menu will include dishes such as raw and chargrilled oysters, lamb chops, butter-poached lobster tails, a vegan pasta, and more. The Warwick will also pay homage to Houston's with dishes such as a take on spinach and artichoke dip, Thai noodle salad, and a Hawaiian ribeye.

“Our menu is appealing to both business diners and those looking for a night of celebration,” Ware said. “Excellent food paired with the atmosphere.”

Interior designer Nicki Dooms of NHI Design has transformed the space with light-colored woods, copper and gold tones, and custom marble flooring. As shown in the renderings above, the restaurant will offer a private dining room and two outdoor patios.

In terms of atmosphere, diners can expect an experience that puts the focus squarely on the food. The Warwick will cater to a business crowd at lunch with an elevated experience at dinner. Those looking for DJs and bottle service will have to opt for one of its owners' other concepts.

The Warwick will open later this spring.

Courtesy of NHI Design

The Warwick will open later this spring.

openings news-you-can-eat

head east

Eagerly-anticipated Houston barbecue joint hosts weekend preview pop-ups

Courtesy of Eastbound Barbecue

Get a first taste of Eastbound Barbecue this weekend.

One of Houston’s most eagerly anticipated new barbecue joints is giving diners a preview of what’s to come. Eastbound Barbecue will host “Sneak Peak Weekends” every Saturday and Sunday beginning this Saturday, December 20, until the restaurant opens in early 2026.

Held at the restaurant’s location in the East End (1105 Sampson Street) from 12-4 pm (or sold out), the weekend service gives diners their first chance to try Eastbound Barbecue’s smoked meats, sides, and desserts. That includes, smoked brisket, baby back ribs, jalapeno & cheese sausage, hatch chili lasagna mac & cheese, herbed potato salad, and more. Save room for the two dessert offerings, salted caramel banana pudding and cookie butter cake.

To distinguish Eastbound’s barbecue, chefs Lopez and Granville use different seasonings than other restaurants, such as rosemary salt in the brisket rub and a miso-caramel sauce that gives its ribs a sweet and savory bite. During the preview, Eastbound’s prices are noticeably lower than many other Houston barbecue joints, with brisket priced at $29 per pound, ribs at $26 per pound, and pulled pork at $22 per pound.

As CultureMap reported in August, Eastbound unites four friends, Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, who also held senior roles at various restaurants owned by prominent Houston chef Ronnie Killen. Since then, the four partners have finished many of the improvements they needed to make prior to opening, including closing in the patio and installing offset smokers on the property.

For Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. “I could have worked for [Killen] forever and been happy. It was more along the lines of, if I don’t do this now, I don’t want to be 70 and wish that I had,” he said at the time.

Courtesy of Eastbound Barbecue

Get a first taste of Eastbound Barbecue this weekend.

news-you-can-eat barbecue openings