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    Paul Qui in Houston?

    Rumor no more? Acclaimed Austin chef teases new Houston restaurant plans

    Eric Sandler
    Feb 12, 2017 | 10:54 am
    Paul Qui A Qui restaurant
    The rendering Paul Qui posted to Instagram matches a building on Westheimer.
    Paul Qui/Instagram

    Looks like Ramen Tatsu-ya isn't the only famous Austin name making its way to Houston. Paul Qui, the Top Chef and James Beard award winner behind East Side King and the recently opened Kuneho, posted a photo to Instagram Sunday morning that appears to match a building being constructed at 520 Westheimer.

    it's almost time...

    A photo posted by paul qui (@pqui) on

    Feb 11, 2017 at 8:14pm PST

    Speculation that Qui would be connected to the space dates back to at least last March, when Swamplot posted the same rendering and noted that design firm A Parallel Architecture also designed Qui's namesake restaurant that closed last year and reopened as Kuneho. A Houston Business Journal article about the property only identified it as "a luxe Asian restaurant," but did not connect it to Qui.

    The new restaurant will be located next to the popular Indian resturant Indika and near such noted restaurants at Uchi, Underbelly and Dolce Vita.

    Until Sunday, Qui had not commented publicly on whether he had plans for Houston, but that seems to have changed with the Instagram post. CultureMap has contacted his representatives for more information, and we will update this article when they respond.

    According to a restaurant industry who has spoken to Qui, the restaurant will be called either A Qui or possibly Aqui. Equally unknown is what kind of food it will serve: whether it's the same mix of cuisines as Kuneho, which offers sushi along with dishes that contain Thai, Filipino, and Korean influences, or will move in another direction.

    Closing Qui and opening Kuneho came after the chef garnered national media attention when he was arrested on assault charges last March. According to CultureMap Austin, "Qui opened up to the Austin American-Statesman about his struggle with drugs and alcohol, and following a stint in rehab, he is looking to refocus his efforts as a chef and dedicate more time to his team."

    That new focus has manifested itself in strong reviews for Kuneho, which opened in January. If the chef brings that same sense of purpose to A Qui, Houston diners will be the winners.

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    Anthony's song

    Prolific Houston pizza chef fires up a new Italian restaurant in River Oaks

    Eric Sandler
    May 8, 2026 | 3:30 pm
    Anthony's New York Italian interior
    Courtesy of Anthony's New York Italian
    Anthony's New York Italian is now open near Central Market.

    One of Houston’s most prolific pizzaiolos has quietly opened a new restaurant in River Oaks. Anthony Russo, founder of Russo’s New York Pizzeria, has opened Anthony’s New York Italian in the former Pie Tap Pizza space at 3748 Westheimer.

    While Russo is known primarily for his fast casual restaurants that sling New York-style pies, Anthony’s New York Italian is both more personal and more upscale. It takes inspiration from his Italian heritage — his father grew up in Naples and his mother grew up in Sicily — as well as Russo’s Italian Restaurant, the Galveston eatery his parents operated for almost 20 years.

    “We had veal, lobster, Gulf snapper, a lot of nice, classic dishes. There’s where I grew up in the kitchen,” Russo tells CultureMap. “I was always around fine dining restaurants. My mom and dad used to bring in chefs from Italy. They were excellent chefs. That’s what we had in Galveston for 18 years.”

    With Russo’s at more than 50 locations, the time felt right to open a more upscale concept. Partially inspired by New York restaurants such as Carbone and Quality Italian, Russo thinks Houstonians will appreciate his high-end take on Italian American fare.

    The menu includes lobster fra diavolo, a 24-ounce prime porterhouse, bone-in veal parmesan, frutti di mare (shellfish with tomato sauce over pappardelle), and more. In addition, the dish utilize Italian olive oil that’s pressed by one of the chef’s friends. Anthony’s also makes all of its doughs, sauces, and sausage in house.

    Of course, Russo is making pizza, too. They’re baked in imported Italian ovens using slightly different dough and sauce recipes — along with imported mozzarella and burrata — than his more casual restaurants.

    And, no, Russo isn’t concerned that a pizzeria lasted less than a year in the space.

    “I feel confident this location is going to be a killer for us. We make homemade pasta on site here, fresh from scratch.” he says. “We're bringing fresh lobster. We're bringing fresh clams. We got a nice veal chop. I mean, these are all chef-selected ingredients. I don't think anybody's doing that in town right now.”

    The restaurant is still in such early days that it doesn’t have its own website or social media pages yet. For now, diners can follow Russo on Instagram for updates.


    View this post on Instagram
    A post shared by Anthony Russo (@chef_anthony_russo_)


    Anthony's New York Italian is open for dinner Monday-Thursday beginning at 4 pm. It’s open for lunch and dinner on Friday and Saturday beginning at 11 am. Reservations are available on OpenTable.

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