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    CultureMap Exclusive

    Prolific entrepreneur opening a new Mexican restaurant & a Texas beer bar on Lower Westheimer

    Whitney Radley
    Whitney Radley
    Feb 13, 2013 | 7:27 am

    Between his recent retail takeover, his food trucks and his successful bar and restaurant ventures on Lower Westheimer, California native Shawn Bermudez seems to have quite enough to keep him busy — but you won't find him resting on his laurels.

    On a recent weekday, between calls from employees and vendors, Bermudez gave CultureMap a sneak peek of two high-profile ventures set to open this spring and summer along the busy corridor.

    Adjoining Bermudez's Boondocks, in the space formerly occupied by Liquid, plans are being laid for Stone's Throw, an Americana bar cheekily named for its proximity to Bermudez's other spots. A collaboration with Hunter Montgomery, the general manager of Royal Oak, the bar will offer about 16 Texas-brewed beers on tap and a simple seasonal cocktail menu.

    Chef Brandon Shillings has crafted a tasty menu that includes a mouthwatering meatloaf tort.&

    The opening date has been set for May, but there's still much to be done: Current building plans prescribe bigger windows and architectural flourishes on the Westheimer-facing facade, construction of an second-floor balcony with banquette seating and the creation of an outdoor patio — one that offers plenty of privacy from Boondocks next door.

    Bermudez said that the space will be small but inviting, a sort of neighborhood hangout. Expect intimate seating, copper-topped tables and bars.

    That metallic touch will carry over down the street at Pistolero's, where the distinctive angular entrance that most recently belonged to Nabi has received an all-over copper treatment. Wooden planters out front will soon be filled with cacti in advance of an anticipated March opening.

    "The timing wasn't right, but the location made so much sense for me," Bermudez explained of the fast-tracked plans for the Westheimer space, where tacos and tequila will be the main fare.

    He warned, though, that chef Brandon Shillings — formerly of Catalan and Benjy's — has crafted a tasty menu that also includes a mouthwatering meatloaf torta, which pairs perfectly with Mexican beer.

    Unfazed by a confluence of food trucks near brick and mortar restaurants, Bermudez has also started a Montrose Food Truck Lunch program from 11 a.m. to 2 p.m. every weekday. On Mondays you'll find Bernie's Burger Bus camped in the Anvil parking lot; Tuesdays belong to Coreanos, Wednesday to Koagie Hots, Thursday to Golden Grill and Friday to Phamily Bites.

    Shawn Bermudez has created something of an empire in lower Westheimer.

    Shawn Bermudez from the Royal Oak Bar & Grill, February 2013
    Photo by Adrienne Raquel
    Shawn Bermudez has created something of an empire in lower Westheimer.
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    steakhouse switcheroo

    River Oaks restaurant fields a new menu devoted to prime and wagyu steaks

    Eric Sandler
    Jan 21, 2026 | 3:00 pm
    Fielding's Steak food spreads
    Courtesy of Fielding's Steak
    The new menu includes steak and sides such as onion rings.

    A River Oaks restaurant is switching things up. After a year of operations, Fielding’s River Oaks has rebranded as Fielding’s Steak with an all-new menu that will launch on Tuesday, January 27.

    While the restaurant has always served steaks from Texas ranch 44 Farms, Fielding’s Steak leans more heavily into beef with more cuts and more kinds of beefs, including both American and Japanese wagyu. Similarly, diners can pair their steaks with steakhouse sides such as lobster mac and cheese, creamed spinach, and onion rings.

    The new menu starts with four prime steaks — filet, ribeye, NY strip, and bavette — along with a dry-aged cuts including a 35-ounce cowboy ribeye, a porterhouse, a 12-ounce bone-in ribeye, and a 22-ounce bone-in ribeye. Those seeking the most luxurious experience may opt for a wagyu tasting that features four ounces each of Japanese, Australian, and American striploin.

    Appetizers and salads include a number of familiar dishes, such as lobster bisque, wedge salad, fried calamari, shrimp cocktail, and an imperial crabcake. Non-steak entrees include maple-brined salmon, lobster risotto, lamb chops, and a grilled Kurobata pork chop with apple mostarda.

    Fielding’s River Oaks opened in December 2024. Part of Fielding’s Culinary Group, The Woodlands-based hospitality company behind Fielding’s Local Kitchen & Bar and Fielding’s Wood Grill, the restaurant served a European-inspired menu that included pizzas, pastas, steaks, and seafood.

    “Fielding’s Steak represents the natural evolution of who we are and where we’re going,” said CEO Cary Attar said in a statement. “We wanted to create a true steakhouse experience — one that’s chef-driven, ingredient-focused, and worthy of the River Oaks dining scene — while still feeling warm, welcoming, and unmistakably Fielding’s. This new menu allows us to showcase exceptional proteins, refined flavors, and a level of execution that reflects our passion for hospitality and culinary excellence.”

    Fielding’s Steak will be open Tuesday through Sunday for lunch from 11:30 am-3 pm and dinner beginning at 5 pm. Reservations are available on OpenTable.

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