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    Shake Shack Arrives

    Exclusive: See Houston's newest Shake Shack before it opens to the public

    Eric Sandler
    Feb 27, 2018 | 9:30 am

    Whether they know it or not, Houston burger fans have been looking forward to February 28 for almost two years. The city's second Shake Shack (or third, counting the part-time location in Minute Maid Park) opens to the public in Rice Village.

    It's been almost two years since Trademark Property Co announced that the New York-based burger juggernaut would replace La Madeline at the corner of Amherst St. and Kirby, and almost a full year since the fast casual French restaurant shuttered to make way for Shake Shack. Visually, the new restaurant matches the look of Houston's first Shack that opened in 2016 in The Galleria, but the Village location's patio will give it a larger capacity. Inside, diners will find the familiar reclaimed wood tables and chairs made with sustainable materials.

    Parking should be easier that at The Galleria, too. The lot in front of the restaurant is metered ($2 for two hours Monday-Thursday, $4 Friday-Sunday). Those who don't want to pay may park for free at either of two nearby garages for up to two hours. Dedicated spots for to-go order pickup will allow diners to retrieve their orders without paying for parking.

    The menu mostly matches The Galleria outpost. Signature items like the ShackBurger — a thin-patty cheeseburger on a potato bun with lettuce, tomato, and a swipe of mayonnaise-based ShackSauce — and the SmokeShack (bacon and chopped cherry peppers) are joined by the Texas-exclusive Lockhart Link Burger, which is topped with a jalapeno-cheese sausage from the iconic Texas barbecue joint Kreuz Market. Diners will find a new dessert; the West U-nicorn concrete features vanilla custard that's blended with unicorn bait cookies from Fluff Bake Bar, strawberry puree, and salted caramel sauce. The beer selection is slightly different, too.

    Finally being outside a mall should make this Shake Shack more accessible, which means it's likely to run the same sort of lines that Shacks in other locations do (or the nearby Hopdoddy does). Diners can skip the wait by ordering through the restaurant's app, which allows people to specify a pick-up time for their orders.

    As for the future, Shake Shack area director Bryan Murphy confirms reports that the company has signed a lease to bring the burger joint to Montrose but couldn't confirm any timing for when the restaurant would open. Murphy tells CultureMap that he doesn't know whether the location will keep the existing drive-thru, but he notes that the company doesn't have a location with one. Since the company cooks every burger to order from raw ground beef, it takes between six and seven minutes to prepare, which is not conducive to an efficient drive-thru experience.

    Still, with over 100 locations across the country and more than 50 international outposts, no one can deny Shake Shack's success. Adding a location in a walkable area like Rice Village should only further Houstonians' interest in all things Shack.

    Shake Shack debuts February 28.

    Shake Shack Rice Village exterior
    Photo by Eric Sandler
    Shake Shack debuts February 28.
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    Let's Get Boozy

    Houston restaurant celebrates 3 years with new cocktail program

    Brianna McClane
    Mar 23, 2026 | 4:00 pm
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    Photo by Luke Chang Jia Media
    To celebrate its third anniversary, Jun has introduced a cocktail program to its menu with a newly-acquired liquor license.

    Heights restaurant Jūn has an additional reason to celebrate its third anniversary this year: liquor is officially on the menu.

    The Heights restaurant, led by owners Evelyn Garcia and Henry Lu, has built a loyal following and earned major recognition since its 2023 opening, including a 2026 CultureMap Tastemaker Awards nomination for Restaurant of the Year and two James Beard Award semifinalist nods.

    But one complaint has remained consistent throughout the years.

    “People will give us one star because we don't have the whiskey they want or we don't have a martini,” Lu tells CultureMap. “They're like, ‘Food is great. Service is amazing. We'll never come back here.’”

    That’s about to change.

    With a newly acquired liquor license, patrons can pair dishes like mussels with sour chorizo or tandoori-marinated lamb belly with drinks like the Pink Lady — a reimagining of the Texas classic White Lady made with beet-infused gin, citrus, and egg white.

    Several drinks are closely tied to Lu and Garcia’s own stories, including the Post/Shift, an homage to the spicy margarita that Lu has sipped nightly at 9 pm for the past 15 years. The Jūn iteration adds ginger and tamarind, with mezcal as the spirit.

    “We want to bring in things that are special to us, like the artwork in (Jūn), the food, the pottery — it all means something,” Lu says.

    Other creations include the Good Old Fashion Fun, Very Dirty Martini, and The Bronx, a play on The Manhattan.

    Before opening in 2023, Lu and Garcia looked into obtaining a liquor license but learned that installing a fire sprinkler system would be required due to an undefined occupancy limit. The pair planned to move forward with the installation, until they learned the wait time was at least a year.

    “We're a legitimate mom and pop restaurant — I cannot delay this project for a year. We wouldn’t have opened,” Lu recalls saying.

    After chatting with an industry colleague who had recently secured a license, Lu decided to revisit the process. With construction complete and an established occupancy limit, the restrictions had changed and a liquor license was easy to obtain. Jūn was in business.

    When Jūn opened, Garcia and Lu developed a low-ABV “cocktail” program focused on wine and sake, emphasizing flavor through smoke and infusions of herbs and spices.

    “We ran with what we had and we were really proud of it,” Lu says. “It really spoke of the creativity that this whole team strives for.”

    That approach to flavor development carries into the expanded program, such as the carajillo, Jūn’s twist on the beloved coffee cocktail. The addition of smoked sake to the tequila-forward drink nods to the restaurant’s earlier beverage program.

    “It gives it this well-rounded, beautiful, smoky flavor,” Lu says. “It's very homey. It's very reminiscent of a warm summer day.”

    To mark both the restaurant’s third anniversary and the addition of liquor, Lu and Garcia are inviting the community to a celebration on Tuesday, March 31.

    Attendees will find food by chefs Suu Khin of Burmalicious, Nina Fonte of Aleng Nina, and Ivan Chavez of Chavos BBQ, all regular pop-up participants at Third Place, Jūn’s daytime cafe and coffee concept.

    A live sketch artist will capture portraits of guests for a group composite illustration that will hang on the restaurant’s wall. A photo booth, mariachi band, and live DJ are a part of the festivities, with drag bingo occurring later in the evening. The event begins at 6 pm. Tables are first come, first served, and RSVPs are required through OpenTable.

    Jūn is open Wednesday through Monday from 5 pm to 10 pm at 420 East 20th Street, Suite A. Cocktails are not being served at Third Place.

    To celebrate its third anniversary, Jun has introduced a cocktail program to its menu with a newly-acquired liquor license.

    Jun Cocktail Program
    Photo by Luke Chang Jia Media
    To celebrate its third anniversary, Jun has introduced a cocktail program to its menu with a newly-acquired liquor license.
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