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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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    What's Eric Eating Episode 584

    Beard Award-winning Latin chef dishes on big Houston move and menu overhaul

    CultureMap Staff
    Sep 11, 2026 | 4:32 pm
    Exilio Latin Flair Douglas Rodriguez
    Courtesy of Exilio Latin Flair
    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

    On this week’s episode of “What’s Eric Eating,” chef Douglas Rodriguez and Bari Hospitality Group co-owner Pedro Teyuca join CultureMap editor Eric Sandler to discuss Exilio Latin Flair, the company’s pan-Latin restaurant in Montrose.



    Opened in April in the former Verde Garden space, Exilio recently recruited Rodriguez to serve as executive chef and revamp its menu. Known as the “Godfather of Nuevo Latino Cuisine,” the chef brings an impressive resume to his role, including winning Rising Star Chef in the 1996 James Beard Awards, competing on season one of Top Chef Masters, and earning a Recommended designation in the Michelin Guide for Nikos, a Greek restaurant in Durham, NC. As he explains in the episode, he and Bari co-owner Tommy Nally first developed the idea for Exilio when they worked together in Vegas, so he jumped at the opportunity to bring the restaurant to life.

    Rodriguez just rolled out a new menu for Exilio that includes a total revamp of the restaurant’s ceviches and entrees. Specific dishes include tuna watermelon ceviche, mixto seafood ceviche with leche de tigre, Colombian-style chicken empanadas, snapper Veracruz, and a smoked ribeye.

    “The sauce is made with panca peppers (Peruvian red pepper), watermelon juice, yuzu juice. Then it’s slices of tuna and slices of watermelon. I kind of single them,” Rodriguez says about the tuna watermelon ceviche. “The sauce has red onion, Thai basil, tarragon, a herb you don’t usually find in a ceviche. It’s very light, refreshing, herbaceous — hits a lot of different areas in the palate for a simple, two ingredient dish.”

    The chef adds that he’s been getting to know Houston through its restaurants. He cites Mala Sichuan and Hugo’s as two places that have impressed him. He also hails Love Croissants, whose owner, chef Omar Pereney, worked for Rodriguez prior to moving to Houston.

    “I have a long list of places to explore, and I’m excited that this is a big food city,” Rodriguez adds. “I haven’t been to Maximo yet. That’s at the top of my list. I’m excited to be here and get people into the restaurant to try the food.”

    For his part, Teyuca provides an update on Bari’s plans to open a second location in The Woodlands later in September. He also shares exciting news about the company’s plans to add a sushi bar to the lounge above Georgia James, the Montrose steakhouse it purchased from Underbelly Hospitality in 2024.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

    Exilio Latin Flair Douglas Rodriguez

    Courtesy of Exilio Latin Flair

    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

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