Changes at Prohibition

Decadence is out, seafood is in at downtown restaurant, with 50-cent oyster happy hour special

A new chef is bringing a new direction to one of downtown's most popular nightlife spots. Prohibition owner Anh Mai announced that he has hired Jordan Economy to be the restaurant's executive chef.

With Economy at the helm, Prohibition is moving to differentiate the restaurant and bar in the front of its space from the theater and supperclub that draws hundreds of patrons for performances by the Moonlight Dolls burlesque troupe. The changes come as Mai has plans to expand the theater's seating capacity and give it a separate entrance with a dedicated ticket booth.

To go along with a new entrance, the restaurant also has a new name that builds on one of its culinary strengths. Now known as The Oyster Bar at Prohibition, the rebranded restaurant will feature more casual fare that builds off the restaurant's popular 50-cent oyster happy hour specials. Previously, that deal had only been available on Monday, but it will now be offered all six days the restaurant is open (closed on Tuesday).

“From the start, the restaurant featured a raw bar station with a $1 oyster program during happy hour that was an instant hit — that, along with feedback from our patrons who were looking for more casual dining inspired the team to transition and shift the focus from more elaborate and decadent offerings to a more approachable and neighborhood-centric 'oyster bar,'" said Mai in a statement. “We feel this move will complement downtown’s energetic, street-friendly vibe."

In addition to both raw and chargrilled oysters, Economy's new menu includes classic Gulf coast fare like fried seafood, New Orleans-style barbecue shrimp, and an andouille sausage board. Thankfully, the smoked fried chicken created by former executive chefs Ben McPherson (now with Krisp Bird & Batter) and Tastemaker Awards Rising Star Chef of the Year nominee Matt Wommack (now at Broken Barrel in The Woodlands) remains available.

Switching to a more casual, seafood-oriented concept also complements sister concept Conservatory, the food hall and beer garden located below Prohibition. It's easy to imagine that diners who don't necessarily want to dress up for a show could start a night with oysters and a cocktail, do some bar hopping along Main Street, and then finish their night with at Conservatory with a couple of beers and a taco or two from El Burro & the Bull.

The rebranded restaurant will feature more casual fare that builds off the restaurant's popular 50-cent oyster happy hour specials, which will be offered all six days it is open.

Facebook/Prohibition Supper Club & Bar

The rebranded restaurant will feature more casual fare that builds off the restaurant's popular 50-cent oyster happy hour specials, which will be offered all six days it is open.

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two years in the making

Woodlands favorites fire up a fresh new restaurant in River Oaks

Courtesy of Fielding's

Fielding's River Oaks will open on Sunday, December 8.

One of The Woodlands’ most successful hospitality groups will soon make its inner loop debut. Fielding’s River Oaks will open this Sunday, December 8.

Located on the first floor of the Novel River Oaks luxury apartment development, Fielding’s River Oaks builds on the success of Fielding’s Culinary Group’s two popular restaurants — Fielding’s Local Kitchen & Bar and Fielding’s Wood Grill. CEO Cary Attar and executive chef Edel Goncalves will lead the new establishment.

The approximately 6,000-square-foot restaurant will seat about 200 people, divided between a dedicated bar/lounge area, a spacious dining room, and a private dining room. Two patios, including one with cabanas, will add more seats at some point after the opening. As shown in the photos above, the restaurant has been decorated for the holiday season with wreaths, poinsettias, and garlands.

Initially, the restaurant will only open for dinner with a social hour from 3-6 pm daily. Lunch will follow a week after opening on Tuesday, December 17. In January, Fielding’s will add brunch and a daily continental-style breakfast built around coffee and grab-and-go pastries such as croissants that will be made in-house.

At dinner, Goncalves will put his French training to create an eclectic, globally-inspired menu that utilizes the restaurant’s wood-fired grill and oven as well as an extensive program of breads and pastries that are baked in-house. Meals at Fielding’s will begin with bites such as yellowtail crudo, a wagyu sando, or foie gras with curry apple butter. Starters include karaage-style fried quail with Thai peanut sauce, a potato pancake with smoked salmon tartare, risotto with clams, fried okra, and French onion soup.

For entrées, diners have options such as pizzas, pastas — including radiatori with beef cheek bourguignon; spaghetti with cheese, lemon zest, and caviar; and bucatini with piri piri shrimp — or seafood entrees that include salmon, branzino, and cod. Meat lovers will find an Iberico pork chop, dry-aged duck, and steaks from Texas-based 44 Farms such as a filet or dry-aged New York strip.

Lunch will feature many of the options from the dinner menu along with an expanded selection of salads and sandwiches. They include a smash burger, shrimp banh mi, croque monsieur, and crispy chicken sandwich.

Beverage options start with a 1,400-bottle wine inventory, many of which are displayed in temperature-controlled cases at the restaurant’s entrance. As at Fielding’s Local, the restaurant will use a lower markup to entice oenophiles to discover new favorites. Similarly, the cocktail program uses quality spirits paired with freshly squeezed juices. Non-alcoholic cocktails will also be available.

“Fielding’s River Oaks is a concept nearly two years in the making,” Attar said in a statement. “We’re excited for lunch, social hour and dinner service to begin in December, and we’re confident it will add a distinctive layer of upscale offerings to the Houston restaurant scene, just in time for the holiday season.”

Courtesy of Fielding's

Fielding's River Oaks will open on Sunday, December 8.

news-you-can-eat openings restaurant opening fielding's river oaks