covid closures

Harris County shutters all bars and restaurant dining rooms for 15 days

All bars will close for 15 days; restaurants will move to to-go, delivery, and drive-thru only.

Anvil Bar & Refuge

Harris County Judge Lina Hidalgo has ordered the temporary closure of bars in the city and unincorporated areas, and that restaurants are to move to delivery, pick-up, and drive-thru only. The move starts at 8 am Tuesday, March 17, and will last for 15 days. It is meant to slow the spread of the new coronavirus.

At a Monday, March 16 press conference, Hidalgo noted that for the next 15 days:

Restaurants are to only offer delivery, pick-up, and drive-through services.
All bars and clubs must close.
For citizens: “Unless you need to go out, stay home.”

“We are all watching the evolution of this virus and its spread,” explained Hidalgo, adding that the emergency response at Houston TransStar is at Level One, the highest possible.

At the same conference, Mayor Sylvester Turner said that city council will meet to declare a state of disaster. All City of Houston events will be suspended until the end of April, he added. “None of these decisions we’re having to make are easy decisions,” he said. Turner added that he took his cue from the recent Center of Disease Control national advisories of limiting exposure to groups of 10 or less.

He also noted that Houston is now the fourth large American city to implement these measures: New York, Los Angeles, and Chicago have ordered bars, restaurants, and other gathering places closed to slow the spread of coronavirus.

“If we don’t take definitive action now, all of us will pay a much greater cost down the road,” said Turner.

“Simply put, the decisions all of us including our healthy residents make could affect if someone lives or dies,” Hidalgo said. She pleaded to her fellow Millennials to help: “You should not be going out into any crowd.”

“History will say that we prioritized human life,” Hidalgo added. “We can make a difference right now and that’s what we’re all doing right now.”

She also asked residents not to hoard as the city’s food supply is “good.” Hidalgo added that the county is pursuing those who are price gouging or selling bogus coronavirus cures.

Hidalgo also asked for volunteers for various charities (sign up here) and added that CenterPoint Energy is planning to work with gas bills.

The coronavirus testing timeline is still being determined, according to the judge.

On Monday, March 16, President Trump also advised that Americans should avoid groups of 10 or more.

CultureMap will update this story.

closings

we gotta go

Beard Award-winning Houston chef's new restaurant now open in Montrose

Photo by Kirsten Gilliam

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Houston may be home to an ever-increasing number of James Beard Award-winning chefs, but a new restaurant from a JBA winner is still a special moment in the city’s culinary landscape.

Which means the city’s dining enthusiasts are undeniably excited to welcome House of Louie, the new project Justin Yu, winner of Best Chef: Southwest in 2016 for Oxheart, his groundbreaking, vegetable-focused tasting menu restaurant. He placed it with Theodore Rex, a modern American restaurant that holds a Bib Gourmand designation in the Michelin Guide. Part of Thorough Fare, the company he co-owns with Anvil founder Bobby Heugel, House of Louie is the group’s first new restaurant since Squable opened in 2019 and first opening since Heights cocktail bar Donna’s debuted last year.

As Yu explained on a July episode of CultureMap’s “What’s Eric Eating” podcast, the decision to open House of Louie came about from the opportunity to buy the property at 1931 Fairview that had been home to the original location of healthy-eating concept Vibrant.

“The real estate came at the right time. The space is beautiful. We’re so lucky to be part of this neighborhood,” Yu explained.

As for the name, Yu is honoring a Chinese restaurant his aunts operated in Southern California for more than 30 years. The original House of Louie hosted many family celebrations, and it’s also the first restaurant he worked in as a dishwasher.

“It was one of those places where there was a little more to it than what you expected. That’s the restaurant I want to have here,” Yu said. Later, he added, “It’s how I fell in love with restaurants.”

Inspired primarily by French and Italian cuisine, meals at House of Louie begin with cold dishes such as the house salad with lettuce, cheese, charcuterie, and quail eggs; marinated plums; yellowtail crudo; or “Nervetti,” thinly-sliced beef tendon with onions that’s finished with sherry and vinegar.

“I think beef tendon is really accepted in Houston, especially because we have a strong pho culture. Tendon can be a little out there, but it has a beautiful melting texture,” Yu said.

From there, diners may choose from a selection of shareable small plates such as mushroom and peppers with spicy ratatouille, squash with king salmon, or one of three pastas, all of which are made in house. The pici pasta is a thin, handmade pasta that gets some crunch from crispy chicken skin.

Entrees lean classic, with items like red snapper with beurre blanc, grilled duck that gets a boost of umami from colatura (an Italian take on fish sauce), and a Texas wagyu couotte that’s served with a sauce of madeira and onions. The French dip from Yuston’s, Yu’s homage to celebrated American grill Houston’s, is also available.

“The type of place we want to be is — if you feel like you’re a little underdressed, it’s okay to come in and get amazing service and great food. And also spend hours ahead of time picking out your outfit and coming out for a date night or a friend’s night or a night out with the guys,” Yu said.

“It’s a place that’s going to have a sandwich and makes its own fries. We’re also going to have really aggressive dishes that swing for the fences and push the limits of creativity, even though its slightly rustic.”

Yu worked with Garnish Design (Milton’s, Tiny Champions), ObjektFab, and Ford Design Finishes to transform Vibrant into House of Louie. Overall, the room has a modern feel — almost like your cool uncle’s living room. The design speaks to the kind of atmosphere Yu is aiming to achieve.

“More than anything, I want people to connect with the restaurant. If we accidentally get a Michelin Star because we do all the things the right way, and cook excellent food, and take care of all the little details . . . I wouldn’t be mad. That’s our goal in the first place,” he said.

Joining the project are general manager Tyler Jay Wang (most recently of Donna’s) and executive chef Kirk Thompson, who worked for various Underbelly Hospitality concepts and served as the executive chef at Leo’s River Oaks when it won Best New Restaurant in the 2025 CultureMap Tastemaker Awards. Diners may also recognize bartenders Lainey Collum (most recently of Monkey’s Tail) and Máté Hartai (Lee’s, Refuge).

House of Louie is currently open for dinner daily beginning at 4:30 pm. Friday lunch and weekend brunch service will begin in the coming weeks.

Photo by Kirsten Gilliam

House of Louie is now open in Montrose.