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    Bluestone lane debuts

    Australian-inspired, NYC-based coffee shop sets opening date for first Houston location

    Eric Sandler
    Mar 23, 2022 | 3:33 pm
    Bluestone Lane avocado toast
    Flat whites and avocado toast are coming to The Heights.
    Courtesy of Bluestone Lane

    The countdown is on for the debut of Bluestone Lane's first Houston location. The Australian-inspired, New York City-based coffee shop and cafe will open its doors on Wednesday, March 30.

    First announced last year, Bluestone Lane takes its inspiration from coffee shops and cafes in founder and CEO Nicholas Stone’s hometown of Melbourne, Australia. Among other innovations, it takes credit for being one of the first coffee shops in America to introduce two Australian staples: smashed avocado toast and the flat white. It also roasts coffee and offers an array of lifestyle products.

    The cafe aims to build an audience of "locals" who make Bluestone Lane a part of their daily routine. Its target demographic is adults, aged 25-32, who are health conscious and appreciate quality coffee, according to a release.

    Located at 115 W. 19th St., Bluestone Lane replaces a Becks Prime location that closed last year. The expansive, 4,400-square-foot space features an outdoor patio.

    Bluestone Lane's extensive food menu includes breakfast items served all day plus lunch offerings of bowls, salads, and wraps. Beverage options include a full range of hot and cold coffee drinks along with juices, smoothies, and teas.

    "We are extremely excited to bring Bluestone Lane to Houston! Locals will love our signature, premium coffee along with our entire cafe menu of deliciously healthy all-day fare, served in a relaxed setting unlike anywhere else,” Stone said in a statement. “We are expanding into Houston and other metropolitan areas to serve the droves of people moving into these lively, diverse communities. We look forward to greeting our new locals in Houston Heights!”

    As Stone indicates, Bluestone Lane plans to open additional locations in Houston. Currently, the company has more than 55 locations in cities such as Boston, New York, Washington, D.C., Los Angeles, and San Francisco.

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    head east

    Eagerly-anticipated Houston barbecue joint hosts weekend preview pop-ups

    Eric Sandler
    Dec 18, 2025 | 3:30 pm
    Eastbound Barbecue food
    Courtesy of Eastbound Barbecue
    Get a first taste of Eastbound Barbecue this weekend.

    One of Houston’s most eagerly anticipated new barbecue joints is giving diners a preview of what’s to come. Eastbound Barbecue will host “Sneak Peak Weekends” every Saturday and Sunday beginning this Saturday, December 20, until the restaurant opens in early 2026.

    Held at the restaurant’s location in the East End (1105 Sampson Street) from 12-4 pm (or sold out), the weekend service gives diners their first chance to try Eastbound Barbecue’s smoked meats, sides, and desserts. That includes, smoked brisket, baby back ribs, jalapeno & cheese sausage, hatch chili lasagna mac & cheese, herbed potato salad, and more. Save room for the two dessert offerings, salted caramel banana pudding and cookie butter cake.

    To distinguish Eastbound’s barbecue, chefs Lopez and Granville use different seasonings than other restaurants, such as rosemary salt in the brisket rub and a miso-caramel sauce that gives its ribs a sweet and savory bite. During the preview, Eastbound’s prices are noticeably lower than many other Houston barbecue joints, with brisket priced at $29 per pound, ribs at $26 per pound, and pulled pork at $22 per pound.

    As CultureMap reported in August, Eastbound unites four friends, Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, who also held senior roles at various restaurants owned by prominent Houston chef Ronnie Killen. Since then, the four partners have finished many of the improvements they needed to make prior to opening, including closing in the patio and installing offset smokers on the property.

    For Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. “I could have worked for [Killen] forever and been happy. It was more along the lines of, if I don’t do this now, I don’t want to be 70 and wish that I had,” he said at the time.

    Eastbound Barbecue food

    Courtesy of Eastbound Barbecue

    Get a first taste of Eastbound Barbecue this weekend.

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