Warwick opening date

New upscale restaurant in former Houston's space sets eagerly anticipated opening date

Thai noodle salad is a standout at The Warwick.

Photo by Raydon Creative

One of this year's most eagerly anticipated new restaurants will open its doors this week. The Warwick begins dinner service this Friday, April 15.

Located in the former Houston's space on Westheimer at Fountain View (5888 Westheimer Rd.), The Warwick aims to provide an upscale atmosphere with a menu grounded in classic Cajun and Creole fare. As CultureMap reported in February, the project unites a group of veteran operators, including Steve Rogers (Bar 5015), Rob Wright (Prospect Park), Mazen Baltagi (Slowpokes), and local attorney Kurt Agomuo. Collectively, they bring more than 20 years of experience running everything from coffee shops to steakhouses to the new establishment.

“Guests should expect a superb culinary experience paired with a refreshed, modern atmosphere,” Wright said in a statement. “The sophisticated and alluring vibe sets the tone for an eventful evening on the town.”

To create that superb culinary experience, the partners turned to executive chef Antoine Ware. The New Orleans native has worked at some of Houston's best restaurants, including Harold's in the Heights, as well as alongside Chris Shepherd at Catalan and Underbelly. Originally a consultant on the project, Ware has committed to be the restaurant's full time chef.

“This is my most exciting menu to date," Ware said. "I grew up cooking this style of food so having the opportunity to showcase refreshed and modern versions of classic dishes is really my specialty.”

The dinner menu starts with shareables such as raw or chargrilled oysters, Korean cauliflower, and polenta balls. Entree choices include Gulf shrimp and grits, Snapper Orleans (served over jambalaya risotto), and Chicken 713 Pasta (Statler cut breast served over garlic crème pasta with roasted asparagus and cherry tomatoes).

Ware's menu also nods to the space's former occupant. Diners will find riffs on Houston's signatures such as The Dip (spinach and artichoke dip), Thai noodle salad with grilled shrimp, and a Hawaiian ribeye.

Interior designer Nicki Dooms of NHI Design has transformed the space with light-colored woods, copper and gold tones, and custom marble flooring. The space offers both a private dining room and outdoor seating.

For now, The Warwick opens daily at 4 pm. It plans to add lunch in May with brunch to follow in July.

Hawaiian ribeye.

Photo by Raydon Creative

Hawaiian ribeye.

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Pizaro's on the move

Family-owned Houston pizzeria rises with 2 new locations

Photo by Sergio Trevino

The Meyerland location will serve New York-style pies.

A Houston pizzeria will expand its footprint with two new locations in Meyerland and George Bush Intercontinental Airport (IAH). Slated to open in March 2027 and October 2026, respectively, the new locations will allow more Houstonians to enjoy Pizaro’s Pizza’s creative pies.

Brother-and-sister owners Matt Hutchinson and Nicole Bean, along with Nicole’s husband Brad Bean, have claimed a former dry cleaners at 9150 Chimney Rock for a new location that will operate for to-go and delivery only. Diners will have the option of picking up their orders via the restaurant’s drive-through. It is intended to make Pizaro’s most accessible to customers in West U., Meyerland, Bellaire, Westbury, and other surrounding neighborhoods.

Pizaro's Pizza Brad Bean, Nicole Bean, and Matt Hutchinson Brad Bean, Nicole Bean, and Matt Hutchinson are the owners of Pizaro's Pizza.Courtesy of Pizaro's Pizza

Notably, the Meyerland location will only serve styles of pizza that travel well, such as New York, Chicago cracker thin, and Detroit, a rectangular-shaped deep dish pie with crispy edges. It will not serve the wood-fired Neapolitan-style pies served at Pizaro’s existing locations in Montrose and the Energy Corridor.

On the other hand, the IAH restaurant, which will be located in Terminal B, will serve a variation on Neapolitan-style pizza that’s cooked in a gas-fired oven. For security and safety reasons, restaurants at the airport are not allowed to cook with wood. Nicole Bean tells CultureMap the IAH outpost will serve 10-inch, personal-sized pies.

Chicago cracker thin has been a special at both locations over the past couple of years. It will join the menu full time next month, Bean says.

“We’ve wanted to expand for a really long time. In 2020, we started to take steps toward making that dream a reality, but then the pandemic happened and we halted all planning,” Nicole Bean added in a statement. “We revisited the idea in 2024, and last year all the pieces started falling into place. Both locations fit the criteria of what we were looking for, and we’re thrilled to bring our pizzas to first timers and the customers we’ve fostered relationships with throughout the years.”

This year has been a dynamic one for Houston pizzerias. Winnie's co-owner Benjy Mason and chef Jason Kerr teamed up to open Shredder's, a retro-style pizzeria serving New York-style pies. In Spring, Pi Pizza and Gold Tooth Tony's founder Anthony Calleo recently opened Galaxy Pizza. In July, chef Angelo Emiliani began serving wood-fired pies at Angie's Pizza in the Heights.

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