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Burgers and oysters, oh my!

Upscale Dallas house of burgers and oysters cozies up to River Oaks

Eric Sandler
May 26, 2021 | 10:42 am

A popular Dallas destination for burgers and oysters is coming to Houston. Hudson House will open in the River Oaks Shopping Center in late 2021, the restaurant announced in a release.

Originally opened in Dallas in 2017, Hudson House takes its inspiration from neighborhood restaurants in New York's West Village. The concept is built around a classic, double patty cheeseburger, an extensive selection of raw oysters, and the self-described "World's Coldest" martinis. It has grown to four locations across the Dallas area, with River Oaks being its first outpost beyond the Metroplex.

"I've always loved the vibe of the West Village and New York city neighborhood restaurants," founder Hunter Pond told CultureMap Dallas in 2017. "So this is an American neighborhood restaurant — a weekly dining destination for the neighborhood, and for people who are craving an intimate and cozy environment."

To bring the concept to Houston, Hudson House owner Vandelay Hospitality Group has selected a space next to Brasserie 19 at 1964 West Gray Street. The 4,500 square-foot restaurant will feature leather booths, a large wraparound bar, and the concept's largest raw bar, where diners will be able to watch shuckers prepare platters of oysters and decadent seafood towers.

In addition to burgers and oysters, other popular dishes include:

  • Avocado Dip with whipped avocado, green onion, and ranch chips
  • Chicken Parm, with creamy tomato pasta and reggiano
  • American Tuna Tower, with ahi tuna, mashed avocado, English cucumber, mixed greens, radishes in wasabi vinaigrette

Hudson House also serves brunch on the weekends. Expect Benedicts, berry pancakes, and frozen peach bellinis. The restaurant's spin on chicken and waffles uses a red velvet waffle and extra crispy double fried chicken.

"I'm hoping it's a place that's approachable, where high school kids can enjoy a Friday night cheeseburger, while at the table next to them is the couple that wants to get a shellfish tower and bottle of champagne," Pond added.

Vandelay also operates East Hampton Sandwich Co., which opened locations in River Oaks District and Montrose in 2018. Although both of them have closed, a location in downtown's Understory food court remains open, according to the East Hampton website.

A Vandelay representative tells CultureMap that the company has shifted East Hampton from a dine-in experience to a locations with smaller footprints that are focused on to-go. The company thinks Hudson House's lively atmosphere gives it broad appeal.

"We feel that Hudson House is a concept that is as translatable as say, a Hillstone concept," she writes. "It works in various markets, though we are a little more casual and a lot more fun, but with similar service and culinary execution."

-----

Teresa Gubbins contributed to this article.

Hudson House's cheeseburger has earned acclaim.

Hudson House burger
Photo by Kathy Tran
Hudson House's cheeseburger has earned acclaim.
openings news-you-can-eat burgers
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we gotta go

Beard-winning Houston chef shares first details of new Montrose restaurant

Eric Sandler
Jul 13, 2026 | 11:52 am
House of Louie
Photo by Kirsten Gilliam
Pasta and cold seafood will be on the menu at House of Louie.

Houston hospitality veterans Bobby Heugel and chef Justin Yu are sharing more details about House of Louie, their new neighborhood restaurant that’s opening this summer in the former Vibrant space at 1931 Fairview Ave. It’s the duo’s first new restaurant since opening Squable in 2019.

Almost a year after announcing their plans for the project, chef Yu, a James Beard Award winner and Food & Wine Best New Chef honoree, shares in press materials that the restaurant’s name and spirit takes inspiration from an establishment operated by his aunts, Betty Louie and Josephine Yeung, for over 30 years in the Los Angeles area.

“House of Louie was how I fell in love with restaurants. There was a magic there,” Yu said in a statement. “It was always a happy place for me, and for all its guests who came from all around the Los Angeles area to go to it. It was just one of those restaurants where it was exactly what you wanted, when you wanted it, but also a restaurant that gave you more than you expected.”

Yu describes the menu as having a “French-Italian soul” that will also incorporate “the smirk of Modern American cooking,” which allows the chef to sidestep criticisms of whether or not his food is a sufficiently authentic version of those two culinary traditions. As with Theodore Rex, his downtown restaurant that holds a Bib Gourmand designation in the Michelin Guide, dishes at House of Louie will be defined by well-sourced ingredients and delicate saucework.

Meals at the restaurant could begin with dishes such as salads or raw seafood items, including yellowtail alla scapece (cured in chardonnay vinegar) or spot shrimp marinated in Pernod with bergamot and fennel pollen. Pastas, which will be in-house, include a fried lasagna with ragu bianco and Comte cheese fondue. Entrees include roast duck and chicken brined with house-made giardiniera, the spicy topping typically associated with Italian beef sandwiches. Of course, vegetables will be well-represented throughout the menu.

Bobby Heugel, Yu’s partner in the Thorough Fare Co. hospitality group and the founder of bars such as Anvil and Refuge, is overseeing the bar’s cocktail program. Expect martinis galore and seasonal cocktails made with Gulf Coast ingredients. One example is the The Fair View, a riff on the classic Rome with a View made with local roselle hibiscus, Becherovka, dry sherry, and gen tian tea, that’s finished with sparkling wine and pineapple.

The duo aren’t ready to share interior photos, but they describe the renovations as a “simple remake” that enlisted support from local craftspeople including Garnish Design (Milton’s, Tiny Champions), ObjektFab, and Ford Design Finishes. “Just like when you cook a beautiful piece of fish or a carrot that was cared for as it was grown, you do just enough to something beautiful to make it yours,” Yu added.

Joining the project are general manager Tyler Jay Wang, whose resume includes acclaimed Boston establishments No 9 Park and Drink, 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.

House of Louie will be open daily for dinner. Friday lunch and weekend brunch service will be added in the future.

House of Louie

Photo by Kirsten Gilliam

Pasta and cold seafood will be on the menu at House of Louie.

news-you-can-eat openings chefs house of louie
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