Foodie News

McCormick & Schmick's goes bold: Chef Bill McKinley brings a new taste home toTown & Country

Chef Bill McKinley will head the kitchen at the new McCormick & Schmick's inTown & Country Village.

Photo by Mark Hiebert
McKinley's crabcake, with southwest jicama slaw and poblano cream
The Town & Country McCormick & Schmick's is the first in Houston to have adedicated sushi chef and menu.

Those expecting the same old seafood when McCormick & Schmick's opens a third Houston location in Town & Country this week will be in for a pleasant surprise.

"The beauty of McCormick & Schmick's is it's a chef-driven company, and it's always about striving to put the ball in our court," executive chef Bill McKinley says.

A native of Baton Rouge, McKinley got his culinary start in Houston as one of the first graduates from the Art Institute of Houston after being stationed in Conroe during his military service. After graduating and cooking in the kitchens of master chefs Fritz Gitschner and James Hanizesyki at the Houston Country Club, McKinley spent six years at three McCormick & Schmick's outposts in Maryland.

"Coming back here is really like coming home to me," McKinley says. "I was in Maryland long enough to be a purist. I learned why people are so passionate about Maryland crab and Chesapeake Bay seafood. But Houston is so diverse and I can really use bolder flavors and spicier foods, and bring some more of that Louisiana flavor in."

McKinley mentions a passion for anchos and chilies as well as a Philipino-style coconut mole he serves with redfish that he hopes to work into the seasonally-changing menu. He even hints that there may be some elements of molecular gastronomy that show up on the menu from time to time. His varied approach to the menu reflects his background working in every sector of the industry — he's been a butcher, a baker, even a fruit-leather maker.

"It's all about getting the best ingredients at any time of year," McKinley says. "Right now halibut and wild salmon are thriving, as we move into the summer there will be more lobster, plus fresh vegetables like heirloom tomatoes and plates that fit a summer palate. We've got some great salads that are really light — lots of citrus, no heavy dressing."

The light and fresh approach is echoed in the design. Gone is the heavy wood paneling that makes up the traditional McCormick & Schmick's look, replaced with contemporary muted neutral palette, spacious banquettes, and a water feature.

The bar area is certifiably huge, even without including the copper-trellised outdoor patio, complete with lounge seating and a fire pit. And expect it to be utilized: McCormick & Schmick's is offering ultra-competitive happy hour deals ($1.95 bruschetta, $3.95 Kobe beef sliders and Ziegenbock, $4.95 sushi rolls, sangria, and salt & pepper margaritas) both from 4-7 p.m. and 9:30 p.m. to close Monday through Friday.

McCormick & Schmick's has its grand opening on June14, but will be open for preview this Thursday and Friday. Lunch is on the house, but at dinner the restaurant will be hosting charity benefit dinners. For a suggested donation of $35, guests can join Thursday night to support the Texas Children's Hospital. Friday night proceeds go to the American Red Cross.

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forme fitting

Beard-recognized Houston chef serves up fresh concept in Midtown high-rise

Courtesy of Lucille's Hospitality Group

Lucille's Hospitality Group is now operating The Branch.

One of Houston’s most acclaimed hospitality groups has opened a new wellness-focused concept in a Midtown high-rise. The Branch is the latest concept from Lucille’s Hospitality Group.

Located on the 12th floor of the Forme, a luxury high-rise at 5501 La Branch, The Branch will serve a seasonal menu that includes a raw bar, daily crudo specials, oysters, caviar, and charcuterie. Those dishes can be paired with both alcoholic and non-alcoholic cocktails.

Currently, the restaurant is open to both residents and members of the general public for dinner Thursday-Saturday and during the day on Sunday. Daily breakfast, lunch, and dinner service will be added over time.

Founded by James Beard Award finalist Chris Williams, Lucille’s Hospitality Group is known for its Southern-inspired Museum District restaurant Lucille’s and Late August, its Midtown establishment that earned both a Recommended designation in the Michelin Guide and a Best New Restaurant award from Esquire for its blend of Afro-Caribbean and Mexican flavors. Lucille’s 1913, the group’s nonprofit, operates farms that provide access to fresh food in underserved areas.

"We're incredibly excited to partner with The Forme, because this is about much more than opening a new hospitality venue, it's about helping build a community," Williams said in a statement. "The Branch allows us to bring together thoughtful food, wellness-inspired hospitality, art and community in one space. Launching the partnership through a fundraiser that leaves a lasting impact on Houston makes this collaboration even more meaningful."

The Forme is a 33-story high-rise that’s focused on wellness, productivity, and community. In addition to The Branch, its amenities include a 20,000-square-foot fitness and recovery area, a 9,000-square-foot outdoor pool deck with pool and expansive hot tub, and 20,000 square feet of flexible coworking space.

The Branch will celebrate its opening on July 4 with Liberty and Lux, a fundraiser that will support efforts to paint murals on the Forme’s parking garage honoring America’s 250th anniversary. Tickets, $150, includes an open bar, passed hors d'oeuvres, and an expansive view of area fireworks displays from the building’s 12th floor pool deck.

high-rises news-you-can-eat openings