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    Foodie News

    So long to SoVino: Wine bar relaunching as casual French bistro Café Moustache

    Sarah Rufca
    Jun 14, 2010 | 6:02 pm

    Though we love the underrated bistro fare, So Vino Bistro & Wine Bar has always been about the wine. (We think the name had something to do with it.)

    But with market trends changing, co-owners Elizabeth Abraham and Mannfred Jachmich decided it was time to rebrand.

    "The reason was that basically the wine bar business is fading," Jachmich says. "A few years ago when you went to the grocery store there were 20-30 wines. Now there are 200-300. Customers are changing their habits and we have to change along with that."

    Starting on Monday the restaurant is relaunching as Café Moustache, a casual French bistro.

    "It's not haute cuisine, it's relaxed bistro favorites," Jachmich says. The new menu will be full of French standards by new chef Pierre Melin, like escargot, salad niçoise and steak frites — plus a crepe station in-house.

    Dinner will be table service, with fast-casual counter service at lunch, aiming to please a professional crowd with taste but short on time — Jachmich compares the Café Moustache lunch to Café Express and Tiny Boxwood's.

    Café Moustache will also begin serving Sunday brunch in July.

    Though the interior will remain essentially untouched, the exterior transformation will be "major," with new signage and paint — and the patio becoming a more covered affair.

    The soft opening will remain in effect until the grand opening party on July 14 — Bastille Day.

    What can we say? Vive le France!

    unspecified
    news/restaurants-bars

    hola, mayahuel

    Netflix chef's modern Mexican restaurant opens in Houston this month

    Eric Sandler
    Jul 7, 2025 | 6:45 pm
    Mayahuel restaurant
    Photo by Bethany Ochs
    Mayahuel's menu combines seasonal ingredients and heirloom corn.

    The countdown is on to Houston’s newest modern Mexican restaurant. Mayahuel will officially open for dinner on Friday, July 18.

    Located in the Autry Park mixed-use development, Mayahuel united Culinary Khancepts — the hospitality group behind Liberty Kitchen, State Fare, and Leo’s River Oaks (among others) — with star chef Luis Robledo Richards. Known locally for his short-lived taqueria Comalito, Richards is the pastry chef behind Mexico City’s celebrated Tout Chocolat. His resume includes serving as a judge on the Netflix series Sugar Rush: The Baking Point and being named the Best Pastry Chef in Latin America by the World’s 50 Best Restaurants.

    At Mayahuel, Richards will feature dishes made with seasonal ingredients and heirloom corn that’s imported from Mexico. At opening, it will be a tidy group of 16 savory dishes — divided into starters, “Tacos y Masa,” and entrees, as well as a separate tasting menu. The restaurant takes its name from the Mexica goddess of the maguey plant, which only blooms once, to emphasize its connection to Mexico’s land and culture.

    “At Mayahuel, we’re not just preparing food — we’re honoring time, place, and process,” Richards said in a statement. “Our ingredients are chosen only when they’re at their best. We don’t force nature to fit our schedule — we follow its lead.”

    Dinner at Mayahuel could begin with dishes such as bread and tortillas served with miso and salsa matcha butters, a bluefin tuna tostada with uni cream and yuzu aioli, salmon aguachile, or a beef carnitas croquette. The “Tacos y Masa” section includes beef cheek and shrimp tacos, a duck confit tamal, and a squash blossom tetela. Entree choices include filet mignon with mole negro, cochinita with black bean puree and tortillas, and sea bass with potatoes and salsa Veracruzana.

    Brunch is a more casual affair built around items such as chilaquiles, French toast, enfrijoladas, and a Mexican take on eggs Benedict topped with salsa roja hollandaise.

    Large format desserts each take inspiration from one of three ingredients — vanilla, coffee, or cacao. Priced at $28 each, the menu describes them as “a thoughtful, interactive finale that honors tradition through technique, seasonality, and imagination.”

    Pairings include cocktails made with agave spirits, fresh juices, and house made syrups. Notably, all tequilas will be additive-free, which means some prominent brands may not be featured behind Mayahuel’s bar.

    The restaurant occupies an approximately 5,100-square-foot space that’s divided into a 16-seat bar, a 40-seat dining room, an eight-seat chef’s table, a 36-seat, second floor dining room, and a 34-seat patio. It joins other concepts in Autry Park such as French restaurant Annabelle Brasserie, sushi spot Doko, fine dining steakhouse Turner’s Cut, Vietnamese restaurant Annam, and a still-unnamed concept from Austin’s Emmer & Rye Hospitality.

    “Mayahuel is about creating a sense of place and story,” Culinary Khancepts founder Omar Khan said. “It’s a natural evolution for our group — rooted in culture, crafted with care, and designed to be as memorable as it is welcoming.”

    Mayahuel will be open for happy hour and dinner Monday-Saturday and brunch on Saturday and Sunday. Reservations are available on OpenTable.

    Mayahuel restaurant
      

    Photo by Bethany Ochs

    Mayahuel's menu combines seasonal ingredients and heirloom corn.

    news-you-can-eatopeningsmayahuelchefs
    news/restaurants-bars
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