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    Luby's saved

    Just-announced $28.7 million sale keeps Luby's in Houston and Texas

    Eric Sandler
    Jun 21, 2021 | 1:08 pm
    Luby's food spread
    Celebrate, Houston. Luby's is staying put.
    Luby's/Facebook

    A new deal will keep Houstonians eating square fish and mac and cheese for the foreseeable future. Luby's announced that it has sold its cafeteria restaurant business to a new corporation founded by entrepreneur Calvin Gin.

    Selling its cafeteria business is the latest step in the process of liquidation and dissolution that the company's board of directors adopted last year. Valued at approximately $28.7 million, the deal includes 32 locations of Luby's in Texas and the Luby's brand, according to a release. Last week, the company announced it had sold the Fuddruckers brand to a franchisee for $18.5 million.

    The new entity, called Luby's Restaurants Corporation, plans to offer positions to the roughly 1,000 people currently employed at those locations, which includes 10 restaurants in Houston as well as locations in Conroe, Kingwood, Stafford, and Webster.

    "We are so pleased to be able to acquire the operation of these Luby's Cafeteria stores, one of the iconic brands in the Texas restaurant market," Gin said in a statement. "This transaction will allow us to continue serving the many loyal Luby's customers at these locations and to provide long-term employment opportunities for the many associates currently at these locations."

    Critically, the transaction does not include any of the real estate Luby's currently owns. The company plans to sell its holdings for 25 locations; the new Luby's Restaurants Corporation would then negotiate leases with the property's new owners.

    Calvin Gin is a member of the Gin family, best known for founding The Flying Food Group, a Chicago-based firm that's the third largest airline catering company in North America. He brings over two decades of experience to his role, including work at The Flying Food Group and as a co-founder and partner in businesses such as Helios Visions, WorkPlate, and Charming Studios.

    "I could not be more pleased than to see Calvin Gin, along with many of the existing management team, able to carry on the fine tradition of Luby's brand of food and service in Texas that dates back to 1947," Luby's chairman of the board Gerald Bodzy added.

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    a taste of Nola

    French-trained Houston chefs team up for one-night-only Mardi Gras dinner

    Eric Sandler
    Jan 23, 2026 | 3:10 pm
    Chardon Mardi Gras dinner
    Courtesy of Chardon
    Suckling pig porchetta muffuletta with olive salad, smoked ham demi-glace, and provolone sauce.

    Two top Houston chefs are teaming up for a one-night-only salute to the flavors of Mardi Gras. Taking place Friday, February 6 at Chardon, the Laissez Les Bons Temps Rouler dinner unites chef EJ Miller of Chardon with New Orleans native Dominick Lee, who will open progressive Creole restaurant Augustine’s later this year.

    The three-course, $95 dinner (optional beverage pairing, $55) begins with an starters for the table that include poached shrimp with Muối Ớt Xanh (Vietnamese green chili dipping sauce) and bread service of a po’ boy roll with duck fat butter. Appetizer choices consist of escargot Rockefeller, Creole bucatini, and hog head cheese pâté en croûte.

    Entree selections dive deep into Louisiana culinary traditions with choices that include gumbo Americana with duck breast, suckling pig porchetta “muffuletta,” and chicken-fried rabbit. A bone-in New York strip is available as a supplement. For dessert, choose from king cake profiteroles, sweet potato and black lime Mont Blanc, and “Zydeco crunch.” Everyone leaves with a warm beignet for the ride home.

    “This dinner is about celebrating shared roots, creative freedom, and the joy of the season,” Miller said in a statement. “Chef Dom brings an exciting, modern Creole perspective that pairs beautifully with our Texas French approach. It’s festive, indulgent, and meant to be enjoyed together.”

    “Creole and French cooking are inherently entwined. They come from the same place but tell different stories,” Lee added. “Chef EJ and I share a respect for tradition and a love for pushing these narratives forward, and this dinner is a chance to bring those two conversations to the same table.”

    Miller has been Chardon’s executive chef since the French restaurant opened in February 2025. His resume includes time at SaltAir Seafood Kitchen, Riel, Muse, and International Smoke, celebrity chef Michael Mina’s short-lived, smoke-infused restaurant in CityCentre.

    Two years in development, Augustine’s will open later this year at the Hotel King David in Third Ward. Lee brings a diverse array of experiences to his role, including working as the executive sous chef at Indian fine dining restaurant Kiran’s, the executive chef of globally-inspired Poitín Bar & Kitchen, and two years working and studying in Italy.

    Seats for the Laissez Les Bons Temps Rouler dinner are available on OpenTable.

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