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    a peaceful patio bar

    Chef trio unites for Midtown patio bar serving fancy po' boys and frozen cocktails

    Eric Sandler
    Jul 14, 2021 | 4:04 pm

    Three chefs and former colleagues are reuniting to open Midtown's newest patio bar. Johnny's Gold Brick owner Benjy Mason (formerly a chef at Down House) has teamed up with former Bernadine's chefs Graham Laborde and Chris Roy to open Winnie's later this fall.

    Located in the former Natachee's space in the Mid-Main development, Winnie's will offer a modern, cocktail-forward take on a classic po' boy shop. The project evolved out of the Peace Maker pop-up the trio launched last year.

    “We knew we wanted to do something fun and unique,” Laborde said in a statement. "We’ve done fine dining, but we really love sandwiches and frozen drinks. This bar
    grew out of things that we truly love, hanging out, arguing about sandwiches, and drinking tasty beverages.”

    Those arguments led to an eclectic lineup of eight sandwiches. Naturally, the Peace Maker, a combination of fried shrimp and fried oysters, will be available. Another option will be the Mississippi Beef Debris po' boy with with braised beef, pepperoncinis, beer queso, roasted carrot ranch dressing, and Cool Ranch Doritos.

    The menu will also feature shareable snacks such as pink peppercorn lemon pepper chicken wings, salads such as the Muffaletta Chop Salad, and oysters — raw and roasted. The menu will be served from lunch to late night for dine-in, to-go, or delivery via third party apps.

    Johnny's bartender Garrett Lendermann developed a cocktail menu of frozen, draft, and traditional sips that aim to be refreshing. Options include a cafe su da take on a frozen Irish coffee, a hurricane soda highball, a Sherry smash, and a frozen raspberry Negroni.

    “We see this bar as following in Johnny’s footsteps and being a neighborhood gathering spot for all the people who live nearby and we really wanted to take advantage of the amazing patio for people who want to get a drink and a snack in the afternoon,” Mason said.

    Design elements will include exposed wood ceilings and two new bay windows that will let in more natural light. The bar top and back bar are being made by local sculptor Patrick Renner out of reclaimed wood.

    The classic Peacemaker po' boy.

    Winnie's Peacemaker po boy
    Photo by Emily Jaschke
    The classic Peacemaker po' boy.
    openingsnews-you-can-eat
    news/restaurants-bars

    head east

    Eagerly-anticipated Houston barbecue joint hosts weekend preview pop-ups

    Eric Sandler
    Dec 18, 2025 | 3:30 pm
    Eastbound Barbecue food
    Courtesy of Eastbound Barbecue
    Get a first taste of Eastbound Barbecue this weekend.

    One of Houston’s most eagerly anticipated new barbecue joints is giving diners a preview of what’s to come. Eastbound Barbecue will host “Sneak Peak Weekends” every Saturday and Sunday beginning this Saturday, December 20, until the restaurant opens in early 2026.

    Held at the restaurant’s location in the East End (1105 Sampson Street) from 12-4 pm (or sold out), the weekend service gives diners their first chance to try Eastbound Barbecue’s smoked meats, sides, and desserts. That includes, smoked brisket, baby back ribs, jalapeno & cheese sausage, hatch chili lasagna mac & cheese, herbed potato salad, and more. Save room for the two dessert offerings, salted caramel banana pudding and cookie butter cake.

    To distinguish Eastbound’s barbecue, chefs Lopez and Granville use different seasonings than other restaurants, such as rosemary salt in the brisket rub and a miso-caramel sauce that gives its ribs a sweet and savory bite. During the preview, Eastbound’s prices are noticeably lower than many other Houston barbecue joints, with brisket priced at $29 per pound, ribs at $26 per pound, and pulled pork at $22 per pound.

    As CultureMap reported in August, Eastbound unites four friends, Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, who also held senior roles at various restaurants owned by prominent Houston chef Ronnie Killen. Since then, the four partners have finished many of the improvements they needed to make prior to opening, including closing in the patio and installing offset smokers on the property.

    For Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. “I could have worked for [Killen] forever and been happy. It was more along the lines of, if I don’t do this now, I don’t want to be 70 and wish that I had,” he said at the time.

    Eastbound Barbecue food

    Courtesy of Eastbound Barbecue

    Get a first taste of Eastbound Barbecue this weekend.

    news-you-can-eatbarbecueopenings
    news/restaurants-bars

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