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feelin' the love

Texas celebrity chef Tim Love debuts trendy new Tex-Mex 'ghost kitchen' in Houston

Malcolm Mayhew
Jul 21, 2020 | 12:55 pm
Burritas Fajitas & Tacos Tim Love
Some burritos, some tacos, some 'ritas is all you need.
Photo by BFT

Always on trend, Fort Worth's favorite celebrity chef Tim Love has launched a new "ghost restaurant" concept dedicated to Mexican food.

Called Burritos, Fajitas and 'Ritas, it'll be in step with the hot ghost kitchen trend right now in which restaurants are doing takeout and delivery only, with no dining rooms.

"It was time for us to get into delivery," Love says. "So many people aren't dining out right now. This is a great way for them to keep enjoying our food and a great way for us to keep doing what we do best."

The concept lives up to its name, offering these three important food groups:

  • fajitas, in three varieties, including a veggie option
  • burritos stuffed with choice of nearly a dozen ingredients
  • margaritas

Love says he's stressing the quality of the food over the quantity.

"It's a small menu but the quality sets us apart," he says. "We use fresh flour tortillas for both the fajitas and burritos. We use prime outside skirt steak and my own rub for the beef. We use all organic chicken and our own poultry rub. And our vegetable fajitas are made with squash from the Gemelle garden. And we do an amazing creamy jalapeño salsa that is dairy-free."

For dessert there are warm chocolate chip and snickerdoodle cookies, plus "boozy" popsicles.

Love is launching the concept in four cities across Texas: Fort Worth, followed by Houston, Denton, and Austin, debuting on July 21. With the exception of Fort Worth, pick-up locations will be at other Love restaurants, where the food will also be prepared.

"We’re doing this in every city where we have a restaurant," Love says. "We've put in secondary kitchens to cook the meals and restaurant employees will make the deliveries."

Locations are as follows:

  • Houston: at Woodshed Smokehouse, at 3728 Wakeforest Ave.
  • Austin: at Lonesome Dove, 419 Colorado St.
  • Fort Worth: at Love's catering kitchen, at 917 North Main St.
  • Denton: at Queenie’s Steakhouse at 115 E. Hickory St.

A fifth location in Knoxville will launch later in July, out of the Knoxville location of Lonesome Dove.

Place your order online, for pick-up or delivery only, from 11:30 am-7:30 pm Tuesday-Saturday. For delivery, there's a $5 fee and a $40 minimum for each order (there's no minimum for takeout). Deliveries will be available to those within a five-mile radius of each restaurant. That radius may expand, Love says.

"If this takes off and there's a big demand for it, we'll definitely take another look at the delivery radius," he says. "But right now, with a small staff, I want to start out small and make it as easy on my team as I can for deliveries."

Love says the concept grew out Bring Love Home, a family meal initiative he started in the spring after his restaurants closed due to COVID.

"When the restaurants reopened in May, we thought things were getting better," he says. "But now that we're back to 50 percent capacity, I knew we had to come up with another plan. When we were doing Bring Love Home, the meals with the fajitas and chile rellenos always went first, so I knew we wanted to apply that toward a new concept."

tex-mex chefs
news/restaurants-bars

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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