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    Fat and Happy

    California-based burger chain grills up fat Texas expansion plans

    Eric Sandler
    Jul 30, 2019 | 9:00 am
    Fatburger burgers
    Fatburger is coming to Texas.
    Fatburger

    Another California-based burger chain has set its sights on Texas. Fatburger announced plans to open 25 restaurants in the Lone Star State, primarily focused on Houston, Austin, Dallas, and San Antonio.

    The expansion springs from a new partnership between Fatburger parent company FAT Brands Inc. (as in "Fresh, Authentic, and Tasty") and Dallas-based company Croft Ventures, LLC; the companies did not specify when and where these new burger joints will open.

    “The great state of Texas has spoken, and we are answering by developing 25 new Fatburger locations for the market,” said FAT Brands CEO Andy Wiederhorn in a statement. “We are thrilled to offer our delicious, homemade burgers to Texans for many years to come.”

    Started in 1947 by Lovie Yancey as "Mr. Fatburger," Yancey dropped the "Mr." from the name in 1952, when she split with her business partner, and "Fatburger" was born. Since the '90s, the company has grown to more than 200 locations worldwide. FAT Brands also owns concepts such as Elevation Burger, the Ponderosa steakhouse, and Buffalo's Cafe.

    From a Texan's perspective, comparisons with In-N-Out — the other California-based burger chain that's expanding in Texas — are inevitable but misguided. At one-third of a pound, a standard Fatburger is heftier than its California cousin, with the half-pound Kingburger being roughly equivalent to four In-N-Out patties. In addition, Fatburgers come with more toppings; the standard mix consists of mayo, lettuce, tomato, pickles, onions, relish, and mustard; diners may also add bacon, cheese, chili, onion rings, or a fried egg.

    Non-beef eaters may opt for a turkey burger, a veggie patty, or a vegan Impossible Burger. The menu also includes chicken wings that come in 13 flavors, milkshakes, and fries (both potato and sweet potato).

    In Houston, Fatburger will enter a crowded burger marketplace. Not only will it be arriving after In-N-Out finally enters the market with three locations in the suburbs, it will also compete with national chains, such as Shake Shack and Hopdoddy, as well as locally owned options, such as Bernie's Burger Bus, The Burger Joint, and Buffburger. Nevertheless, the company is confident it can make a splash.

    "Texas is one of the fastest-growing states in the country, and we can’t wait to turn Fatburger into its new staple burger joint," Croft Ventures CEO Curtis Croft added. "We are ready to expand Fatburger to the state where everything is bigger."

    burgersopenings
    news/restaurants-bars

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    true to forme

    Beard-recognized Houston chef's rooftop restaurant now open in Midtown

    Eric Sandler
    Sep 30, 2026 | 4:15 pm
    The Branch restaurant Chris Williams
    Photo by Rebekah Flores
    The Branch serves breakfast daily.

    A two-time James Beard Award finalist has opened his latest project. The Branch, a new concept from chef Chris Williams, officially opens this Thursday, October 1.

    Part of Williams’ Lucille’s Hospitality Group, The Branch is intended to be a wellness-focused concept that utilizes seasonal ingredients and a rotating raw bar. Located on the 12th floor of the Forme, a luxury high-rise at 5501 La Branch, the 20,000-square-foot space offers both dining and lounge spaces along with a rooftop patio. It’s open for breakfast daily along with lunch and dinner Thursday-Sunday.

    In the morning, diners may opt for the Harvest Table, a $20, Continental-style breakfast that includes pastries, a yogurt and honey bar, cheese, charcuterie, and fresh fruit. A la carte selections consist of staples such as chilaquiles, avocado and tuna toast, a crab cake Benedict, a Southwest omelet (black beans, corn, and avocado topped with pico de gallo, crema, and arugula salad), and more.

    At lunch and dinner, the raw bar menu starts with a daily crudo special, oysters with bourbon mignonette, a tuna toastada, shrimp cocktail, and more. From there, diners turn to the “Fresh & Pressed” section of sandwiches, including Williams’ take on a club, Cuban, and a vegetarian pressed sandwich. Salads, wings, cheese, and charcuterie round out the daytime selections.

    They’re paired with a number of house cocktails, beer, and wines by-the-glass. Two desserts complete the experience. Many of the cocktails are low ABV and can be made spirit-free.

    Lucille’s Hospitality Group is known for its Southern-inspired Museum District restaurant Lucille’s and Lucille’s 1913, a nonprofit that operates farms that provide access to fresh food in underserved areas.

    “We’re excited to partner with The Forme,” Williams said in a statement. “It’s not only an opportunity to utilize our culinary toolkit through room service and an entirely different dining experience across the street from Lucille’s, but it’s also another opportunity to create equity in one of the country’s most dynamic culinary cities. The space itself is truly special, with some of the best views in Houston and a setting unlike anything else in the city. We’re excited to create an experience that complements the neighborhood that has been our home for the past 17 years.”

    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 restaurant Chris Williams

    Photo by Rebekah Flores

    The Branch serves breakfast daily.

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