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    New Montose Bar Surprises

    Another Montrose bar? Surprising duo thinks they have the recipe for success

    Eric Sandler
    Aug 11, 2014 | 10:39 am

    Keeping the development of a new bar under the radar can be tricky; after all, people in the restaurant industry love to gossip about who's opening, who's closing and what's next. Yet, two veteran operators have quietly joined forces to open a bar at the currently vacant property at 408 Westheimer in Montrose with barely a whisper that they're even working together.

    While knowing who's involved doesn't guarantee success, the project will definitely have people's attention because of the names behind it: Omar Afra and Brandon Young.

    When Afra revealed he was adding the hospitality industry to his portfolio of publishing Free Press Houston and concert promotions via Free Press Summer Fest, some reacted skeptically; yet, Lowbrow, his bar in the former Sophia/Cafe Artiste space, has emerged as a fun neighborhood bar with a solid food menu under the direction of chef Jason Kerr. Young is one half of the duo which has brought Moon Tower Inn and Voodoo Queen to the Second Ward; both are solid neighborhood spots that are known for tasty food and reasonable prices.

    Why this project? Why now?

    "It's always fun to say, 'I don't need to do this. I want to do this,'" Afra tells CultureMap.

    "It's a bar and a restaurant," Afra explains. "It's going to be a super cool hang."

    The name is still under discussion and the partners are still tinkering with the concept, but Afra decided to announce the project ahead of the TABC notice that's being posted in the building's window later this week.

    "It's a bar and a restaurant," Afra explains. "It's going to be a super cool hang. We're excited. We feel like, in a good way, it's going to stick out like a sore thumb in the neighborhood."

    Afra isn't ready to divulge details on the menu, other than to add that "it's going to be a place for cocktails where there will be a small but very focused food menu . . . I’m going to sit there and have drinks with friends for several hours and the food will be great, the feather in the cap of the experience."

    Working with Young came together very organically. "I’ve been buddies with Brandon for years now," Afra says. "We’ve got so many mutual friends and mutual employees. Every time we get together to bullshit and talk about what’s happening we always found ourselves on the same page."

    Young says the feeling is mutual. "Omar and his camp are really good friends of mine. He and I have been kicking around the idea of doing something together for a while."

    It's Young's first project outside of the Second Ward, and he thinks the time is right to look beyond his neighborhood. "I simply just fell in love with the space when we first met up to see it. I feel the East Side needs to build a bit more before I go opening up places all over the neighborhood and shoot myself in the foot. We're still a small community over here, but it's growing."

    "The creative process is what’s going to make people talk about you, not just for your opening."

    Afra says he's learned an important lesson about Houstonians since opening Lowbrow. "They’re beginning to be of the mindset where you’ve got to kind of keep things new and fresh. Much like within music it’s not a craft in which you can just sit on your laurels and not keep the creative process going. The creative process is what’s going to make people talk about you, not just for your opening."

    When will it open? Afra is hoping for the end of the year, but it will take some luck. The building lacks a commercial kitchen, which means a time-consuming build-out. Afra calls the structure, which includes the adjacent property at 412 Westheimer, "a labyrinth of 12 rooms."

    Still, whatever it becomes and whenever it opens, it'll be a must visit. Even with the plethora of bars on Westheimer, a new concept, properly executed, will always be worth checking out.

    One half of 408 Westheimer, which will soon house a new project from Omar Afra and Brandon Young.

    Omar Afra Brandon Young 408 Westheiner
    Photo by Eric Sandler
    One half of 408 Westheimer, which will soon house a new project from Omar Afra and Brandon Young.
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    dock to table

    Chef-loved Houston fisherman opens affordable seafood restaurant near Third Ward

    Eric Sandler
    Apr 15, 2026 | 10:00 am
    Captain Mc's Seafood food spread
    Photo by Shane Dante
    Captain Mc's serves fried drum and shrimp caught by McBride's boats.

    A fisherman who’s a favorite of Houston chefs is getting into the restaurant business. Frederick McBride, better known as “Captain Fred,” will open Captain Mc’s Seafood near the Third Ward in May.

    Located near the University of Houston and Texas Southern University at 5055 Griggs Road, Captain Mc’s will serve wild caught popcorn shrimp, black drum, and blue crab caught by McBride and his team of commercial fisherman. The menu has been streamlined to include plates of fried drum and fried shrimp, a fried shrimp po’ boy, and a crab cake sandwich, along with hamburgers and chicken tenders for non-seafood eaters.

    “Our diners will have the real possibility of eating a fish or blue crab that was caught early that morning and fried up just in time for dinner,” McBride said in a statement.

    The restaurant’s proximity to the coast allows Captain Mc’s to sell fresh caught, wild seafood at a price that’s similar to national fast food restaurants. For example, a four-ounce crab cake sandwich with fries, a hushpuppy, and a drink is priced at $20, and a combo meal of drum and shrimp with fries, a hushpuppy, and a drink is $25.

    Since 2020, McBride and his crew have been supplying seafood to restaurants such as Navy Blue, Josephine’s, and Pier 6. As he prepared to open the restaurant, McBride asked his chef friends to contribute recipes. Matt Staph, a private chef who has worked at Brennan’s and One Fifth, helped with the fried recipes, and Lucille’s chef-owner Chris Williams worked on the crab cake. Pier 6 chef Joe Cervantez contributed a sauce that’s served with every meal, and James Beard Award winner Chris Shepherd contributed a remoulade recipe. Josephine’s chef Lucas McKinney, a CultureMap Tastemaker Awards winner, helped with overall menu development.

    “Chefs Luke, Matt, Chris Williams, Joe, and Chris Shepherd have all been fishing with me on multiple occasions and have experienced the sea to table experience that we are bringing to Houston,” McBride said.

    Speaking of Shepherd, he devoted an episode of his TV show Eat Like a Local to McBride’s operation. Watch it below.



    Initially, the restaurant will be open Thursday-Sunday from 11 am-11 pm. It will offer diners the choice of a 35-seat dining room or getting a to-go order from its drive-through window.

    Captain Mc's Seafood food spread

    Photo by Shane Dante

    Captain Mc's serves fried drum and shrimp caught by McBride's boats.

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