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    End of Royal Oak Era

    Montrose Sunday funday spot set to close with mega partying, plans to reopen with new concept

    Eric Sandler
    Aug 16, 2016 | 10:00 am
    Royal Oak exterior
    Royal Oak will close on September 11.
    Royal Oak/Facebook

    One of Montrose's most popular Sunday funday destinations is preparing to end its five-year run on lower Westheimer, but a new concept will soon take its place.

    Serial entrepreneur Shawn Bermudez — the owner of a range of bars and restaurants including Pistolero's, Stone's Throw, and the Burger Joint — announced on Monday that Royal Oak Bar & Grill will close after service on September 11 to undergone a series of renovations. After changes that include the installation of a partially covered, wrap-around patio, the space will reopen with a new, still-undecided name.

    "I'm really proud of what we have accomplished over the near six years we have been open, but I feel it's time to revamp the building and bring about a new concept that I have been conceptualizing over the past six months," Bermudez said in response to CultureMap's request for comment about his plans. "I'm really excited about the upcoming project and hope that Houston enjoys and supports my next venture."

    Adding a bigger patio as part of overall renovations has been something of a trend recently. In Midtown, the Salt N Pepper Group converted Celtic Gardens into Irish Cowboy and just finished renovations at Pub Fiction that sound similar to Bermudez's plans. Royal Oak competitors like La Grange and Doc's Motorworks have proven to be popular by offering significantly more outdoor space.

    To celebrate its status as one of the pivotal concepts to bring some of Midtown's party atmosphere to Montrose, Royal Oak will throw a week long closing party titled The End of an Era that features a range of drink specials: everything from $5 pours of Fireball and Maker's Mark to discounts on beer and cocktails and half-off select whiskeys. The final Sunday will be a blow out farewell bash.

    After Royal Oak closes, Bermudez will attempt to move the Sunday party to Pistolero's by expanding its patio, running margarita and mimosa specials, and highlighting its food menu developed by Burger Joint chef Matthew Pak. While his plans for Royal Oak remain murky, Bermudez earned his "King of the Curve" moniker by knowing his audience. Whatever he has in mind to replace Royal Oak, expect it to be a hotspot.

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    long live the king

    Houstonians will get the royal treatment at this lively new steakhouse

    Eric Sandler
    May 14, 2025 | 11:20 am
    King Steak restaurant food spread
    Photo by Lauren Holub
    King Steak serves its guacamole with bacon.

    Houston’s newest steakhouse aims to lure diners with a simple, back-to-basics approach. Opening Wednesday, May 21, King Steak is the latest project from restaurateur Johnny Vassallo and chef Eric Aldis, two of the people behind Mo's...A Place for Steaks, a see-and-be-seen steakhouse that thrived on Post Oak until it closed in 2016.

    Working together, Vassallo as owner and Aldis as operating partner, the duo intends for King Steak to recapture Mo’s lively atmosphere while serving a menu in line with current trends, such as frying items in beef tallow rather than seed oils. For Aldis, who’s done everything from serving as a senior manager who helped grow Federal Grill to operating a short-lived barbecue joint in Midtown, the opportunity to focus on a single location is a welcome change of pace.

    “I’ve been overseeing a bunch of pubs and restaurants,” Aldis tells CultureMap. “Now, I’ll be at King’s six days a week. I want to be more centralized and do one spot for the next 20 years.”

    For a restaurant with “steak” in its name, King Steak keeps things simple. It serves a 16-ounce strip, a 20-ounce ribeye, and a filet in three sizes ranging from four to 12 ounces. They’re joined by steakhouse staples such as Caesar salad, shrimp cocktail, and four different potato sides — loaded baked potato, jalapeño hashbrowns, mashed potatoes, and beef tallow fries.

    Where the restaurant sets itself apart is its selection of non-steak entrees. Options include a short rib with mashed potatoes, chicken Parmesan, ahi tuna with mushrooms and Brussels sprouts, and a French dip sandwich. One item Aldis hopes diners will embrace is the restaurant’s vegetable charcuterie, a shareable appetizer platter made with grilled and roasted vegetables paired with an array of dipping sauces.

    “Having artichoke carpaccio, beet pastrami, all different types of vegetables presented in the style of charcuterie. It’s fun and a little healthy, too,” Aldis says. “Don’t get wrong. I still love a great charcuterie board with meats and cheeses, but it’s something different that goes well with a glass of wine and chilling on a patio.”

    Speaking of the patio, Vassallo and Aldis have invested in major upgrades to location’s outdoor seating, which now has year-round utility courtesy of glass walls and climate control. Formerly Osteria Mazzantini and Cafe Ginger, the dining room has been transformed with a mural and artwork that evokes the American West.

    Aldis is confident that the patio, and the restaurant’s private dining room that can be divided into three spaces, will help lure customers — as will Aldis’ outgoing personality.

    “Don’t shy away from a caviar bump when I’m walking around with a kilo to get the party started,” he says with a laugh.

    Yes, the Galleria area is thick with steakhouses at all price points, but many are corporate-owned or part of larger chains. Aldis sees an opportunity for a locally-owned, single location to distinguish itself with a more personal approach.

    “We’re not chef driven. We’re guest driven. That’s where we want to be,” he says. Later, he adds, “Whatever you want, we’ll go above and beyond to make it happen. Give me a couple days, I’ll get it in. We’ll make it beautiful for you.”

    King Steak is located at 2200 Post Oak Blvd. It will be open for dinner Monday through Saturday beginning at 4 pm. Weekday lunch service is expected to follow in mid-June.



    King Steak restaurant food spread
      

    Photo by Lauren Holub

    King Steak serves its guacamole with bacon.

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    news/restaurants-bars

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