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    the big apple's big cookie

    New York's most famous chocolate chip cookie now available in Houston

    Teresa Gubbins
    Aug 21, 2020 | 9:10 am
    Levain Bakery chocolate chip cookie
    Now you won't have to fly to New York to get them.
    Central Market

    UPDATE: Central Market says "today is the day" (Wednesday, September 2) that Levain cookies arrive in Texas stores. Look for them in the frozen section.

    -----

    If you're a cookie freak, you already know about the Levain chocolate chip cookie made by Levain Bakery in New York.

    This monstrous cookie weighs six ounces — twice as big as your typical chocolate chip cookie, with a crisp outside and gooey inside. They have such a following that fans have been known to make field trips to New York to get them. They've also been a holy grail for countless food bloggers such as Cookie Madness, who've tried to duplicate the recipe.

    Come September, you can buy them in Houston.

    Levain Bakery has launched Levain Bakery Frozen Cookies, a new line of frozen cookies, made from their signature recipes, that will be sold at Central Market locations throughout Texas.

    The cookies are unique because they are fully baked — not raw. You pop them in the oven for 5 minutes to get them to the desired crispy-outside-gooey-inside state, but you can also just defrost and eat at room temperature.

    Levain Bakery founders Connie McDonald and Pam Weekes say in a release that they began development of this new item nearly two years ago, and are confident it best reflects the experience customers line up for in NYC.

    "For years we've considered bringing packaged cookies to grocery stores, but it took time to come up with the perfect delicious cookie experience that would be a fitting representation of what our amazing customers have come to expect at the Bakery," they say. "We are eager to share the joy of our cookies with so many more people! Regardless of whether they are first trying the cookies in our bakeries or from the grocery store, we know they’re getting a true Levain Bakery experience."

    By doing a frozen cookie, they can also maintain their original recipes, without preservatives or texture-enhancing additives.

    Levain Bakery Frozen Cookies will come in four flavors:

    • Chocolate Chip Walnut
    • Oatmeal Raisin
    • Two Chip Chocolate Chip
    • Dark Chocolate Peanut Butter Chip

    However: The new line will not be the super-sized cookie sold in New York but will instead be two-ounce versions, better for snacking.

    Weekes and McDonald founded Levain Bakery in 1995 as a small bread shop, and started making mammoth 6-ounce cookies as energy boosts that could keep up with their workout appetites. After finalizing the recipe, they offered the cookies for sale, and they became a smash hit. Levain now has seven locations and is expanding, with its first location outside New York, in Washington, DC, opening in mid-September.

    A box of eight cookies is $10. Initially, they'll be available at Central Market only, but negotiations are underway with other supermarkets for national distribution.

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    we gotta go

    Beard Award-winning Houston chef's new restaurant now open in Montrose

    Eric Sandler
    Oct 1, 2026 | 2:12 pm
    House of Louie
    Photo by Kirsten Gilliam
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    Houston may be home to an ever-increasing number of James Beard Award-winning chefs, but a new restaurant from a JBA winner is still a special moment in the city’s culinary landscape.

    Which means the city’s dining enthusiasts are undeniably excited to welcome House of Louie, the new project Justin Yu, winner of Best Chef: Southwest in 2016 for Oxheart, his groundbreaking, vegetable-focused tasting menu restaurant. He placed it with Theodore Rex, a modern American restaurant that holds a Bib Gourmand designation in the Michelin Guide. Part of Thorough Fare, the company he co-owns with Anvil founder Bobby Heugel, House of Louie is the group’s first new restaurant since Squable opened in 2019 and first opening since Heights cocktail bar Donna’s debuted last year.

    As Yu explained on a July episode of CultureMap’s “What’s Eric Eating” podcast, the decision to open House of Louie came about from the opportunity to buy the property at 1931 Fairview that had been home to the original location of healthy-eating concept Vibrant.



    “The real estate came at the right time. The space is beautiful. We’re so lucky to be part of this neighborhood,” Yu explained.

    As for the name, Yu is honoring a Chinese restaurant his aunts operated in Southern California for more than 30 years. The original House of Louie hosted many family celebrations, and it’s also the first restaurant he worked in as a dishwasher.

    “It was one of those places where there was a little more to it than what you expected. That’s the restaurant I want to have here,” Yu said. Later, he added, “It’s how I fell in love with restaurants.”

    Inspired primarily by French and Italian cuisine, meals at House of Louie begin with cold dishes such as the house salad with lettuce, cheese, charcuterie, and quail eggs; marinated plums; yellowtail crudo; or “Nervetti,” thinly-sliced beef tendon with onions that’s finished with sherry and vinegar.

    “I think beef tendon is really accepted in Houston, especially because we have a strong pho culture. Tendon can be a little out there, but it has a beautiful melting texture,” Yu said.

    From there, diners may choose from a selection of shareable small plates such as mushroom and peppers with spicy ratatouille, squash with king salmon, or one of three pastas, all of which are made in house. The pici pasta is a thin, handmade pasta that gets some crunch from crispy chicken skin.

    Entrees lean classic, with items like red snapper with beurre blanc, grilled duck that gets a boost of umami from colatura (an Italian take on fish sauce), and a Texas wagyu couotte that’s served with a sauce of madeira and onions. The French dip from Yuston’s, Yu’s homage to celebrated American grill Houston’s, is also available.

    “The type of place we want to be is — if you feel like you’re a little underdressed, it’s okay to come in and get amazing service and great food. And also spend hours ahead of time picking out your outfit and coming out for a date night or a friend’s night or a night out with the guys,” Yu said.

    “It’s a place that’s going to have a sandwich and makes its own fries. We’re also going to have really aggressive dishes that swing for the fences and push the limits of creativity, even though its slightly rustic.”

    Yu worked with Garnish Design (Milton’s, Tiny Champions), ObjektFab, and Ford Design Finishes to transform Vibrant into House of Louie. Overall, the room has a modern feel — almost like your cool uncle’s living room. The design speaks to the kind of atmosphere Yu is aiming to achieve.

    “More than anything, I want people to connect with the restaurant. If we accidentally get a Michelin Star because we do all the things the right way, and cook excellent food, and take care of all the little details . . . I wouldn’t be mad. That’s our goal in the first place,” he said.

    Joining the project are general manager Tyler Jay Wang (most recently of Donna’s) 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. Diners may also recognize bartenders Lainey Collum (most recently of Monkey’s Tail) and Máté Hartai (Lee’s, Refuge).

    House of Louie is currently open for dinner daily beginning at 4:30 pm. Friday lunch and weekend brunch service will begin in the coming weeks.



    House of Louie
    Photo by Kirsten Gilliam

    House of Louie is now open in Montrose.

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