Want to support local farmers, eat an amazing meal and help out neighbors in need all at once? Check out the Go Texan Restaurant Round-Up the week of September 28 – October 2, where participating restaurants will be serving special menus of fresh, local Texas ingredients, with some eateries even donating a portion of the proceeds to a local food bank. A complete list of participating restaurants can be found at the Go Texan Restaurant Round-Up Web site, but we recommend the pasta dishes at Frank's Chop House with chef Frank Butera's homegrown heirloom tomatoes, the special Go Texan menu at Hugo's including Costillas de Jabalí (Central Texas wild boar rack with mole coloradito and black bean tamales, acelgas and asparagus) and Camarones Envueltos (Gulf shrimp stuffed with jalapeño and Chihuahua-style cheese from Beaumont, wrapped in Texas smoked bacon and topped with a morita pepper salsa negra), and the special prix fixe Texas food and wine pairings at Mockingbird Bistro.
A massive new steakhouse is coming to the River Oaks area this summer. Meet Mack Allen’s, a new project from Rouxpour owner Mack McDonald that’s scheduled to open in July.
While McDonald is primarily known for his casual dining concepts, Mack Allen’s is a step up in terms of design, experience, and quality. To bring the vision to life, McDonald has assembled a team of hospitality veterans, including executive chef Carlos Andrade (The Rouxpour. Brennan’s of Houston, etc.) and general manager Shaun Stockton (Turner’s, Vic & Anthony’s, etc.).
Located in the 5POP office tower at 4400 Post Oak Pkwy, Mack Allen’s will occupy 16,000 square feet on the 28-story building’s first floor. Led by Montgomery Roth Architecture & Interior Design, the space has been divided into a main dining room, a fully landscaped patio with fire and water features, and three private dining rooms
- The Boardroom, designed for business meetings with full A/V capabilities
- The Champagne Room, designed for luncheons, bridal showers, and other celebrations
- The Estate Room, a 60-seat room with its own bar.
Once seated, customers will dine on a menu created by Andrade and regional chef Manuel “Manny” Viveros. It includes prime beef, raw and chargrilled oysters, sushi, seafood, and luxury add-ons such as caviar and truffles. More information about specific dishes and preparations will be shared closer to opening.
“At Mack Allen’s we’ll embrace a guest-first philosophy of always saying yes — yes to anything we can do to make our guests feel welcome and valued,” Stockton said in a statement. “This isn’t just about exceptional food. It’s about creating a place where hospitality leads everything and guests feel a true sense of belonging.”
Courtesy of Mack Allen's
A rendering previews the Champagne Room, one of three private dining spaces.
