I guess we'll call it a case of wanderlust: Rainbow Lodge has confirmed that Randy Rucker resigned as executive chef, planning to head south to help some friends open a restaurant. Way south, as in South America—Lima, Peru to be exact. It's a loss to the Houston restaurant scene, as Rucker was really beginning to come into his own at Rainbow Lodge, as evidenced by rave reviews from the likes of Alison Cook and a nomination for Houston's Up-and-Coming Chef of the Year by local foodie staple My Table magazine. (He may yet win, it'll be announced at the Houston Culinary Awards at Reef on October 4.) Hasta luego, Randy, don't forget to visit and bring us some kick-ass authentic ceviche recipes.
news/restaurants-bars
Ready, set, Relish
River Oaks restaurant opens in Memorial with expanded menu and bold design
Nov 29, 2024 | 10:00 am
The wait is nearly over for Memorial residents who are looking forward to visiting the new location of Relish Restaurant & Bar. Its second location in Town & Country Village will open this Monday, December 2.
Located at 12850 Memorial Dr., the new Relish constitutes an enhanced version of the River Oaks location that owners Addie and Dustin Teague opened in 2016. At over 4,800-square-feet, it’s noticeably larger than its sibling, with seating for almost 200 diners. The extra room means the new location has both a dedicated bar/lounge area as well as a seven-seat oyster bar. A 10-seat chef’s table provides a view into the open kitchen.
Design details include antique mirrors and artwork sourced from markets in Round Top, pink terrazzo tiles, and exposed brick.
“We’re incredibly grateful for the team we’ve built and everybody that came together to make this happen,” executive chef and co-owner Dustin Teague said in a statement. “We are blown away by how it all turned out and are so excited to have the community experience our cuisine and hospitality in an absolutely stunning environment.”
Chef Teague worked with chef de cuisine Jack Humphrey on the restaurant’s menu. Of course, Relish favorites such as its fried chicken, lobster roll, and burger are present and accounted for. The chefs have added new items such as roast chicken with harissa and apricot-tomato couscous, vegetable lasagna with pasta that’s made in-house, and tuna tartare with tomato relish. Desserts include bourbon caramel carrot cake and soft serve ice cream that’s made in house. Beverage options include wine and cocktails.
“We’re going to continue rocking the same thing we’ve done at River Oaks with slight tweaks here and there,” Teague added. “At the end of the day, we’ve built this restaurant for the surrounding community and our mission is to always serve you and your family meals you can Relish.”
Initially, Relish will be open for dinner daily at 4:30 pm. Plans for lunch and brunch will be announced in January.
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