On the Mendo

Decadent California-based sandwich shop announces Uptown Park location

Mendocino Farms is on the move. The California-based sandwich restaurant opened its first Houston location in Rice Village back in July, but it has more locations planned for the Bayou City.

After a week's worth of previews and charity events, the restaurant will officially open its second location in Uptown Park on Thursday, October 3. In addition, Mendocino Farms announced it will open a third location in downtown Houston.

Designed by Austin-based architect Michael Hsu, whose recent projects include downtown's Understory food hall and The Original Ninfa's Uptown Houston, the 3,600-square-foot Uptown location takes its inspiration from the northern California coast. The 80-seat interior incorporates farmhouse elements and features a mural dedicated to the purveyors who supply the restaurant.

Slated for a summer 2020 opening, Mendocino Farm's second downtown location will be in Two Allen Center (1200 Smith Street); the first downtown outpost will be in the 609 Main at Texas office tower. The Allen Center campus has been undergoing a comprehensive series of renovations that includes transforming the Doubletree Hotel into the C. Baldwin and the addition of Denver-based steakhouse Guard & Grace.

Both locations will feature Mendocino Farms' menu of decadent sandwiches and elaborate salads. In addition to Mendo staples like the pork belly banh mi and pink lady beets and goat cheese salad, the restaurant's new fall menu includes the Nam’s Schoolhouse Charity Banh Mi, a chicken sandwich that's raising money to build schoolhouses in Vietnam, and the Pachamama Cubano that's made with heritage pork.

Founded by husband-and-wife duo Mario Del Pero and Ellen Chen, Mendocino Farms offers a seasonally-inspired menu that utilizes locally sourced ingredients. In Houston, that includes honey and herb-marinated goat cheese from Pure Luck Dairy (out of Dripping Springs, TX), breads from Slow Dough Bread Co., and sweets from Cake and Bacon. Backed by investment money from Whole Foods and investment firm TPG Growth, the restaurant has grown to more than 25 locations in California.

"Ellen and I are both thrilled and humbled by the overwhelming community response we’ve received in Rice Village,” Del Pero said a statement. "We are eager to continue building relationships in Rice Village while seeing how we can expand our impact and serve our new neighbors in Uptown Park in new and dynamic ways," Chen added.

Nam's Schoolhouse Charity Banh Mi.

Courtesy of Mendocino Farms

Nam's Schoolhouse Charity Banh Mi.

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Anthony's song

Prolific Houston pizza chef fires up a new Italian restaurant in River Oaks

Courtesy of Anthony's New York Italian

Anthony's New York Italian is now open near Central Market.

One of Houston’s most prolific pizzaiolos has quietly opened a new restaurant in River Oaks. Anthony Russo, founder of Russo’s New York Pizzeria, has opened Anthony’s New York Italian in the former Pie Tap Pizza space at 3748 Westheimer.

While Russo is known primarily for his fast casual restaurants that sling New York-style pies, Anthony’s New York Italian is both more personal and more upscale. It takes inspiration from his Italian heritage — his father grew up in Naples and his mother grew up in Sicily — as well as Russo’s Italian Restaurant, the Galveston eatery his parents operated for almost 20 years.

“We had veal, lobster, Gulf snapper, a lot of nice, classic dishes. There’s where I grew up in the kitchen,” Russo tells CultureMap. “I was always around fine dining restaurants. My mom and dad used to bring in chefs from Italy. They were excellent chefs. That’s what we had in Galveston for 18 years.”

With Russo’s at more than 50 locations, the time felt right to open a more upscale concept. Partially inspired by New York restaurants such as Carbone and Quality Italian, Russo thinks Houstonians will appreciate his high-end take on Italian American fare.

The menu includes lobster fra diavolo, a 24-ounce prime porterhouse, bone-in veal parmesan, frutti di mare (shellfish with tomato sauce over pappardelle), and more. In addition, the dish utilize Italian olive oil that’s pressed by one of the chef’s friends. Anthony’s also makes all of its doughs, sauces, and sausage in house.

Of course, Russo is making pizza, too. They’re baked in imported Italian ovens using slightly different dough and sauce recipes — along with imported mozzarella and burrata — than his more casual restaurants.

And, no, Russo isn’t concerned that a pizzeria lasted less than a year in the space.

“I feel confident this location is going to be a killer for us. We make homemade pasta on site here, fresh from scratch.” he says. “We're bringing fresh lobster. We're bringing fresh clams. We got a nice veal chop. I mean, these are all chef-selected ingredients. I don't think anybody's doing that in town right now.”

The restaurant is still in such early days that it doesn’t have its own website or social media pages yet. For now, diners can follow Russo on Instagram for updates.

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Anthony's New York Italian is open for dinner Monday-Thursday beginning at 4 pm. It’s open for lunch and dinner on Friday and Saturday beginning at 11 am. Reservations are available on OpenTable.

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