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    Lunch at SaltAir

    SaltAir adds lunch and brunch menu: Is a steakhouse in popular restaurant group's future?

    Eric Sandler
    Oct 3, 2016 | 1:28 pm

    Never let it be said that Clark/Cooper Concepts doesn’t give its customers what they want. After a year of requests, the company has introduced lunch and brunch at its popular Upper Kirby seafood restaurant, SaltAir Seafood Kitchen.

    “Part of our business is listening to see what people like. Over the first year of business, one of the main things that kept coming up is when we were going to be opening up for lunch,” co-owner Grant Cooper tells CultureMap. “We’ve had a lot of great success at lunch with our other restaurants. I think people enjoy going to lunch because of our value, first of all with our wine pricing, and the atmosphere we create.”

    Lunch at SaltAir offers some overlap with the dinner menu, but the options have been designed to appeal to a wide arrange of diners. Sandwiches, including a lobster roll and a cheeseburger, join salads and starter plates like tuna poke, crab louie, and $1 Gulf Coast oysters. Brunch features egg dishes like a crab cake benedict, a lobster BLT, and a smoked salmon plate.

    “It’s a more approachable dining experience,” Cooper says about the new lunch menu. “At lunch, I think you have to have more diversity. At lunch, you may not have a group of people who always dine together. You may have someone who wants a burger and doesn’t eat seafood.”

    Since SaltAir opened last summer, a number of new restaurants have arrived that compete for its upscale, see-and-be-seen crowd, including State of Grace and River Oaks District hit spots like Steak 48 and Le Colonial. Still, the restaurant is riding high, securing the 16th spot on Chronicle critic Alison Cook’s list of Houston’s top 100 restaurants.

    “There’s always competition. There always will be. I embrace it. I think it brings the best out of people,” Cooper says. “It gives you the creativity you need. The more the merrier. We enjoy that. There’s always going to be restaurants. Houston is growing in the restaurant scene. It brings more attention to the city, which I think is great.”

    Even in the face of all those new options, the company has been busy. Over the last few years, it’s opened Coppa Osteria and Punk’s Simple Southern Food in Rice Village, brought SaltAir to Upper Kirby, and opened this year’s can’t-miss lunch and brunch destination at The Dunlavy on Buffalo Bayou. So what’s next? Cooper isn’t quite ready to say.

    “We’re always working on concepts. I generally cultivate the concepts, what we like, what we feel like works in the city of Houston. A lot of the inspiration comes from what we enjoy, but we have to think about does it work in Houston? Does it work in a certain location? How does it work in our company,” Cooper says. “We’re about 75 percent ready on our other concepts. When do we feel ready to pull the trigger? When it feels like a sure thing, I’m happy to talk about it. To be talking about it now, would be throwing out ideas that may or may not happen.”

    Some diners have expressed an interest in seeing what Clark/Cooper could bring to a steakhouse. After all, the genre remains popular — just look at the crowds flocking to Steak 48 — and a restaurant that blended chef Brandi Key’s deft touch with seafood and vegetables with the company’s signature, barely-over-retail wine pricing could be a real game changer. Cooper isn’t ready to make announcements, but he allows that’s something they’ve considered.

    “We always talk about doing a steakhouse with a slightly different twist, more of a local angle,” Cooper acknowledges. “Maybe not as huge or as big as some others. It has to be the right location, and it has to be the right deal financially.”

    Whatever Cooper, Key, and business partner-chef Charles Clark decide to do and wherever they decide to open it, expect a crowd — for both lunch and dinner.

    From left, Brandi Key, Grant Cooper, Charles Clark.

    Brandi Key, Grant Cooper, Charles Clark at SaltAir
    Photo by Shelby Hodge
    From left, Brandi Key, Grant Cooper, Charles Clark.
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    Oh, Donna

    New Houston cocktail bar serves up a house party fueled by music and martinis

    Eric Sandler
    Dec 15, 2025 | 5:30 pm
    Donna's cocktail bar interior
    Courtesy of Donna's
    People are flocking to Donna's.

    It hasn’t taken long for Houston cocktail fans to discover Donna’s. Ever since it opened Thanksgiving weekend, the new cocktail bar in the Heights has been packed with people eager to check out the new project from Anvil owner Bobby Heugel and veteran Houston bartender Jacki Schromm.

    Named for Schromm’s grandmother, both partners use the word “house party” to describe the kind of atmosphere they want to create at Donna’s. That party can be very energetic on busy weekend nights and a little quieter and more intimate during the week — allowing patrons to choose what kind of experience they want to have.

    Heugel and Schromm worked with collaborators on the design, music, and art for Donna’s. So far, people seem to be enjoying themselves.

    “It’s really f---ing awesome,” Schromm tells CultureMap. “It has been really remarkable to have people in this building. To see the room full is a rewarding experience. The feedback we’ve received has just been really positive.”

    To transform the former Ready Room into Donna’s, the partners collaborated with Brittany Vaughn of Garnish Design. Known for her work at establishments such as Tiny Champions, Maximo, and Milton’s, Vaughn helped divide the retro-styled cocktail bar into two distinct interior spaces. The main bar area is defined by high-top, organically-shaped tables that allow large groups to congregate or smaller groups to share without being on top of each other. The more intimate living room section features a large couch and a spacious booth.

    “There’s a lot of smart utility in the space,” Heugel explains. “We kept talking about how it’s a small space. We want to find a seat for everybody as much as possible.”

    To honor the space’s history of hosting live music, the partners worked with Chicago-based firm Uncanned on a powerful vintage stereo that includes both a reel-to-reel tape deck and a turntable. Known locally for their work at restaurants such as Nancy’s Hustle and Nobie’s, the Uncanned team gave Donna’s the ability to kick out the jams with ultra-clear sound while not being so loud that people can’t talk to each other. It also opens up the possibility of people playing their favorite albums on select nights.

    “Jacki and I both had the bold opinion when we started talking about Donna’s that cocktail bars were boring. We wanted to add more layers to the onion,” Heugel says. “Having music be here as an additional component to the bar makes the room feel really good. That’s important to us, and we’ll have some programming related to that.”

    Keli Hogsett of Austin’s CoCollect helped Schromm and Heugel select the room’s distinctive art on its walls. Heugel describes the works as museum-quality, contemporary pieces from regional artists that are a cut above what’s usually seen in bars. Hogsett will also source the art for the new restaurant Heugel and chef Justin Yu are opening next year in the former Vibrant space.

    Schromm, who partnered with Heugel after working at Anvil and Reserve 101, created the opening cocktail menu herself. One highlight is the Jacki’s Martini, a nod to the “Bobby’s Martini” served at Refuge and the “Terry’s Martini” served at Squable. It’s a 50-50 mix of gin with Cocchi Americano and Dolin Blanc vermouth. She describes it as more “sessionable” than a traditional martini.

    “I think this cocktail menu has a lot of personality,” she says. “Some of my flair, whether it’s a spirit I chose or a flavor I like.”

    Although parking on the property is limited, Heugel notes that street parking on White Oak is relatively plentiful. A nearby pay lot is available, or people can skip the issue altogether by using their favorite rideshare service.

    Of course, the adjacent restaurant space won’t stay empty for long. As CultureMap has previously reported, Austin-based pizzeria Home Slice has claimed the building for its second Houston location that will open in fall 2026.

    -----

    Donna's, 2626 White Oak Drive. Open daily from 2 pm-2 am

    Donna's cocktail bar interior

    Courtesy of Donna's

    People are flocking to Donna's.

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