Foodie News

Actor turned restaurateur to bring a buzzy new restaurant to Tanglewood: A better Barnaby's?

"It's gonna be a cool little spot."

That's how Shepard Ross, the former actor turned restaurateur describes The Del. Set to open in next spring, The Del is the latest project from Ross's Studewood Hospitality Group, which is the same group that owns Glass Wall and Brooklyn Athletic Club (Ross is involved with other business partners for Pax Americana).

While the interior will be completely redone, Ross says he found the patio, which should seat about 65 people, particularly appealing.

Ross says the project came to fruition when his partners asked for a concept similar to those they had invested in for the neighborhood they live in. "They've been going to the same Carrabba's and Escalante forever," Ross says, and they're ready for something new.

Enter The Del, which will go into a spot that used to house Taste of Lebanon (as Eater Houston first reported). Ross describes the space as "a box with a patio we can work with." While the interior will be completely redone, Ross says he found the patio, which should seat about 65 people, particularly appealing.

Once the physical transformation is complete, the food and beverage programs will be designed to fill in what's missing in that part of Tanglewood and Memorial. "You have to take care of your neighborhood first," Ross says. "That model can help you survive economic ups and downs."

Ultimately, The Del will blend BAC's family friend atmosphere courtesy of a "rec deck" that offers games and Glass Wall's more upscale atmosphere. In an ideal world, future customers would feel equally comfortable bringing their kids in after soccer for burgers and bocce on Saturday afternoon and coming back that night on a date for steaks and wine.

The Del will also feature a solid wine selection and craft cocktails. "They want a good bar. That's the missing component over there," Ross explains. "The Palm is too stuffy."

As for the menu, Ross expects to bring some favorites from both BAC and Glass Wall, but the basic structure will be grounded in high quality ingredients and mostly familiar flavors. "We want to be like a better version of Barnaby's," Ross explains. "Our clientele that we've built has certain expectations regarding quality of ingredients and elevated techniques."

While Ross acknowledges that the concept doesn't really need a chef, he is considering bringing in a culinary director for the Studewood Hospitality Group who could oversee all three concepts and set the tone for whatever future projects the group may consider.

Tanglewood has long been prosperous. Now it's set to house a solid neighborhood restaurant. People of Memorial Area Trading, are you interested?

The Del will bring the same neighborhood atmosphere to Tanglewood that has made Glass Wall and Brooklyn Athletic Club successful.

Courtesy photo

The Del will bring the same neighborhood atmosphere to Tanglewood that has made Glass Wall and Brooklyn Athletic Club successful.

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One Day Only

Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

Photo by Quit Nguyen

Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.

LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

“Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

“With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

“It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

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