Where to Eat Right Now

Where to Eat Right Now: 10 cool, must-try restaurants for December

After a slow start to the fall restaurant opening season, the pace has picked up. While it might be hard to fit in checking out some new places between holiday shopping, holiday parties and holiday traffic, here are 10 hot, new restaurants to try.

Consider taking adventurous out-of-town guests to one.

Vallone's

Longtime restaurateur Tony Vallone, Tony's GM Scott Sulma and Tony's executive chef Grant Gordon have teamed up to open Vallone's in the Gateway Memorial City development. Billed as a "modern classic" that brings a "technique-driven approach to steaks, seafood and homemade pasta," the menu mixes steakhouse classics like wedge salads, French onion soup and dry-aged beef with Gordon's widely celebrated, inventive pastas.

There are some twists along the way in the form of Asian-inspired seafood appetizers and vegetable sides that go beyond creamed spinach (but that's available, too). Prices are consistent with other steakhouses in town, but the Fontina-stuffed veal chop, short rib tortellini and mini lobster rolls with potato chips are worth the splurge. Save room for dessert. Houston might have a new contender for best banana pudding.

Tiger Den

Feeling a sudden craving for soup after the recent cold snap? Head to Chinatown to this recently opened ramen and yakitori shop.

Tiger Den's pork broth cooks for 24 hours, ensuring it has superior flavor. Add to that housemade noodles courtesy of an imported Japanese noodles press, and the result is a bowl of ramen unlike any other found in Houston.

Looking to supplement the meal? Try some of the yakitori skewers. The grilled chicken wings and rib eye are good starting points, but don't miss the chicken heart and chicken skin, too.

Good Dog

The Good Dog brick and mortar is real, and it is spectacular. Heights residents will be particularly happy about the late-night hours (open until 11 p.m. Tuesdays through Sundays), but every hot dog fan in the city can find something to like here. All of the old favorites from the truck are on the menu, and there are new additions as well.

Do not miss the cajeta milkshake. Even during cold weather, it's kind of a life-changing experience.

Not feeling like a hot dog? Try the roast beef sandwich. Do not miss the housemade cajeta milkshake. Even during cold weather, it's kind of a life-changing experience.

Heights General Store

Staying in the Heights, this new market and restaurant has taken over most of what used to be Harold's on 19th Street. Former Catalan/Hay Merchant chef Antoine Ware runs the kitchen. He's serving a menu of Louisiana-inspired dishes and comfort-food favorites.

Try the Beaufort stew for a spicy, flavorful riff on gumbo, or keep it simple with a steak and vegetables. The menu really shines at brunch, with a massive, gravy-covered fried chicken biscuit and Cajun-classic grillades and grits. When the weather's nice, Heights General Store's second-story patio makes a perfect spot to linger over wine or cocktails.

60 Degrees Mastercrafted

Certified Master Chef Fritz Gitschner has opened this ranch-to-table concept on Westheimer in River Oaks. The menu is built around Texas-raised, Japanese style Akaushi beef. Steaks at 60 Degrees are priced per ounce by cut.

They aren't cheap, but the fatty, flavorful cuts rivals anything at Houston's best steakhouses and sides are included during the restaurant's soft-opening. Alternatively, try some of the comfort dishes like chicken schnitzel or baked fish.

Or splurge on a $200, foie-gras and white truffle topped burger. Truffle mac and cheese and the dramatic, panko-crusted onion rings stack are among the best sides. Save room for dessert. Part of Gitschner's training included a year's worth of pastry training, and it shows in a tart, reference-quality key lime pie.

Churrascos

With Churrascos's fourth location set to open Thursday at Gateway Memorial City and the Cordua restaurant group celebrating its 25th anniversary with a new cookbook, father/son chef/owners Michael and David Cordua have rolled out a new menu at all locations. It harkens back to the Cordua's Nicaraguan roots, with a wide variety of new dishes.

Among the highlights, more Latin American comfort foods and an expanded selection of ceviches. Don't worry, the restaurant's signature churrasco steak and tres leches are unchanged. As for the new location, the 296-seat restaurant has a rustic feel thanks to extensive use of reclaimed wood and a dramatic showpiece in the form of a 15-foot wide horn chandelier.

Pluckers

This wing joint is the latest Austin-import to hit Houston. The hand-breaded tenders and housemade sauces are two of the many reasons Pluckers has grown from a location near the University of Texas campus to a statewide phenomenon. Try the popular spicy ranch or bakers gold wing sauces to see what the hype is all about.

There are lots of non-wing options, too, including burgers and salads. Of the sides, the mac and cheese recalls the classic Luby's version but comes with a restaurant that features lots of beers on draft and walls stocked with TVs. Free previews before the opening were full, so expect a wait at peak hours now that everyone can visit.

Brick & Spoon

Like a little booze with breakfast? This Louisiana-based chain's newly opened location in the former Bocados space on West Alabama has that covered with options that include mimosas and a build your own Bloody Mary. Open for breakfast and lunch every day until 2 p.m., Brick & Spoon features a wide array of well-executed egg dishes, burgers, sandwiches and salads.

Expect a crowd on the weekend. Risk being a little late to work and visit during the week instead.

Service is friendly, if a little inexperienced. Expect a crowd on the weekend. Risk being a little late to work and visit during the week instead.

Drexel House

There's a new cafe and wine bar in the spot where Tasti D Lite once served up non-dairy treats. Drexel House gives Highland Village a casual, locally-owned lunch and dinner option. The restaurant serves light, healthy salads and sandwiches at lunch along with traditional breakfast fare and coffee in the morning.

Former Samba Grille/Alma chef David Guerrero is consulting on six small plates available at dinner. If they're successful, expect that number to grow over time, but, for now, Drexel House is the only place in Houston to get Guerrero's celebrated ceviche.

Allo French Rotisserie

As with last month's item about Fielding's Wood Grill, Allo French Rotisserie is another new concept from a former Hubbell & Hudson staffer. This time it's ex-manager Eric Goldner with a restaurant that brings together fast casual service and classic French cooking. So far, so La Madeleine.

But Allo sets itself apart with a more sophisticated menu and better execution than the French-inspired chain it resembles. Consider melty beef short ribs or roasted salmon as two of the more appealing choices. Appetizers include escargot and a charcuterie plate.

Worth the drive from inside the Loop? Probably not, but Cypress/Tomball residents (or Spring/Woodlands denizens with a craving) will appreciate having another high-quality option in the area.

Looking for more recommendations? Try CultureMap's picks from previous months:

A look inside the dramatic, retro-inspired dining room at new steakhouse Vallone's

Photo by Julie Soefer Courtesy of Vallone's

A look inside the dramatic, retro-inspired dining room at new steakhouse Vallone's

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East Coast-style Austin pizzeria confirms plans to open in the Heights

Home Slice Pizza Heights location rendering

Courtesy of the Michael Hsu Office of Architecture

A rendering previews Home Slice Pizza's new location in the Heights.

One of Austin’s pizzerias is expanding its presence in Houston. Home Slice Pizza has claimed the former Mapojeong space in the Heights (602 Studewood) for a new location that will open in the fall of 2026.

Founder Joseph Strickland tells CultureMap that Home Slice wanted to add a second Houston location that would build on the success of its Midtown restaurant that opened in late 2022. Unlike Midtown, which is counter service and offers limited seating, the Heights location will offer full service, an expanded menu, and cocktails, which is in line with Home Slice’s North Austin location.

“We saw a lot of synergy in North Austin and the Heights,” Strickland says. “They have a similar feel, a lot of families, a lot of people looking to get together in big groups. There’s also a robust bar scene on White Oak that we’re happy to be part of.”

Strickland says Home Slice had several requirements for a new location, including a larger dining room than Midtown, a decent-sized parking lot, and enough kitchen capacity to serve both dine-in and larger to-go orders. Not only did they find the right building, but they established a productive relationship with the property’s owner, Revive Development, the Houston-based firm that also owns properties that are home to Loro, Squable, Camaraderie, and the Stomping Grounds development in Garden Oaks.

“It was hard to believe at first. The more we talked with the Revive folks, there was a lot of alignment and opportunity for us to expand what we’re showing Houston,” Stickland says.

Home Slice is working with the Michael Hsu Office of Architecture to renovate the building. Strickland notes that it will require some extensive changes, including removing the butcher shop that was installed as part of its iteration as Ritual, a steakhouse that closed in 2021. Assuming everything goes according to plan, the restaurant should open sometime in the fall of 2026.

Home Slice Pizza food spread Home Slice serves New York-style pizza.Photo by Garrett Smith

Once open, Home Slice will serve its East Coast-inspired menu of New York-style pizzas (whole or by-the-slice), hot and cold Italian deli sandwiches, salads, and desserts — all of which utilize dough or bread that’s made in-house. In particular, the restaurant is known for its white clam pizza, as well as classics such as pepperoni and mushroom or sausage with ricotta and roasted peppers. In 2024, the Houston Press awarded “Best Sandwich” to the restaurant’s Italian Assorted, which is made with ham, dry salami, capicola, genoa salami, vegetables, provolone, mayo, and oil & vinegar.

Critically, the Heights Home Slice location will add wings to the New York and Sicilian-style pizzas, salads, and sandwiches that the restaurant serves in Midtown. Inspired by the wings served at the Anchor Bar in Buffalo, New York, Home Slice keeps its wings simple — medium or hot and served with a house made blue cheese dressing. “It goes with our pizza quite wonderfully,” Stickland says.

He hopes that the the wide-ranging menu, flexible menu, and late night hours will appeal to Heights locals, people patronizing the nearby bars on White Oak, and anyone else looking for a slice and a drink. The larger location and full service should make home slice an option for date nights, office happy hours, any just about any other occasion.

“We hope the neighborhood will be happy to have another offering that’s like ours, where you can bring a first date or your office or go by yourself. We offer all those experiences,” Strickland says.

openings news-you-can-eat pizza home slice pizza