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    New Real Neighborhood Bar

    Rapidly expanding restaurant group takes over Boom Boom Room to give Heights a true neighborhood bar

    Eric Sandler
    Dec 5, 2014 | 1:06 pm

    "We're like the Traveling Wilburys."

    That's how Treadsack co-owner Chris Cusack describes his union with Grand Prize/Lei Low owners Brad Moore and Ryan Rouse and former Triniti bartender Leslie Ross. They've taken over the Boom Boom Room to transform it into a new bar called Johnny's Gold Brick (Swamplot confirmed the rumor that the Houston Press first reported about the project). With only some mild renovations and painting required to transform the space, Cusack is optimistic about a January opening.

    But before delving into whether Cusack is Tom Petty or Roy Orbison (because Moore is clearly Bob Dylan), it's important to address Ross's seemingly abrupt departure from Triniti less than a month after it remodeled and renamed its bar as "Sancturai" around the combined talents of Ross and Laurie Sheddan.

    "I want (the menu) to live on the wall, and I want the prices to be the same in 10 years, hopefully."

    Did Cusack commit the restaurant world sin of poaching someone else's employee?

    "I’ve had people poached from me. I think in my earlier days I used to get really bent out of shape about that. I can say definitively I don’t do that. That’s not what this is," he says emphatically. "The main reason being, good relationships don’t start that way."

    Ross is mostly quiet about Sanctuari but did offer a couple of thoughts. "That was not something I asked them to do. It was not something that I had any hand in or say. It was something they chose to do," she says. "I had a great year at Triniti. I did a lot with that program . . . I believe that it is in capable hands, and I wish it all the best."

    Instead, Ross prefers to look forward. "This opportunity was coming up, and I feel that in the same way chefs are able to move around and continue their growth in their craft it was time for me to do something different. This is a really fun project. It’s very different from anything I’ve ever done."

    The partners intend for Johnny's Gold Brick to be a neighborhood bar. "There’s a big thing in types of bars. There are bars that have menus and bars that don’t have menus," Cusack explains. "How do you split the baby between bars that have cocktail menus and bars that don’t? I want (the menu) to live on the wall, and I want the prices to be the same in 10 years, hopefully."

    That painted menu will consist of classics like a Manhatten, Old Fashioned, Gimlet, etc — all priced in the single digits. "You can get it all," Ross adds. "You can get cocktails, well made — anything you feel guilty about, we will also have here."

    Big Drink Power

    For those unfamiliar with Ross, she brings an award-winning pedigree to Johnny's. Alongside Sheddan, Ross has recently won best bartender awards from both My Table and Eater; she was also a finalist in the presetigious Most Imaginative Bartender Compeition, but she's not content to rest of her laurels. In August, she spent a week staging at The Aviary, the ultra-high end cocktail bar that shares a kitchen with three-star Michelin restaurant Alinea in Chicago.

    "It was a hard reset for me, Ross says. "I am incredibly happy that I went and I completed it. I cried three times the first day I was there."

    One thing that's clear is that neither Cusack nor Ross intend for Johnny's to be their only project together.

    Johnny's won't feature $20 cocktils or high-end glassware, but Ross will apply some what she learned. "I would say I’m taking haute couture and making it ready to wear. You see the runway and you see all these crazy things. They’re not feasible to do on a regular basis. This bar is going to be what is feasible to do on a regular basis," she says.

    One thing that's clear is that neither Cusack nor Ross intend for Johnny's to be their only project together. Treadsack is one of Houston's fastest growing restaurant groups. In addition to Johnny's, the company has announced plans to open three new restaurants in the first half of 2015: Thai restaurant Foreign Correspondents, tavern Hunky Dory and Gulf Coast-inspired Bernadine's.

    "Please witness the twinkle in my eye when I say we’re a growing company, and I’m really excited to have Leslie on this project and moving forward," Cusack says.

    Circling back to the Wilburys, if Moore is Dylan, "maybe I'm Tom Petty," Cusack muses. Which probably makes Rouse George Harrison and Treadsack director of operations Benjy Mason Jeff Lynne. Does that mean Ross is Roy Orbison?

    "I just want to be me," Ross says. "I’m pretty awesome. I like my life."

    The Boom Boom Room has been sold and will transform into Johnny's Gold Brick in 2015.

     
    unspecified
    news/restaurants-bars

    long live the king

    Houstonians will get the royal treatment at this lively new steakhouse

    Eric Sandler
    May 14, 2025 | 11:20 am
    King Steak restaurant food spread
    Photo by Lauren Holub
    King Steak serves its guacamole with bacon.

    Houston’s newest steakhouse aims to lure diners with a simple, back-to-basics approach. Opening Wednesday, May 21, King Steak is the latest project from restaurateur Johnny Vassallo and chef Eric Aldis, two of the people behind Mo's...A Place for Steaks, a see-and-be-seen steakhouse that thrived on Post Oak until it closed in 2016.

    Working together, Vassallo as owner and Aldis as operating partner, the duo intends for King Steak to recapture Mo’s lively atmosphere while serving a menu in line with current trends, such as frying items in beef tallow rather than seed oils. For Aldis, who’s done everything from serving as a senior manager who helped grow Federal Grill to operating a short-lived barbecue joint in Midtown, the opportunity to focus on a single location is a welcome change of pace.

    “I’ve been overseeing a bunch of pubs and restaurants,” Aldis tells CultureMap. “Now, I’ll be at King’s six days a week. I want to be more centralized and do one spot for the next 20 years.”

    For a restaurant with “steak” in its name, King Steak keeps things simple. It serves a 16-ounce strip, a 20-ounce ribeye, and a filet in three sizes ranging from four to 12 ounces. They’re joined by steakhouse staples such as Caesar salad, shrimp cocktail, and four different potato sides — loaded baked potato, jalapeño hashbrowns, mashed potatoes, and beef tallow fries.

    Where the restaurant sets itself apart is its selection of non-steak entrees. Options include a short rib with mashed potatoes, chicken Parmesan, ahi tuna with mushrooms and Brussels sprouts, and a French dip sandwich. One item Aldis hopes diners will embrace is the restaurant’s vegetable charcuterie, a shareable appetizer platter made with grilled and roasted vegetables paired with an array of dipping sauces.

    “Having artichoke carpaccio, beet pastrami, all different types of vegetables presented in the style of charcuterie. It’s fun and a little healthy, too,” Aldis says. “Don’t get wrong. I still love a great charcuterie board with meats and cheeses, but it’s something different that goes well with a glass of wine and chilling on a patio.”

    Speaking of the patio, Vassallo and Aldis have invested in major upgrades to location’s outdoor seating, which now has year-round utility courtesy of glass walls and climate control. Formerly Osteria Mazzantini and Cafe Ginger, the dining room has been transformed with a mural and artwork that evokes the American West.

    Aldis is confident that the patio, and the restaurant’s private dining room that can be divided into three spaces, will help lure customers — as will Aldis’ outgoing personality.

    “Don’t shy away from a caviar bump when I’m walking around with a kilo to get the party started,” he says with a laugh.

    Yes, the Galleria area is thick with steakhouses at all price points, but many are corporate-owned or part of larger chains. Aldis sees an opportunity for a locally-owned, single location to distinguish itself with a more personal approach.

    “We’re not chef driven. We’re guest driven. That’s where we want to be,” he says. Later, he adds, “Whatever you want, we’ll go above and beyond to make it happen. Give me a couple days, I’ll get it in. We’ll make it beautiful for you.”

    King Steak is located at 2200 Post Oak Blvd. It will be open for dinner Monday through Saturday beginning at 4 pm. Weekday lunch service is expected to follow in mid-June.



    King Steak restaurant food spread
      

    Photo by Lauren Holub

    King Steak serves its guacamole with bacon.

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