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    El Tiempo's New Location

    El Tiempo finds a surprising new Montrose location as La Casa del Caballo plans move

    Eric Sandler
    Dec 22, 2014 | 6:00 am

    Good news for patrons of the Montose location of El Tiempo Cantina. The high end Tex-Mex restaurant, which has to relocate to make way for a new apartment building, will take over the space currently occupied by Mexican steakhouse La Casa del Caballo.

    However, this is not the end of the line for La Casa del Caballo; the restaurant is in the process of finding a new location in Bellaire. Fans of the restaurant's signature, four-pound tapa de lomo ribeye cap and top-notch enchiladas have until December 31 to get one last taste at the original location.

    "This is a deal we closed a week ago," Casa del Caballo owner Carlos Abedrop tells CultureMap (which confirms the rumor tweeted Sunday by Chronicle critic Alison Cook). "We thought we could use a smaller building than what we have, and they want a bigger building. It’s a win-win situation."

    Abedrop estimates that his restaurant will close for two to three months during the transition. As for El Tiempo, owner Roland Laurenzo tells the Chronicle that 1308 Cantina will stay open while the remodel takes place; he expects the new location to open April 1.

    The space on lower Westheimer has the reputation for being "cursed" due to the high number of concepts that have occupied the space over the years. Joining La Casa del Caballo on the list are Sunday brunch hot spot La Strada, Tony Vallone's short-lived, casual Italian restaurant Caffe Bello and suburban Tex-Mex restaurant Don Julio. Given El Tiempo's many years of success in the neighborhood, it seems unlikely that the owners are concerned about the space's history.

    "We have not done bad, but we have not been able to, how would I say, use the building as it should have been used," Abedrop says. "Our plans were to keep on working for a couple more years. A restaurant like mine takes three to four years to be set right and operating in order."

    Although Abedrop says his restaurant has been well-received in Montrose, he has noticed that many of his customers are coming from outside the neighborhood. He hopes they'll follow him to his new location. If the transition goes well, Abedrop anticipates opening a second location in another part of the city by the end of 2015.

    "We have done well. We have met 75 percent of our goals . . . We want to continue," Abedrop adds. "Some people love our concept. Some people hate it, but that’s how it is in this life, right?"

    La Casa del Caballo will close December 31 to make way for El Tiempo Cantina.

    Casa del Caballo. exterior
    Photo by Adrienne Raquel
    La Casa del Caballo will close December 31 to make way for El Tiempo Cantina.
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    news/restaurants-bars

    Anthony's song

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

    Eric Sandler
    May 8, 2026 | 3:30 pm
    Anthony's New York Italian interior
    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.


    View this post on Instagram
    A post shared by Anthony Russo (@chef_anthony_russo_)


    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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