my heart will go on

New high-energy River Oaks restaurant serves up Middle East coastal vibes, belly dancers, and diverse dishes

Houston’s next high-energy restaurant has opened in River Oaks. Albi offers a modern perspective on Mediterranean food in a stylish environment.

Located about the Men’s Warehouse at 1947 West Gray St., Albi — Arabic for “heart” — unites Mary’z Mediterranean Cuisine owners Nano and Jimy Fakhoury with local businessman Aladdin Nimri. The trio worked with Ciel architect Adel Sadek to create a posh, 6,600-square-foot space that feature chandeliers, red silk shade lamps, red and black banquettes, and and marble accents. A 40-person private dining room and 16-seat bar complement the expansive main dining.

Albi’s kitchen staff has adopted a similarly over-the-top approach. Legendary Houston chef Mark Cox (Mark’s American Cuisine) consulted on the menu, which will be executed day-to-day by executive chef Christian Hernandez, formerly the chef de cuisine at Houston fine dining restaurant March. Together, they’ve taken inspiration from Eastern Mediterranean countries like Turkey and Lebanon to create dishes that utilize Texas beef and lamb, seasonal produce, and Gulf Coast seafood.

Highlights from the menu — which is divided into three salads, seven cold mezza plates, 10 hot mezza plates and five entrees — include feta dumplings with citrus labneh, bluefin tuna tartare, king trumpet mushroom shwarma, and a Texas wagyu ribeye. Vegetarians will find options such salt-roasted beets, hummus, and za’atar-spiced cheese.

Beverage options start with wines from the region, many of which are priced between $60 and $120. Former Musaafer bartender Souvik Dasgupta consulted on a Middle Eastern-inspired cocktail menu that includes a Turkish coffee martini and a baklava Old Fashioned.

Similar to recently opened restaurants such as Ciel and Se7en, customers will dine in a lively atmosphere that features performances by singers, musicians, and belly dancers.

“We look forward to creating something very special for Houstonians – an ambience that evokes a very distinctive vibe of the ‘Levant’ area of the Middle East, which refers to the region along the eastern Mediterranean shores, a vibe we feel will resonate beautifully in this relaxed but buzzy corridor,” Nano Fakhoury said in a statement. “We can’t wait to bring exceptional service, phenomenal food, and a modern, energetic atmosphere to the neighborhood.”

Albi will be open for dinner Tuesday-Saturday beginning at 5 pm. Reservations are available via the Resy app.

Photo by Michael Anthony

The menu offers a modern take on Mediterranean fare.

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steakhouse switcheroo

River Oaks restaurant fields a new menu devoted to prime and wagyu steaks

Courtesy of Fielding's Steak

The new menu includes steak and sides such as onion rings.

A River Oaks restaurant is switching things up. After a year of operations, Fielding’s River Oaks has rebranded as Fielding’s Steak with an all-new menu that will launch on Tuesday, January 27.

While the restaurant has always served steaks from Texas ranch 44 Farms, Fielding’s Steak leans more heavily into beef with more cuts and more kinds of beefs, including both American and Japanese wagyu. Similarly, diners can pair their steaks with steakhouse sides such as lobster mac and cheese, creamed spinach, and onion rings.

The new menu starts with four prime steaks — filet, ribeye, NY strip, and bavette — along with a dry-aged cuts including a 35-ounce cowboy ribeye, a porterhouse, a 12-ounce bone-in ribeye, and a 22-ounce bone-in ribeye. Those seeking the most luxurious experience may opt for a wagyu tasting that features four ounces each of Japanese, Australian, and American striploin.

Appetizers and salads include a number of familiar dishes, such as lobster bisque, wedge salad, fried calamari, shrimp cocktail, and an imperial crabcake. Non-steak entrees include maple-brined salmon, lobster risotto, lamb chops, and a grilled Kurobata pork chop with apple mostarda.

Fielding’s River Oaks opened in December 2024. Part of Fielding’s Culinary Group, The Woodlands-based hospitality company behind Fielding’s Local Kitchen & Bar and Fielding’s Wood Grill, the restaurant served a European-inspired menu that included pizzas, pastas, steaks, and seafood.

“Fielding’s Steak represents the natural evolution of who we are and where we’re going,” said CEO Cary Attar said in a statement. “We wanted to create a true steakhouse experience — one that’s chef-driven, ingredient-focused, and worthy of the River Oaks dining scene — while still feeling warm, welcoming, and unmistakably Fielding’s. This new menu allows us to showcase exceptional proteins, refined flavors, and a level of execution that reflects our passion for hospitality and culinary excellence.”

Fielding’s Steak will be open Tuesday through Sunday for lunch from 11:30 am-3 pm and dinner beginning at 5 pm. Reservations are available on OpenTable.

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