bye, bye benny

Ben Berg's homage to New York Chinese restaurants will soon shutter

Benny Chows will close on September 30.

Photo by Jenn Duncan

By any measure, Ben Berg has been on a prolific streak of opening new restaurants in Houston. His company, Berg Hospitality, has unveiled more than half a dozen new concepts since June 2023.

Given the pace, perhaps it was inevitable that one would close — indeed, the restaurant that kicked off the spree is going to shutter.

Benny Chows will serve its last meal on Monday, September 30. A representative provided CultureMap with a statement from Berg Hospitality about the closure:

After more than a year of serving our beloved community, we have made the difficult decision to close Benny Chows. Our last day of business will be Monday, September 30. This unique concept has brought us immense joy, and we are truly grateful for the wonderful memories we have created with our guests. As we move forward, we are excited to reimagine the Washington Avenue space and explore new creative possibilities. We look forward to welcoming diners back in the future with fresh experiences and flavors.

Opened in June 2023, Ben Berg opened Benny Chows as an ode to the Cantonese and Chinese American restaurants he grew up with in New York City such as Mr. Chow’s, Mr. K’s, and China Grill.

“It’s one of my favorite foods,” Berg told CultureMap when he announced the concept in January 2023. “Forever, it’s been one of my favorite foods.”

When the restaurant opened, it earned praise for its eye-catching design, which included hand-painted red and gold wallpaper and a gold bouquet in the center of the dining room. Former Yauatcha chef Shirong Mei served as the opening executive chef, responsible for overseeing a menu that included dim sum, Peking duck, and cold sesame noodles. It also included luxurious takes on Chinese American favorites such as beef with broccoli made with filet mignon and egg rolls stuffed with brisket from Truth BBQ.

In June, the restaurant announced that former Songkran Thai Kitchen chef Junnajet “Jett” Hurapan had been named the restaurant’s new executive chef. He added some Thai touches as well as a few less expensive dishes to the menu. It is not clear at this time whether Hurapan will remain with the restaurant as it transitions to a new concept.

Despite this setback, Berg Hospitality continues to grow. It recently opened Buttermilk Baby, a retro-inspired diner in the Heights. In the months to come, it will open Dune Road, a New England-inspired seafood restaurant in downtown’s Texas Tower.

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a taste of Nola

French-trained Houston chefs team up for one-night-only Mardi Gras dinner

Courtesy of Chardon

Suckling pig porchetta muffuletta with olive salad, smoked ham demi-glace, and provolone sauce.

Two top Houston chefs are teaming up for a one-night-only salute to the flavors of Mardi Gras. Taking place Friday, February 6 at Chardon, the Laissez Les Bons Temps Rouler dinner unites chef EJ Miller of Chardon with New Orleans native Dominick Lee, who will open progressive Creole restaurant Augustine’s later this year.

The three-course, $95 dinner (optional beverage pairing, $55) begins with an starters for the table that include poached shrimp with Muối Ớt Xanh (Vietnamese green chili dipping sauce) and bread service of a po’ boy roll with duck fat butter. Appetizer choices consist of escargot Rockefeller, Creole bucatini, and hog head cheese pâté en croûte.

Entree selections dive deep into Louisiana culinary traditions with choices that include gumbo Americana with duck breast, suckling pig porchetta “muffuletta,” and chicken-fried rabbit. A bone-in New York strip is available as a supplement. For dessert, choose from king cake profiteroles, sweet potato and black lime Mont Blanc, and “Zydeco crunch.” Everyone leaves with a warm beignet for the ride home.

“This dinner is about celebrating shared roots, creative freedom, and the joy of the season,” Miller said in a statement. “Chef Dom brings an exciting, modern Creole perspective that pairs beautifully with our Texas French approach. It’s festive, indulgent, and meant to be enjoyed together.”

“Creole and French cooking are inherently entwined. They come from the same place but tell different stories,” Lee added. “Chef EJ and I share a respect for tradition and a love for pushing these narratives forward, and this dinner is a chance to bring those two conversations to the same table.”

Miller has been Chardon’s executive chef since the French restaurant opened in February 2025. His resume includes time at SaltAir Seafood Kitchen, Riel, Muse, and International Smoke, celebrity chef Michael Mina’s short-lived, smoke-infused restaurant in CityCentre.

Two years in development, Augustine’s will open later this year at the Hotel King David in Third Ward. Lee brings a diverse array of experiences to his role, including working as the executive sous chef at Indian fine dining restaurant Kiran’s, the executive chef of globally-inspired Poitín Bar & Kitchen, and two years working and studying in Italy.

Seats for the Laissez Les Bons Temps Rouler dinner are available on OpenTable.

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