where to eat sandwiches now

Where to eat now: Houston's 12 best new restaurants serving stellar sandwiches

One of the most tired tropes in the discourse around Houston restaurants is that the city doesn’t have any good sandwiches. The claim has long been easily refuted — consider Local Foods, Kenny & Ziggy’s, or any number of restaurants that serve banh mi.

When confronted with that reality, these critics usually assert that they’re missing the kind of cold cut sandwiches served primarily by Italian delis on the East Coast. Previously, the response to this sort of petty griping has been to encourage these displaced Yankees to embrace what Houston’s restaurants do well by eating more tacos or barbecue.

Recently, a group of restaurants have embraced sandwiches. Some are serving classic hoagies, while others have embraced the power of mortadella — a fancy, more flavorful kind of bologna — to create the sort of multi-layered sandwiches that even the most skeptical New Yorker could get behind.

In addition, restaurants are dipping into Houston’s multicultural culinary universe to put fresh spins on fried chicken sandwiches. Most of these new school sandwiches are served on breads that are baked in-house or sourced from high quality purveyors.

Broadly, these restaurants understand that a sandwich should eat like a composed entree with savory meats complimented by creamy or spicy spreads, crisp vegetables, and salty, melty cheeses. Taken together, these restaurants demonstrate that Houston’s sandwiches can hold their own.

Notably, most of these restaurants (and a couple of sandwich-obsessed wine bars) have opened since the end of 2022. This list also include an established restaurant that’s embraced the trend and a pop-up from a Tastemaker Awards nominee that’s worth seeking out.

Mimo
Sandwiches are at the heart of the lunch menu at this East End Italian restaurant. Picking a single favorite is tricky, as so many of chef Fernando Rios’s creations deserve attention. Still, give us the Italian Beef; made with slow roasted beef shoulder and topped with pickled vegetables, it’s the kicked up pot roast sandwich that’s pure comfort on a plate. Grilled mortadella with melty mozzarella and a credible East Coast-style hoagie are also worth considering, especially when paired with a selection from co-owner Mike Sammons’s affordable wine list.

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LuLoo’s Day + Night
This restaurant in Garden Oaks unites the minds behind Blood Bros. BBQ with veteran pastry chef Alyssa Dole. The result are sandwiches that utilize meats smoked or cured by Blood Bros with breads that are freshly made on site. A classic BLT gets served on fresh milk bread, while another riffs on the muffaletta by combining mortadella, two kinds of salami, prosciutto, provolone, peppers, and olive spread on focaccia. Craft beer and cocktails keep patrons hydrated, and a selection of freshly baked desserts and pastries provide plenty of options to bring home.

Rado Market
Lucille’s chef-owner Chris Williams channels his love for Local Foods at this new restaurant that’s part of the Third Ward’s historic Eldorado Ballroom complex. Williams and his team have put their spin on a number of sandwich classics, such as a grilled cheese made with poblano pimento cheese, cheddar, and provolone that comes with a small cup of gumbo for dipping. Similarly, braised beef cheek shines in a Southern dip sandwich that also includes caramelized onions, pesto, and provolone. At breakfast, look for sandwiches made on the hot rolls created by Williams’s great-grandmother, noted culinary pioneer Lucille B. Smith.

Stuffed Belly
James Beard Award finalist Christine Ha shares her love for classic American sandwiches at this Spring Branch spot. Primarily designed for takeout via its drive-thru window, the restaurant offers selections such as a smash burger, patty melt, egg salad, and a gooey grilled cheese made with a combination of cheddar, provolone, and American. The real standout is a Sichuan-spiced fried chicken sandwich that matches a crispy, juicy piece of chicken thigh with a spicy Sichuan mayo that delivers a jolt of heat.

Fiora’s Bottle Shop
This newly opened wine bar in the Montrose Collective mixed-use development offers sandwiches alongside the more familiar snacks. Built around breads from Houston’s acclaimed Slow Dough Bread Co., the menu feature options such as deli-style turkey with tomato and Swiss; a veggie sandwich with tabbouleh, avocado spread, harissa, and artichoke hearts; and a funky boquerones with burrata and lemon aioli. Those with hearty appetites should consider The Goat, a 14-inch long baguette loaded with salami, mortadella, smoked ham, bacon, capocolla, two kinds of cheese, vegetables, and more. An extensive wine list will cater to almost any taste.

Narwhal Jousting Club
Ninja Ramen owner Christopher Huang and chef David Ramos (Better Luck Tomorrow) have teamed up to open this sandwich shop in the former Click Virtual Food Hall near Washington Ave. With essentially no seating (a patio is coming once the weather cools down), diners have the option of picking up to go or ordering via third party delivery apps. Narwhal’s take on a mortadella sandwich comes topped with American cheese, tomato, cole slaw, and fried chicken skin for extra crunch. Its fried chicken sandwich gets dunked in mole, which gives it a compelling sweet-savory balance. Currently, its only open for lunch, but dinner and late night hours could be coming soon.

ElRo Pizza and Crudo
Chef Terrence Gallivan’s new restaurant only has one sandwich on the menu, but it’s worthy of attention. ElRo’s Italian-style hoagie combines mortadella and coppa with provolone and a spicy giardinera on a housemade, sesame-seeded roll. While not technically a sandwich, the spicy tuna toast is a keto-friendly umami bomb.

“I think if you’re a pizza place you’ve got to have a sandwich on the menu,” Gallivan said on CultureMap’s “What’s Eric Eating” podcast. “We have all these delicious meats. We’re making our own breads. Why not have a hoagie?”

Josephine’s Gulf Coast Tradition
Sandwiches are a core component of the offerings at this Midtown restaurant. That starts with a classic po’ boy — choose fried shrimp or fried oyster — served on French bread sourced from New Orleans’s Leidenheimer Baking Co. Chef Lucas McKinney pays homage to his Mississippi roots with the Biloxi Vancleave Special — essentially a crab cake sandwich that’s topped with American cheese and dressed like a po’ boy.

Padre’s Wine Shop + Bar
This spot in the Heights serves sandwiches alongside its extensive wine selection. Initially intended to be a daily panini special, the menu has expanded to include fried bologna with white balsamic aioli, a BLT made with pancetta, and a crab roll. Of course, the staff is ready to suggest pairing options for each sandwich.

PrimoHoagies
The Washington Avenue location of this Philadelphia favorite has been a destination for sandwich lovers since it opened in February. While the menu includes cheesesteaks and hot sandwiches, the menu’s strength is grounded in its hoagies that are served on a sesame seed roll such as the Italian (prosciutto, provolone, capicola, and salami) or the Diablos that are kicked up with extra spices. Those looking for a true taste of Philly may opt for sandwiches made with roast pork.

Leaf & Grain
This salad restaurant recently added sandwiches to its offerings. Served on either housemade sour dough or ciabatta from Slow Dough, they utilize the proteins and vegetables that power the restaurant’s salads. Options include an avocado turkey club dressed with a sun-dried tomato and black pepper aioli, a chicken pesto topped with mozzarella, and a chicken salad that gets kicked up with candied jalapenos.

B’Tween Sandwich Co.
Former Gatlin’s BBQ chef Michelle Wallace has been drawing crowds with her sandwich pop-up. Typically found at the Rice Village Farmers Market, Wallace’s menu varies, but it typically includes a fried chicken sandwich served on her signature biscuits, smoked meats on sourdough, and more. Earlier this summer, she put a Texas twist on an East Coast favorite with a smoked lobster roll topped with corn butter.

Photo by Julie Soefer

ElRo serves a classic hoagie on bread it bakes in-house.

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Soup spoon season

10 Houston chefs share 15 top soups that offer comfort and sustenance

Photo by Louis Lamson Quy

Louis Lamson Quy, co-owner of Alora, is a loyal diner at Phanh Ky thanks to its Hủ Tiếu Nam Vang, which reminds him of his hometown, Saigon.

Happy soup season to all who celebrate. The weather has finally dipped low enough in Houston that diners can enjoy a hearty bowl of soup without breaking a sweat. With so many delicious selections at Houston restaurants, we turned to Houston's chef and other restaurant industry experts to find out which brothy creations are worth seeking out.

The only rule? No one could nominate a soup from their own restaurant. Here’s what they had to say.

Dana East, line cook, Uchi Houston

To Dana East of Uchi Houston, the caldo de res at Ruchi Mexican Grille’s Reliant Stadium location “feels like home to me… Even though I’m not Mexican.”

“The caldo de res at that specific Ruchi's tastes like it was made in a Mexican grandmother's kitchen, or like soups that I would eat for family meal that kitchens I work in would make when everybody is sick during the winter,” she says.

East also recommends the Bogotano at Mi Pueblito, a soup made with three kinds of potatoes that she says “imbue a smoky flavor in it that is borderline addictive.”

“I could eat an entire pot of that stuff,” she says. “They serve it with fresh cream and capers that take it to the next level.”

Garrett Rice, owner, Bayou Butchers

The cream of crab soup at Loch Bar is a highlight that Garrett Rice of Bayou Butchers looks forward to after work.

“It’s a simple dish that lets a really good ingredient shine, and they certainly don’t shy away from the crab in true Baltimore fashion,” Rice says. “With Loch Bar’s kitchen open late, I can always count on a cup of crab soup waiting for me after a long shift.”

German Mosquera, executive chef, Long Weekend

When German Mosquera of Long Weekend wants ramen, he heads to Mensho, the Japan-based chain that just opened its second Houston-area location on the border of River Oaks and Montrose.

“For me, it’s all about the broth,” he says. “Mensho’s tori paitan has a rich, velvety texture and incredible umami flavor from start to finish. The perfectly jammy egg adds another layer of richness that keeps me coming back. I also love the intimate Tokyo-style counter seating. It makes for an authentic ramen experience.”

Kerry Pauly, owner, KP’s Kitchen

The matzo ball soup at Kenny and Ziggy’s is “in a league of its own,” according to Kerry Pauly of KP’s Kitchen. He describes it as “rich, flavorful, and pure comfort whether you’re sick or feeling great.”

Louis Lamson Quy, co-owner, Alora

“My favorite go-to spot for soup has always been Phanh Ky,” says Louis Lamson Quy of Alora, a Peruvian-Vietnamese fusion restaurant in Montrose. “They specialize in hủ tiếu nam vang, a noodle dish with roots tracing back to Teochew Chinese immigrants in Phnom Penh, Cambodia. It’s also one of the most popular noodle dishes in my hometown, Saigon, so it always feels a little like home to me.

“To me, Phanh Ky is one of the OGs in the game,” he adds. “I first tried it when I moved to Houston nine years ago, and I’ve been coming back ever since. There’s just something comforting about a place that stays consistent after all these years.”

Maria Christie, operator and general manager, Christie’s Seafood and Steaks

“I love, love the lemon chicken soup at Harry’s,” says Maria Christie of Christie’s Seafood and Steaks. "For me the soup at Harry’s reminds me of the way my mom would make the lemon soup.”

“And the lentil soup (at Anonymous Cafe) is really hearty and it just reminds me of cold winter days (whenever we get those in Houston!),” she adds. “It’s absolutely perfect because it has a hint of tomato in it. Deeeelicious!”

Her sister, Kathy Christie, who serves as Christie's director of catering, is a fan of Little Pappasito's chicken tortilla soup. “Whenever you are under the weather, it totally hits the spot,” Kathy says. She adds extra lime to hers.

Nicole Routhier, partner and culinary ambassador, Le Colonial

The bun bo hue at Pho Quynh, a small Vietnamese restaurant located inside 99 Ranch Market, is a year round must for Nicole Routhier of Le Colonial.

“Their spicy, deeply flavorful broth is super comforting and among the best in town. The chef is generous with the noodles and toppings of tender beef brisket, pork shank, gio Hue (steamed pork sausage with black peppercorns), and blood pudding. The soup comes with a side of shaved cabbage, crunchy bean sprouts, Vietnamese mint (rau ram), and a wedge of lime to be added to the soup as you eat. Two tiny containers of fermented shrimp sauce (mam tom) and spicy chili oil are also provided so you can add even more umami to the soup,” Routhier says. “Bun bo hue is a full meal on its own, and my idea of heaven in a bowl.”

Oscar Juarez, founder and owner, Make It Nice Hospitality

The pozole verde at Cuchara is a simple and flavorful dish that private chef Oscar Juarez of Make It Nice Hospitality says he would recommend to anyone.

“The broth has a nice balance of richness and acidity, and it’s just one of those dishes that’s comforting without being too heavy,” Juarez says. “Growing up with Mexican food, I have a real appreciation for dishes like this.”

Rafael Nasr, founder, Craft Pita

Rafael Nasr of Craft Pita says he has “a burning passion for North China’s sizzling rice soup.”

He describes it as an intensely flavored, crystal-clear broth with bits of pork and tiny shrimp to fill you up.

“The carrot, napa cabbage, and wood ear mushrooms add umami and I am convinced have healing powers,” he says. “The flash fried rice adds texture and flavor at the same time and whether served table side or at home provide dinner and a show. I eat this soup and talk about it more than any soup in Houston.”

Nasr’s pro tip: Add a bit of soy sauce and lots of North China’s housemade green chili oil to the soup.

Ziggy Gruber, chef and owner, Kenny & Ziggy’s

Ziggy Gruber of Kenny & Ziggy’s has a couple of favorite soups in town, which isn’t surprising since his own deli is known for its bowl selection. Among his favorites is the clam chowder at Capital Grille, which he says captures the true flavor of the East Coast with plenty of clams and just the right amount of thyme.

He also loves the French onion soup at Etoile Cuisine et Bar.

“The stock is very rich and the onions are extracted so the flavor is permeated throughout the soup. I like that it has multiple croutons rather than one crouton in the soup,” he says. “And then the cheese on top!”

Another top pick for Ziggy is the tortilla soup at Grace’s.“It is complicated in such a good way, with the crunchy bits of tortillas and chicken skin, with the coolness of the avocado, and it has just the right amount of spice,” he says.

$Phanh Ky H\u1ee7 Ti\u1ebfu Nam Vang,$

Photo by Louis Lamson Quy

Louis Lamson Quy, co-owner of Alora, is a loyal diner at Phanh Ky thanks to its Hủ Tiếu Nam Vang, which reminds him of his hometown, Saigon.

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