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    fired up

    Piping-hot Houston pizzeria fires up second locale in buzzy Garden Oaks destination

    Eric Sandler
    Mar 9, 2023 | 11:45 am

    One of Houston’s favorite pizzerias has quietly opened a second location. Bollo Woodfired Pizza is now open in Garden Oaks at the Stomping Grounds, Revive Development’s food-focused property at 1223 W 34th St.

    Whereas Bollo’s original location in Upper Kirby is a full service restaurant, the new Garden Oaks restaurant doesn’t have any indoor seating. Instead, customers may either get their orders to-go or eat them outdoors in the Stomping Grounds greenspace. Orders are placed via a kiosk or online.

    With less space comes a more limited menu of pizzas, salads, and desserts. Those who want appetizers or pasta will have to go to the original location.

    Thankfully, the ingredients and cooking procedures are the same at both locations. That means wood-fired pizzas made with Italian 00 flour and locally-sourced ingredients such as 44 Farms beef. Bollo has brought some of its most popular pizzas to Garden Oaks, including the Margherita, Shrimp Scampi Pizza, and Carne Trio (fresh mozzarella, prosciutto di Parma, Sicilian sausage, and EZZO pepperoni).

    “We are thrilled to open our second location in Oak Forest and bring our great woodfired pizza to a new audience,” owner Ray Salti said in a statement. “We look forward to serving the community and becoming a part of the Oak Forest family.”

    Bollo joins a growing group of restaurants at the Stomping Grounds. They include LuLoo’s Day & Night, a fast casual concept from the owners of Blood Bros. BBQ and pastry chef Alyssa Dole; Rooster & Rice, a California-based restaurant devoted to Khao Mun Gai, Thai-style poached chicken and rice; ice cream shop Fat Cat Creamery; and Little Dreamer Coffee. Coming soon are food hall favorite The Pho Fix, a new location of Sonoma wine bar, and a new sushi restaurant.

    "Having a first-class pizza operator was always part of our leasing strategy at the Stomping Grounds," Revive leasing director Monica Danna tells CultureMap. "We are fortunate to team up with such an experienced operator like Ray and his team, who have already been warmly welcomed by the neighborhood."

    Bollo pizza garden oaks stomping grounds
      

    Courtesy of Bollo

    Bollo Woodfired Pizza has opened at the Stomping Grounds.

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    one night only

    Award-winning NYC chefs join Houston rising star for pop-up dinner

    Eric Sandler
    Jul 10, 2025 | 4:45 pm
    Barbacana restaurant interior
    Courtesy of Barbacana
    Barbacana will host the special dinner on July 22.

    One of Houston’s rising star chefs is teaming up with two of his mentors for a one-night-only experience. New York chefs Fabián von Hauske-Valtierra and Jeremiah Stone are coming to downtown restaurant Barbacana on Tuesday, July 22 for a collaboration dinner with chef-owner Christian Hernandez.


      
     
     
     
     
     
     
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    A post shared by Barbacana Restaurant (@barbacanahtx)


    Stone and von Hauske-Valtierra earned a Michelin star and a Food & Wine Best New Chef award for their New York City restaurant Contra. First opened in 2013, Contra served an affordable tasting menu of dishes that could change from night to night based on available ingredients. It closed in 2023. The chefs opened a new concept called Bar Contra in 2024.

    Hernandez worked at Contra as a line cook in 2016 and 2017, which is when it first earned a Michelin star. He tells CultureMap that he turned down an offer from Eleven Madison Park, then considered one of the best restaurants in America, to cook at the smaller, more innovative Contra.

    “It really shaped everything I did afterwards,” Hernandez tells CultureMap. “Their level of creativity, their confidence and comfort with what they do — we’d change the menu every couple of days. It showed me a lot of what it takes to perform on that level consistently.”

    For the collaboration dinner, Stone and von Hauske-Valtierra will prepare three dishes alongside three dishes from Hernandez and the Barbacana team. Even though the dinner is only a couple of weeks away, Hernandez hasn’t finalized the menu yet. The plan is to shop for ingredients the day before and let them dictate what’s served.

    One possibility is a dish Hernandez is testing that’s inspired by his time at Contra. It’s a tuna crudo with seasonal melson and lacto-fermented blackberry consomme.

    “Two or three elements, simple plating — as I’ve been working on this tuna dish, I’ve been thinking about them,” he says.

    Hernandez opened Barbacana in late 2024. Located near Market Square in downtown Houston, it takes inspiration from Houston’s immigrant traditions, filtered through the chef’s work at fine dining restaurants such as Oxheart, March, and Contra.

    The six-course dinner is priced at $200 with an optional, $100 wine pairings. Reservations are available on OpenTable.

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