i got five on it

Mini cocktail bar with mid century vibes stomps into Garden Oaks

Over the past couple of years, the Stomping Grounds has emerged as a top dining destination for Garden Oaks families. While the development’s greenspace has made it a popular destination for parents and children, a new concept will appeal to a decidedly more adult crowd.

High Five Mini Bar adds a cocktail bar to the Stomping Grounds. Located in the converted shipping container that previously housed Little Dreamer Coffee, High Five will begin serving original and classic cocktails on March 29.

Photo by Sergio Trevino

Proprietor Will Ebarb hands a patron a cocktail.

Proprietor Will Ebarb partnered with Betelgeuse Betelgeuse owner Chris Cusack to bring High Five to life. A veteran of bars such as tiki destination Lei Low, downtown tequila bar The Pastry War, and Cusack’s pizzeria and cocktail bar Betelgeuse Betelgeuse, Ebarb brings more than 20 years of hospitality experience to the new project, according to a release.

“I've wanted to own my own concept ever since I began working in hospitality,” Ebarb said in a statement. “I really wanted to get into cocktails. I learned a lot about how to build cocktails and make it fun. The cocktails that will be offered at High Five are a culmination of creations I’ve developed since I started working in the industry."

Those creations include sips such as the Laid Back (gin, hibiscus, grapefruit lemonade, triple sec), High Five Rise (tequila, cantaloupe agua fresca, lemon, grenadine, agave), Mr Chips (vodka, creme de cacao, white chocolate liqueur, cold brew), Bermuda Swizzle (dark rum, white rum, lime, spices, mint,, sugar, house bitters), and Wham Bam (reposado tequila, mezcal, sherry, mint, lime, cucumber, soda), as well as other riffs on classics such as the Old Fashioned and spritz.

High Five’s shipping container has been given a makeover that includes a paint job centered around bright, primary colors and the addition of mid century design elements. Ebarb explains those touches are inspired by some of his childhood favorites.

“I grew up watching The Jetsons and old school Hanna Barbera cartoons. I love the mid century modern elements from that era of cartoons, and it goes hand in hand with the cocktail vibe. It makes me feel like a kid again seeing old school, fun, vibrant design," he said.

High Five’s opening will kick off a new series of programming at the development called After Hours at Stomping Grounds. Re:vive Development principal Bryan Danna tells CultureMap that a full schedule of events will be announced soon. For now, High Five will celebrate its opening on March 29 with a performance by local rock band Swimwear Department.

"As industry experts with a combined 25-plus years of experience and wisdom, Chris and Will have created an incredibly creative and fun concept that fits seamlessly into this next phase of Stomping Grounds,” Danna added in a release. “We truly have a well rounded After Hours offering for adults on the hunt for a variety of food and great drink options in a social, outdoor setting. High Five may be served up in a small package, but it will make a big impact."

High Five joins a number of restaurants at Stomping Grounds including: LuLoo’s Day + Night, a sandwich concept from the owners of Blood Bros. BBQ; La Mex, a companion to Montrose Tex-Mex favorite La Mexicana; San Francisco-based Thai restaurant Rooster & Rice; a to-go version of Upper Kirby pizzeria Bollo; Sonoma Wine Bar; and Himari, a casual sushi restaurant from Duckstache Hospitality, which won Best New Restaurant in the 2023 CultureMap Tastemaker Awards for Aiko. It’s a group that Ebarb is excited to join.

“Stomping Grounds has long been known as a family-friendly spot, and we look forward to taking care of that existing demographic during earlier hours,” he said. “We are also excited to add a new layer, an after hours scene on the green, on top of that. We dig all the restaurants in the development and we aim to raise the tides for the benefit of all.”

openings cocktails nightlife news-you-can-eat

long live the king

Houstonians will get the royal treatment at this lively new steakhouse

Photo by Lauren Holub

King Steak serves its guacamole with bacon.

Houston’s newest steakhouse aims to lure diners with a simple, back-to-basics approach. Opening Wednesday, May 21, King Steak is the latest project from restaurateur Johnny Vassallo and chef Eric Aldis, two of the people behind Mo's...A Place for Steaks, a see-and-be-seen steakhouse that thrived on Post Oak until it closed in 2016.

Working together, Vassallo as owner and Aldis as operating partner, the duo intends for King Steak to recapture Mo’s lively atmosphere while serving a menu in line with current trends, such as frying items in beef tallow rather than seed oils. For Aldis, who’s done everything from serving as a senior manager who helped grow Federal Grill to operating a short-lived barbecue joint in Midtown, the opportunity to focus on a single location is a welcome change of pace.

“I’ve been overseeing a bunch of pubs and restaurants,” Aldis tells CultureMap. “Now, I’ll be at King’s six days a week. I want to be more centralized and do one spot for the next 20 years.”

For a restaurant with “steak” in its name, King Steak keeps things simple. It serves a 16-ounce strip, a 20-ounce ribeye, and a filet in three sizes ranging from four to 12 ounces. They’re joined by steakhouse staples such as Caesar salad, shrimp cocktail, and four different potato sides — loaded baked potato, jalapeño hashbrowns, mashed potatoes, and beef tallow fries.

Where the restaurant sets itself apart is its selection of non-steak entrees. Options include a short rib with mashed potatoes, chicken Parmesan, ahi tuna with mushrooms and Brussels sprouts, and a French dip sandwich. One item Aldis hopes diners will embrace is the restaurant’s vegetable charcuterie, a shareable appetizer platter made with grilled and roasted vegetables paired with an array of dipping sauces.

“Having artichoke carpaccio, beet pastrami, all different types of vegetables presented in the style of charcuterie. It’s fun and a little healthy, too,” Aldis says. “Don’t get wrong. I still love a great charcuterie board with meats and cheeses, but it’s something different that goes well with a glass of wine and chilling on a patio.”

Speaking of the patio, Vassallo and Aldis have invested in major upgrades to location’s outdoor seating, which now has year-round utility courtesy of glass walls and climate control. Formerly Osteria Mazzantini and Cafe Ginger, the dining room has been transformed with a mural and artwork that evokes the American West.

Aldis is confident that the patio, and the restaurant’s private dining room that can be divided into three spaces, will help lure customers — as will Aldis’ outgoing personality.

“Don’t shy away from a caviar bump when I’m walking around with a kilo to get the party started,” he says with a laugh.

Yes, the Galleria area is thick with steakhouses at all price points, but many are corporate-owned or part of larger chains. Aldis sees an opportunity for a locally-owned, single location to distinguish itself with a more personal approach.

“We’re not chef driven. We’re guest driven. That’s where we want to be,” he says. Later, he adds, “Whatever you want, we’ll go above and beyond to make it happen. Give me a couple days, I’ll get it in. We’ll make it beautiful for you.”

King Steak is located at 2200 Post Oak Blvd. It will be open for dinner Monday through Saturday beginning at 4 pm. Weekday lunch service is expected to follow in mid-June.

Photo by Lauren Holub

King Steak serves its guacamole with bacon.

news-you-can-eat openings king steak the galleria houston