Cool beans

New owners brew big changes at staple Rice Village-area coffee shop

McKenna Jordan, known to Houston book lovers as the owner of Murder By the Book, had long wanted a coffee shop or cafe inside the beloved store on Bissonnet.

"But the logistics of this space basically forbade that, and we've always had House of Coffee Beans next door," Jordan tells CultureMap. "They've been wonderful neighbors forever."

Now, they are something more. Because Jordan, and her husband Curry Duffey, bought the 50-year-old coffee store and officially began operating the space earlier in May. Their first business partnership as a couple, they're blending Jordan's vast retail knowledge with Duffey's interest in the roasting process.

“I didn't know anything about coffee going into this,” Duffey says. “I've just been learning everything. It’s been fast and furious.”

House of Coffee Beans has long been known as a destination for its wide selection of curated and Houston-roasted coffees. Those who wanted a grab-and-go drink would find one daily hot and iced option. Things are a little different now.

Jordan said one of the first things she and Duffey did after taking ownership was to put in an espresso machine, allowing them to make multiple lattes and other espresso-based drinks, enhancing the existing take-away menu. They’ve kept a crowd pleaser, however, House of Coffee Beans’ iced coffee, made with sugar and two percent milk.

“It’s delicious,” Jordan says.

They made some changes on the retail side, too.

"The biggest change was we had maybe 15 to 20 decaf flavored coffees, which we now have three," said Jordan, explaining how the team did a deep dive into the store's inventory to see what was selling and where efficiencies could be maximized.

They also culled the non-flavored decaf selection from about 15 down to five, and streamlined the coffee selection from dozens to around 15. That quality-versus-quantity approach isn't to knock what was in the store; it's an example of how, as the team learns more about the business, they've discovered what consumers are actually looking for.

For years, Jordan says, she'd watch customers rush into House of Coffee Beans to stock up on Kona and Jamaican Blue Mountain coffee.

"I was under the misconception that those were only seasonally available," she says. "However, it's available all the time. So one of the first things we did was, at the request of many customers, was bring in Kona and Jamaica Blue Mountain coffee to just be part of our regular menu."

Ensuring that customers get the freshest coffee available is important to both Jordan and Duffey. All of the beans are roasted at a facility near the Astrodome by roaster Kevin Chapa, who’s been instrumental in sharing his knowledge.

That’s resulted in two custom roasts, created under the Grounds for Murder label, a nod to Murder by the Book. The medium roast is called Brew Done It, while the dark roast is Murder on the Orient Espresso. The selections are for sale in the bookstore and in the coffee shop. And for book lovers who want a little caffeine pick-me-up before a Murder by the Book event, House of Coffee Beans stays open later on those nights, allowing attendees to grab a cup before coming to an author signing.

As Jordan and Duffey look forward to what’s next, they’re hoping to expand operations and continue creating custom roasts. They’re also exploring how to work with local restaurants to offer their coffees beyond the shop. But the thing they both want is for the 50-year-old institution to continue thriving as a vital part of the Rice Village area.

“We want to be accessible to everyone,” Jordan says. “We love talking about flavor profiles and we also have a lot of regular customers. But we also new people to come in and find what their favorite coffee is.”

Courtesy of House of Coffee Beans

Mckenna Jordan and Curry Duffey are the new owners of House of Coffee Beans in Rice Village

Coming soon to Fredericksburg

Houston restaurant vet serves up Roman-style eatery in the Hill Country

Photo courtesy of Bottega Salaria

Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

“[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

“I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

"We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

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