rumor no more

Tilman Fertitta finally confirms plans to relocate iconic River Oaks restaurant to Montrose

Diners have a couple more days to dine at the original La Griglia.

La Griglia/Facebook

One of Houston’s most enduring restaurants has finally revealed the details on its new home. La Griglia will soon transition from its current home in the River Oaks Shopping Center to a new location in the Harlow District, the dining-focused development at the site of the former Nino’s and Vincent’s spaces.

The restaurant’s last day of service at its current location will be this Saturday, November 4. It will reopen on Monday, November 20 at 2817 West Dallas St. News that the restaurant would make this move has circulated broadly for the better part of a year, but Landry’s, Inc. has refused to comment about its plans for the restaurant until now.

La Griglia has been a River Oaks institution since its founding by legendary Houston restaurateur Tony Vallone. The restaurant has been part of Landry’s Signature Group since Tilman Fertitta acquired it and Grotto from Vallone in 2004.

“La Griglia has been a Houston staple for decades, and we are grateful to the many patrons who continually support the restaurant and its fine staff,” Fertitta said in a statement. “The La Griglia team has worked hand-in-hand to create an elevated menu and atmosphere unlike anything our dedicated diners have seen or tasted. La Griglia looks forward to welcoming both longtime patrons and first-time guests to experience a restaurant that is fresh yet familiar.”

Socialites, politicians, and a devoted cast of regulars count on La Griglia for signature items such as its well-stocked bread basket, precisely cooked pasta and seafood dishes, and rolling dessert cart. Its bright murals and lively atmosphere — highlighted by its decadent Halloween party — have made it a go-to for Houston’s see-and-be-seen crowd.

To update the restaurant’s menu, Fertitta retained chef Mark Ladner. Known for his restaurant Bar Enza, Ladner won a James Beard Award for Best Chef: New York for his work at Del Posto, the iconic Italian restaurant founded by Mario Batali and Joe Bastianich.

“The menu will blend La Griglia signature dishes with new creations featuring simple, uncomplicated ingredients elegantly presented,” La Griglia’s Brandon Busch added. “A significant portion of the exceptional ingredients were sourced from Italy and act as inspiration for the new offerings.”

Details on the new interior are light, and Landry’s declined CultureMap’s request for photos. According to a release, diners can expect marble and brass finishes and leather surfaces. Patrons will be able to choose to sit in the main dining room, a wine room, and an outdoor courtyard.

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Beard Award-winning Houston chef's new restaurant now open in Montrose

Photo by Kirsten Gilliam

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Houston may be home to an ever-increasing number of James Beard Award-winning chefs, but a new restaurant from a JBA winner is still a special moment in the city’s culinary landscape.

Which means the city’s dining enthusiasts are undeniably excited to welcome House of Louie, the new project Justin Yu, winner of Best Chef: Southwest in 2016 for Oxheart, his groundbreaking, vegetable-focused tasting menu restaurant. He placed it with Theodore Rex, a modern American restaurant that holds a Bib Gourmand designation in the Michelin Guide. Part of Thorough Fare, the company he co-owns with Anvil founder Bobby Heugel, House of Louie is the group’s first new restaurant since Squable opened in 2019 and first opening since Heights cocktail bar Donna’s debuted last year.

As Yu explained on a July episode of CultureMap’s “What’s Eric Eating” podcast, the decision to open House of Louie came about from the opportunity to buy the property at 1931 Fairview that had been home to the original location of healthy-eating concept Vibrant.

“The real estate came at the right time. The space is beautiful. We’re so lucky to be part of this neighborhood,” Yu explained.

As for the name, Yu is honoring a Chinese restaurant his aunts operated in Southern California for more than 30 years. The original House of Louie hosted many family celebrations, and it’s also the first restaurant he worked in as a dishwasher.

“It was one of those places where there was a little more to it than what you expected. That’s the restaurant I want to have here,” Yu said. Later, he added, “It’s how I fell in love with restaurants.”

Inspired primarily by French and Italian cuisine, meals at House of Louie begin with cold dishes such as the house salad with lettuce, cheese, charcuterie, and quail eggs; marinated plums; yellowtail crudo; or “Nervetti,” thinly-sliced beef tendon with onions that’s finished with sherry and vinegar.

“I think beef tendon is really accepted in Houston, especially because we have a strong pho culture. Tendon can be a little out there, but it has a beautiful melting texture,” Yu said.

From there, diners may choose from a selection of shareable small plates such as mushroom and peppers with spicy ratatouille, squash with king salmon, or one of three pastas, all of which are made in house. The pici pasta is a thin, handmade pasta that gets some crunch from crispy chicken skin.

Entrees lean classic, with items like red snapper with beurre blanc, grilled duck that gets a boost of umami from colatura (an Italian take on fish sauce), and a Texas wagyu couotte that’s served with a sauce of madeira and onions. The French dip from Yuston’s, Yu’s homage to celebrated American grill Houston’s, is also available.

“The type of place we want to be is — if you feel like you’re a little underdressed, it’s okay to come in and get amazing service and great food. And also spend hours ahead of time picking out your outfit and coming out for a date night or a friend’s night or a night out with the guys,” Yu said.

“It’s a place that’s going to have a sandwich and makes its own fries. We’re also going to have really aggressive dishes that swing for the fences and push the limits of creativity, even though its slightly rustic.”

Yu worked with Garnish Design (Milton’s, Tiny Champions), ObjektFab, and Ford Design Finishes to transform Vibrant into House of Louie. Overall, the room has a modern feel — almost like your cool uncle’s living room. The design speaks to the kind of atmosphere Yu is aiming to achieve.

“More than anything, I want people to connect with the restaurant. If we accidentally get a Michelin Star because we do all the things the right way, and cook excellent food, and take care of all the little details . . . I wouldn’t be mad. That’s our goal in the first place,” he said.

Joining the project are general manager Tyler Jay Wang (most recently of Donna’s) and executive chef Kirk Thompson, who worked for various Underbelly Hospitality concepts and served as the executive chef at Leo’s River Oaks when it won Best New Restaurant in the 2025 CultureMap Tastemaker Awards. Diners may also recognize bartenders Lainey Collum (most recently of Monkey’s Tail) and Máté Hartai (Lee’s, Refuge).

House of Louie is currently open for dinner daily beginning at 4:30 pm. Friday lunch and weekend brunch service will begin in the coming weeks.

Photo by Kirsten Gilliam

House of Louie is now open in Montrose.