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    Membership has its privileges

    Take a dip and a grab a drink at new Houston restaurant's cocktail pool

    Brianna McClane
    Mar 13, 2025 | 1:15 pm

    The term “country club” may evoke images of tee times, pearls, and cucumber sandwiches, but the Montrose Country Club in Houston is anything but traditional.

    Opening this Friday, March 14 in a newly constructed, multi-million-dollar building at 202 Tuam Street, the venue boasts a chef-driven restaurant, cocktail lounge, and a swim and dayclub with a 65-foot cocktail pool. Guests can relax on custom-designed daybeds before plunging into water that’s chilled in the summer and heated in the winter. No membership is required — and there’s not a golf ball in sight.

    “Don’t let the term 'country club' mislead you – this is a casual and welcoming neighborhood restaurant featuring a chef-driven menu, mouthwatering cocktails, and a poolside oasis with spirited day and nightlife all merged into one venue, no membership required,” founder Jeff Harmon said in a statement.

    Montrose Country Club is the latest venture by Harmon, known for Halo, Revelry, ReBar, and Rich's Houston. Harmon also announced that Rich’s Houston, one of Houston's most legendary gay dance clubs, will move from its current Tuam Street location back to its original Midtown address later this spring.

    "We relocated to Tuam Street as ReBar and later brought back Rich's Houston to broaden the Montrose experience with delicious food, great cocktails, and vibrant entertainment at a singular destination," Harmon said. "With Rich's now returning home to San Jacinto, we are elevating the Tuam space even further with The Montrose Country Club, aiming to create a one-of-a-kind experience that is both relaxed and inviting.

    Executive chef Diego Chiarello, a Sicilian native who fuses his Italian heritage with Southern and Cajun flavors, leads the kitchen. Known for his time as the founding pastry chef at Montrose bakery La Sicilia, diners can get in touch with Chiarello's savory cooking at the Montrose Country Club. The menu includes shareables such as shrimp ceviche and crawfish etouffee egg rolls, salads, flatbreads, and handhelds, as well as rotating comfort foods like chicken piccata, bolognese, and meatloaf.

    “I strive to create dishes that are not only visually appealing but also leave a flavorful impression on our guests," Chiarello said.

    For those looking to swim or sunbathe, dayclub and pool access is available for $20 in the morning and $25 after 12 pm. While annual memberships are not required, they may be beneficial for regular visitors. The $499 Founders Membership provides special event access and 10 percent off daybed rentals, while the $750 VIP Membership offers exclusive access to reserved lounging for the member and a guest.

    “The addition of the swimming pool and dayclub is an exciting milestone for the continuing evolution of Montrose," said Harmon. “Not only have we created a unique and beautiful amenity for our guests, but we have also fashioned a menu, vibe, and overall craft-casual restaurant that we think will strongly resonate with locals and visitors alike. If you want to create an elevated space, you must provide an elevated product. I feel confident that our guests will recognize and appreciate our dedication to the neighborhood we serve.”

    The restaurant will be open Tuesday through Saturday from 4-10 pm, and on Sundays for Drag Brunch from 11 am to 5 pm. The dayclub and swimming pool will operate seven days a week from 11 am to 9 pm.

    Montrose Country Club

    Photo by Becca DeFillippo

    The cocktail pool at Montrose Country Club is 65 feet long.

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    Southern Smoke recap

    Houston hospitality nonprofit's celebrity chef festival raises $2 million

    Eric Sandler
    Oct 6, 2026 | 1:34 pm
    Southern Smoke Festival 2026
    Photo by Daniel Ortiz
    Lindsey Brown and Chris Shepherd, center, celebrate another successful festival.

    The annual Southern Smoke Festival reached another milestone in 2026. Held at Discovery Green on Sunday, August 4, the event raised $2 million in support of the Southern Smoke Foundation’s mission to provide emergency assistance and mental health services to hospitality workers nationwide.

    “Ladies and gentlemen, this is what you did tonight,” SSF co-founder Chris Shepherd said on stage as he revealed the donation total. “Two million dollars. Two million dollars to help people in the food and beverage industry at a time of crisis and to provide access to no-cost mental healthcare. You guys did this today!”

    The even is a $300,000 improvement over the $1.7 million that the event raised in 2025. The foundation grants approximately $180,000 every two weeks — or roughly the same amount of money the inaugural Southern Smoke Festival raised way back in 2015.

    “Every year I think I know what this day is going to feel like, and every year this community shows up bigger and better than ever before,” SSF executive director and co-founder Lindsey Brown said in a statement. “Two million dollars means more workers receive critical funds when an accident or a diagnosis knocks them off their feet, and more members of our community get to sit down with a counselor without worrying about the bill. That’s the whole point. To every guest who showed up, chef who flew in, every bartender who poured, and partner who supported us at Discovery Green this weekend: thank you. We felt it.”

    Part of what makes Southern Smoke so special is the sheer level of culinary talent that makes the journey to Houston every year. From chefs featured on Netflix’s documentary series Chef’s Table (Chris Bianco) to James Beard Award winners — everyone from pitmaster Aaron Franklin to lauded Southern chef Ashley Christensen and two of Houston’s newest honorees, Jun chef-owners Henry Lu and Evelyn Garcia — to a whole section devoted to Food & Wine magazine’s newest Best New Chef honorees, diners were so spoiled for choice that Paul Carmichael, chef of Kabawa, rated by the New York Times as the city’s’ No. 1 restaurant, barely had a line at all.

    Picking a favorite dish is almost impossible. Franklin’s brisket remains a popular choice, as was Bianco’s grilled prosciutto. Houston-based talent represented itself well, with lamb from Coltivare chef Ryan Pera, crab gumbo from Latuli chef Bryan Caswell, and a riff on a McRib from Feges BBQ as just some of standouts. Chefs Kent Domas and Seth Siegel-Gardner served smoked porchetta from a massive live-fire grill, while the team from Goodnight Hospitality also sweated over a grill from their lamb skewers.

    Those who stepped up to VIP received a number of perks, including a private bar staffed from James Beard Award winner Alba Huerta (Julep), a cold seafood bar from Ryan Prewitt and Nicole Mills (Pêche Seafood Grill, New Orleans), and mini-omakase from chef Hori-san of Sushi Horiuchi, the six-seat omakase counter that’s arguably Houston’s toughest reservation.

    In between bites, attendees could sip on an array of alcoholic and spirit-free drinks provided by sponsors Stella Artois, Tito’s, Athletic Brewing, Saint Arnold, nütrl, Lalo, Acqua Panna, and S. Pellegrino.

    A select group of chefs conducted cooking demonstrations, while others signed cookbooks at a table hosted by Third Ward bookstore Kindred Stories. In addition to bringing beer, Saint Arnold served up weddings and vow renewals for interested couples. Other sponsors included presenting sponsor, Sysco; VIP and automobile partner, Lexus; hotel partner, the Four Seasons Hotel Houston; and Resy, credit card, payment platform, and reservation booking platform partner; and more.

    Shepherd and Brown recognized Goodnight with a Southern Smoke Hall of Flame award for their years of support. Partners June Rodil, Felipe Riccio, and Austin Waiter accepted the award on the company’s behalf.

    The 2026 edition will be hard to top, but Brown and Shepherd continue to raise the bar for what’s easily Houston’s best food event of the year.



    Southern Smoke Festival 2026

    Photo by Daniel Ortiz

    Lindsey Brown and Chris Shepherd, center, celebrate another successful festival.

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