Where to Eat Now

13 Houston eateries celebrating summer with peach-based bites and sips

Peak peach season is in full bloom, with Houston restaurants placing the stone fruit front and center with dishes and drinks. From savory salads to decadent desserts, here’s where you can celebrate peach season across the city.

Barbacana
At chef Christian Hernandez's downtown restaurant, pastry chef Priscilla Treviño puts an elevated spin on peaches and cream with a plate of semifreddo, peach sauce anglaise, and a delicate peach tuile.

Baso
The CultureMap Tastemaker Awards’ Restaurant of the Year brings a Basque-inspired twist to peach season. Its endive salad balances the vegetable’s slight bitterness with the sweetness of fresh peaches.

Brasserie 19
For a decadent treat, the River Oaks staple is elevating its classic Chamomile panna cotta by layering it with Texas peach and bourbon jam, almond florentine, and orange mint.

Good God, Nadine's
The recently-opened cocktail bar near Washington Avenue uses peaches from Lightsey Farms in Mexia for its Peach Whiskey Smash. The cocktail is made with Jameson whiskey, muddled peaches, mint, lemon juice, simple syrup, and walnut bitters.

Guard and Grace
The modern steakhouse in downtown is peach-focused this summer. Highlights include oak-grilled king crab with a watercress and peach salad, yellowtail sashimi with peach, Benton’s ham carpaccio with Palisade peach salsa, and oak-grilled pork tenderloin with grilled peaches and tomatillo farro risotto. Sip on a smoked peach bourbon cocktail or a jalapeno peach mojito to complete the experience.

Honeychild's Sweet Creams peach ice cream Honeychild's Sweet Creams will be serving a range of peach-based flavors this summer.Courtesy of Honeychild's Sweet Creams

Honeychild's Sweet Creams
The Heights’ M-K-T creamery is serving a refreshing peach bay leaf sorbet, with more seasonal offerings coming soon, such as peach cobbler ice cream, white peach shortbread, peach ring ice cream with house-made chamoy, peach jam, caramelized peaches, and candied peaches.

House of Pies
Houston’s pie destination packs fresh, yellow California peaches into a pie crust, crowned with dollops of whipped cream. The pie will be available until mid-July, while supplies of peaches last.

Jane and the Lion Bakehouse
Already a favorite, the newly opened Heights bakery and cafe is taking full advantage of peach season, packing fresh fruits from local growers into numerous baked goods. Peach-forward bites include: spiced peaches and cream hand pies, peach bread pudding, and peach-strawberry gluten-free muffins.

On the savory side, diners will find a Texas peach and pecan sourdough with bacon and peaches, basil focaccia, and the ricotta getaway toast with basil pesto and peach on sourdough. For a summer entrée, select the Panzanella Peach, which combines tomatoes, radicchio, peaches, and sourdough.

Latuli
Chef Bryan Caswell’s newest addition to the Houston dining scene is already making waves, serving peach-focused plates, including a roasted grouper with peach and a peach cobbler for dessert.

Leaf and Grain
A fan-favorite seasonal salad, the Peach Panzanella features roasted chicken thighs, croutons, Danish feta, and a honey-white balsamic vinaigrette.

The Marigold Club
Goodnight Hospitality’s French-inspired restaurant offers a refined ode to the classic peach Melba. The treat is composed of vanilla gelato, peach-whipped ganache, peach compote, and a raspberry sauce, then finished with a delicate rosemary tuile.

Pizaro's Pizza
Starting July 1, patrons can pair one of the restaurant's pizza with a peach caprese salad. The dish features a bed of spring mix greens, drizzled with extra-virgin olive oil and balsamic glaze, topped with fresh-cut peaches, imported Italian stracciatella, and pistachios.

Relish
At both locations of the popular comfort food restaurant, diners can dig into a seasonal burrata featuring pickled peaches paired with heirloom tomatoes, tart gooseberries, peppery arugula, prosciutto, and croutons in saba. Follow the salad with the hearty grilled pork chop, accompanied by pickled peaches, brandy cream, parsnip puree, and bacon-braised collard greens.

Photo courtesy of Pizaro's

Pizza joint Pizaro's offers a peach caprese salad.

where-to-eat news-you-can-eat peaches

hola, mayahuel

Netflix chef's modern Mexican restaurant opens in Houston this month

Photo by Bethany Ochs

Mayahuel's menu combines seasonal ingredients and heirloom corn.

The countdown is on to Houston’s newest modern Mexican restaurant. Mayahuel will officially open for dinner on Friday, July 18.

Located in the Autry Park mixed-use development, Mayahuel united Culinary Khancepts — the hospitality group behind Liberty Kitchen, State Fare, and Leo’s River Oaks (among others) — with star chef Luis Robledo Richards. Known locally for his short-lived taqueria Comalito, Richards is the pastry chef behind Mexico City’s celebrated Tout Chocolat. His resume includes serving as a judge on the Netflix series Sugar Rush: The Baking Point and being named the Best Pastry Chef in Latin America by the World’s 50 Best Restaurants.

At Mayahuel, Richards will feature dishes made with seasonal ingredients and heirloom corn that’s imported from Mexico. At opening, it will be a tidy group of 16 savory dishes — divided into starters, “Tacos y Masa,” and entrees, as well as a separate tasting menu. The restaurant takes its name from the Mexica goddess of the maguey plant, which only blooms once, to emphasize its connection to Mexico’s land and culture.

“At Mayahuel, we’re not just preparing food — we’re honoring time, place, and process,” Richards said in a statement. “Our ingredients are chosen only when they’re at their best. We don’t force nature to fit our schedule — we follow its lead.”

Dinner at Mayahuel could begin with dishes such as bread and tortillas served with miso and salsa matcha butters, a bluefin tuna tostada with uni cream and yuzu aioli, salmon aguachile, or a beef carnitas croquette. The “Tacos y Masa” section includes beef cheek and shrimp tacos, a duck confit tamal, and a squash blossom tetela. Entree choices include filet mignon with mole negro, cochinita with black bean puree and tortillas, and sea bass with potatoes and salsa Veracruzana.

Brunch is a more casual affair built around items such as chilaquiles, French toast, enfrijoladas, and a Mexican take on eggs Benedict topped with salsa roja hollandaise.

Large format desserts each take inspiration from one of three ingredients — vanilla, coffee, or cacao. Priced at $28 each, the menu describes them as “a thoughtful, interactive finale that honors tradition through technique, seasonality, and imagination.”

Pairings include cocktails made with agave spirits, fresh juices, and house made syrups. Notably, all tequilas will be additive-free, which means some prominent brands may not be featured behind Mayahuel’s bar.

The restaurant occupies an approximately 5,100-square-foot space that’s divided into a 16-seat bar, a 40-seat dining room, an eight-seat chef’s table, a 36-seat, second floor dining room, and a 34-seat patio. It joins other concepts in Autry Park such as French restaurant Annabelle Brasserie, sushi spot Doko, fine dining steakhouse Turner’s Cut, Vietnamese restaurant Annam, and a still-unnamed concept from Austin’s Emmer & Rye Hospitality.

“Mayahuel is about creating a sense of place and story,” Culinary Khancepts founder Omar Khan said. “It’s a natural evolution for our group — rooted in culture, crafted with care, and designed to be as memorable as it is welcoming.”

Mayahuel will be open for happy hour and dinner Monday-Saturday and brunch on Saturday and Sunday. Reservations are available on OpenTable.

Photo by Bethany Ochs

Mayahuel's menu combines seasonal ingredients and heirloom corn.

news-you-can-eat openings mayahuel chefs