Downtown’s food halls regularly add and subtract restaurants. Recently, three of them — Bravery Chef Hall, Post Market, and Finn Hall — have announced significant changes. Let’s take a brief look at the comings and goings.
Roberta’s, the Brooklyn-based pizzeria, quietly closed last week. Despite still being listed on the company’s website, all signage has been removed and it was closed during the food hall’s normal business hours.
Opened in March 2022, Roberta’s served an abbreviated version of the restaurant’s menu, including signature pies such as the Famous Original, margherita, and the Bee Sting, topped with soppressata, chili, and honey. The location eared some local acclaim — including a spot on Houston Chronicle critic Alison Cook’s list of 2022’s best new restaurants — but doesn’t appear to have generated sufficient support to remain viable.
CultureMap has contacted Roberta’s to inquire about the reasons for the closure and whether the restaurant has any future plans in Houston. We will update this article when they reply.
Twisted Grilled Cheese has opened its fourth Houston-area location at Post Market. It joins the restaurant’s locations in Katy, Memorial City Mall, and on Washington Avenue.
First launched as a food truck in 2019, Twisted Grilled Cheese serves decadent grilled cheese sandwiches that utilize multiple cheese blends matched with fillings that include halal Philly cheesesteak, smoked beef brisket, and Buffalo chicken. New dishes for the Post location include a turkey and ham grilled cheese, a Philly cheesesteak on a hoagie roll, and the Twisted Pig, which is a grilled cheese made with ham, bacon, and pepperoni.
The menu also includes sides such as loaded french fries topped with either brisket or halal Philly steak, tomato basil soup, sweet potato fries. Dessert options include double chocolate chip cookies, cheesecake doughnut holes, and four milkshakes.
Located in the Jones on Main building (712 Main Street), the food hall will welcome two new vendors that will bring it up 100-percent leased. The food hall’s current roster includes Carol Kay, Craft Burger, Papalo Taqueria, Pizza Zquare, Maui Bento, FireNoodz, Swallow’s Nest, Cranky Carrot Juice Co., and The Smoke
Artistry will debut in August. Described in press materials as combining “the aura and flavors of a European café,” it will serve sandwiches, salads, and breakfast items.
Three Keys Coffee will follow in September. It’s the first coffee shop for the local coffee roaster whose beans can currently be found at establishments such as Mo’ Better Brews, The Tipping Point, and Giant Leap Coffee.
Photo by Dylan McEwan
Florence's sandwiches are served on focaccia bread.
This food hall in the Aris Market Square luxury high-rise will welcome three new establishments in the coming weeks. They’ll join the food hall’s existing concepts: Kokoro, Drunken Pho, Figo Sugo, Margaux's Oyster Bar and Soho Garden.
First up is C3 Cafe. Located in the former Italian Job space near the Travis Street entrance, the lounge will serve coffee, cocktails, and edible cannabis projects when it opens later this month. Sean Beck, formerly the beverage director for H-Town Restaurant Group (Hugo’s, Caracol, etc.), is consulting for the cafe.
“I'm delighted to be consulting for the passionate group of folks behind C3,” Beck said in a statement. “They have a clear-cut goal for crafting a concept that takes a thoughtful, high standard approach to providing top-notch coffee, mocktails, and cocktails while making an environment where they can provide real information and access to quality, licensed cannabis products. I have always loved learning about the many elements of the beverage world and the new paths that keep opening.”
Bahn Bahn Thai Food will open in August. Located in the former Calavera/Cherry Block space, Bahn — the Thai word for “home” — will serve shareable dishes such as coconut shrimp salad, pad thai, and drunken noodles.
Florence and a Machine will also open in August. Located in the former Gaganeau space next to the wine bar, Florence will serve sandwiches on freshly-baked focaccia bread and charcuterie boards. It’s led by former Grotto chef Erik Cruz.
