Local restaurateurs attempt to bolster food scene Grazia Italian Kitchen[/caption]

When imagining destination spots for unique dining options, Pearland and Friendswood may not be the two cities that first come to mind. The area, however, has its share of eateries that have received regional and national attention, and more concept restaurants are on the way.


A pair of restaurants manned by local chefs will add to the growing food scene in coming months. Kris Jakob, Friendswood resident and former director at Culinary Institute LeNotre in Houston, will open Brasserie 1895 in the city this summer. In Pearland, chef Ronnie Killen will open his third concept restaurant—Killen’s Burgers—at the end of May.


Jakob, who is a friend of Killen’s, said he hopes to find success with a similar restaurant model in Friendswood. Jakob is working with Master Chef Christian Echterbille and chef David Berg to open additional dining establishments in the future that will draw people to the city.


“That’s what [Killen] has done to Pearland,” Jakob said. “He started his little restaurant group, his little mecca. He’s got his steakhouse, his barbecue joint, and now he’s opening up a hamburger [concept]. We’re going to kind of mimic that here in Friendswood.”



Friendswood seeks diversity


When Brasserie 1895 opens in June, it will be one of few fine-dining options in Friendswood, Jakob said. The restaurant, which Jakob describes as having world flavors from French to southern, will be located on South Friendswood Drive in the city’s downtown district.


The Friends of Downtown Friendswood Association is a volunteer group aimed at improving the quality of the downtown district. FDFA President Brett Banfield said adding unique restaurants like Brasserie 1895 is a top priority in revitalizing the area. 


“That is our No. 1 need [downtown], without a doubt,” he said. “Just look how successful Floyd’s [Cajun Seafood and Texas Steakhouse] and [King’s Biergarten & Restaurant] have been here in Pearland. It’s packed with Friendswood people. There’s a strong, unmet demand for local dining.”


Jakob said his restaurant could help spark more activity downtown.


“It’s pretty sad because everyone from here who has the expendable income goes into Pearland or League City or downtown Houston, and all that tax money goes to those cities and not ours,” he said. “We’re trying to give them somewhere to spend their money at here instead of elsewhere.”


Brasserie 1895 will include a bar area for patrons to socialize that features a variety of craft beers and wines. The restaurant has capacity for 100 guests and will offer brunch on Saturdays and Sundays, Jakob said.


On the other side of Friendswood, Masa Sushi Japanese Restaurant opened in late September. It is the third location for owner Michael Zhu, who has 30 years of experience as a chef. With restaurants in Clear Lake and Dickinson, Zhu said Friendswood was a natural pick for his next venture.


Prior to its opening in the city, Zhu said many Friendswood residents frequented his other locations. He agreed the city lacked unique dining options.


“Friendswood, before we opened, didn’t have too many fine-dining restaurants,” Zhu said. “[The city] has lots of fast food. Friendswood needs fine-dining restaurants.”


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In addition to a full bar, Masa Sushi offers sushi and other Japanese fusion dishes. Zhu said the customer response has been favorable in Friendswood.


“Definitely, we want to serve Friendswood first,” he said. “If people come from anywhere, of course, we welcome them. But as a local business, we target local customers.” 


Killen’s Burgers is projected to open May 28 at the former location of Killen’s Steakhouse, which is now at 6425 W. Broadway St. The hamburger joint will don a ‘50s-style diner atmosphere with burgers, fries and milkshakes.


Since opening in February 2014, Killen’s Barbecue has received national acclaim. Among its honors are being named a “must-visit” Houston-area restaurant by Food Network and one of GQ’s 25 Most Outstanding Restaurants of 2015. Killen declined to comment. 


Jakob has considered different restaurant concepts with his partners, and said the area could have an improved food scene in the future.


“I was even thinking of maybe going head-to-head with Killen and putting a barbecue joint down here,” he said. “I think that’s good for Killen, I think it’s good for me, and it’s good for the area. [We could] make it a little foodie destination. It just takes the people to support it, but we have the talent here.”