Manager Ron Gleason (left) and owner Terry McBurney stand in front of an artistic Woodlands design McBurney crafted for the restaurant.[/caption]
Terry McBurney has been around restaurants his entire life and has seen how they can fail. McBurney said he has channeled everything he believes will lead to success into the concept of his restaurant, The Republic Grille, which he calls Texas cuisine with a Southern twist.
“I cut my teeth in the restaurant business in Moscow in the mid-90s,” McBurney said. “I figured if I could run a restaurant with the [Russian] mafia looking over my shoulder, opening a restaurant in The Woodlands, Texas, is a piece of cake.”
The Republic Grille celebrated its one-year anniversary May 12. McBurney said his goal was to develop a neighborhood restaurant with a community feel.
“The restaurant is all about The Woodlands and the vision put forth by George Mitchell,” McBurney said. “Along with that, we happened to hit a home run with our food.”
Manager Ron Gleason said he has a simple goal of making people happy through food.
“There’s a saying that you make people happy through their stomachs,” Gleason said. “That’s what I like to do.”
Friends McBurney and Gleason paired professionally in January 2014 while Gleason was working at a sports bar in The Woodlands. McBurney said he felt Gleason’s overall restaurant experience would be a great fit with the concept of The Republic Grille. Gleason was planning to leave the sports bar and McBurney made him an offer.
“He and I had conversations [about] what he wanted to do and what he wanted to get involved with,” Gleason said. “I left the sports bar on a Friday and got a call from Terry on Saturday. Our paths crossed, and we’re not looking back.”
McBurney said the restaurant’s menu is determined by what he believes was lacking in The Woodlands culinary scene: comfort food with a healthy twist.
“We don’t just serve potatoes and french fries,” McBurney said. “All of our sides are unique recipes, from our sweet potato cakes—glazed with brown sugar—to our bacon jalapeno macaroni and cheese.”
The chicken-fried steak, which features a recipe Gleason invented, is a top seller at the restaurant. Accordingly, he calls it “liquid gold.” Neither McBurney nor Gleason will reveal the ingredients. It is the same with the restaurant’s red beans and rice.
“Everybody has their own spin on red beans and rice, and this recipe [Gleason has] had forever,” McBurney said. “Every recipe we have is synonymous with Republic Grille. Everything is unique, created from scratch.”
McBurney said he is planning to open a second Republic Grille in Montgomery County in December and looks to launch a breakfast and lunch concept he calls Toast Kitchen, which will open in February 2016.
Top Sellers
Chicken-fried Steak: Southern style hand-battered cutlet with cream gravy ($16 large, $12 small)
Chicken Woodlands: grilled chicken breast with goat cheese, sun-dried tomatoes, lemon basil sauce ($15)
The Grogan: grilled chicken, pecan smoke bacon, avocado, tomatoes, shredded cheese, corn tortilla chips ($12)
Republic Burger: certified Angus beef, American, Swiss, provolone, cheddar or blue cheese ($11)
TRG Top Chop: double cut steak glazed with maple syrup and Creole mustard ($21)
