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From Wagyu to Northern Nigerian dishes and crepes, check out six dining updates across the Greater Houston area, as reported by Community Impact.
Impacts of the week
Nigerian restaurant opens third location near Montrose
The Nigerian restaurant Aria Suya Kitchen is planning to open its third location in the Houston area.
With locations already established in the Galleria area and Pearland, the restaurant serves items cooked with flavorful spices used in Northern Nigerian dishes. The spices are also used to coat meats, including ram, goat, fish and shrimp.
Wagyu House Houston opened inside The Galleria on May 1. The restaurant serves all-you-can-eat Wagyu dishes from Japan, Australia and the United States.
Meat options include American and Australian full-blood Wagyu, as well as Japanese A5 Wagyu. Each type of Wagyu includes a certificate of authenticity to certify that the beef is 100% genuine and graded according to the standard by the Japan Meat Grading Association, which considers marbling, meat brightness, texture and quality.
Delizia is now open at The Food Zone-Grand Texas in New Caney, the food park’s owner confirmed April 28.
Delizia serves crepes, waffles, salads and pasta, according to the restaurant’s social media page. Menu items also include mini pancakes topped with whipped cream, fruit and cereal, and crepes drizzled in chocolate and topped with fruit.
A new location of Bamburger is now open in Montgomery, owner Juan Pablo confirmed.
The restaurant, located along Hwy. 105, serves smashburgers, fries cooked in beef tallow and hand-spun milkshakes.
The restaurant offers quesadillas, salads, enchiladas, tortas, tacos, flautas and tostadas, among other items.
Drinks include margaritas, palomas, cucumber water and espresso martinis.
New modern cocktail bar inspired by Mexico City debuts in Montrose
Army Sadeghi and Brandon Duliakas, owners of the cocktail bar Melrose, partnered with Michelin-starred chef Emmanuel Chavez to open a new modern cocktail bar in Montrose.
The menu features a mix of smaller bites, larger dishes and tapas-style presentations such as empanadas, tuna tostada and guacamole, according to an April 30 news release from company representatives.
“A lot of our inspiration came from the time Brandon and I spent in Mexico City and our desire for Houston to have a place where food, cocktails and design feel flawlessly integrated rather than as separated components,” said Sadeghi, partner of 1111.
