Tiara Guard, a former cryptologic technician for the U.S. Navy, took over fine dining restaurant The Veranda in 2012 after her parents Pat and Ray Guard suffered health episodes.

Specializing in fine dining for 29 years, The Veranda has become a Kingwood staple that operates by reservation only, Pat said.

Staying local

Located below Pat and Ray’s home, The Veranda was created by the Guard family to further establish the family’s roots as longtime Kingwood residents, Pat Guard said.

She said her and her husband raised their children in Kingwood where the couple played music and practiced photography. The duo, known as Pat and Ray, performed at The Kingwood Country Club for 17 years before deciding to open their own restaurant where they could play music together.


After years of operating, Pat Guard said The Veranda became so popular it was made into a reservation-based restaurant.
Tiara Guard is the head chef at The Veranda restaurant. (Courtesy The Veranda)
Tiara Guard is the head chef at The Veranda restaurant. (Courtesy The Veranda)
Tiara Guard said she switched career paths in 2012 after her father suffered a heart attack. Though it was not in her plans, she earned a culinary degree from the Culinary Institute Lenotre and took complete ownership of the restaurant after her mother suffered a stroke last August.
The Veranda is located below a residence. (Courtesy The Veranda)
The Veranda is located below a residence. (Courtesy The Veranda)
What’s special about it?

Over the years, the Guard family has fed several generations of families and seen them evolve with new family members. The restaurant has collaborated with several local organizations such as the American Business Women's Association, The Rotary Club of Kingwood, Partnership Lake Houston and the Greater East Montgomery County Chamber.
At The Veranda customers can expect upscale dining with menu items such as the poached pear salad ($9). (Courtesy The Veranda)
At The Veranda, guests can expect a quiet and romantic restaurant with an elegant ambience enhanced by dim lighting, black table cloths and fine dining with dishes made from scratch. Restaurant specialties include steak, seafood and a pecan crusted chicken made with Michigan cherry Madeira sauce.

In addition, The Veranda holds events and small weddings with a limit of 50 people, and offers special Sunday brunch reservations. The restaurant's upcoming events include its Easter Sunday brunch and Mother’s Day brunch. Pat Guard said she recommends customers make reservations up to three weeks in advance.