Austin Yates worked for Pappas Restaurants for about 20 years running the company’s busiest location, but he always dreamed about opening his own restaurant.
About five years ago, he opened Texas Mesquite Grill near his home in Katy. Three years later, he had another location built on a Cypress site off Hwy. 290 that was an undeveloped lot at the time.
“My wife used to work out here in Cypress, and every time I came to eat lunch with her, I noticed how much opportunity the growing area had for new restaurants,” Yates said.
When working with Pappas, Yates led the research and development team and worked closely with chefs who continue to be a source of inspiration for Texas Mesquite Grill’s menu.
Yates said the menu is updated about three times a year, allowing him to add seasonal favorites and remove less popular items. Some recent additions include oyster Rockefeller, ahi tuna salad and Mahi Imperial.
“We’re trying to be on the cutting edge and try new things,” he said. “If you’re not evolving with constant innovation all the time, you’ll get passed by.”
Texas Mesquite Grill stands out from its competition not just because it is locally owned, but because of the thought that goes into each ingredient in each dish, Yates said. He uses as few frozen ingredients as possible when serving up dishes at both locations.
The best-selling dish is the quail bites appetizer, but the restaurant sells lots of seafood and steaks as well, Yates said.
In addition to the eatery’s innovative menu, Yates also took initiative in offering local beers. Texas Mesquite Grill has 23 craft beers on tap.
“I realized very quickly how popular the craft beer craze was going to be,” Yates said. “Our first week, the best-selling beer wasn’t Bud Light—it was a local Katy beer—and I wasn’t used to seeing that.”
Yates said he worked hard to hire a competent crew to keep smiles on his customers’ faces. Cumulatively, the management staff has nearly 90 years of experience in the industry, he said.
“We’ve done some really cool benefits together,” he said. “For Thanksgiving, we had all the constables come in and get a ham, turkey and gift card. It’s neat giving back and seeing how tight the community is.”
Excited by development in the city of Houston, Yates said he hopes to see his business expand as well. He is looking for a third location either in the Tomball and Magnolia area or near Fulshear, he said.
Owner Recommendations
Quail bites: Bacon-wrapped quail bites are stuffed with jalapeno and Jack cheese, and brushed with a chili ancho glaze ($12.50 for six).
Ceviche: Shrimp, scallops and fish are marinated in lime juice with avocado, tomatoes and cilantro ($9.50).
Bonfire shrimp & ribs: Mesquite grilled shrimp are drizzled with pineapple glaze. The plate includes mesquite ribs and sides ($18.95).
Texas redfish: 8-ounce filet served on halfshell with sides ($19.95).
