Howard Hughes, the real estate development firm that owns The Woodlands, has partnered with two of the Houston-area\u2019s top chefs to open new restaurants in the sprawling community. Both are expected to open next year.<\/p>\n
They are:<\/p>\n
Charolais will be Simmons\u2019 first restaurant since his surprise resignation from Tris<\/a> at the end of last year. Slated to open in the former Local Pour space<\/a> in Hughes Landing in early 2026, the restaurant is described in press materials as an extension of Chef & Rancher, the genetics-driven beef company he started with Texas rancher Larry Ludeke. According to press materials, Charolais \u2014 named for a breed of cattle \u2014 will specialize in \u201chigh-quality beef sourced from a program focusing on genetics and sustainable animal husbandry, and full involvement in the process, from pasture to plate.\u201d<\/p>\n \u201cI am thrilled to open Charolais in The Woodlands, and to partner with Howard Hughes,\u201d said Simmons, executive chef and founder of Charolais. \u201cCharolais represents my lifelong passion, a restaurant focused on elevating American beef through hand-reared cattle.\u201d<\/p>\n Bar Bludorn will be the first restaurant outside of central Houston for Bludorn Hospitality. Scheduled to open in the third quarter of 2026 in the former Baker St. Pub & Grill space at 25 Waterway Ave., it will feature a similar menu and design as the original location that opened in Memorial in 2024<\/a>.<\/p>\n \u201cWe saw a lot of similarities between Memorial and The Woodlands,\u201d Aaron Bludorn tells CultureMap. \u201cWe started talking with [former Howard Hughes president] Jay Cross. He really sold us on his vision of what the future will be like there. We believe in being part of The Woodlands.\u201d<\/p>\n Bludorn adds that he sees several advantages in Bar Bludorn\u2019s location at The Woodlands Waterway, including its proximity to both the area\u2019s two largest hotels and the Cynthia Woods Mitchell Pavillion.<\/p>\n \u201cI love the idea of our restaurant not only being a place for people to go out to dinner, whether they live in or outside of The Woodlands, but also for the offices to have happy hour,\u201d he says.<\/p>\n In terms of the menu, diners can expect that Bar Bludorn staples such as the country ham beignets, short rib pastrami sandwich, and fried chicken with peanut butter gravy will all be present in The Woodlands. However, seasonal items such as pastas or specific salads will likely be unique to each location.<\/p>\n The Woodlands location will also feature a private dining room, which is something the Memorial restaurant lacks.<\/p>\n \u201cChef Simmons\u2019 return to The Woodlands and chef Bludorn\u2019s entry to the community represent significant additions to our culinary landscape,\u201d said Jim Carman, president of the Texas Region for Howard Hughes, in a statement. \u201cWe have recently partnered with exceptional brands and talent to bring new experiences to the community, and we look forward to residents and visitors enjoying these elevated dining opportunities here in The Woodlands.\u201d<\/p>\n Area residents can expect at least one more major restaurant announcement in the weeks to come. The Ritz-Carlton Residences<\/a>, The Woodlands, an 8-acre, 111-unit project that broke ground last year, is expected to include a restaurant from superstar chef Jean-Georges Vongerichten, according to a report<\/a> in PaperCity. Howard Hughes has yet to officially confirm the report.<\/p>\n","protected":false},"excerpt":{"rendered":"Howard Hughes, the real estate development firm that owns The Woodlands, has partnered with two of the Houston-area\u2019s…\n","protected":false},"author":3,"featured_media":177949,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5130],"tags":[64,2489,17382,9604,49313,23770,4345,358,100798,3187],"class_list":{"0":"post-177948","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-houston","8":"tag-business","9":"tag-competitions","10":"tag-cooking","11":"tag-entrepreneurs","12":"tag-grocery-stores","13":"tag-h-e-b","14":"tag-houston","15":"tag-texas","16":"tag-texas-foods","17":"tag-tx"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115097017062283159","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/177948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=177948"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/177948\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/177949"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=177948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=177948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=177948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}