Houston's dining scene sees new developments with the upcoming opening of The Green Room, an intimate chef-driven restaurant, and the recent expansion of The Burger Joint to Memorial. These additions highlight ongoing growth in the city's culinary landscape. Both concepts emphasize approachable yet elevated experiences for diners.
The Green Room at 1343 Yale in Houston's Heights area is scheduled to open on March 5. Operated by Doke Concepts, which also runs the adjacent Heights & Co. cocktail bar and restaurant, the 26-seat venue focuses primarily on food. It is led by James Beard Award-winning chef de cuisine Tom Cunanan and chef/owner Daniel Davidson.
The dinner menu will be a la carte and change monthly, with an optional five-course Chef’s Dinner Party that includes a complimentary cocktail or wine pour. The wine selection features small-production Champagnes and varietals from certified organic producers, alongside a rotating Cellar Series. Diners can anticipate Cast Iron Parkerhouse Rolls with seasonal butters, alongside dishes such as tuna tartare, scallop crudo, risotto alla plancha with diver scallops, Dry-aged Duck with dark cherry jus, and a Chef’s Nightly Steak.
Doke Concepts partners Brian Doke, Evin Wood, and Chef Davidson aim for an elevated yet warm atmosphere. As Doke stated in a press release, “With The Green Room, we set out to create something ambitious yet approachable, where the food is elevated, the wine over delivers and hospitality feels personal from the moment you walk in.”
Meanwhile, The Burger Joint opened its fourth location on February 26 at 1016 Gessner in Memorial. Founded by chef Matthew Pak and business partner Shawn Bermudez, the brand started as a food truck and established its first brick-and-mortar site in Montrose in late 2015. The duo has expanded with concepts like The Taco Stand and Happy Go Lucky shaved ice. A fourth Taco Stand location is set to open next door in April.
The 4,300-square-foot space, designed by Pak and Bermudez with Cisneros Design Architects, includes a full bar, spacious dining room, and 1,500-square-foot patio in red and black tones matching other sites. The menu centers on 100 percent Angus beef patties on toasted buns, including the Classic Burger and specialties like the Mexi with grilled ham, avocado, queso fresco, jalapenos, and chipotle aioli; the Opa! with grass-fed lamb; and the Smoke Stack topped with pulled pork, mac & cheese, and fried egg. Vegetarian choices include Veggie and Impossible burgers, plus hot dogs, wings, low-carb bowls, sandwiches such as Nashville Hot Chicken and Mahi Mahi, a kids menu, and milkshakes in flavors like vanilla, chocolate, salted caramel, and Vietnamese coffee.
