{"id":475646,"date":"2026-10-24T18:32:32","date_gmt":"2026-10-24T18:32:32","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/475646\/"},"modified":"2026-10-24T18:32:32","modified_gmt":"2026-10-24T18:32:32","slug":"openings-and-closings-ramen-tatsu-ya-bellaire-coming","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/475646\/","title":{"rendered":"Openings and Closings: Ramen Tatsu Ya Bellaire Coming"},"content":{"rendered":"

Ramen Tatsu Ya, 4672 Beechnut, is having its grand opening October 31 in Bellaire. What better way to fuel up for a night of tricks or treats than a warming bowl of ramen? The doors open at 11 a.m., with the first 25 guests receiving a limited edition t-shirt designed by local artist Briks, who is also the artist behind the wall murals inside the new location, which makes number three for the noodle concept.\u00a0<\/p>\n

\"\"The Bellaire location is contemporary and stylish. Credit: Ramen Tatsu-Ya<\/p>\n

CEO Todd Coerver is excited to open on Halloween because \u201cit gives us a chance to really ratchet up the fun!\u201d In addition to the t-shirt giveaway, attendees can enter to win free ramen for a year. Halloween treats will be given out to trick-or-treaters and those in costume will receive a free popsicle with purchase. A DJ will be on hand later in the day from 6 p.m. to 8 p.m.<\/p>\n

Founded by chef\/owner Tatsu Aikawa in 2012, the Austin-born ramen brand was Aikawa\u2019s passion project, along with the support of family and friends. He now owns and operates 7 locations in Austin, plus two in Houston, not counting the newest Bellaire store.\u00a0<\/p>\n

\"\"Art from local artist Briks decorates the interior. Credit: Ramen Tatsu-Ya<\/p>\n

The Tokyo-style ramen begins with scratch-made broths including a 60-hour pork bone broth, chicken shoyu and two different vegetarian almond milk tonkatsu options. There\u2019s also a tsukemen version, with broth on the side. Munchies include pork gyoza, chicken karaage, rice bowls and katsu sliders.\u00a0<\/p>\n

The bar program at Ramen Tatsu-Ya offers draft beer, sake and sake-based frozen cocktails. The daily happy hour runs from 3 p.m. to 5 p.m., then 9 p.m. to close, with $5 munchies and $10 pitchers of Kirin.\u00a0<\/p>\n

\"\"Chef Christian Hernandez fused global flavors at Barbacana. Credit: Michael Anthony<\/p>\n

Barbacana, 907 Franklin, will have its last day of service October 24 after nearly two years of business. Chef and owner Christian Hernandez made the surprise announcement via social media. The post mused about the fact that there would be speculation about the reasons for closing (i.e. the economy, industry politics, street parking), but Hernandez preferred to focus on the positive such as \u201cthe creativity and personalities that shaped this place and the genuine elation and sense of discovery our guests allowed themselves to experience in our space.\u201d<\/p>\n

Hernandez ended the Instagram post with:<\/p>\n

\u201cThey say energy isn\u2019t wasted; it moves and is cycled from one place to another. That\u2019s how I choose to look at Barbacana. Our latent energy, bubbling potential, and utter vitality: it doesn\u2019t go anywhere. We persist. And so, with a heart full of gratitude and a head full of even more dreams, we\u2019ll say \u201cuntil next time\u201d. Until then, I\u2019m gonna catch up on some much needed sleep and spend some much missed time with my daughter.\u201d<\/p>\n

However, he also added \u201cWatch out for the next spot.\u201d<\/p>\n

A native Houstonian, Hernandez honed his skills at local acclaimed restaurants such as Oxheart and BCN before moving to New York for a stint at Contra, which earned a Michelin star during his tenure. He also worked in Mexico City at Rosetta before returning to Houston. He helped to open the now Michelin-starred March, eventually becoming chef de cuisine. In December 2024, he set out on his own, opening Barbacana to showcase his culinary point of view. The following year, the restaurant was named as Best Tasting Menu in the Houston Press Best of Houston: 2025.\u00a0<\/p>\n

\"\"Not only is the new Bungalow stunning, the seating is comfy. Credit: Michael Anthony<\/p>\n

Bungalow, 909 Texas, is currently in soft opening mode at its new location after closing three months ago at its original Main Street spot. While the elevated dining concept from A-Life Hospitality remains the same, the menu is getting some new items thanks to executive chef Mark Holley. In addition to the main dining room, bar area and outdoor patio, the downtown space will also offer three private dining rooms, spread out across the first and second floors, with the upstairs room overlooking the main dining area.\u00a0<\/p>\n

\"\"The new Bungalow has private spaces for dining and gathering. Credit: Michael Anthony<\/p>\n

It\u2019s an evolution of the brand according to co-owner JR Martins. He said in a press release, \u201cFrom the new menu and private dining rooms to the patio and bar, we were very intentional about creating a restaurant that feels like the next chapter of Byngalow.\u201d<\/p>\n

Holley brings decades of experience to the culinary side of the restaurant. From his early days at Commander\u2019s Palace in New Orleans and Brennan\u2019s of Houston, to opening Pesce and Davis Street at Hermann Park, his Gulf Coast-inspired cuisine has earned him a number of accolades along the way. This past year, he stepped away from Davis Street to transition to executive chef at Bungalow.\u00a0<\/p>\n

\"\"Bungalow\u2019s bar and lounge is its own space. Credit: Michael Anthony<\/p>\n

His retooling of the menu means that many of the favorites from Bungalow will stay but there will also be fresh dishes like snapper crudo with coconut milk leche and jerk Wagyu meatballs with honey barbecue sauce. Pescatarians and carnivores alike have a number of entree choices such as halibut and crabmeat with lemon and butter or a Cajun ribeye steak. Holley has also added a 48-hour oxtail ragu with a touch of allspice and habanero, served over pappardelle. The dessert menu leans Southern with treats such as NOLA-style praline cheesecake and lemon buttermilk chess pie.\u00a0<\/p>\n

Co-owner Jonathan Reitzell sees the relocated Bungalow as being a place for all occasions, \u201cYou can come in for cocktails, have dinner, celebrate a birthday, host a private dinner or spend an evening on the patio. This new location gives us the ability to create those different experiences under one roof and we\u2019re excited for Houston to see what we\u2019ve been working on.\u201d<\/p>\n

\"\"Your tastebuds will sing at Majestic Kitchen. Credit: Hieu Ho<\/p>\n

Majestic Kitchen, 16019 City Walk, had its grand opening October 17 at Sugar Land Town Square. Taking over the space which formerly housed Mahesh\u2019s Kitchen, the new owners, Santosh and Supraja Cividi, were actually inspired by the previous restaurant to open a new one, honoring the dishes they had enjoyed at Mahesh\u2019s while introducing a new concept to the community.\u00a0<\/p>\n

\"\"The interior is simply stunning. Credit: Hieu Ho<\/p>\n

The gorgeous interior sets the tone for upscale dining, with greenery overhead and stunning walls of cross section blue agate. White tablecloths are the perfect foil for the colorful Indian dishes that are not only delicious, but beautifully-plated. While much of the menu is drawn from traditional South Asian cuisine, executive chef Dipak Aryal adds contemporary touches to the food, like his Majestic Pasta that blends Indian spices with chicken and tomato sauced-pasta.\u00a0<\/p>\n

There are several curries like vindaloo and tikka masala that offer guests a choice of protein or vegetable plus seafood such as chargrilled Gulf prawns. Starters include curried crab samosas and chicken lentil soup. While there are plenty of meats like lamb shank and slow-cooked mutton, there are also vegetarian dishes such as Punjabi chana aloo and malai kofta (panner dumplings).\u00a0<\/p>\n

\"\"The cocktails at Majestic are over-the-top creative. Credit: Hieu Ho<\/p>\n

The elevated bar program includes a number of well-crafted cocktails with a touch of Indian flavors. The Masala Mary is a playful take on the traditional Bloody Mary, utilizing Indian spices such as chaat masala, plus a kick of ghost pepper. For a drink that\u2019s a pretty spectacle, order the Jaipur Jewel with Grey Goose vodka, lychee, citrus and Campari. It\u2019s finished with an aromatic bubble.\u00a0<\/p>\n

The restaurant is open for lunch and dinner with an extended late-night service Friday and Saturday until 2 a.m. giving concert-goers from the Smart Financial Centre or the Stafford Center options for a bite or a drink afterwards.\u00a0<\/p>\n

PopUp Bagels, 23501 Cinco Ranch Boulevard, is having its grand opening October 23 in Katy, from 8 a.m. to 11 a.m., so if you\u2019re reading this list early in the morning, you might have time to go check it out. Want another incentive? House of Pies is teaming up with the bagel shop on a special Bavarian Banana Schmear which will be exclusive to the Katy opening.<\/p>\n

\"\"If you\u2019ve never had a khachapuri, Bread Boat is ready to introduce you to it. Credit: Bread Boat<\/p>\n

Bread Boat, 3835 Richmond, opened earlier this month serving Georgian cuisine, primarily the craveable Khachapuri. The canoe-shaped bread serves as a vessel for bubbling cheeses, topped with an egg yolk and butter. It\u2019s a hands-on experience as diners are meant to tear off bits of the bread and swirl it into the cheese mixture.\u00a0<\/p>\n

The fast-casual concept was founded in Austin by three Georgian friends: Giorgi Sharabidze, Saba Shonia and chef Khatuna Kopaliani. The new Houston eatery is its second location. Chef Kopaliani was born in Ajara, Georgia and the Khachpuri was a dish she grew up making. However, she has added her own twists like adding Georgian-spiced slow-braised beef or smoky kidney beans. Other menu items include Kudari meat pie, roasted beets in sour plum sauce and kada, a flaky pastry with a sweet walnut filling.\u00a0<\/p>\n

Not only can guests experience Georgian cuisine at Bread Boat, but there is also a wine list of unique Georgian wines to pair with the cheesy boats.\u00a0<\/p>\n

\"\"Great things come in small packages, especially when they\u2019re sliders. Credit: Savvy Sliders<\/p>\n

Savvy Sliders and Fat Boy\u2019s Pizza, 3803 Spencer Highway, had a grand opening for both concepts October 22 in Pasadena. Operating under one roof, the co-branded restaurant gives diners plenty of options, whether they want a burger slider or a slice of pizza. Or both.<\/p>\n

For Saavy Sliders, the Pasadena store is the fourth in Texas. The brand was founded in 2018 in Michigan serving never-frozen Angus beef sliders and hand-breaded chicken tenders. It also features hand-spun custard milkshakes, shredded ribeye sliders and seasoned fries. Its popularity and plans for expansion have earned the top ranking from Technomic, 2025 as the fastest growing burger brand.\u00a0<\/p>\n

\"\"Giant slices and creative pizzas land in Pasadena. Credit: Fat Boy’s Pizza<\/p>\n

Fat Boy\u2019s originated in Metairie, Louisiana in 2019, with the fat moniker coming from its oversized slices and pies. It became part of the Happy Group in 2024, joining Saavy Sliders and Burger Fi. Though it\u2019s known for its 30-inch pizzas, there are smaller sizes as well. Options range from cheese, pepperoni and supreme to unique choices like The Ranch Hand, made with Sweet baby Ray\u2019s barbecue sauce, pulled pork, mozzarella and pineapple chunks. It also has a selection of chicken wings.<\/p>\n

\"\"Chef de cuisine Scott Phillips (left) and executive chef\/owner Drake Leonards man the raw bar. Credit: Alex Montoya<\/p>\n

Eunice, 377 Buffalo Speedway, is now under the full ownership of its executive chef Drake Leonards. First opened in 2018, the contemporary Cajun-Creole restaurant was a partnership between Leonards and BRG Hospitality, a Louisiana-based restaurant group. It was named for Leonards\u2019 hometown and was the first restaurant outside of Louisiana for BRG. Leonards spent much of his culinary career with various BRG concepts so it\u2019s fitting that he is gaining full interest in Eunice from his longtime partner. <\/p>\n

\"\"Eunice has both a Gulf Coast vibe and stylish elegance. Credit: Duc Hoang<\/p>\n

The new status as full time owner also cements Leonards ties to Houston. He says Louisiana will always be home but \u201cHouston is where my family lives now and owning Eunice lets me keep that Louisiana spirit alive in the city that took us in.\u201d<\/p>\n

\"\"The gumbo at Eunice comes with the traditional scoop of potato salad. Credit: Michael Anthony<\/p>\n

Surrounded by towering oak trees, the restaurant bustles during lunch with business professionals, then becomes a vibrant destination for happy hour cocktails and oysters many ways. Dinner guests dig in to bowls of smoked chicken and sausage gumbo, plates of crawfish etouffee pasta and spicy shrimp and grits.<\/p>\n

For Leonards, the vision for Eunice\u2019s future is to \u201cmake it the best restaurant it can be.\u201d <\/p>\n

\"\"A chic new restaurant is coming to GreenStreet. Credit: Rebees<\/p>\n

Lila\u2019s, 1201 Fannin, will open for lunch and breakfast October 28 at GreenStreet. The new concept comes from Rebees, a hospitality management company based in Dallas. Serving New American cuisine, the kitchen is led by executive chef Garee Battad, whose menu was developed with Matt Ford, executive chef and partner at Billy Can Can, another Rebees venture.<\/p>\n

\"\"Garee Battad will serve as executive chef at Lila\u2019s. Credit: Ilse Gonzales<\/p>\n

Battad, a graduate of the Art Institute of Dallas, has over two decades of experience at luxury hotels and fine dining restaurants such as Nobu and Gordon Ramsay at The London West Hollywood. Most recently, he was executive chef at Azumi, here in Houston. <\/p>\n

Joining Battad is Zach Smigiel, who will be in charge of the bar program. Smigiel was formerly the beverage director for FlavorHook Restaurnants as well as bar manager at Billy Can Can.<\/p>\n

Both the bar menu and the dining menu will lean heavily on seasonal ingredients. We have been promised additional information once the restaurant opens for dinner service in the coming months. <\/p>\n

\u00a0<\/p>\n

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