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A Baltimore-based restaurant has big plans for Montrose. Atlas Restaurant Group, the company behind Ouzo Bay and Loch Bar, will open a new Italian restaurant
The Lymbar, 4201 Main, is coming to The Ion this fall. The craft cocktail bar and restaurant is bringing Latin and Mediterranean flavors from chef David Cordua, currently executive chef and owner of David + Michael Cordua Events. Cordua is also the former executive chef/owner of Americas and Churrascos. Cordua is partnering with his father Michael Cordua on the new project.
This will be the first brick and mortar concept from father and son since their departure from Cordua Restaurants in September 2018. Michael Cordua, a native of Nicaragua, founded the critically acclaimed Churrascos in 1988, introducing Houston to a new wave of Latin cuisine. Son David was born in Houston and graduated from Le Cordon Bleu in Paris. David helped to oversee the family s restaurant group concepts, Americas, Churrascos, Artista and Amazon Grill from 2007 to 2018. Churrascos and Amazon Grill on the Go are now operated by Churrascos Restaurant Group.
Plus, get to know the new Heights ramen concept a little more.
By
Timothy Malcolm
5/3/2021 at 11:12am
The new Yellow Rose Bourbon Pecan Pie ice cream from Van Leeuwen.
Summer s (nearly) here and the time is right for ice cream. Van Leeuwen is opening its first Teas location at 11 a.m. Saturday at 2565 Amherst St. in Rice Village. As you may recall, Van Leeuwen is a New York City-based shop that has more than 30 dairy and vegan flavors.
For opening day, the shop will offer $1 scoops all day Saturday, and Donkeeboy will be creating a live mural outside. Plus, through a collaboration with Yellow Rose Distilling, a new flavorâYellow Rose Bourbon Pecan Pieâwill be served.
Cool NYC ice cream shop opens first Houston location this weekend
Courtesy of Van Leeuwen
Photo by Eric Sandler
Courtesy of Van Leeuwen Houstonians won’t find “regular” ice cream at
Van Leeuwen Ice Cream. When the Brooklyn-based producer opens its first Houston location in Rice Village this Saturday, May 8, they’ll find every pint is labeled “French ice cream.” What’s the difference? Allow co-founder and CEO Ben Van Leeuwen to explain. “We have to call it French ice cream, because the FDA, if you have more than 1.3-percent egg yolks, requires it to be called ‘custard’ or ‘French ice cream,’” Van Leeuwen tells CultureMap. “Depending on the flavor, it’s 5 to 8-percent egg yolks. It’s lots of eggs, lots of cream, no weird stuff.”