Starting a restaurant is a risky venture. Even proven concepts from established operators carry a great deal of risk. 60% of all restaurants fail in the first five years. So getting investors can be tricky, and restaurateurs often give up a great deal of control to the money guys in order to gain financing.

So what is a talented young chef with a vision to do? If it's 2014, and the chef is Jay Stone (of Wicked Whisk, Vallone's, and Jasper's fame) you take your idea to Kickstarter, the on-line marketplace that funds hot new ideas.

Kickstarter is a successful online phenomenon that's funded everything from the Pebble smart watch to the new Veronica Mars move. If you've got a great idea and you can present it well, Kickstarter is a good way to raise capital.

Chef Stone brings serious talent to the table. His cuisine has always drawn both popular and critical acclaim. Ever since we first sampled his cooking at the Wicked Whisk food truck, we were unabashed fans.

Houston mayor Annise Parker called Jay's Wicked Whisk her favorite food truck, and it's one that we miss very much. At a recent wine dinner at Jasper's, Chef Stone's dishes were the hits of the evening, and the popup events he's hosted with Will Buckman at Corkscrew BBQ all sell out within hours of being announced.

Chef Stone has the skills. We believe that the concept of New American comfort food with a Korean twist is one that will resonate well with Texans. So what is Chingu? In his words:

"Chingu has been my brainchild for quite some time and has evolved as I grew as a professional cook. After hosting pop-up dinners, food truck stops and collaborating with other local industry folk it came to me that this is what cooking is all about. Having fun, doing what you love and meeting great people along the way. Chingu means "Friend" in the Korean language and it represents my project perfectly.

"The Korean inspired fare will touch on American and Southern classics and be approachable by a wide audience. Korean Fried Chicken and Biscuits, Braised Beef Cheeks with Gochujang Mashed Potatoes and several varieties of In-House Fermented Kimchi will be menu staples. "Redefining Comfort Food" as I like to say."

Chef Stone has a clever strategy for his physical facility: He plans to start with a food truck, keeping his costs low and his location flexible. He'll then transition to a brick-and-mortar building when the time is right.

We're excited about Chingu, and urge our followers to support this exciting project. You can get onboard for as little as $5, but check out the larger pledges. They include generous rewards, up to a catered lunch or dinner for 15 guests at a bargain price.

Chingu on Kickstarter.

The restaurant scene in the Woodlands is growing and thriving. New places open each month, but none have intrigued us as much as the Republic Grille, a new concept debuting in the Panther Creek Village Center in the Woodlands.

Republic Grill replaced one of the Woodlands' oldest restaurants, Ace Chinese, a restaurant that had lasted well beyond its sell-by date due to the fact that it was one of the only Chinese delivery spots serving the central Woodlands.
We'd heard rumors about Republic Grill, and were excited to hear (via our Woodlands Area Foodies Facebook group) that Monday was opening day. So we changed our lunch plans and headed over to investigate.

We weren't prepared for the full experience of walking in the doors. The dank, dated Ace Chinese interior was nowhere to be seen. The new space was stunning.
We were immediately impressed by the total makeover of the location, which had apparently been gutted down to the studs. The interior has an upscale, rustic vibe that's immediately at home in the community. Lots of stone, wood, dark iron, and photograph from around the community locate the restaurant firmly in the Woodlands. This isn't a chain that's just moved in from Los Angeles.
It was time for lunch, and after scanning the lunch menu, we were, not surprisingly, drawn to the Republic Burger. Our server took our order, and the burger appeared after a short delay.
The nicely charred, hand-formed patty of certified Angus beef had the flavor of open-flame grilling which accented its rich, beefy undertone. As requested, it was cooked medium rare. A generous slice of cheddar cheese had been melted atop the burger, and it was stacked with crisply fresh purple onion slices and lettuce at our request. We chose the jalapeño cheese bun from the proffered options, and it added a gentle whisper of heat to this well designed classic burger. Waffle fries that accompanied it were seasoned well with salt and pepper; we applaud a restaurant whose kitchen isn't afraid to season its food.
We were so taken by lunch that when our evening ran late and it was time for dinner, we gathered up friends and family and headed back for round two.
The restaurant is perhaps even more inviting by night, with the rich surfaces and dramatic lighting creating a very cozy space. We could easily imagine the Republic Grille being the backdrop for an intimate date night. Being the Woodlands, there were plenty of families in attendance; apparently word had gotten out that they'd opened.
Our large group ordered a variety of items. My son quickly zeroed in on the chicken-fried steak, the entree I'd planned to order.
Fortunately, I was able to snare a bite before the budding power lifter devoured his dinner. The steak is a slab of certified Angus beef, very tender and lacking the gristle that is often found in this dish. The crust was light, crispy and flavorful. Finishing off the entree was house made cream gravy, subtly peppery, rich, and delicious. Without a doubt this is the best classic chicken-fried steak that I've found in the Woodlands area.
My bride ordered the lighter Texafornia sandwich, a grilled chicken breast topped with avocado, tomatoes, red onions, and a tangy chipotle mayo.
Presented on the jalapeño cheese bun we tried at lunch, this lighter sandwich featured nicely grilled chicken, and the flavor accents of the chipotle and tomato melded well with the lush, creamy avocado.
Since my son had spoken for the chicken-fried steak, I perused the well edited menu for a different entree to try. My attention was drawn to the Chicken Woodlands entree, a grilled chicken breast smothered with goat cheese, sundried tomatoes, and finished with a lemon basil sauce.
This unique combination of flavors was an unqualified success. The smoky grilled chicken and the lush, creamy goat cheese were balanced by the tangy counterpoint of the lemon basil and the sundried tomatoes. Chicken dishes are often an afterthought on restaurant menus, but this one deserved its spot at the top of the entree list. The sides were tasty as well; we sampled the light, airy sweet potato cakes, and the beautiful large stems of grilled asparagus.
We've learned not to set our expectations too high on a restaurant's opening day, but the pros behind Republic Grill opened with guns a blazin'.  Everyone we spoke with, from the partners (who bring experience from Tailgator's and Stadia Grill) to the managers, to the well-trained servers were smiling, confident, and had obviously worked hard to open this brand new concept with such polish and verve. We spotted some familiar faces from around the Woodlands, including Hali Hensley, our favorite server from Fielding's Wood Grill, who was now putting her culinary expertise to work in Republic Grille's kitchen, and Kimberly Lewis, who was working the floor in her role as manager, making sure the lunch service ran smoothly.
We can confidently recommend this restaurant to anyone looking for hearty, well-prepared Texas cuisine served in an upscale atmosphere that's perfect for family and friends. It's a great addition to the neighborhood and to the Woodlands. We're looking forward to visiting again soon.

The Republic Grill | 281-719-5895 | 4775 W Panther Creek Dr | The Woodlands | TheRepublicGrille.com

The Republic Grille on Urbanspoon

Taquerias are a big thing in Houston, thanks to our vibrant Latin American community. Even the worst ones are pretty good, and the best ones are excellent. They're almost all family run, small operations, and in many cases the ability to speak Spanish is very helpful when you visit. We think it's part of the charm, but some less adventurous souls are put off by this.

For these folks, fast food tacos were created. From Jack in the Box tacos (which we admit to liking) to Taco Bell to Taco Cabana, different approaches to offering tacos to the terminally unadventurous have been tried, with mixed results.

Our biggest complaint: None of these chains offers a truly excellent taco.

Enter Hello Taco. Combine the traditional flavors of a great taqueria, wrap it in a slick package that won't scare gringos away. Offer a variety of tacos with both traditional and Americanized options. Sounds like a good plan. How does it work?
Hello Taco is located where Sawdust Road curves into Grogan's Mill, the busy commercial strip that connects to the south edge of the Woodlands. It's a smart location; lots of lunch business, and easy access to the Woodlands populace without paying Woodlands rents. Located conveniently next to a Baskin-Robbins store, parking is easy. Entering the store, you're met with a bright, clean environment that is so professionally decorated that it could easily be a nationwide franchise.
But it's not. Hello Taco is the brainchild of Armando and Susan Ocampo, a couple with years of experience in the restaurant biz; he in the back of the house, she in the front. Their expertise is evident in the slick presentation and bright colors that make Hello Taco an inviting place to visit.

But how's the food?
As with any good taqueria, the food is very fresh, and everything is prepared in-house. A tortilla machine works tirelessly stamping out fresh tortillas from hand rolled balls of masa, and a cook is grilling the meats and veggies.
Unlike some other Americanized taco concepts (like Torchy's and Texas Taco) Hello Taco doesn't feature signature tacos, predesigned with specific ingredients. It's a make-your-own approach, more like Subway or Freebird's. If you don't know what you like, this might be a problem, but the helpful folks behind the counter can certainly suggest some options.
Even though there was a line when we entered, service was brisk. Four different meats are offered on the menu - chicken, pork, and two types of beef. We chose pork and sliced fajita meat, and opted for the traditional chopped onion and cilantro toppings, with a slice of lime on the side.
What came out was a very credible taco - fresh, soft tortilla, nicely seasoned and marinated meat, bright, fresh, crisp veggies. Flavors were bold but not overpowering.
In short, these are damn good tacos.
Word got out quickly. By the time we were leaving, a line stretched to the door as hungry folks queued up. It moved quickly.
We're impressed with Hello Taco. They have a solid concept and are executing well. The only glitch is the lack of signature tacos to make ordering easier for the neophyte, but the excellent tacos more than make up for it.

We'll be back.

Hello Taco | 25114 Grogan's Mill Rd. | Spring, TX 77380 | 832-819-4MEX | hellotaco.com

Hello Taco on Urbanspoon

We're unabashed fans of the food Chef Austin Simmons creates at Hubbell & Hudson Bistro. From his incredibly creative seafood presentations to his world-class burgers, we've not seen a misstep from this talented young chef.

Last night the chef took his formidable talent and a section of his kitchen staff inside the loop for a pop-up dinner. The location was a stunning historic Museum District home, recently renovated by Pasternak Custom Homes, and offered for sale by John Daugherty Realtors.
For the event the meticulously restored interior of the home was converted into an intimate bistro. In attendance were members of the print, broadcast, and on-line media, all anxious to sample what was ahead.
As the culinary team prepared the eight-course tasting menu, craft cocktails were passed, accompanied by a surprising appetizer: A quick-fried morsel of battered and breaded foie gras, cooked to the point of liquidity. This burst of liquid flavor was a playful tease of what was to come.

While the media was socializing, the culinary team had converted the beautiful residential kitchen into a line worthy of four-star restaurant. Homebuilders brag about commercial-grade kitchens, but Pasternak Custom Homes truly delivered.

The hungry mob was seated, and Chef Austin presented his first course, escolar served with jalapeño marmalade, and a ponzu bouillabaisse. As CultureMap's Eric Sandler quipped, "Just like mom used to make".

Next out was another seafood course, this time uni, bacon and lobster, accented with a touch of miso and charred grapefruit. The smoky richness of the proteins were offset by the zing of the citrus, and the result was something we'd gladly devour again.
Continuing the seafood theme, Chef Austin presented his superb charred octopus, enhanced with saffron, blood orange, fennel, imberico and coriander. This stunning dish brings together many distinct flavors into a harmonious whole - it is easily the best octopus dish I've ever experienced.
Chef Austin comes ashore to present foie gras served two ways: A seared slice and as a bruleed pate. The lush fattiness of the foie was balanced by cranberry, honeycrisp apple, hints of citrus, macadamia nuts, and cress. I noticed more than one guest licking the inside of the small dish that held the pate.

Next the chef introduced a beef course, but not just any beef - A5 grade Japanese Wagyu. It was topped with shaved perigord truffles, and accented with artichoke, anise and peppercorn. The beef was superbly tender and indulgently marbled, and the earthy truffles elevated the savory beefy flavor to even greater heights.

A unique cheese course appeared next. After the bold, strong Wagyu, Chef Austin juxtaposed a light, airy goat cheese puree, accented with hyperlocal Woodlands honey, winter truffle, almond, lavender, and cranberry.

Desert was served shortly thereafter. A deconstructed pallet of yuzu, green tea, miso, shoo, sable, and cilantro. At the chef's instruction we combined these wildly individual flavors into a coherent whole. It was hard work. Hard, delicious work.

Finally the chef presented petite petit-fours. They were not your typical cookies; flavors of pink peppercorn, soy, caramel and dark chocolate were blended and perfused, and the result demonstrates the formidable chops of Katrina Autem, the pastry chef.

Chef Austin's culinary team did a superlative job delivering eight courses of innovative, technique-driven cuisine in a residential kitchen they'd never worked in before. The evening progressed flawlessly, a tribute to the hard work of Executive Sous Chef Lance Criswell, Pastry Chef Katrina Autem, Sommelier Tanya Hinson, and the rest of the Hubbell & Hudson team.

Of course, now that the chef's formidable skills have been put on display in the heart of Houston, we predict that a table at Hubbell & Hudson Bistro will get even tougher to snare. Make your reservations early, folks.

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Our thanks to Hubbell & Hudson, Pasternak Custom Homes, and John Daugherty Realtors for making this event possible. 

We've made no bones about being fans of Crust Pizza Co., the independent pizza empire that has announced the expansion to a third location in the Woodlands. Their focus on fresh ingredients, innovative recipes, and rock-solid consistency makes them our go-to place for a great pizza.

But we'll let you in on a secret. The outstanding pizza may not be the best thing on the Crust Pizza menu. That honor belongs to the superlative calzone, which takes the already outstanding crust to the next level.
Behold this delicious creation. The flaky, hand-tossed dough is folded around freshly cut fillings, in this case a carnivore's delight of pepperoni, bacon, Italian sausage, beef, and Canadian bacon. Melted with the meats are a mix of freshly cut mozzarella and cheddar cheese. The crust is baked to a perfect golden brown, then brushed with butter and fresh garlic. 
The result is, hands down, the best calzone we've ever tasted. Try it.

Crust Pizza Co. on Urbanspoon

As our readers know, Houston's vibrant food scene isn't limited to Tex-Mex, BBQ, and burgers. As our nation's most multicultural city, dining options span the list from African to Vietnamese, with pretty much everything in between.

And Vietnamese is a big deal here. Houston is home to one of the nation's largest Vietnamese communities, and these immigrants have brought the delicious foods of their culture along with them. Vietnamese restaurants thrive in Houston, and range from tiny mom-and-pop pho shops to thriving local chains like Kim Son.
Imagine our surprise when we got a note from Houston's home-grown upscale burger empire, Beck's Prime, talking about the Banh Mi sandwich they were adding to their menu. We received a generous invitation to visit any of the Beck's locations and sample this interesting new offering (along with a couple of others).
Burgers and Banh Mi. If that's not 21st century Houston casual dining, I don't know what is. But we had to wonder how good a Beck's Prime banh mi would be. To determine that, we put together a crack tasting team and ventured over to the Woodands' own Beck's Prime location.
Befitting this multicultural offering was our multicultural team, consisting of your humble editor and real estate guru / celebrity foodie Huy Dang, the man behind the stunning @uberbites Instagram account. His knowledge of Vietnamese cuisine far exceeds mine, and he has a very keen palate. He's also a sharp dresser, adding a badly needed touch of class to our dining party.
On a blustery February at noon we converged on Beck's Prime on Grogan's Mill in the Woodlands, skillfully avoiding the road construction that rendered the parking lot all but inaccessible. Even with the construction Beck's was doing a strong lunch business. Woodlands residents know their burgers, and Beck's are among the best. But we weren't here for the burgers.
Beck's staff demonstrated their usual flawless hospitality, and we ordered and grabbed a table. In short order the food came out. Front and center was the new banh mi.
Banh Mi at Beck's Prime

No, this is not your Aunt Thuy's banh mi. The traditional french loaf is replaced with one of Beck's signature egg buns, the fatty mystery pork usually found has been replaced with lean, chargrilled, generously-sliced pork sirloin, and the vegetables were crispy, very fresh, and freshly cut.

Biting into the sandwich revealed the bright, sharp flavor profile that defines the best banh mi. But the textures were very different. The rich egg bun didn't have the traditional chewy mouthfeel of french bread. The pork flavor was more prominent than in a more pedestrian banh mi, and a gentle kick of sriracha brought a garlicky heat to the sharp tang of the onions, cilantro, and jalapeño.
The result is a very good sandwich, although it's far from a traditional banh mi. Huy confirmed that Beck's had altered the traditional components, but he approved of the result, and nary a scrap of banh mi was to be found on either of our plates at the conclusion of the meal.
The second offering we sampled was another new pork sandwich from Beck's: Hickory Prime Pork. A far more traditional sandwich, it included the excellent sliced pork sirloin, pickles, onions, and Beck's house made hickory BBQ sauce.
This riff on the classic BBQ pork sandwich was much more traditional. The hickory BBQ sauce accented the rich pork flavor, and the classic pickle/onion accoutrements made for a very familiar sandwich. Our only beef (no pun intended) with this sandwich was the mildness of the sauce - a smidgen more heat (or a lot more heat, if you prefer weapons-grade sauces as Huy does) would bring this good sandwich to the next level.
All in all we were impressed by these new offerings from Beck's Prime. Over the years Beck's has offered not only some of the city's best burgers, but also very good non-burger offerings for those who weren't in the mood for mesquite-grilled ground beef. These new items continue that winning formula, and we predict that they'll both be popular all across Houston.

Beck's Prime | Locations all around town

Becks Prime on Urbanspoon

The Woodlands is surrounded by small towns and somewhat rural areas, and the influx of people to the area is causing the entire region to develop. A case in point is Umami, a newish Korean restaurant located in Magnolia, which is the town to the immediate northwest of the Woodlands.

Located in a nondescript strip center on Highway 1488, from the street Umami looks like a generically disappointing Chinese buffet. But a tip from a trusted friend (Thanks, Michael) sent us to check out the Korean cuisine offered by this family-run place.
Pulling into the center, we were greeted by a behemoth of a sign, which we later found out was left over from a previous incarnation of the restaurant. It's big, it's brash, and it doesn't bode well for what's inside.
One thing the sign accurately coveys is the size of the restaurant. It's big, taking up the entire building. Heading inside, we walked through a small foyer into the restaurant proper, and were surprised by what we found.

The decidedly upscale interior is warm and inviting, and a total surprise based on the exterior of the restaurant. We were looking forward to see if the food followed this trend. We asked the server what he recommended, and he immediately suggested the bulgogi bento box, a cross-cultural combination of the Korean beef dish juxtaposed into a typical Japanese lunch combination.
What quickly appeared was a nice portion of flavorful, thinly sliced beef, marinated and seasoned gently in the traditional style. The beef was very tender and fresh; this is one of the better versions of bulgogi we've found away from Long Point road. The fried rice had a nice savory bite to it, and the de rigueur California roll was a bit better than expected.
All in all, we were pleasantly surprised by Umami. The ambiance far exceeds the low expectations set by the outside of the establishment, and the very good Korean food will earn it a regular spot on our Asian food rotation.
Umami | 6960 Fm 1488, Magnolia, TX 77354 | (832) 934-2649 | umamigrillandsushi.com

Umami Grill and Sushi on Urbanspoon

Growing up in Houston, Bennigan's was one of those restaurants that I felt was always going to be around. They were a better version of Chili's or TGI Friday's, with all the expected casual dining standards, plus a few signature items. The bar was also a hoppin' happy hour scene, with groups of coworkers unwinding after a hard day at the office.

Over the years, as other restaurants in their segment updated their concepts, Bennigan's stayed pretty much the same. That turned out to be their undoing, because the chain declared bankruptcy in 2008, with most of the stores (including all of the ones in greater Houston) closing shortly thereafter.
I was surprised to hear that Bennigan's was returning to the Woodlands - it would be the second first location to return to the Houston area. They selected a location that has housed several short-lived establishments, most recently Aldo's. The building is on I-45, and was somewhat dark and uninviting.
The new Bennigan's opened their doors last week, and we decided to check them out recently for lunch. Our first impression was a good one; Bennigan's has gutted the building, and the result is much brighter and far more modern.

The Bennigan's dining room
We like how the space was visually divided into different areas - the design is open, but not too open, avoiding the barn-like ambiance that seems to plague many new establishments.
When we've mentioned to friends that we tried the new Bennigan's, we keep getting asked one question, over and over again: "How's the Monte Cristo?" This sweet and savory deep fried sandwich was Bennigan's signature dish, and we couldn't wait to see if it was still as delicious as we remembered.

Monte Cristo at Bennigan's

We're happy to report that the Monte Cristo may be even better than we remembered. Layers of thinly-sliced ham and turkey and American cheese are batter-dipped and deep fried, dusted with powdered sugar, and served with a side of raspberry preserves. The coating was golden brown, delightfully crisp on the outside and tender within, without a hint of greasiness. We approve, although our doctor might not.

But man does not live (long) by Monte Cristo alone, so we sampled some of the other items on the menu. We couldn't resist the Guiness Glazed Bacon burger, a half-pound patty cooked to order (although medium rare was more like medium well, a common problem) and glazed with a Guiness Stout-based sauce, topped with cheddar, thick-cut bacon, and fried onion strings.

Guiness-Glazed Bacon Burger at Bennigan's

Biting into the burger we were first hit by the tangy-sweet flavor of the Guiness glaze; the mild cheddar flavor and the smokiness of the bacon were good counterpoints. The onions added more texture than flavor, but the large patty's juicy beefy flavor came through the melange of toppings. This is a solid burger, and one we'd order again.

A dining companion chose the Irish pot roast, which turned out to be a credible though not memorable version of the classic comfort food. Along with the pot-roasted beef were potatoes, carrots, onions, and a bit of garlic.

Irish Pot Roast at Bennigan's
We were excited to learn of Bennigan's rebirth, and were pleased to see the Woodlands chosen for a  Houston area location. The comfortable atmosphere, friendly and competent service, and well prepared food should pack in the guests looking for a hearty, comfortable meal. The classics are all represented, and they've stood the test of time. We're happy to declare Bennigan's relaunch a successful one, and look forward to returning for another Monte Cristo soon.

Bennigan's | 18450 I-45 South | Shenandoah, TX 77384 | bennigans.com

Bennigan's on Urbanspoon

From a very strong beginning, Corkscrew BBQ, the small, family-run BBQ joint on Budde road near the Woodlands, has drawn numerous accolades for it's world-class brisket. Many think it's the best in Greater Houston, and can hold its own against the hallowed pits of Central Texas.

So do they rest on their laurels?

Apparently not.

Will Buckman, the pitmaster who personally oversees the smoking of each brisket, has selected an even higher quality brisket: Pasture raised Black Angus Prime Brisket.

This premium beef promises to elevate Corkscrew's brisket beyond its current highly awarded (and highly delicious) state.

Aaron Franklin, better keep looking over your shoulder.

"Chicken Fried Steak. There's a new place serving good ones." whispered one of my foodie friends.

That's one sure-fire way to get my attention. There are some great chicken fried steaks to be had in the Houston area, but they're few and far between, and there are plenty of mediocre ones that are better avoided. I've been hoping for a great CFS that's closer to the Woodlands than Tomball.

The establishment that generated this comment is the new Texas Beer Garden, located just northwest of the Woodlands, on Hwy 1488 just west of 2978. It's a roomy, comfortable place that's already become a neighborhood hangout. For those concerned with a dark, boozy bar, rest assure that this isn't it -- the focus is more on the food than the beer.

The menu is long on traditional Texas grub - burgers, BBQ, sandwiches, and the aforementioned chicken fried steak all caught our attention. So we sampled a few items on two visits, and here were our impressions.

First up was the burger. It's large, hand-formed, and made with good quality beef. Toppings are generally fresh, but the lettuce looked a bit long of tooth. One snag is that the kitchen insists on cooking the burger to medium well or above - if you like your burgers medium rare, you're not going to be happy. The beef could have also used a touch more seasoning, a minor quibble which is easily fixed.

Next we sampled a BBQ plate, with pulled pork and sausage. The serving was generous, and the pulled pork was good - it had a nice rich smoky flavor, and very little of the sweet BBQ sauce was required to be added. The sausage was unremarkable. They do offer a variety of different sausages, so perhaps more exploration is required.

The lauded chicken-fried steak wasn't available on our first visit, but we sampled it when we returned. A nicely crisped crust wrapped a tender but not overly juicy slab of beef. We suspected that this wasn't hand-breaded in-house, and this was confirmed by the staff. The gravy was tasty but a bit under seasoned. We see serious potential here, and hope that the dish will be taken to the next level.

I'd be remiss in pointing out that this is a family-friendly place... perhaps a bit too family friendly. When we visited on a weekend night, the place was literally overrun with kids from toddler to elementary school age running wild around the restaurant.

The outdoor patio was more daycare than dining area, and one couldn't walk around the dining room without the risk of stumbling over an unruly kid. The harried wait staff didn't have time to deal with this, but we think management needs to be willing to talk with parents who won't keep their children seated at the table.

We see great promise for the Texas Beer Garden. The food has the potential to become very good. If the management can get control of the dining room back from the hoards of children that run rampant, we'll be looking forward to returning.

Texas Beer Garden | 2714 FM 1488, Magnolia | 281-356-2337

Texas Beer Garden on Urbanspoon

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