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Bernie's Backyard opened today to a throng of hungry guests ready to check out North Houston's first food truck park. Located on the Northbound I-45 feeder between FM 2920 and the Grand Parkway, Bernie's hosts several popular food trucks in a modern, comfortable facility. Covered outdoor dining in a large pavilion, and an indoor, air conditioned bar area (beer and wine only) complete the complex.

Bernie's opened with a good range of popular food trucks, offering a variety of foods:

BBQ Godfather - South Texas BBQ from the award-winning pitmaster.

Black Garlic - Gourmet burgers and fries.

Rustica - Italian offerings from the team behind the Lasagna House.

Gogi Paradise - Unique Korean-influenced comfort food. Tacos, burgers, and more.

Love Me Tenders - Specializing in chicken tenders.

The Naked Fry - Serving a variety of fries, both naked and not.

Buzzles - Purveyors of shaved ice, including New Orleans-style with creamy toppings.

Bernie's opens at 11am daily, and closes at 9pm.

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We're live on opening day at Bernie's Backyard, the new food truck park on I-45 in Spring.

BBQ Godfather, Black Garlic, Rustica, Gogi Paradise, Love Me Tenders, Buzzles, and The Naked Fry are lined up for the opening.

Members of the Woodlands Area Foodies group are in attendance for the event.

Update: Robard's excellent Social Hour burger added to the list.

One of the questions we're asked most often is "Where should I eat".

Here is our list of our favorite places to eat burgers in the Woodlands area. This list represents our ideas about the best burgers in the Woodlands. We enjoy burgers at each of these places, and we think you will, too.

Our Favorites

Del Frisco's Grille - This more casual American bistro concept from the highly-regarded steakhouse chain knows its beef, and their burgers reflect this expertise. A custom grind featuring aged sirloin is formed into two quarter-pound patties. High quality cheese, fresh, crisp veggies, and an airy, eggy bun complete the package.

Hubbell & Hudson Bistro - What happens when a classically-trained chef with a love for burgers has access to the best ingredients in the world? The Bistro Burger at Hubbell & Hudson Bistro. Chef Austin Simmons starts with a carefully developed custom grind of prime beef, hand formed into a generous patty and cooked to temperature. It's covered with melted, aged cheddar and thick-cut bacon, then toped with handcrafted veggies, included oven-dried tomatoes, two process onions, and three styles of housemade pickles. No sauces are needed to dress up this master course in burger execution. For our money, this is the best burger to be had in the Houston area.

Robard's - Tucked away on the Social Hour menu may be the Woodland's best burger value. This classic steakhouse burger, a half-pound custom grind based on Robard's USDA prime steaks, is stunningly good. The beefy, expertly-handled patty is finished with high-quality cheese and fresh veggies. The value is amazing: This serious burger and excellent fries (parmesan truffle or plain) for $8.

Also Recommended

Beck's Prime - Mesquite is the key word at the well established local chain. Certified Angus beef, your choice of cheeses, sauces, and fresh veggies have kept burger lovers coming back to Beck's for decades.

Crisp - This Heights import burst on the Woodlands scene and caused quite a stir with it's Italian-accented take on casual American cuisine. The well executed burger is highlighted by addictive purple onions marinated in balsamic vinegar. It's a surprising blast of acid that pairs nicely with the high quality, hand-formed beef patty.

Fielding's Wood Grille - An obsession with high-quality ingredients and unique flavor profiles elevates Fielding's above the norm. Chef Edel Goncalves starts with 44 Farms angus beef, and artfully combines it with hand-selected cheeses, veggies, and housemade sauces to create some of the most unique burgers we've tasted. We keep coming back to his Texas Blues burger, featuring Point Reyes bleu cheese, pickled red onions, fig jam, and jalapenos.

Grub Burger - This college station import grinds its own beef, bakes its own buns, and combines this solid base with a variety of fresh ingredients to create some unique burger combinations. Don't be afraid to sample the often odd-sounding monthly special - a recent muffuletta burger was a surprising favorite.

Jax Burgers - This local take on an old-school burger joint serves up big, hand-formed patties with plenty of melted cheese and your choice of toppings. There are no gourmet pretentious here - just big, classic burgers executed well.

For several months, we've heard that Houston finally has a source for an outstanding bowl of ramen. Foodie friends have been raving about Tiger Den, located in Chinatown on Bellaire near the Beltway. According to those we trust, no longer is a trip to Austin's Ramen Tatsu-Ya necessary for a great bowl of ramen.

So, on a recent Saturday afternoon, a break in the dreary March weather prompted us to venture down to investigate. Robert Frasier, a good friend who's a serious cook and a very knowledgable foodie was in the mood to take his lime green Jeep out for a spin, so a plan was hatched. The outing combined three of our favorite things: Driving on a gorgeous day, interesting food, and good friends.

The drive down to Chinatown was swift; when you're in a brightly colored, tricked out Jeep, people stay out of your way. By the time we pulled into Dun Huang Plaza, night had just fallen. The magic of Houston's Chinatown was in full force - the colorful neon would not be out of place in Japan. High performance cars were circulating in the parking lot, seeking out the elusive empty spaces, but our driver's neon green Jeep wasn't to be trifled with, and we secured a spot near the restaurant.

Walking up, we were greeted by a packed sidewalk, and the sign-up sheet for tables taped to a window. Adding our party, we surveyed the crowd. Mixed in age, we saw couples and groups, and several large families waiting patiently for their names to be called. After about 30 minutes, it was our turn, and we were led into the bustling dining room. Seating was tight - booths lined the walls, a bar faced the open kitchen, and a large communal table was situated under the retro-tastic 70's light fixtures.

Looking into the kitchen, the well coordinated staff was in high gear amid the steam and smoke from the food being prepared. The energy level in the kitchen was tremendous; Tiger Den is a well oiled machine.

After packing into our snug booth, it was time to order. We had come prepared. We'd gotten expert guidance from Lex Nguyen, owner of the superlative Nguyen Ngo 2 banh mi shop, and one of the most knowledgable people I know about Asian cuisine. Lex had given us a slate of recommendations, and we followed his list religiously.

First up was the Beef Tongue Yakitori. Thinly sliced tongue, perfectly grilled, served with shredded green onions and spicy mustard. The texture was slightly chewy and the combined flavors of the beef, onions and mustard were very good.

Next up was a dish that really wowed us. Roasted Brussels sprouts, cooked in a salty/sweet/spicy chili sauce. These are easily the best Brussels sprouts I've ever tasted, from the slightly crunchy texture to the complex flavors imparted by the chili sauce. As a kid, I hated the boiled Brussels sprouts my mom would serve, but had mom prepared these, I might have been be a vegan today.

Next up is the main event, the ramen. Lex suggested going straight for the spicy Miso Ramen. It's a traditional tonkatsu ramen, with the flavor turned up by the addition of a spicy miso paste. The technique is a savvy one; in some cases, miso ramen can end up far too salty as it simmers for hours; Tiger Den's approach of adding the miso just before serving is an inspired one.

(Photo Credit: Robert Frasier)

The result is a rich, satisfying broth, with powerful umami and complex layers of flavor. The spicy miso adds just a touch of heat; it's no where near the sort of weapons grade heat that can be found in some Asian dishes, but rather complements the flavors of the rich fatty pork, the firm, flavorful wood-ear mushrooms, and the fresh, zesty vegetables. Hits of ginger and garlic added more layers and complexity.

Going beyond the broth, ramen is all about the noodles, and Tiger Den's do not disappoint. Instead of ordering from New York's Sun Noodles, as many top ramen shops do, Tiger Den goes the extra step of making their noodles in house, just as Houston's top Italian restaurants do. This unexpected touch delivered a superlative Hakata noodle - al dente, slightly chewy, with great mouthfeel and a rough surface that causes the broth to cling and bring the complex flavor along for the ride.

The lively conversation at the table stopped as we each devoured our ramen, alternating between relatively delicate bites of the pork and vegetables, sips of the addictive broth, and slurps of the superlative noodles.

After devouring the ramen, one of Lex's recommendations remained. Fresh donuts with Pandan cream. The donuts were quarter-sized chunks of fluffy, flaky fried dough, deceptively light, and the bright green pandan cream was sweet, smooth, and rich, the perfect finish to a delicious meal.

We're very happy to report that Tiger Den lives up to it's lofty reputation. The lines at the door are the direct result of the well-choreographed kitchen's outstanding work.

If you're looking for ramen in Houston, look no further.

Tiger Den | 9889 Bellaire Blvd | Houston TX 77036 | 832-804-7755

Gino's East, the renowned Chicago pizzeria, is in the process of opening it's first location outside of Illinois. They ran into a big problem, and RC Gallegos, owner of RC's NYC Pizza, an established pizzeria located near the new restaurant, stepped in to save the day.

Gino's East was in the process of training the staff for the grand opening when their huge Hobart mixer died. Almost every pizzeria has a Hobart; it's used to mix the pizza dough, and without one, you're not going to make dough in commercial qualities. Repairs for these big machines are neither fast nor cheap, and Gino's East was facing days of downtime, jeopardizing the opening.

A broken Hobart Mixer

Phil Nicosia, owner of Pallotta's Italian Grill, describes what happened:

"They (Gino's East) were having issues with their dough mixer and RC let them come over to his place a borrow his and prep their dough in his place. He also set them up with local vendors and repair guys to help with the issues they had. I gotta say, that is pretty awesome of him! Whether he serves deep dish pizza or not, they are direct competition and he stepped up and helped them out of a huge bind. THAT'S what supporting local and being a good business person is all about! Hats off to RC!"

To us at HTownChowDown, this is a great example of the type of act the world needs to hear about.

RC Gallegos, owner of RC's NYC Pizza

RC's Pizza is the type of business that is a valuable member of the community; if you've not been lately, go enjoy a great NYC-style pizza and thank RC for doing what he does. They have locations in Kingwood and the Woodlands area.

Update: As of Dec 16, 2014, guests are reporting a two-hour wait for tables during the week. Combine that with 45 minutes to cook a deep-dish pizza, and you're not going to be eating in a hurry. Caveat diner.

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One of the culinary world's eternal battles is between the cities of New York and Chicago, and the topic is pizza. In one corner you have the svelte New York-style pizza, thin and flexible, topped only with sauce and cheese, and perhaps a meat or two. In the other corner is the burlier Chicago-style, a thin, pastry crust piled high with cheese, lots of toppings, and finished with a chunky tomato sauce. It's a classic battle, the scrappy wisecracking dancer vs the heavy, no-nonsense bruiser, both fighting for bragging rights and a place in your belly.

Residents of New York and Chicago will debate endlessly about which is better, with their home town version typically getting the nod. Those of us in other cities often make do with substandard versions of these regional favorites, in many cases showing little resemblance to the original. (Pizza chain "deep dish" pizza, I'm looking at you. No self-respecting Chicago deep dish would have a crust that's thicker than the toppings.)

In this epic battle, there are established combatants who have upheld each town's banner, often for decades. New York has Grimaldi's, Patsy's, Totonno's, Lombardi's, Di Fara, and other classic joints. Chicago favorites include Lou Malnati's, Gino's East, Uno, Pizano's, and Giordano's.

Here in the Woodlands, New York-style pizza has been well represented. Straight from Brooklyn comes an outpost of the Grimaldi's empire. RC's Pizza brings NYC cred due to RC Gallegos's decade in the pizza business in Brooklyn. And local favorite Brother's also serves pizza with a strong New York accent.

But Chicago-style pizza has been sadly missing from our community, and from the entire Houston area. Many years ago Pizzeria Uno opened a couple of stores in the Houston area, but they were disappointing, not coming close to the Chi-town originals.

But one of the big names in the Chicago pizza world has moved outside of Illinois, and their first location happens to be in Texas. Gino's East has opened in the Houston area, and the Woodlands is lucky enough to be the first stop. The brand new Woodlands store, located on I-45 between Woodlands Parkway and Sawdust, will be the flagship of the Texas operation, also serving as a training base for future locations.

So how's the food?

We visited Gino's East as their guest at a friends and family preview, two days before the grand opening. As expected, they were still working out some kinks, but Gino's East has been operating since 1966, so they've got their processes down to a science. For the Woodlands location, they've installed six (!) classic Blodgett deck ovens, the gold standard for pizzerias around the world.

One big difference between New York and Chicago-style pizza is the volume. A hungry pizza lover can easily eat half of a large NY-style pizza, but a small Chicago-style deep dish feeds two people easily, and a large feeds 6 or 8.

So on our recent visit, we ordered a small deep-dish, and selected the Meaty Legend,

one of Gino's East's most celebrated pies, and one that we'd sampled years ago in Chicago.

The Meaty Legend has mountains of pepperoni, Italian sausage, Canadian bacon, and bacon, in addition to the thick layer of cheese, chunky tomato sauce, and golden cornmeal crust.

These thick pizzas don't cook fast; our server estimated 45 minutes to an hour for it to cook. Since we ordered a small, it cooked a bit faster, but expect a wait when you order one of these pizzas made to order.

Ours appeared in about twenty minutes, and the server wrestled out a slice.

Biting into it, we were brought back to our last visit to Chicago. The generous portion of meats had a swanky, porky swagger; the spicy pepperoni and sausage offset by the milder Canadian bacon and smoky breakfast bacon. The rich mozzarella was smooth and melty, and the mild, chunky tomato sauce added a needed hit of acid to the rich toppings. The slightly crispy cornmeal crust brought a hint of sweetness to the mix, and the result was exactly how we remembered the Superior Street original; rich, flavorful, mild, balanced, and very tasty.

We also sampled a couple of starters from the surprisingly broad menu. Our favorite was the Crispy Brussels Sprouts & Bacon - roast Brussels sprouts seasoned with olive oil and garlic, topped with chunks of very thick bacon.

The dish was nicely earthy and tasty, with the slightly crunchy Brussels sprouts kicked up by the garlic and bacon. We couldn't help but want a little more seasoning; perhaps some kosher salt and cracked black pepper. But as presented, the dish was one we'd order again.

Gino's East is located in a building that has housed several different restaurant concepts over the years; the last was the unfortunate Bikini's brestaurant. But they've done a nice job of renovating the space, turning it into a warm, inviting setting.

Upon entering the building, you're greeted by a prominent bar, which looks to be a nice happy hour spot, or a great place for solo diners to enjoy a Chicago-style lunch or dinner.

We've been fans of Gino's East since we first sampled their pizza years ago in Chicago. We're excited to have an accurate version of this classic Chicago pizza joint in the Woodlands, and plan to return soon.

Gino's East | 25657 I-45, The Woodlands 77380 | www.ginoseast.com

We were excited to hear about new restaurant projects from Johnny Carrabba, a scion of the famed Mandola restaurant family, and founder of one of Houston's great Italian spots, Carrabba's.

So on a recent weeknight, we met friends before a concert for a meal at Mia's Table, the new fast casual comfort food concept from Carrabba. Mia's is named after his daughter, a charming tradition that continues with his other new spot, Grace's, named after his grandmother.

Mia's is a casual, inviting space, reminiscent of an older (but meticulously maintained) Hill Country home. Patrons order at the counter, and are presented with an eclectic menu of Texas comfort food: Sandwiches, tacos, burgers, and an assortment of fried entrees, from chicken to chicken-fried steak to fried shrimp and snapper. We ordered at the counter from a helpful and friendly teenaged staff member, and were off to find our seats.

The sprawling dining room was filled with families and small groups enjoying an early dinner; the organizer of our gathering had reserved a semi-private space in the rear, away from the hustle and bustle. The room had a distinct energy; patrons were enjoying their meals, laughing, and seemed to be in a boisterous mood. Mia's is not the spot for a quiet, intimate dinner, but it's a great place to hang out with friends and family.

Our food arrived shortly.

No one will be surprised that we had to sample Mia's cheeseburger, an interesting architectural diversion from this classic American staple. The de rigeur beef patty, slightly melted cheese, and fresh veggies were placed on a distinctly oval bun - the two patties were essentially side-by-side, instead of stacked. This is an unusual arrangement, and resulted in a lot more bun than we prefer; we were essentially eating two smallish burgers instead of one big one. The patty was cooked medium well and was slightly dry; the veggies were fresh, and the bun had a nice texture but very little flavor.

All in all, a solid burger, but not one we'd go out of our way to order again.

Next up was the Chicken Fried Chicken, a generous chicken breast breaded in the style of a chicken fried steak (the more traditional Southern Fried Chicken is also available) and topped with cream gravy seasoned with bits of jalapeño.

This dish was a winner - moist, juicy, well-breaded chicken, with a nice peppery kick, accented by just enough cream gravy and a mild jalapeño burn. Balance was the word that came to mind with the chicken; good balance between the meat and the crust, good balance between the fresh chicken flavor, the creamy gravy, and the spicy counterpoints.

Sides were a mixed bag. Mashed potatoes were very good; creamy, smooth, with just enough pepper to be interesting. Green beans were uninspired, limp, and lacking in flavor.

All in all, Mia's is a nice addition to the Kirby restaurant scene. It's a great spot for families and groups looking for a quick bit of Texas-style comfort food in an upscale but casual setting.

We'll be back.

Mia's Kitchen | 3131 Argonne Street | Houston, Texas 77098 | 713-522-6427 | miastable.com

Out here in the Woodlands we've got more than our share of foodies. No matter where you go, you overhear people talking about food: What's the new hot place, what's about to open, where's the best place for a steak. Some even take photos of their food.

Not a Woodlands Area Foodie

But folks who say these things could be anyone... not necessarily a real foodie. As a public service, we'd like to humbly offer the following list to help identify real Woodlands Area Foodies:

Your friends message you when they can't decide where to eat. They may or may not invite you to come along.
Cary Attar greets you by name when you walk into Fielding's. You don't expect him to feed you for free.
Your iPhone's camera roll contains more photos of your meals than of your kids.
You first noticed Chef Austin Simmons when he was the sous at Tesar's. And you happily devour whatever he's offering as a special that night at Hubbell & Hudson Bistro. You don't expect him to feed you for free.
You belong to three different Facebook foodie groups, but only admit to two of them.
You find yourself at 11pm driving across Houston to a restaurant where you won't speak the language just because Tom Nguyen said that the food was superb. As always, Tom was right.
You know whether Phil Nicosia is in the house at Pallotta's before you walk in the door. You don't expect him to feed you for free.
You get sad thinking about Jay Stone's late, lamented Wicked Whisk food truck. But you cheer up after you pledge your support for his Chingu project.
You have no problem having lunch at Twin Peaks, but you wouldn't set foot in Hooter's or Bikini's.
You see nothing wrong with having a second lunch when friends message you from Hello Taco. Or a third when they've ventured down the street to Viva Itacate.
You get excited to find a great new place for chicken fried steak in the Woodlands. But you hold off visiting until Kim Bellini states whether the cream gravy meets with her approval.
You run into at least four friends on Saturday morning waiting in line for Corkscrew BBQ to open. You don't expect them to feed you for free... but you enjoy the free beer they're providing.

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.

The opening of a new independently-owned restaurant in the Woodlands is always an exciting thing for us. We look forward to discovering a great new place to enjoy and recommend to our friends and readers.

We were particularly happy to hear about Fielding's Wood Grill, the new project from Cary Attar and chef Edel Goncalves. Cary has a long history in the culinary industry, most recently as founder of Hubbell & Hudson, the organization that operates a gourmet market, a cooking school, and two exceptional restaurants in the Woodlands. Chef Edel opened the Hubbel & Hudson Bistro and the late, lamented Rouge on Westheimer.

Fielding's is Cary's new concept, and it is an ambitious one. It is a cozy, upscale, casual restaurant located on Research Forest near Six Pines, in a small new shopping center. The decor is modern with a rustic twist, and the space is an appealing spot for friends, families, or couples out on a relaxed date.

Housemade is the central theme at Fielding's: Meats are ground in-house, bacon is smoked in-house, bread is baked in-house, ice cream is churned in-house. We applaud this very labor-intensive approach to creating food, and were looking forward to seeing how well Fielding's executes this non-trivial plan.

Cary Attar greets guests at Fielding's Wood Grill

Clever touches are seen all over the space, including something we've never seen before. An iPad bar. Fielding's guests can sit down at one of the iPads and surf the web (we recommend htownchowdown.com as a good starting point) Facetime with friends, or check their e-mail.

iPad Bar at Fielding's Wood Grill

The kitchen at Fielding's is open to the restaurant. Behind the order counter you'll see a glass-front rotisserie, the cooking line as well as other prep areas. To the sides you'll see the grinding room where all the proteins are prepared, and a charcuterie locker, where the housemade bacon is hung to age.

Open Kitchen at Fielding's Wood Grill

The focus at Fielding's is on burgers - both traditional and extremely creative. Everything from a simple hamburger to exotic meats like buffalo and tuna are available.

We stepped up to the counter, and placed our order with the energetic (and well trained) staff member. When I asked for suggestions there were given without hesitation (and they turned out to be spot on.)

For this first visit, we decided to try something on the traditional side. The Smoke burger is Fielding's take on a traditional bacon cheeseburger, albeit an elevated one. We customized ours by removing the egg (we're not big fans of eggs on burgers).

Smoke Burger at Fielding's Wood Grill

What appeared is a very modern, housemade rendition of the classic bacon cheeseburger. Fielding's sources 44 Farms natural Texas black angus, and grinds it in-house. It's topped with house-smoked, wood-grilled bacon, aged Italian provolone, oven-dried tomatoes, grilled onions, shredded iceberg lettuce, and a housemade truffle bacon mustard, all constructed atop a freshly baked milk bun.

The result was delicious. The high-quality 44 Farms angus was soft and lush, with a smooth, almost creamy beefy swagger, oozing with juices. The mild provolone didn't outshine the beef, and the excellent housemade bacon added its smoky counterpoint. The largeish grilled onions added a hint of acidity, and the rich tomato flavor layered upon that. The mustard wasn't overpowering at all, and used its tanginess to tie all of the different tastes together. The smallish milk bun was a good choice; the meat-to-bread ratio was spot on.

We sampled two different types of fries. The house fries were outstanding. Hand cut in house, fried to perfection with a crisp outer layer and a slightly dense, slightly chewy interior, seasoned delicately with a hint of smoky paprika. We dipped them into the truffled bacon mustard, and the result was superb.

Hand Cut Fries at Fielding's Wood Grill

We also tried the truffled fries. Perhaps due to the different technique of preparation these fries were somewhat lighter and airier than the house fries, befitting the aroma of truffle and freshly shaved parmesan. Another excellent fry. Making great hand-cut french fries is not an easy task, but Cary's team has nailed it.

Burgers are clearly the specialty at Fielding's, but one of the other featured items are their milkshakes. They start with housemade ice cream, and the attention to detail is impressive: Fielding's specified large diameter straws that make imbibing these thick shakes less likely to be hernia-inducing.

We sampled the chocolate malt, Madagascar vanilla, and a unique strawberry offering with basil and bits of pretzel. Our favorite was the chocolate malt - a deft hand was used in the proportions, so the malt flavor complemented the housemade chocolate ice cream rather than overpowering it. We enjoyed the vanilla and strawberry shakes as well, and were impressed by the care taken to move these traditional flavors away from the ordinary, without losing what is elemental about each one.

Chocolate Malt at Fielding's Wood Grill

Madagascar Vanilla Shake at Fielding's Wood Grill

Strawberry Shake at Fielding's Wood Grill

All in all we were very impressed by our experience at Fielding's Wood Grill on opening day. Many restaurants aren't ready for prime time when they open their doors, but Cary Attar and his team of professionals has things running very smoothly. We look forward to returning for a follow up visit soon.

Fielding's Wood Grill | 1699 Research Forest, The Woodlands, TX 77380 | Fieldings.com

The Woodlands keeps growing, expanding west from I-45. Woodlands Parkway is currently over nine miles long, running through the heart of the community. And we're finally witnessing the restaurant scene expand slowly backwards. No longer must a diner endure a prefabricated meal from a generic chain restaurant in the newer areas of the Woodlands. While the Waterway and Market Street areas are still the epicenter of dining in the Woodlands, interesting new restaurants are opening further away from the "downtown" area.

A case in point is the new Blue Mug Cafe. It's an new venture from some established pros (The Altus culinary group). It's located at Woodlands Parkway and FM 2978 - about as far away from I-45 as you can be and still be in the Woodlands proper.

The Blue Mug has been open for about a week, and locals have already flocked to check it out. We've visited three times, and each time has found the comfortable dining room nearly filled to capacity. There's a buzzing energy about the place as friends, couples, and families chow down on the upscale renditions of American comfort food.

(Since the restaurant just opened, this isn't a full review, but rather a first look. We'll follow up later with a full review of the Blue Mug Cafe.)

We've visited during the day, so we've focused our explorations on the sandwiches. First up is the Capone, an Italian cold cut sandwich featuring spicy Cajun turnkey, honey ham, hard salami, and provolone served between two gigantic grilled slices of crusty Italian bread. This is a huge sandwich; I devoured half and was fully sated.

The Capone at the Blue Mug Cafe

Next up is an offering that appears to be on its way to becoming a guest favorite: Jefe's Pot Roast Grilled Cheese. On two slightly more modest slices of the grilled crusty Italian loaf is piled a small mountain of Angus pot roast dressed with a subtle apricot BBQ sauce. Melty cheddar cheese is oozing atop the beef, and the result is slightly messy, rather delicious, and incredibly filling. If you order this at lunch time, you will leave very happy, but in need of a nap.

Jefe's Pot Roast Grilled Cheese

We've not explored other areas of the menu (yet) but are intrigued by a few of the entrees: A tequila lime chicken pasta, served with homemade tomatillo sauce and a seductive chipotle and apricot meatloaf both caught our eye. We observed a mammoth hot fudge sundae (called, logically enough "Sinatra's Mammoth Hot Fudge Sundae") roll out of the kitchen, and concluded that it was easily enough for a family of four. Blue Mug Cafe is not stingy with its portions.

We've also heard very good things about breakfast at the Blue Mug Cafe. They open at 6am, and in-the-know commuters are being drawn in to such creative offerings as sweet potato pancakes, bruléed French Toast, and other American and Latin-influenced breakfasts. We can't wait to sample them.

Service at this fast casual establishment is friendly, and the kitchen is finding its rhythm and getting food to the table in reasonable time. The dining room is comfortable and family friendly, and a glass divider separates it from the bar area, which is already becoming a happy hour hotspot for this part of the Woodlands.

An attractive patio area wraps around the front and side of the building, and a modern pergola provides plenty of shade. Ample parking makes the visits easy, too.

For a week-old restaurant, things were running incredibly smoothly. We expect small bobbles at this point (you should, too) but we were pleasantly surprised by the staff's execution. We've enjoyed our visits to this promising new restaurant. We'll be back.

Blue Mug Cafe | 30420 FM 2978, The Woodlands, Texas 77382 | 281-292-2583 | BlueMugCafe.com