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Sooner or later I’d be able to work with this kid."Ĭraig says Duhon impressed him with his work ethic and willingness to blend his East Texas heritage with Craig's vision for Harborside's menu of Southern standards. "Gumbo seems to be very easy and simple, but it’s the one thing people mess up so badly. While the restaurant ultimately morphed into cocktail bar Moving Sidewalk, the area's overall success speaks to his good instincts.Īs for Duhon, Martinez has his eye on the chef since being impressed by his gumbo at a Houstonia magazine event. If not, I don’t think you have anything in a restaurant."Īfter he visited the space, Martinez concluded that what's happening in Galveston is reminiscent of the improving conditions in downtown Houston that led him to open Goro & Gun on Main Street in 2013. "(The staff) needs to be close and have synergy and work together. He has always worked with family before, but, with three Hubcaps and one coming soon to Intercontinental Airport, he needed to expand his clan. Why don’t you come on board with me? When I find something, we’ll jump on it,'" Craig recalls. "I was telling Josh, 'I’ve got a couple of ideas. Martinez says he and Craig's father began discussing the possibility of working together a year ago, but the planning got more serious when The Chicken Ranch closed. He's partnered with former Chicken Ranch owner Joshua Martinez on the project and tapped former Haven/Table 57 chef Alan Duhon to run the kitchen. The recently developed Hendley Green park will draw foot traffic and other developments, including a new brewery, are coming soon.
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Historically, the east end of The Strand has been quiet, but Craig sees potential in the area. "The Strand kind of reminds me of New Orleans. I really just became attached to it, the historic part, especially downtown and around The Strand," Craig tells CultureMap.
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"I have a second residency in Galveston that I stay at. The new restaurant, which is now known as Harborside Mercantile, will serve po' boys, muffaletta sandwiches and seafood platters in a historic building on The Strand. We look forward to many new years of providing excellent food, service & an awesome atmosphere therefore maintaining the neighborhood “cheers’ everyone has come to love! Thank you & please enjoy your “ Borders experience” & we look forward to a long lasting relationship.Hubcap Grill owner Ricky Craig is opening a restaurant in Galveston, but he won't be slinging burgers and fries. We at Texas Borders hope all our loyal customers & new guests welcome us at our new location & a new chapter in Texas Borders history. Jorge, with the help of Kellie’s Mom Jo Ellen, perfected a gumbo recipe resulting in our most ordered soup “Jo’s spicy Gumbo”. Jorge Mujico, the head of the kitchen, has created some new exciting recipes for this new location. After relocating to Houston to further her passion she worked for Pappasito’s & then Houston’s Restaurant for 10 years prior to opening Texas Borders.
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Kellie followed in those footsteps working at Chi Chi’s of New Orleans all through high school. Kellie grew up in New Orleans & developed the love & passion of the hospitality industry from her late grandmother Mary Francis who had many restaurants & bars during her life span. Kellie has created, with an loyal team, a “neighborhood Cheers” - where everyone knows your name, along with great food, atmosphere & service The famous “Hi’s & Byes” became a signature as well. “Texas Borders” was born to sell great food from around its borders…a lil All American, lil Cajun, & lil from south of the border with awesome service & a great upbeat atmosphere. Kellie Messer started Texas Borders in November of 1996 with a concept to support the name.