The concept: This is the second American tavern concept from Hospitality USA, which has Baker St. Pub & Grill and Sherlock's Baker St. Pub & Grill in its portfolio among other restaurant concepts. The sweeping 7,500-square-foot space is the first restaurant to open at Hughes Landing (opening date was set for April 1). The look is sophisticated but casual with a long, inviting bar pouring 48 draft beers. The owners have clearly capitalized on the success of the first Local Pour in River Oaks and beefed up this sophomore effort with a smart menu aimed at foodie thrills while still catering to beer aficionados.
The chef: Hospitality USA's corporate chef Pablo Gomez collaborated with chef Randy Evans (formerly of Haven). Evans was brought on to consult for this new menu aimed at putting the "local" in Local Pour. The chef collaboration highlights local beef, seafood and fresh farm produce.
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