The April Hit List: Graffiti Raw, Eau Tour, Oheya by Uchi, and More

This all-day kitchen opened in January in Montrose Collective and marks the fourth venture put forward by the Big Vibe Group, whose other projects include popular spots Coppa Osteria, Gratify Neighborhood Bistro, and Flora. Conjuring breezy California beach vibes, the restaurant offers a diverse menu that draws inspiration from the Big Sur region and Mexico to the Mediterranean. In addition to zesty crudos and ceviche, expect fresh takes on classics such as the spaghetti rustichella featuring Calabrian chile, lemon, and Santa Barbara uni; a miso Caesar; and of course, a classic cheeseburger on a potato bun.

Oheya by Uchi is the latest omakase dining experience by Hai Hospitality, the group behind Uchi, Uchiko, and Loro. The intimate 12-seat space can be found behind an inconspicuously marked door at Uchi Houston — apropos, since Uchi means “home” and Oheya means “the room” in Japanese. Guests will enjoy a rotating monthly tasting menu of 15 unique courses (expect nigiri and hot and cold dishes featuring peak seasonal ingredients) curated by different Hai Hospitality chefs in collaboration with Uchi Houston chef de cuisine Stephen Conklin and head sushi chef Kevin Le. First up will be Uchi Miami executive sous chef Cristian Canencio, who’s known to pull from his Latin American roots for inspiration for his dishes.

Call 713-522-4808 for more info.

In January, the Kirby Group added a new beer garden to its growing roster of all-star bars that already includes Wooster’s Garden, Holman Draft Hall, Heights Bier Garten, Pitch 25, and Diversion Cocktails. The stunner of a space features a two-story windowed silo, a covered patio, a coffee shop, and multiple bars that serve a day-long roster of 74 craft beers, 16 wines, and creative cocktails featuring housemade syrups. The menu by chef Teddy Lopez includes smoked meat plates, salty housemade pretzels, smoked queso, and a variety of meaty sandwiches. Breakfast tacos are available during weekend brunch.

Chef Philippe Schmit, aka the “French Cowboy,” makes his triumphant return to the dining scene — and to his roots — with this modern French restaurant in Upper Kirby. At PS-21, Schmit (who earned accolades for his prowess in the kitchen at Bistro Moderne and Philippe Restaurant + Lounge) offers a menu of French-inspired shareable staples such as tarte flambee, steak tartare, lobster bisque (two ways), seafood bouillabaisse, and a warm raclette cheese tableside experience for two.

Call 346-571-8988 for more info.

Houston restaurateur Benjy Levit debuted a new contemporary French bistro in March as well, located in the same in Rice Village complex as his other concepts Local Foods, Local Foods Market, and Lees Den. Executive chef Kent Domas (formerly of Alice Blue and The Classic) leads the kitchen at Eau Tour, which translates to “water journey” in French. The “playful but focused” menu includes raw bar offerings, baked mussels with snail butter, and a double cheeseburger made with short rib and duck ground in-house.

Sambrooks Management Company, the hospitality team behind beloved Montrose barbecue joint The Pit Room and its sister restaurant Candente, continues to build on their expertise in wood-fired cooking with this modern steakhouse on Allen Parkway. Acclaimed chef Louis Maldonado (formerly chef de cuisine at the famed French Laundry in Yountville) leads the kitchen here with support from Miami’s Mario Da Silva. Diners can expect a menu that pays homage to the traditional steakhouse while also incorporating the chef-driven experience of Sambrooks’ other concept, 1751 Sea and Bar.

On April 5, Musaafer celebrates its new spring menu with a specially curated eight-course dinner with wine and cocktail pairings at Blackwood Farms in Hempstead. The beautiful rustic farm backdrop is a far departure from the posh setting of the luxe Indian restaurant, located in the bustling Galleria. But if the “Spring Soirée” — complete with live musical entertainment — is anything like last year’s event, guests are in for an exquisite evening. So pick out your best “casual farmwear” and book those resys before seats are gone.

Locals know you can never go wrong with Aga’s when the craving for Indian and Pakistani food hits. Located in a busy strip mall in Southwest Houston, the restaurant has been serving its fragrant biriyanis, spicy curries, and sizzling meat platters since 2001, with every dish on the menu 100% zabiha halal. Pro tip: Don’t miss the incredibly juicy-tender goat chops, which we guarantee you’ll eat clean to the bone.

Call 832-786-8000 for more info.

On April 12, the Heights cocktail bar and restaurant continues its popular collaborative dining series with celebrated chef Thomas Bille of Belly of the Beast. The exclusive $85 four-course tasting menu showcases Bille’s innovation in the kitchen with mains that include shrimp and crispy pork with tom yum flavors, peanuts, market greens, herbs, and fermented hot sauce; and a flat iron steak prepared with soy glaze, onion, shishito, cherry tomato, and aji verde served with corn tortillas and crispy potatoes. Book your Resys so you don’t miss out.

By now, chef Aaron Bludorn’s eponymous restaurant is as well known for its frequent collaborations with acclaimed chefs to benefit World Central Kitchen as it is for its own top-notch French-influenced New American fare. On April 11, sister restaurant Navy Blue gets into the charitable spirit as well with an event that brings in Austin-based guest chefs Rick Lopez of La Condesa and Fermin Núñez of Suerte and Este.

The special evening — from which proceeds will support World Central Kitchen’s mission to provide meals in response to humanitarian, climate, and community crises — comprises a seafood-forward, Mexican-leaning five-course menu. Offerings will include a seafood tower; tostadas with shrimp, octopus, and avocado; tamales featuring crawfish, bacon, tomatoes, and olives; and cochinita (whole suckling pig) served family-style; plus, chocolate cake with tamarind ganache for dessert. Make your Resys today for the event (or below, for any night).