The Union Kitchen at The Boardwalk at Towne Lake slated to open in Summer 2019

CYPRESS TEXAS — Gr8 Plate Hospitality is slated to open yet another The Union Kitchen (TUK) — this time in Cypress. Replacing the former Jaxton’s Grill House & Bar at The Boardwalk at Towne Lake (9955 Barker Cypress Rd #104), the waterfront restaurant is slated to open this summer.

It will be the sixth TUK location in Greater Houston, with a seventh location on track to open this fall in Katy along with a new Jax Grill at Stableside at Falcon Landing in Cinco Ranch.

Gr8 Plate owner Paul Miller opened the first TUK on Bellaire Boulevard in 2010, inspired by the student union at his alma mater Purdue. A neighborhood restaurant with a scratch kitchen that blends “Global Cuisine with Southern Hospitality”, TUK now has thriving locations at Memorial, Kingwood, Ella and Washington Avenue. Miller continues to actively scout additional locations for his rapidly growing brand.

“We’ve been looking at the Cypress area for a long time,” Miller said. “Between the property, the community and the unbeatable location on the lake, it all added up to a great opportunity. We’re excited to connect with the Towne Lake community, local sports teams and the Cy-Fair school district to make this a special gathering place for everyone at any time of day, whether they’re looking for lunch, Happy Hour, dinner, drinks or our signature weekend brunch.”

The 5,000-square-foot restaurant will have 200 indoor seats, along with 130 outdoor seats on a 2,000-square-foot patio facing Towne Lake, a 300-acre lake in the heart of the Cypress-Fairbanks area. Charles Chapman of Corinthian Contracting, who built TUK’s Ella and Washington locations, will oversee the design and buildout with input from Miller’s wife and Gr8 Plate co-owner Doris Miller. The restaurant’s bar area will feature six TVs and garage doors that open up to the patio for lakefront views and live music in the Boardwalk at Towne Lake’s Plaza. Other design features will include artwork by local artist Monte Nash.

The restaurant will feature an open kitchen with a wood-burning grill, both firsts for TUK that will add new flair to the restaurant’s traditional menu, including an influx of steak and fish dishes. Chefs James Lundy and Edward Roberts of TUK Washington will helm the kitchen, working with a seasoned management team that includes David Ray (GM at TUK Memorial), Rob Hyatt (Assistant GM at TUK Bellaire) and Shawnda Wilkins (Assistant GM at TUK Kingwood).

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