CYPRESS – The Union Kitchen has opened its sixth location at The Boardwalk Towne Lake in Cypress, July 15, 2019.
Located on the waterfront at 9955 Barker Cypress Rd., the restaurant will be in a soft opening phase for the next several weeks. A ribbon-cutting ceremony is being planned with the Cy-Fair Houston Chamber of Commerce for later this summer.
“We are so excited to finally open our doors in Cypress,” Gr8 Plate Hospitality owner Paul Miller said. “We like to say that The Union Kitchen is ‘the perfect union of good friends and great food,’ and we could not be more excited to be a part of the Towne Lake community. The response at the restaurant and on social media already has been tremendous.”
The 5,000-square-foot restaurant, designed and built by Charles Chapman of Corinthian Contracting, has 200 indoor seats. Its 2,000-square-foot patio has 130 additional seats that overlook Towne Lake, a 300-acre lake in the heart of Cypress-Fairbanks, and the Boardwalk Towne Lake plaza. The bar features 25 seats, six TVs and floor-to-ceiling windows with lakefront views.
The restaurant boasts an open kitchen with a wood-burning grill, a first for The Union Kitchen that has allowed Chefs James Lundy and Ed Roberts (formerly of TUK on Washington) to add more flair to the menu with seafood and steaks.
The Chef’s Naked Grilled Fish is flame-grilled, brushed with citrus butter and served with fresh seasonal rice and vegetables. New starters include Lobster Pot Stickers, Peel & Eat Shrimp, Wood-Grilled Oysters, Shrimp & Crab Dip, Wood-Smoked Goat Cheese and Boardwalk Ceviche. New entrees include the Grilled Salmon Burger, Chipotle Shrimp Burger, Grilled Veggie Burger; Grilled Chimichurri Hanger Steak, Grilled Napa Portobello Chicken, Mesquite Trout and Mesquite Shrimp Kabob.
Frozen drinks – also a first for The Union Kitchen — highlight the cocktail menu. The Union Kitchen in Cypress is the first restaurant in Houston with an alcoholic ICEE machine, and Gr8 Plate CFO and Beverage Director Craig Lindstrom has two offerings on the opening menu: A Jack Daniels Honey Lemonade ICEE and Finlandia Vodka Lemonade ICEE, also available as a Non-Alcoholic Lemonade ICEE. Mix-ins or swirls are available for an upcharge, with liqueurs such as PAMA, sweet tea vodka and coconut rum.
Other frozen cocktails include a Coconut Spiced Strawberry Daiquiri with Sugar Island rum and Lunazul Frozen Margarita (Traditional, Strawberry or Vineyard with red wine). Also on the bar menu are Volcán Popsicles, featuring chilled Volcán De Mi Tierra blanco tequila in a martini glass served with a homemade strawberry or lime popsicle – in effect, Lindstrom says, creating “a flavored margarita and an adult popsicle”.
The restaurant will feature a limited brunch menu on the weekends during its soft opening, with a full brunch menu launching soon. The Union Kitchen in Cypress is being led by a seasoned management team that includes Senior General Manager David Ray (former GM at TUK Memorial), Towne Lake General Manager Robert Hyatt (former Assistant GM at TUK Bellaire), Danette Leatherwood (Manager) and Sam Bass (Assistant Manager).
It is the sixth Houston-area location for the The Union Kitchen, a neighborhood restaurant founded by Paul Miller in 2010 that blends Global Cuisine with Southern Hospitality.
Hours of operation: Monday-Thursday 11 a.m. to 10 p.m., Friday 11 a.m. to 11 p.m., Saturday 10 a.m. to 11 p.m. and Sunday 10 a.m. to 9 p.m. For more information, visit www.theunionkitchen.com or call (832) 653-7278.
Houston-based Gr8 Plate Hospitality is led by restaurateur Paul Miller and his wife Doris Miller, who were jointly named 2018 Restaurateur of the Year by the Greater Houston Restaurant Association. Gr8 Plate operates eight Houston-area restaurants with more than 400 employees, including six The Union Kitchen locations (Bellaire, Memorial, Kingwood, Ella, Washington, Cypress) and two Jax Grill locations (Bellaire, Shepherd). A seventh The Union Kitchen and third Jax Grill are slated to open this fall in Katy at Stableside at Falcon Landing in Cinco Ranch.
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