Issuu

THE FOOD + DRINK ISSUE

BACK IN TH E SADDLE: AUSTIN SIM M O NS RETU RNS TO TH E WO O DL AN DS DIN IN G SCEN E WITH N EW STE AKH OUSE CH ARO L AIS TH E H AN DS TH AT FEED US: FAM ILY, H ARD WO RK AN D H ARVEST AT ATKINSO N FARMS

O C TO B E R 2 02 6

Complimentary Consultation. Premium Materials. Bespoke Designs

832.430.1173

2319 Timberloch Place, Suite C. The Woodlands, TX 77380

30607 KILKENNY DRIVE MAGNOLIA, TEXAS, 77354 BEDROOMS: 5

BATHROOMS: 5 FULL & 4 HALF

7.25 ACRES

Exceptional 17,000 sqft+ custom estate on 7.25 picturesque acres in Woodlane Forest! Exquisite craftsmanship, thoughtful design & resort style amenities come together to create an unparalleled living & entertaining experience. Built with uncompromising detail, this home showcases hardwood floors, custom stonework inside & out, solid cedar beams, knotty alder 8' doors, 9" baseboards, designer lighting & solid wood custom cabinetry. The impressive kitchen is appointed with Wolf & SubZero appliances, large walk-in pantry & adjacent catering kitchen. A climate controlled wine room for up to 450 bottles of your favorite vintage and expansive game room with built-in bar, gaming options and 4 TV's for ultimate viewing events and family nights. Savant home automation system. Hidden automated glass doors effortlessly blend indoor & outdoor living. Primary Bedroom suite with private patio is a true sanctuary! Spectacular pool with waterslide, dual outdoor kitchens, fire pit, bon fire space and a sports facility with regulation half court and 6 car climate controlled shop. M A I N H O U S E : 8 , 7 5 5 + W O R K S H O P / S P O R T S FA C I L I T Y: 6 , 5 1 6 + PAT I O S & PAV I L I O N S : 1 ,9 5 7 = 1 7, 2 0 7 s q f t

Mike & ally Seder REALTOR® | Owner Hablo español

seder@mikeseder.com Mobile. 713-806-6796

281-602-8823 | MIKESEDER.COM

Stay AHEAD of The Woodlands Real Estate Market!

If there’s one thing over four decades in this local market has taught me, it’s that headline news rarely tells the whole story of what’s happening right here in our neighborhood of The Woodlands. Home values are shifting and not always up. Today’s market is in the middle of a “correction” from the severe price run-up in previous years. To help you stay ahead of local shifts, sign up for our monthly email by sending your email to grace@ferester.com. “The Woodlands Real Estate Insider” is a concise, once-a-month market update built on 44 years of bootson-the-ground experience.

THE WOODLANDS, TX

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LIFESTYLE LETTER

Letter From the Editor An old Irish proverb claims that "laughter is brightest in the place where the food is." Be it around a home kitchen where a hostess is serving up appetizers to loved ones, at the chipand-dip table during football season, or in line for a potluck-style feast among friends, voices are loudest—and, yes, laughter brightest—where the nourishment is. There seems to be an indisputable connection between food and friendship, meals and memories. That is in part why films like Babette's Feast linger in your mind for years after first viewing. It's the reason cookbooks are some of the most peaceful bedtime reads, even better if passed down by your family. It's the proof that while there are many ways to connect with a new neighbor across ideological and situational divides, breaking bread is the surest way to create an enduring bond. Consider this issue, our annual Food + Drink issue, our own attempt to invite that same connection. Brimming with fall delights, it is an invitation to take a sensory tour through several culinary offerings in our community: farm produce, fine dining, pub fare and more. In other words, there's something for every palate. Curious about where our food comes from? Meet the hardworking family behind Atkinson Farms. A few pages later, enjoy a taste of a night out at Charolais prior to making the reservation yourself—our cover story, "Back in the Saddle." Whether you're a skimmer or a savor-every-sentence kind of reader, we hope the following pages provide you with inspiration for the months ahead. It's never too late to try out a new recipe, pick a different spot for date night, or simply reflect on the greater truths all culinary marvels and acts of hospitality ultimately point us to. As author Edith Schaeffer writes, "There is no occasion when meals should become totally unimportant. Meals can be very small indeed, very inexpensive, short times taken in the midst of a big push of work, but they should be always more than just food." Indeed, they always are. A L E X G R AY, P U B L I C AT I O N D I R E C T O R @THEWOODLANDSCITYLIFESTYLE

October 2026 PUBLISHER

Tonya Butler | tonya.butler@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Alex Gray | alex.gray@citylifestyle.com C O PY E D I TO R

Dawn Allen STAF F W R I T E R

Travis Hager AC C O U N T M AN AG E R

The Woodlands City Lifestyle woodlands@citylifestyle.com CONTRIBUTING WRITERS

Dawn Allen, Aunika Anderson, Heather Davis, Laura L. Green, Travis Hager, Carol Mowdy Bond C O N T R I B U T I N G P H OTO G R AP H E R S

Presley Daniel, Laura L. Green, Travis Hager

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford LAYOUT DESIGNER Kirstan Lanier QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 The Woodlands City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Woodlands area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in The Woodlands

Visit our Instagram CITYLIFESTYLE.COM/THEWOODLANDS

City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

The Woodlands City Lifestyle is not affiliated with or endorsed by THE WOODLANDS® development or The Woodlands Land Development Company, L.P. THE WOODLANDS is a registered trademark of The Woodlands Land Development Company, L.P.

L I F E ST Y LE LE T T E R

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

36 Featured

26 36

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Hands That Feed Us

Family, Hard Work and Harvest at Atkinson Farms

Back in the Saddle

Austin Simmons Returns to The Woodlands Dining Scene With New Steakhouse Charolais

Boola Boola

Lifestyle Letter

City Scene

Business Monthly

Inspired By ARTS + CULTURE

Locally Sourced FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Must See FOOD + BEVERAGE

How To ENTERTAINMENT

Events

Curated Menus for Your Upscale Game Day Watch Party

On the Cover Getting to the meat of the matter—Charolais style—for our annual Food + Drink Issue. Photography: Filmlab

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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Behind the design

R e i m a g i n i n g a W o o d l a n d s Pat i o H o m e f o r t h e Way W e L i v e T o d ay

fter more than 25 years in real estate, I’ve learned to look beyond what makes a home beautiful and pay attention to what our market is missing. While renovating a 5,000-squarefoot luxury home would be equally exciting, I continue to see a gap in The Woodlands for something harder to find: a smaller, truly luxurious, one-story lock-and-go home. There is a buyer looking for exactly that — empty nesters, professionals, frequent travelers and homeowners with multiple residences who want less square footage without sacrificing quality, design or lifestyle. I wanted to create the kind of home I believe our market needs.

chose a traditional 1990s patio home with the right foundation: one-story living, an established

Woodlands neighborhood and a naturally lowmaintenance lifestyle. From there, the goal has been to completely reimagine it with thoughtful space planning, custom cabinetry, natural materials and elevated finishes — all designed around how someone will actually live. in the space and in our community. Just as important is what you don’t see. I partnered with Mike and Terri Grace of Grace Building Group, longtime custom builders throughout The Woodlands, to bring the craftsmanship and standards of a custom home into every layer of the renovation. This was never intended to be a cosmetic flip. The quality behind the walls matters just as much as the marble, cabinetry and finishes you see. To me, luxury today is less about having more and more about living better — exceptional quality, beautiful design and the freedom to lock the door and go live life. As the project comes to life, I’ll be sharing the decisions, discoveries, mistakes, pivots and wins along the way.

Follow me on Instagram @theHaleyGarciaGroup for a behind-thescenes look at the renovation as it unfolds.

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

SWISH & CLICK PHOTOGRAPHY

THE WOODLANDS ARTS COUNCIL

1: YES to YOUTH 2026 gala co-chairs Amber Scheer, Lauren Fox, Evan Berlin and Rachel Ray. 2: The Lifetime Legacy Honorees Sylvia Caracio (left) and Jacque Everson (right), recognized by Michele Kooken. 3: From left: Amber Scheer; Rachel Ray; Lauren Fox; Kelly Andree; Evan Berlin; and Michele Kooken. 4: Robichau’s Jewelry, 2026 Community Partner Honoree. John, Jason, and Matt Robichau with Michele Kooken and Lauren Janssen. 5: Presented by The Woodlands Arts Council, the Young Makers Market helps students experience life as an artist. 6: Students engaged in hands-on workshops designed to prepare them for the annual Market. 7: Forty-six young artists from across Montgomery County gathered at Woodforest National Bank on August 8.

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ T H E W O O D L A N D S C I T Y L I F E S T Y L E

C I T Y SC E N E

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

la Madeleine French Bakery & Café La Madeleine, which opened in The Woodlands on Aug. 19, 2026 at 7901 Research Forest Drive, brings a little piece of France to the community, offering a welcoming place to enjoy freshly prepared French-inspired dishes, pastries and coffee. Whether you’re relaxing by the fireplace, enjoying the patio or gathering with friends, La Madeleine creates an inviting atmosphere centered around good food, conversation and the simple pleasures of everyday life.

Scan to read more Photography by la Madeleine French Bakery & Café

Tee Box The Woodlands Tee Box The Woodlands, located at 25903 Elmfield Drive, Suite 350-400, is helping golfers of all skill levels take their game to the next level through innovative technology, expert instruction and personalized training. Founded by CEO Preston Unck, Tee Box combines state-of-the-art Trackman technology, private coaching, personal training, club sales and membership opportunities in a supportive environment designed for growth.

Photography by Tee Box The Woodlands

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/TH E WO O D L A N D S

FA L L I N TO A F E W GOOD BOOKS Perfect reads as the weather turns: Recipes, road trips and Steinbeck for beginners to welcome autumn. ARTICLE BY DAWN ALLEN PHOTOGRAPHY PROVIDED

SOUTHERN LIVING: BEST FALL RECIPES

Southern Living cookbooks have been a standby in my kitchen for years, and this collection of autumn recipes reminds me why. Hearty and seasonal, this cookbook’s recipes lean into fall’s best comfort flavors. A standout, the steak and two-potato soup, is playfully coined as a dish that “men fancy,” a claim I’ve repeatedly found it delivers on. It’s become our son’s go-to birthday dinner—he’ll take a pass on cake any day if this soup’s on the table. Whether cooking for a crowd or serving up leftovers, this collection earns its spot on the shelf.

THE ULTIMATE TEXAS FALL BUCKET LIST

25 Fabulous Things to Do During Texas’ Best Weather of the Year reads like a love letter to the open road. For anyone who’d rather point the car and drive than plan every stop, this guide offers just enough structure without killing the spontaneity. The book’s 25 picks span the state, from small-town festivals to scenic backroads perfect for a free-spirited weekend.

THE PASTURES OF HEAVEN

John Steinbeck, an enduring favorite author, set The Pastures of Heaven in a fertile California valley, tracing linked short stories about the families who settle there and the quiet tragedies beneath their hopes. The author’s earthy, harvest-rich prose and his eye for small-town human failing make it a natural fit for fall, when the season itself turns inward. This collection is considered an ideal starting point for newcomers to Steinbeck and would be a welcome addition to any fall reading basket.

I NSP IR E D BY | ARTS + C U LT U RE

“Southern Living cookbooks have been a standby in my kitchen for many years, and this hearty and seasonal collection of autumn recipes reminds me why.”

Ember & Vine Your "Third Space" Awaits A memorable evening should feel effortless from the moment guests arrive. At Ember & Vine, that ease is built into every detail, from the welcome at the door to the final pour and the easy, unhurried conversation in between. Our goal is simple and ambitious: to become Texas’ premier destination for steak, seafood, fine dining, wine and cigars, with genuine warmth at the heart of the experience. Located at Vintage Creek Center on Gosling Road, Ember & Vine offers guests from The Woodlands and City Place a destination close to home, yet removed from the ordinary. Three distinct spaces create one exceptional experience, allowing every visit to take on its own rhythm. The Vine Room is the heart of our fine-dining experience. Inspired by a château wine cellar, it pairs stone textures, intimate lighting and timeless elegance with a chef-driven menu built around the embers and the tides. A 32-ounce bone-in porterhouse arrives with garlic herb butter, while the USDA Prime ribeye and Heritage Black Angus filet mignon honor the classic pleasures of a beautifully prepared steak. From the sea, pan-seared Alaskan halibut with jumbo lump crab, creamy orzo and maitake mushrooms brings equal attention to detail. Snapper à la Veracruzana, grilled Spanish-style octopus and the chef’s fresh fish selection complete a seafood offering designed to make Ember & Vine the area’s defining table for both land and sea. The experience begins long before the main course. Ahi tuna ceviche with pickled grapes, togarashi and serrano peppers brings brightness to the table, while deviled eggs with candied bacon and Strawberry

Luxardo jam offer a playful signature. Curated wines and cocktails are selected to carry flavors through dinner and into the evening. On the covered patio at &Bar, the mood becomes relaxed and social. Crafted cocktails, a thoughtful wine list and approachable plates make it an inviting choice for lunch, after-work drinks or an evening outdoors. Sunday brunch offers another reason to gather, with smoked salmon eggs Benedict, steak and eggs, and blackened shrimp and grits accompanied by mimosas or an Espresso Old Fashioned. Then there is Ember Lounge, our refined indoor cigar lounge for guests 21 and older. Restaurant and beverage service allows dinner to continue at an unhurried pace in comfortable surroundings, supported by attentive hospitality and a curated selection of premium cigars. Whether guests are longtime aficionados or discovering the ritual for the first time, our knowledgeable team is ready to guide the experience with care. Together, these spaces create the true “third space” we envisioned: neither home nor office, but a place where people can settle in, reconnect and stay awhile. Dinner plans become evenings. Business dinners become conversations. Celebrations unfold without being rushed from one setting to the next. We approach hospitality as a craft. From each plate and pour to every cigar recommendation, craftsmanship shapes the way we welcome our guests. Ember & Vine is where refined dining feels inviting, timeless elegance feels comfortable and every visit carries the possibility of becoming a brand new tradition.

Make Your Reservation: (346) 572-8038 | ember-vine.com

F A M I LY, H A R D W O R K A N D H A R V E S T AT AT K I N S O N FA R M S

THE HANDS

THAT FEED US

The Atkinson farm team individually harvests each piece of homegrown produce.

ARTICLE BY AUNIKA ANDERSON PHOTOGRAPHY PROVIDED

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

“EVERY DAY BRINGS A DIFFERENT CHALLENGE.” — MIKE ATKINSON OF ATKINSON FARMS

From dawn to dusk, there is always something to be done at Atkinson Farms, a fourth-generation family farm.

ANOTHER SEASON, ANOTHER HARVEST

The day begins before the first cup of coffee, with one of the farmers’ most important routines: checking the weather. On a farm, the forecast can determine nearly everything. Rain, heat, wind and cold can change the day’s plans in an instant. And even when the weather cooperates, there is always something that needs attention—a piece of equipment that needs fixing, a field that needs tending, or a crop that is ready to be harvested. During late summer and fall, the Atkinson Farms team heads into the fields before the Texas heat settles in. Working row by row in the cooler morning hours, employees hand-pick fruits and vegetables as they reach their peak. Each day brings a different rhythm, dictated by what is ready to harvest and what the weather allows. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/TH E WO O D L A N D S

Atkinson displays a tomato crop he has carefully cultivated.

Theresa Atkinson shows a cauliflower before picking for harvest.

YET EVEN WITH THE UNPREDICTABILITY OF FARMING, ATKINSON HAS NEVER CONSIDERED DOING ANYTHING ELSE.

By midday, when the Texas sun is at its hottest, the pace shifts. The team takes a break from the fields to clean and process the harvest, sorting and preparing produce for market. There are no long stretches of downtime, though. Between harvests, the work continues—preparing soil for planting, irrigating fields, maintaining equipment and tackling the countless tasks required to keep a farm running. As the afternoon heat begins to ease and the sun sinks lower, the team heads back into the fields to harvest again. For Mike Atkinson, whose family has farmed the land for more than six decades, this rhythm is familiar—but never predictable. “Every day brings a different challenge,” says Atkinson.

ONE OF THE CHALLENGES TO FAMILY FARMS

The farm raises much of what it sells, from homegrown fruits and vegetables to beef and eggs. But behind every basket of produce is a season of work shaped by something no farmer can control: the weather. A single storm can undo months of work, leaving farmers to pick up the pieces and start again. For Atkinson Farms, that has meant weathering hurricanes and other challenges that come with working the land. Yet even with the unpredictability of farming, Atkinson has never considered doing anything else.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

A FOURTH-GENERATION FAMILY LEGACY

Atkinson Farms is part of a family legacy that began in 1961, when Mike’s grandfather started the small family farm. More than six decades later, that legacy continues to be passed from one generation to the next, with each carrying forward the work, traditions and determination that have kept the farm growing. Today, Atkinson runs the farm alongside his son and their families, with the help of a dedicated team of employees. “I’ve been blessed to have good help,” Atkinson says. From planting and harvesting to maintaining equipment and preparing produce for market, keeping the farm running is a team effort. “We're all a part of the farm; we work at it every day,” says Atkinson.

A PART OF THE COMMUNITY

While Atkinson Farms remains rooted in its family history, its roots also run deep in the surrounding community. The farm is one of only a few remaining small family farms in the area—a far cry from the hundreds that once dotted the region, says Atkinson. Today, Atkinson Farms supplies produce to Houston-area restaurants and brings its harvest directly to customers through farmers' markets in The Woodlands, Tomball, Memorial and downtown Houston through Urban Harvest, as well as its farm

stand located in Spring. And because the farm grows with the seasons, there is always something different to find at the market or farm stand. “We try to grow everything we can. From artichokes to watermelons, we cover a wide variety of different fruits and vegetables,” says Atkinson. For Atkinson, one of the most rewarding parts of farming is seeing familiar faces return year after year. Many customers have been coming to the farm for 20 years or more, creating relationships that have grown alongside the farm itself. That connection extends beyond what happens in the fields. Atkinson Farms has become part of the community in other ways, from providing giveaways and supporting local efforts to giving high school students an opportunity to experience their first job. For a farm that has been part of the area for generations, being a part of the community is just as important as growing what goes on the table. Each season brings something new to look forward to at Atkinson Farms. In the spring, rows of marigolds, sunflowers and zinnias are planted just in time for Mother’s Day, while strawberry picking draws families to the farm for a chance to enjoy the harvest themselves.

FROM THEIR FIELDS TO YOUR TABLE

But behind every fruit and vegetable, carton of eggs, or handful of flowers is a team of people who have spent months preparing, planting, tending, harvesting and starting again. Buying locally gives customers more than fresh food—it gives them a connection to the people and place behind it. At a time when few small family farms remain, that connection matters. Every purchase helps keep the farm— and the tradition behind it—going for another season.

Atkinson and his son Bobby hard at work harvesting watermelons.

“IN THE SPRING, ROWS OF MARIGOLDS, SUNFLOWERS AND ZINNIAS ARE PLANTED JUST IN TIME FOR MOTHER’S DAY.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/TH E WO O D L A N D S

Atkinson and his son Bobby with boxes of fresh tomatoes for market.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

KNOWN FOR RESULTS. TRUSTED FOR GENERATIONS. Real estate is personal. Your representation should be, too. With years of experience serving The Woodlands, Cherylé brings market expertise, thoughtful strategy, and commitment to exceptional service to every client.

CHERYLÉ SANDERSON CITY WIDE TOP PRODUCER ©Better Homes and Gardens Real Estate LLC. All rights reserved. Better Homes and Gardens®, the Better Homes and Gardens Real Estate Logo and Expect Better SM are service marks owned by Meredith Corporation and licensed to Better Homes and Gardens Real Estate LLC. Better Homes and Gardens Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each franchise is independently owned and operated.

281.413.9990 cheryle@cherylesanderson.com CheryleSanderson.com

BACK IN AUSTIN SIMMONS RETURNS TO THE WOODLANDS DINING SCENE WITH NEW STEAKHOUSE CHAROLAIS

THE SADDLE

ARTICLE BY LAURA L. GREEN | PHOTOGRAPHY BY FILMLAB FOR CHAROLAIS AND LAURA L. GREEN

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

On the evening we visited Charolais in Hughes Landing, the late summer temperatures were breaking records. The setting sun was hanging in just the right spot over Lake Woodlands as to be both penetratingly hot and blinding. But a little unfavorable weather should never prevent one from indulging in a meal at a fine Texas steakhouse, especially if it’s the most-talked-about new restaurant in The Woodlands. Charolais Chef and Owner Austin Simmons designed the restaurant with Gin Design Group, notable for its work at ChòpnBlok, Late August, Daily Gather and other Houston eateries. The vibe they’ve created at Charolais communicates the chef’s fresh, open and creative approach—relax and enjoy, you’re in the hands of someone you can trust. The 200-seat restaurant is filled with natural light and uses a cool, neutral color scheme, with fixtures and light wood finishes that exude fineness without being fussy or overbearing. There are two private dining rooms that can seat large groups. An outdoor patio overlooks the lake and is sure to be one of best spots in The Woodlands to enjoy a cocktail and a view during fall “patio season.” A year ago, Simmons dropped a very big hint that he was homesick to return to the kitchen. (See “Austin Simmons Talks Beef,” June 2025 issue.) Since leaving the restaurant Tris the previous year, he had more than kept busy, hauling supplies and crew to California and other locations to feed thousands of first responders and soldiers. (The burger he served them is on the menu at Charolais.) Simmons also took the plunge into cattle breeding. Over the years, the science of beef had become a passion, and his partnership with local rancher Larry Ludeke has resulted in the breeding program that produces the beef Simmons uses at Charolais through his Chef and Rancher brand. The well-trained staff at Charolais makes the evening hum. Team members we encountered were quick to perceive the needs of guests and to make adjustments on the fly when necessary. You can feel their energy and excitement at being part of this new venture. Our waiter previously worked for Simmons at Tris, and he commutes from Houston to work for him again at Charolais. He’s not the only staff member doing so. A great way to get things rolling for dinner here is by sipping on The Woodlands Pear Martini, (pear vodka, St-Germain, Massanez pear liqueur), or a Brown Butter Old Fashioned (brown-butter-infused bourbon, rosemary, vanilla bean), while choosing a round of starters. Head straight for the roasted bone marrow, CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/TH E WO O D L A N D S

which social media influencers visiting Charolais have made famous by first consuming the well-seasoned, buttery marrow and chunks of beef, then using the hollow bone as a luge for a “marrow shot” of tequila or whiskey. The night we were there, the table of four sitting next to us was giving it a go. As a counterpoint to this beefy starter, choose a seafood appetizer such as tuna sushi pizza, made with a crust of crispy rice, or the kimchi crab— two classics that Simmons created while at Tris. Pro tip: Ordering a crispy basket of beef tallow fries drizzled in miso ranch now will allow you to enjoy them on through to the main course. From here, hard decisions must be made. The beef lineup includes the steakhouse mainstays—tenderloin filet, supertrimmed strip, a substantial ribeye—as well as “new school” cuts, such as flat iron; bavette (a favorite cut in France); picanha (popularized in Brazilian-style rodizio restaurants); and a Denver steak, the cut that started it all for Simmons, piquing his initial interest in the art of butchery and cattle breeding. The showstopper is the beef “big rib,” ember-roasted and pre-sliced down to the gnaw-worthy bone on which it is presented. Each selection is prepared using the most fitting fuel source as determined by Simmons (live fire, cast iron or high-temperature broiling) and served with a cadre of chef-created sauces that are up to the task of enhancing, even elevating, a fine steak. If you can’t bring yourself to choose just one cut of meat, request an offmenu, customized steak board for the table, an Austin Simmons specialty that has wowed both celebrities and food writers. Mains other than steak should not be overlooked at Charolais. (They’re found under the helpful menu heading NOT STEAK.) Simmons is classically trained, and his skills are on display in dishes like the pork chop with ‘nduja risotto, tallow-fried chicken with kimchi mash, roasted sea bass and brioche-crusted salmon. Leaving room for dessert would seem impossible. But at this point, you’re committed to the full experience, so why not? Standouts include a deconstructed, reimagined s’mores dessert, flaky Granny Smith apple tart and a croissant bread pudding that disappeared instantly at our table. It’s not often that I would recommend ordering a double espresso to accompany dessert at a steakhouse, but the espresso at Charolais is flavorful and smooth, not an afterthought. If you’d like your dessert in liquid form, try the Nightcap Carajillo, made with tequila and Licor 43 topped with espresso foam. Such a fine meal is an investment, so bring your pocketbook. As with a few other select places in The Woodlands area, this is a level of dining that you would usually have to drive into Houston to experience. How satisfying that we’re able to savor it in our own backyard. Charolais by Chef Austin Simmons is open for dinner only, starting at 3 p.m., Tuesday through Saturday. (Reserve through Resy, where bookings should be made well in advance.) The adjacent C&R market opens at noon, Tuesday through Sunday.

Top: The ember-roasted beef “big rib.” | Middle: The bone marrow appetizer has gone viral. | Bottom left: The bar area at Charolais. | Bottom right: Sweet endings: apple tart (center), bread putting, strawberry shortcake, “Momma Bear’s” banana pudding, and s’mores (clockwise, from bottom left).

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Head straight for the roasted bone marrow, which social media influencers visiting Charolais have made famous by first consuming the well-seasoned, buttery marrow and chunks of beef, then using the hollow bone as a luge for a “marrow shot” of tequila or whiskey.

Meredith Boudousquié Founder Editor-In-Chief

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“ D OW N TO THE L O C A L …” ARTICLE AND PHOTOGRAPHY BY TRAVIS HAGER

M UST SE E | FO O D + BEVERAGE

FROM MEDIEVAL ALE-STAKES TO TUESDAY-NIGHT TRIVIA, THE BLUE LION PROVES WHY EVERY NEIGHBORHOOD DESERVES A PROPER PUB

“There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern or inn.” Dr. Samuel Johnson offered that verdict in 1776, as recorded by his biographer James Boswell. Johnson was praising the tavern, but his instinct reaches straight into the modern pub: give people a warm welcome, something good in the glass and permission to linger, and happiness has a fighting chance.

WHERE EVERYBODY KNOWS THE SIGN

The word “pub” is short for “public house,” and the name is literal. In medieval Britain, an alehouse was often an ordinary home where the householder sold a fresh batch of ale. A pole, stake or leafy bush outside let the village know that the door was open. Taverns generally specialized in wine, while inns offered food, lodging and stables for travelers. The alehouse belonged most naturally to the neighbors. By 1393, English ale sellers were required to display a sign so official ale tasters could find them. The penalty had admirable medieval clarity: fail to hang out a sign and “he shall forfeit his ale.” At a time when many customers could not read, a painted crown, white hart or lion worked better than lettering. Those pictures became names, and the great tradition of colorful pub signs was born. The nineteenth-century gin palace gave the public house much of its familiar sparkle. Gaslight, mirrors, polished brass, etched glass and elaborate counters brightened the dark industrial cities. Beer engines allowed ale to be drawn from casks in the cellar. The pub had learned to dress for company, but its real attraction remained the company itself. CONTINUED >

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THE NEIGHBORHOOD LIVING ROOM

Sociologist Ray Oldenburg eventually gave this old idea a label: the “third place.” Home is first, work is second, and the third place is where people gather without an invitation or an agenda. The British pub had been doing the job for centuries. A good pub is a neighborhood living room with better opening hours. It is the stop after work, the Sunday meal, the place to watch a match, hear a song or discover that the quiet fellow at the next table knows an alarming amount about Tudor monarchs. Formal titles soften. Generations mix. Conversation is allowed to wander. Even its definition protects informality. The Campaign for Real Ale says a pub should be open to the public, sell draught beer or cider without requiring a meal, include at least one indoor area not arranged for dining, and allow drinks to be bought at the bar. In other words, eating may be welcome, but arriving for a drink and human company must remain a reason to enter. The most cherished pub is “the local,” a noun that says everything. It is close enough to visit casually and familiar enough that the staff know your face, your order or at least which table you prefer. Becoming a regular is not a membership one buys. It is a relationship built one visit at a time.

STERLING RIDGE GETS “ITS LOCAL”

Fittingly, The Blue Lion sits on McBeth Way in The Woodlands’ village of Sterling Ridge, an address that sounds as though it was chosen after someone had already settled on the Scottish theme. The Blue Lion calls itself a “Brunchery & Pub,” a playful title for a place where Scottish heritage meets Texas spirit from breakfast through late evening. The menu travels comfortably. Morning can mean a traditional English breakfast, a Florentine omelette, Belgian waffles or the simple satisfaction of eggs and toast. Later come the Blue Lion cheeseburger, chicken pesto pasta and braised short-rib risotto, joined by draft beers, wine and cocktails. It is pub food in the broadest and best sense: something for the table, whether the table arrived at 8 a.m. or 8 p.m. Yes, even fish and chips is a staple on the menu! When the McBeth Way location celebrates its second anniversary in January, it will do so as an established neighborhood favorite. Several members of our own staff already count it among theirs. The room can at times be cozy without being hushed, lively without requiring a special occasion and welcoming enough for families, friends or a solo guest claiming a barstool.

M UST SE E | FO O D + BEVERAGE

THE MOST CHERISHED PUB IS “THE LOCAL,” A NOUN THAT SAYS EVERYTHING. Then there is the weekly rhythm, the secret by which a pub becomes part of people’s calendars. Tuesday brings the traditional pub quiz, given a local wink as “Trevia” with host Trevor Mock. The family-friendly competition begins at 7 p.m., complete with cash prizes and the timeless pleasure of discovering which friend has been hiding a storehouse of useless knowledge. Live music is not an occasional add-on here. Wednesday features a house band and open-mic jam session. Friday and Saturday bring live bands with no cover charge. Sunday begins with acoustic brunch and closes with Jazz in the Woods. Thursday karaoke adds one more opportunity to become locally famous, for better or otherwise.

HOW TO PUB

The rules are easy. First, go even when nothing monumental is happening; ordinary evenings are the point. If ordering at the bar, respect the invisible queue and know what you want when your turn arrives. In a group, taking turns buying rounds is traditional, although volunteering everyone for doubles is not. Join the quiz without consulting your phone. Give the musicians your attention, applause and a tip. Talk to the staff, leave room for the regular beside you and remember that good pub conversation includes listening. Most importantly, return. One visit makes you a customer. Repetition is what turns a public house into your local. Johnson called a good tavern a producer of happiness. At The Blue Lion, the machinery is easy to see: a familiar greeting, plates arriving, a song beginning, a quiz team arguing cheerfully over one impossible answer. The drink may bring someone through the door, but the neighborhood is what brings them back again.

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Sushi: Reimagined Sushi Central is More Than Your Neighborhood Sushi Spot

At Sushi Central, we believe lunch deserves its own sense of occasion. It can be a welcome pause in the day, a chance to gather around the table or simply an opportunity to enjoy something beautifully prepared. As afternoon gives way to evening, that same inviting spirit continues through happy hour, relaxed dinners and special celebrations. Throughout the day, thoughtful food, gracious hospitality and shared meals remain at the heart of Sushi Central. Located in Spring near The Woodlands, Sushi Central was created to reimagine the neighborhood sushi restaurant. Our sleek, contemporary dining room brings a fresh, sophisticated energy to every visit, complemented by warm hospitality and an easy social atmosphere. Friends meet here, colleagues connect over lunch and families settle in together, giving the restaurant the familiar rhythm of a neighborhood gathering place. We call our culinary approach modern Japanese. Classic sushi, imaginative rolls and Japanese comfort dishes provide the foundation, while thoughtful contemporary touches introduce new combinations of flavor, color and texture. Guests can order a trusted favorite, explore a creative roll or choose several selections to share around the table. Each plate is presented with care, encouraging everyone to share, compare and discover something new. The table is where Sushi Central’s neighborhood feeling takes shape. Parents and children share favorite rolls, friends linger over another selection, and returning guests are welcomed with genuine warmth. Different tastes and appetites are easy to accommodate, allowing

every guest to find something they will enjoy. Polished surroundings give each visit a sense of occasion, while the warmth around the table keeps it personal. Midday is an especially enjoyable time to visit. Lunch might be a quick break, a business lunch, a leisurely afternoon with friends or a family meal. Dishes arrive ready to share as conversation moves easily around the table. Guests can keep the meal light, explore several flavors or stay awhile and let lunch become the best part of the day. Happy hour begins at noon and continues until 5 p.m., creating a natural bridge from lunch into the afternoon. Handcrafted cocktails bring their own layers of color and flavor to the experience. It is an ideal time to extend a midday visit, meet friends later in the day or begin a night out with a cocktail and a few plates to share. As dinner approaches, Sushi Central takes on another rhythm. Date nights, family dinners and special gatherings find a place here. Guests can settle in over favorite dishes, explore the menu together and enjoy a dining room that feels lively, stylish and welcoming throughout the evening. Sushi Central is designed to fit the occasion, whether you are joining us at midday, gathering for happy hour or settling in for dinner. We invite our neighbors throughout The Woodlands and surrounding communities to experience our approach to modern Japanese dining. Bring family, meet friends, order something familiar and try something new. We look forward to welcoming you to a restaurant where bright afternoons flow naturally into memorable evenings.

Book Your Table: (281) 397-3081 | sushicentral.com

BOOLA BOOLA ARTICLE BY CAROL MOWDY BOND PHOTOGRAPHY BY THE HOMETOWN CHEF CATERING CO.

CURATED MENUS FOR YOUR UPSCALE GAME DAY WATCH PARTY

H OW TO | ENTERTAI NMENT

“We are hired to make a lot of comfort food.” We’re in the heart of gridiron season when adrenaline runs high! And that means tailgating and lots of food. Through the years, tailgating has advanced from horse-drawn wagons to automobiles with open tailgates, plastic coolers and portable grills in sports arena parking lots. As tailgating evolved, favorite game-day foods shifted away from stadium-style hot dogs and hamburgers, and leaned into elevated, upscale versions of comfort food. The settings also changed into DIY-on-site-big-grill cooking of everything from brisket to burgers and pulled pork served amid pop-up-tent cities, with community-style experiences in even bigger parking lots and nearby-outside venues.

IN-HOME WATCH PARTIES

But tailgating’s sister, if you will, is a different genre that moves the concept into its own uniquely memorable experiences. You and your friends can root for your team, enjoy the atmosphere and camaraderie—and especially the fantastic easy-to-grab food—in the comfort of your backyard or inside your home where crowds and weather aren’t problems. Just invite your pals and soak in the collective energy as football, or any sport for that matter, plays out on your big-screen television.

CURATED MENUS

And who can kick off a watch party without an impeccably curated menu? Sure, charcuterie boards are must-haves for the occasion. But caterers are also serving gourmet eats like hot dips and handheld sliders that satisfy every fan’s taste buds. The sky’s the limit on popular choices including Sloppy Joe Nachos, Jalapeño Poppers, all kinds of wings, Hot Spinach Artichoke Dip, Buffalo Chicken Dip and standard favorites: Seven Layer Dip, Cowboy Caviar, Queso and Guacamole. Tiffany Avila owns The Hometown Chef Catering Co., with service areas that include The Woodlands. The chef in the kitchen is her husband. Classically trained in formal culinary arts, Julio Avila—known as “Chef Julio”—makes everything from scratch and elevates each morsel into an art form. The Avilas are all about making it personal—not only individually tailoring the menu—but also offering hospitality alongside a seamless catering experience. CONTINUED >

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Hometown Chef caters just about any type of event, including a lot of game watch parties. “We have one client who annually hires us for a catered Super Bowl party,” Tiffany says. “We cater a lot of Super Bowl and World Series parties, and many major sports event parties.” For those watch party gatherings, Tiffany’s clients usually lean into food choices that create “more of a grazing concept. We are hired to make a lot of comfort food, and food in small bites so that guests can watch the game. Get a snack or a drink, and then watch again, and back and forth. Clients often order a lot of light and hearty bites. We also provide seltzers and canned drinks, and we have a bartending service.” The Hometown Chef serves up a lot of mac and cheese. Fans especially love their pulled pork with jalapeño coleslaw sliders. But they enjoy their other choices of meat sliders with cheese—and especially their cheeseburger sliders. “One of our key phrases is ‘Be a Guest at Your Own Party,’” says Tiffany. “The caterer should be taking care of everything so hosts can enjoy their own events. We arrive, set it all up, and lay it all out. We feed the guests, and we clean up. Ours is a full service catering company. Hosts shouldn’t even have to replenish the ice buckets or anything. And obviously we provide excellent food.” So, find your culinary voice and fuel the excitement with the best game-day spread in the neighborhood. That game only happens once, and the right menu will not only make the experience memorable, but will also nourish friendships for a lifetime.

H OW TO | ENTERTAI NMENT

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OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 1ST

Mumford & Sons with Marcus King The Cynthia Woods Mitchell Pavilion | 7:30 PM Folk-rock favorites Mumford & Sons bring their latest tour to The Cynthia Woods Mitchell Pavilion, with support from the Marcus King Band. Expect an evening of anthemic sing-alongs and soulful blues-rock under the stars in The Woodlands.

ARCHITECTS OF THE GARDEN LIFESTYLE 281.350.0515 MIRRORLAKEDESIGNS.COM

OCTOBER 3 R D

Eagle Fest with ZZ Top The Cynthia Woods Mitchell Pavilion | 6:00 PM Texas rock legends ZZ Top headline Eagle Fest at The Cynthia Woods Mitchell Pavilion. A night of classic riffs and Southern rock energy awaits fans in the outdoor amphitheater, perfect for a fall evening out.

OCTOBER 8TH

Brad Paisley with Jake Worthington The Cynthia Woods Mitchell Pavilion | 7:30 PM Country star Brad Paisley brings his signature guitar work and hit-filled setlist to The Cynthia Woods Mitchell Pavilion, with opener Jake Worthington warming up the crowd for a classic night of country music.

CONTINUED >

EVE N TS

SOAR

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Exceptional, Christian education for children from Pre-K through 8th grade. ENROLL NOW! Schedule a tour or find out how to become an Eagle at twmschool.org

The Woodlands Methodist School admits students of any race, color and national or ethnic origin.

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events

CONTINUED

INTERIOR DESIGN. RENOVATION. NEW CONSTRUCTION.

OCTOBER 8TH

Heart of Glass Exhibition The Woodlands Arts Council Gallery 1:00 PM This free exhibition features glass art by Michael Kerry Brown, Sally Pennington Moore, and their son Patrick Kerry Brown—a family of artists united by glassblowing, each bringing a distinct voice shaped by personal experience and technical mastery.

OCTOBER 24 TH

H-E-B Wine Walk The Woodlands Resort, 2301 N Millbend Drive | 6:00 PM The popular H-E-B Wine Walk moves to its new home at The Woodlands Resort for an evening of sipping and strolling. Guests can sample 40+ culinary offerings and 300+ beverages, enjoy two live music stages, and support charities including New Danville and Montgomery County Food Bank.

OCTOBER 3 1ST

Fall Fest Community Fair Magnolia Event Center, 11659 FM 1488 | 11:00 AM Families are invited to celebrate the season at this free, fall-themed festival hosted by the Southwest Montgomery County Chamber of Commerce. Enjoy seasonal attractions, community activities, local shopping, and entertainment for all ages, underwritten by Houston Methodist.

EXPERIENCE THE ELEGANCE OF ENDURING DESIGN www.terravistaidg.com 832.264.6081 42

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Rise Sou��lé

The Woodlands City Lifestyle FOOD + DRINK Choice Tucked among the whispering trees and winding paths of Creekside, Rise Soufflé offers a retreat that feels both worldly and warmly familiar. It is a place where the art of the French table meets the ease of a neighborhood gathering spot. Where the glow of candlelight and the clink of glasses set the tone for an evening unhurried. Here, the soufflé naturally reigns supreme. Each arrives from the oven in a cloud of fragrant steam, whether layered with the earthy depth of truffled mushrooms, the gentle salt of Gruyère and ham, or the indulgent sweetness of rich chocolate or bright Grand Marnier. Every bite is a balance of airy delicacy and satisfying depth. To be lingered over with conversation rather than rushed. The setting is as much a part of the experience as the menu itself. Vintage chairs and well-loved cookbooks lend a sense of familiarity; handwoven linens and whimsical décor nod to the countryside charm of France. Children may find delight in small surprises tucked here and there, while adults savor a quiet glass of wine or a curated plate of artisan cheeses. Whether it is a celebratory supper, a romantic evening, or simply a well-earned pause in the week, Rise Soufflé invites you to slow down, to savor, and to lose yourself in the simple pleasure of great food, fine wine, and the company of those who matter.

Reservations: 281.809.0742 | 26435 Kuykendahl Rd, Suite 100