Charred octopus, Chilean seabass, and a Tomahawk steak at Mack Allen’s, a new fine dining restaurant to open in Houston.
Michael Anthony
A new fine-dining restaurant from Houston restaurateur Mack McDonald, the mind behind Rouxpour, is opening in the River Oaks area.
Mack Allen’s will debut Sept. 14 inside the 5POP office tower at 4400 Post Oak Parkway, taking over the entire first floor. With its expansive footprint and New American cuisine, the restaurant is designed to accommodate business meetings, social gatherings and celebrations.
“Mack Allen’s represents everything I’ve learned over the past 15 years in hospitality and the opportunity to take that experience to another level,” McDonald said in a statement. “My goal was to create the kind of restaurant that becomes part of people’s lives – a place where you can celebrate a milestone, close a deal, enjoy an incredible meal with friends or simply have a great night out. We’ve taken the spirit of the classic steakhouse and expanded it with exceptional seafood, sushi and a raw bar, all within a setting that feels distinctly our own.”
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McDonald opened Rouxpour in Sugar Land more than 15 years ago. Now, there are three locations of the Cajun restaurant. With Mack Allen’s, he looks to offer a more refined experience.
The champagne room has its own full-service bar and can seat 40 people.
Michael Anthony
Cocktails at Mack Allen’s, a new fine dining restaurant.
Michael Anthony
The champagne room at Mack Allen’s, a new fine dining restaurant at 5POP office tower.
Michael Anthony
Art work at Mac Allen’s in River Oaks.
Michael Anthony
At 16,000 square feet, Mack Allen’s can seat up to 500 customers across multiple rooms, a 50-seat bar and a quarter-acre garden courtyard featuring 25 plant species. McDonald tapped Houston-based Montgomery Roth Architecture & Interior Design to create the interiors. Design details include large brass doors, a wine wall, custom cocktail artwork and sculptural trees.
The restaurant features three private dining rooms. The Champagne Room, accented by blush tones and outfitted with its own bar, accommodates up to 40 people. The Estate Room features a wine wall and seats 60, while the Board Room seats 14 and evokes a private club.
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Executive chef Carlos Andrade and regional chef Manuel “Manny” Viveros lead the kitchen. Prime steaks and Australian wagyu anchor the chophouse menu. Starters include yellowfin tuna crispy rice cakes, escargots with bone marrow and garlic scampi sauce, smoked duck confit gumbo and butter-poached lobster bisque. Entrées include roasted Chilean sea bass with jumbo lump crab, braised beef short ribs, rack of lamb with foie gras fondue and pan-seared snapper with crab. Lunchtime offerings range from a chargrilled pork belly bowl to a classic Cobb salad.
The restaurant will also offer a raw bar and sushi, including seafood towers, fresh oysters, caviar service, crudos, specialty rolls, nigiri and sashimi. Chef Matthew Mui, a veteran of Kata Robata and other local sushi restaurants, will oversee the sushi program.
Sushi at Mack Allen’s, a new fine dining restaurant to open in Houston.
Michael Anthony
Pastry chef Karen Romero, who formerly worked at Brennan’s, Underbelly and Cafe Annie created a dessert menu of classics like mascarpone cheesecake, velvet tiramisu and a decadent five-layer chocolate cake.
Wine director Anthony Salazar oversees the 1,000-bottle collection. His résumé includes March and Eleven Madison Park in New York. The spirit collection features bottles such as Rémy Martin Louis XIII cognac, which staff will present tableside on a custom-branded cart and pour with white-glove service; Mack Allen’s custom-bottled Eagle Rare Single Barrel bourbon; and a rare 1954 vintage bottle of The Macallan single-malt Scotch whisky, a nod to McDonald’s birth year.
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Mack Allen’s will initially serve lunch and dinner, with brunch to follow. Hours will run from 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and 5 to 10 p.m. Saturday.
Mack Allen’s is slated to open Sept. 14 at 5POP office tower.
Michael Anthony
Dining and Cooking