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.”
Two years 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, 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, super-trimmed 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 off-menu, 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.
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.