Late August
Michelin Recommended
Late August was recognized with a Recommended designation at the November 2024 Michelin awards. Known for a thoughtful approach to curating their menu, the restaurant celebrates culture, flavor, and sustainability. Chris Williams, chef, restaurateur, and co-owner of Lucille’s Hospitality Group, reflects on what the honor has meant for their restaurant and team.
“In the two weeks after the announcement, we saw a 20 percent increase in reservations,” says Williams. “It also made us more deliberate in utilizing and showcasing ingredients from our farm.”
Their non-profit, Lucille’s 1913, operates the farm that supplies much of the restaurant’s produce. “When we learned more about the green star and its focus on farm-to-table, we realized we are already primed for that,” he says. “We wanted to be intentional about showcasing our work.”
One of the lasting impacts of winning the recognition has been in their approach to how they do business. “It changed the way we consider what is possible in the restaurant and how we want to present to our core audience,” he says. “We have been quietly planning a significant change to the restaurant. We will continue to be deliberate in our storytelling through our dishes and plan to add a tasting menu soon.”
Williams notes that Late August was the only Black-owned restaurant in Texas to receive the honor and says expectations come from within. “The pressure is more self-inflicted,” says Williams. “We have a strong, loyal customer base and want to be as consistent as possible for our supporters.”
For Williams and the Late August team, the Michelin nod was a surprise, especially because it came less than a year after opening. “But what truly defines success is continuing to have the support of our customers in one of the most competitive restaurant cities in the country.” lateaugusthtx.com
Le Jardinier
Michelin Star
Le Jardinier at the Museum of Fine Arts, Houston, earned a Michelin Star in 2024. Executive chef Felipe Botero reflects on the year since the announcement and what it has meant for the restaurant and its team.
According to Botero, earning a Michelin star brought a natural amount of added stress, but he says the team was ready. “What keeps us grounded is our focus on the guest experience. We manage by returning to what drives us: delivering excellence every single day.”
The restaurant is part of The Bastion Collection, which Botero says carries “a high standard of culinary excellence that we’re proud to uphold.” The recognition also motivated everyone at Le Jardinier “to keep evolving and continue pushing the boundaries of culinary innovation.”
“We’ve been very fortunate that Le Jardinier has been so well-received by the Houston community since opening in 2021,” Botero said. “In the days leading up to and immediately following the Michelin star announcement, we did see a noticeable increase in foot traffic. That momentum has remained steady, and we’ve been grateful for the consistent support over the past year.”
For Botero, one of the most rewarding impacts has been welcoming first-time guests. “Introducing our food to new audiences and watching their reactions has been one of the main highlights of the past year,” he said.
At Le Jardinier, achievement is measured in guest satisfaction. “It’s more than just great food. It’s about listening to feedback and continuing to evolve,” said Botero. “When guests leave feeling seen, satisfied, and inspired, that’s when we know we’ve done our job.” lejardinier-houston.com
Steven McDonald for Pappas Bros. Steakhouse
Michelin Sommelier Award
Steven McDonald, Master Sommelier and Wine Director at Pappas Bros. Steakhouses, received the Michelin Guide’s Sommelier Award during Michelin’s inaugural year in Texas. The honor recognized his extensive knowledge and expertise in overseeing the wine programs for the restaurant’s three locations, each with its own massive list. The largest offers around 6,000 selections, followed by lists of approximately 4,500 and 3,500 bottles per restaurant.
“I was personally over the moon, and my email inbox was going crazy with messages of congratulations,” McDonald said, recalling the days following the announcement. “Guests who are connected to the wine and food scene were very excited for us.”
A year later, McDonald said the recognition continues to have an impact. “It helps put our restaurant and our wine program on a list with the best on the planet. We have guests visiting from all over the world who have seen the recognition and get to experience us for the first time.”
Despite the award, the team has not made intentional changes to their operations. “We feel that sticking to our standards and the elements that make us timeless and classic is what garnered the recognition,” McDonald said. The staff, however, feels more motivated than ever to maintain the highest standards of service and hospitality.
McDonald says the team at Pappas Bros. Steakhouse is already accustomed to the high stakes atmosphere that comes with working in a sought-after restaurant. “Even before the recognition, we were consistently looking for ways to get better. Executing with excellence is like a muscle that you train to get stronger a little bit at a time.” pappasbros.com
Goodnight Hospitality
March, Michelin Star
Rosie Cannonball, Bib Gourmand
Goodnight Hospitality has built a collection of restaurants in Montrose that draw diners back again and again. Its concepts include The Marigold Club, Montrose Cheese and Wine, Michelin-starred March, and Rosie Cannonball, which earned a Bib Gourmand. CEO and partner June Rodil, MS, and chef and partner Felipe Riccio work together to ensure each restaurant continues to evolve while staying connected to the city.
The day the Michelin announcement was made, Riccio says reservations for both March and Rosie Cannonball increased immediately and have remained strong. “We’re fortunate that this wasn’t just a fleeting moment; the attention has translated into sustained enthusiasm for what we do,” he says.
At March, menu changes are part of the DNA, with a new menu every six months based on a deep dive into a region of the Mediterranean. Rosie Cannonball continues to refine the idea of what a casual neighborhood restaurant can be, elevating the everyday while remaining approachable. Rodil adds that seeing Rosie so connected to the community is deeply rewarding.
The spotlight from Michelin has drawn more talent, even from outside the country. With it comes more focus on performing at the highest level, Riccio admits, but says their approach is to support each other, keep the work fun, and focus on getting better every day. Rodil says the recognition has strengthened the team’s confidence and performance.
The recognition, they agree, has had lasting effects. Riccio says the recognition of their teams’ efforts has had a cumulative effect on their sense of pride. Rodil says the award has helped with new connections through the Michelin network, which have led to collaborations and events with other restaurants.
When asked how they define success one year later, Riccio answers simply: “By happy guests and employees. Always.” goodnighthospitality.com