Introduction to Charolais by Chef Austin Simmons
Chef Austin Simmons has a lot to say about his new restaurant, Charolais by Chef Austin Simmons, but he wants to make one thing clear: he is not collaborating with Aaron Bludorn on this project. Despite the simultaneous announcement of both Simmons’ new restaurant and Bludorn’s second outpost of Bar Bludorn, Simmons is excited to share his vision for Charolais.
The Concept Behind Charolais
Charolais by Chef Austin Simmons will serve as a showcase for Chef & Rancher, the beef company that Simmons started in partnership with Texas rancher Larry Ludeke. All of the beef served at Charolais will be from cows that Chef & Rancher has cared for from birth to harvest, making it the only restaurant in the world with full control over the beef it uses, including the animals’ genetics. Simmons aims to educate customers about the healthiest beef in existence and plans to prove it scientifically in the next 12 months.
Dining Experience
The restaurant will offer a mid-scale, modern, casual, and polished dining experience, where customers can dress up for date night or come in with shorts and boat shoes and feel comfortable on the patio. Charolais will serve three burgers every day for lunch and dinner, allowing Simmons to serve a less expensive meal and utilize the ground beef generated by the restaurant. The average price will be at least $30 less than Tris per person, making it affordable for customers to dine at Charolais weekly.
Premium Experience
For those looking for a more premium experience, Charolais will offer signature steak boards, made famous by Joe Rogan. Customers will be able to watch Simmons slice the boards from an area near the open kitchen and select the cuts of beef that come on it. They will also have a choice about the fuel source and method used to cook the steak, such as live fire or cast iron. When a customer opts for a bone-in cut, they will be invited to the butcher shop to witness the steak being cut from a primal.
Design and Features
The almost 300-seat restaurant will be divided into a main dining room, a bar/lounge area, and a climate-controlled patio, with enough bright colors and other touches to make it appealing to both men and women. The restaurant will also feature private dining spaces that will host corporate clients and those celebrating special occasions. A butcher shop adjacent to the restaurant will allow customers to buy raw beef, cryovac’ed and ready to take home.
Partnership and Pop-Ups
Howard Hughes, the company that developed The Woodlands, has partnered with Simmons on the project, providing him with a stage to showcase his vision. To generate buzz before the restaurant’s opening, Simmons will be popping up at Houston-area H-E-Bs with a mobile kitchen, serving burgers made with beef from Chef & Rancher. He will be at the Creekside H-E-B on September 5 and 6, and again on September 21, with more dates and locations to be announced in the weeks to come.
Conclusion
Charolais by Chef Austin Simmons promises to be an exciting addition to the Houston dining scene, offering a unique and educational experience for customers. With its focus on premium beef, mid-scale pricing, and casual yet polished atmosphere, Charolais is sure to appeal to a wide range of customers. Whether you’re a beef aficionado or just looking for a great dining experience, Charolais is definitely worth checking out when it opens in January.
