After six years of serving as the Dallas-area haven for premium, handcrafted sandwiches, nationally acclaimed East Hampton Sandwich Co. (a 2017 40/40 List honoree) is embarking on its first major expansion through Houston. The fast-fine purveyor, with eight Dallas-Fort Worth restaurants, will open two highly anticipated Bayou City locations in the spring—the first in late April at River Oaks District, followed by a May debut in Montrose at 907 Westheimer. Additional sites are planned by end of the year.
Houstonians will have a chance for an advance taste this month at a one-night-only pop up on February 27, from 6 to 9 p.m. Hosted by Kirby Ice House, located at 3333 Eastside, the festive evening will offer a glimpse of what’s to come with a limited selection of sandwiches and sides for sale. Proceeds from the sampling will benefit non-profit Young Houstonians for Houston Children’s Charities.
“The Houston launch is a thrilling moment for the brand, as the city plays a key role in our regional expansion,” says Hunter Pond, founder of East Hampton Sandwich Co. “Houston is an exciting restaurant scene with a range of top fast-casual options, and we feel we will complement current offerings while filling a niche with our elevated sandwich concept.”
Real estate circles are also buzzing about what East Hampton will bring to Houston thanks to the brand’s widespread appeal and ability to create community gathering places with a lively, engaging atmosphere.
“We’re excited about having East Hampton Sandwich Co. at River Oaks District,” says Jennifer Rivera, marketing manager for River Oaks District. “They bring something new to the Houston food scene and they’ll make for a great afternoon or evening dining destination with colleagues, friends, or family.”
The brand’s East Coast–inspired interiors—customized to site by in-house designers—evoke a visit to famed Gurney’s Montauk or a beach cottage. Each restaurant is laden with boxwood ivy, white oak, and curated accents like playful artwork, ranging from antique maps to classic New Yorker magazine covers. Inspired by the quirky, Sag Harbor area of The Hamptons, the bright and colorful Montrose location will showcase homey, vintage furniture and found light fixtures, while the polished, airy River Oaks District restaurant has been modeled after the kitchen of an East Hampton estate.
The coastal café theme continues to the menu with crab cakes, clam chowder, fresh from the fryer chips, doughnuts, and hallmark sandwiches featuring scratch sauces and condiments plus locally sourced artisan bread. Signatures span from the Lobster Roll with ¼ lb. of Atlantic lobster with lemon, butter, and old bay mayo to the Turkey, Bacon + Avocado with house-roasted lemon-pepper turkey breast, smoked bacon, avocado, seasonal tomato, and garlic sage aioli. There’s also the vegetarian-friendly Farmer John’s with hillside goat cheese, roasted carrots, avocado, spring mix, onion, tomato, and red pepper. A couple of dishes that show Pond’s Texas roots include the Hickory Bacon Burger and Fried Chicken + Jack. Just as popular as the gourmet sandwiches, guests have the option to transform any sandwich into a low-carb wrap or salad
An edited selection of house lemonades, wine, local beer, sangria, and spiked frozen lemonades make any meal a getaway and add to the destination flavor of the restaurants.
