A third restaurant has been announced for The Ion, the new “innovation hub” opening later this year at what was formerly the Midtown Sears.
The Lymbar, by longtime Houston chef David Cordúa, will be a neighborhood restaurant and craft cocktail bar focusing on Latin and Mediterranean flavors. When it opens in the fall, Lymbar will join the previously announced Late August, a partnership between current Top Chef competitor Dawn Burrell and Lucille’s owner Chris Williams, along with a Common Bond On The Go location and the first brick-and-morter location for popular food truck Stuff’d Wings.
The Lymbar marks the first project for Cordúa and his father, Michael Cordúa, since the duo left their eponymous company, Cordúa Restaurants, in 2018. It was under that company that Michael Cordúa founded Churrascos in 1988, as well as Américas, Artista, and Amazón Grill.
At the street-level restaurant, at 4201 Main Street, diners can expect barrel-aged spirits, a menu of small plates, and meals cooked on a vertical spit in an open kitchen. The restaurant is named after Lymbar Drive, the tightknit, ethnically diverse community where Cordúa grew up in Southwest Houston, and dishes will pay homage to that community with influences from Latin, South American and Mediterranean cuisine.
Among the Cordúas’ neighbors on Lymbar Drive was Gin Braverman, founder of gin design group, who has designed the interior of the restaurant, complete with 4,000 square feet of indoor and outdoor dining space and floor-to-ceiling bay windows that highlight the restaurant’s corner-suite space.
Other neighbors included the Droubi family, owners of Droubi’s Bakery & Delicatessen; and the Garcia-Prats family, owners of Finca Tres Robles urban farm. The Cordúas plan to source recipes and ingredients from both businesses, according to a press release.
When it opens, The Lymbar will serve lunch, dinner, and drinks seven days a week, with brunch and happy hour will be added in the future. Stay tuned to Eater for an exact opening date.