Houston Business Journal : Chef Ford Fry reveals new details about Heights concepts

Houston native restaurateur Ford Fry confirmed last August he would open his Atlanta concept Superica in the Heights. At the time, he also announced that he would open another yet-to-be-named casual concept next door, but details were few and far between.

Superica is slated to open this spring at 1801 N. Shepherd Drive, according to a press release. And the now-named La Lucha will open closer to the summer, a spokesperson said. The name La Lucha translates to “the fight,” referencing the Battle of San Jacinto, per the release. In fact, La Lucha was inspired by Fry’s memories of chicken and oyster dinners at the old San Jacinto Inn.

 

Photo : Dustin Thomas Chambers

“While Superica is the go-to place for guests to come and enjoy Texas favorites and reinvented classics, La Lucha will offer guests a high-energy, funky alternative with a unique, indulgent menu,” the release states.

Inside the concept, there will be an oyster-shucking room, an exposed wood-burning hearth for roasting oysters and a surrounding outdoor garden patio, per the release. The menu will include Gulf Coast-only oysters, shrimp, crab, biscuits and fried chicken along with wine, craft beers, tequila and mezcal. Meanwhile, Superica will offer tacos, fajitas, enchiladas, locally produced spirits, agave spirits, house-made margaritas, and a wine and cocktail list. Brunch will be available on weekends.

Together the two restaurants will occupy about 9,000 square feet. The space was previously home to Treadsack’s Hunky Dory and Bernadine’s. Those restaurants opened in 2015 and closed in May 2017 amid bankruptcy. Austin-based Michael Hsu Office of Architecture is designing the Superica and La Lucha space, the spokesperson said.

Fry currently oversees 10 concepts, according to his personal website. Other than State of Grace in Houston, all of other concepts are in the greater Atlanta area. Superica has two other locations in Atlanta.

Article originally published in the Houston Business Journal.