Midtown restaurant Izakaya will close to make way for Gulf Coast-themed seafood spot Josephine’s
, will close by the end of April to make way for a new concept.
Azuma Group, the restaurant operators behind the change, tapped Lucas McKinney to lead the kitchen at Josephine’s as executive chef. He’s a Mississippi native who came to Houston in 2018 and worked for chef Chris Shepherd at George James, Hay Merchant and GJ Tavern. “The Gulf Coast is not just one dish or a certain style of eating,” McKinney said. “I think it's more about how seafood brings people together.”Houston’s diversity reflects the mixed demographics and cuisines — from Creole to Viet-Cajun to Croatian — along the Gulf Coast but on a larger scale, McKinney said.
“For me, Gulf Coast cuisine is how I grew up,” McKinney said. “If you got a sack of oysters, you’d grill and fry them up tailgate-style. You get a good deal on shrimp and you have a shrimp boil.”Nest Interiors will replace Izakaya’s dumpling bar with an oyster bar, where diners can order the bivalves, including Gulf and East Coast varieties. They’ll be served raw or chargrilled.
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