What are the opening hours?

Monday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 10pm Saturday 5pm - 10pm Sunday 5pm - 10pm

Theodore Rex

A modern bistro using the the best ingredients from our area from Chef Justin Yu.
(463)

06/01/2026

TOMATO TOAST SEASON now only happens when we can get tomatoes grown in the field from our nearby farms. It’s difficult to say how long the season will be, but these cherry tomatoes from Harvest Green in Richmond, TX have been fabulous this last week and we hope the heat will hold off up so we can have tomato toast on the menu for a few more weeks.

Tomato Toast was what this restaurant was borne from: the idea that you can do something simple, even though it’s so layered and not simple. We make a rye pain di mie, toast it in butter, rub it with garlic and serve it schmeared with a deeply intense fondant of tomatoes, squash and fermented pepper. It’s served with a pile of lightly dressed raw tomatoes and just the amount of herbs that you want. It’s that perfect cross section between bruschetta and pan con tomate, with just maybe a little more.

It’s on the menu til it’s not, swing on by tonight for Monday dinner!

THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

05/30/2026

But we’ll be open tomorrow for a Sunday Tomato Toast dinner!

05/21/2026

OUR TABLESIDE CLAYPOT RICE changes to our moods, and this one from Chef de Cuisine takes maguro chiai— or the dark red meat that runs along the bloodline of tuna and braises it down with pork, offal and spices like pink peppercorn, fenugreek and ginger. It’s aromatic and rich, with just enough of that flavor of the offal and chiai to be deeply satisfying. It’s finished table side with supremes of oranges, marjoram and crispy shallots— one of favorite dishes currently on the menu.

05/18/2026

Air Conditioning, amirite?? We’ll be back Thursday though!

03/30/2026

WE’RE HIRING A LINE COOK (or chef de partie, if you will) to join our kitchen team. We offer a team-first, learning kitchen based on organization and accountability with strong technical skills, and we expect our staff to strongly be able to take the next step in their careers when they leave us. Our cooks work a 4 day week with Tuesday and Wednesdays securely off. Please email our Chef de Cuisine, Frank Hermosilla, with your resume! [email protected]

03/26/2026

A few bites of something interesting to start the meal: a warm egg yolk, cold cream infused with earl grey tea, lardons of smoked trumpet mushrooms glazed with PX vinegar and pangs of salty caviar. It’s both classic, but also completely ours.

Also, it comes with a sick, cute little demitasse spoon.

THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

03/21/2026

Happy trails to Rodeo season, but we’re here for y’all this Saturday!

03/04/2026

YUSTON’S is back April 2nd-6th, make your reservations on our !

Our yearly pop up, an ode to one of favorite restaurants ever, will be full week again at Theodore Rex. There will be Spinach Artichoke Dips, there will be French Dips, there will glasses of Schraumsberg a-flowin’ and hot fudge sundaes a-pourin. And of course, just like every year we and the flying tempura chicken tenders will be a-fryin’!

Reservations tend to fill up fast for this, so head over immediately to our Resy page and get your reservation! We’re so excited and we’ll see you then!

02/27/2026

Weekly reflection. We have tables open tonight if you don’t happen to be headed to the rodeo cook off, and need a little space to enjoy some delicious food and the company of our small restaurant.
THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

02/12/2026

Love is sharing a little squab with someone you care about.

Saturday might be a toughie, but we have other reservations available ALL WEEK to have this Southern Squab from Palmetto Pigeon! We blanch the skin and baste it like with the Cantonese preparation, but then smoke it, dry it and fry it and roast it to give the skin that gamey fattiness that we love so much. The jus is made out of the roasted bones with cumin, rosewater and rose wine and we finish the legs with a coating of hard spices and freeze dried raspberry. A valentines-appropriate few bites to share if you ask us.

THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

01/12/2026

SAD NEWS that our Claypot of Carolina Gold Rice is going away. Served with a chicken skin furikake, pickles and made from every single part of the chicken raised by , it’s been a joy to cook. HAPPY NEWS though, chef has been working on an amazing new rice set for the winter season. But come get it one last time this evening! We’re OPEN EVERY MONDAY!

12/07/2025

A warm broth of heirloom pumpkin and kombu flavored with tomatillo, morita chili and pork fat. There is no secret that we love broth here— In fact, a broth of some sort is always on the menu (and always will be.) Chef de Cuisine ’s broth for this season brings soothing, warm sips that has the headiness of pumpkins that’s been steamed with kombu for a bit of body. It’s sparked with acidity from tomatillos and scented with aromatics and finished with a little bit of leaf lard that’s been toasted with chilis and sesame.

It’s broth weather, everyone! (Although we think that’s all the time), we’ll see you here soon.

11/06/2025

See ya tomorrow!

10/31/2025

Congratulations to Chef de Cuisine , GM and sous chef along with the T. Rex team entire team for all their hard work and diligence in earning a Bib Gourmand distinction from The MICHELIN Guide 2025. And thank you to all our incredible guests for joining us and supporting us. Here’s to living up to great expectations, having a delicious meal, warm service and that killer bottle of wine. Join us this evening, we have some seats available tonight!

THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

10/27/2025

A cheese pancake. Because… well, because why not? A melty Urepel sheep’s milk cheese stuffed into an airy, crispy, yeast-leavened pancake crowned with sofrito spiked with sauerkraut and and probably too much (although it’s a perfect amount, according to us) green onion. Melty. Crispy. Cheesy. Funky. Onion-y. The way life was meant to be.

FRENCH CHEESR PANCAKE WITH SAUERKRAUT SOFRITO

THEODORE REX :: Thursday - Monday :: 5 - 10 PM
RESERVATIONS :: via or just shoot us a call!

10/18/2025

See you all tomorrow night for Sunday Night Dinner!

Address

1302 Nance Street
Houston, TX
77002

Opening Hours

Monday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 10pm
Saturday	5pm - 10pm
Sunday	5pm - 10pm

Website

http://www.trexhouston.com/

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