The Lymbar, Chef David Cordúa’s all-day restaurant, bar, and lounge at the Ion (4201 Main St.), is now open. The highly anticipated Latin-Mediterranean concept will offer a rotating daily menu through the end of the year, with an evolving selection of dishes and cocktails. Named after Lymbar Drive, the Meyerland street where Cordúa’s grandparents settled in Houston from Nicaragua, The Lymbar celebrates the Cordúa family history in Houston – which began with the diverse neighborhood where he grew up.

“The Lymbar is my grandmother’s house,” Cordúa said. “It’s a tribute to all grandmothers. Mine liked well-worn paperbacks, crossword puzzles, rich food, and whiskey. Copies of ‘Where the Wild Things Are’ were always around. The house stayed in our family, and it’s where we perfected our family’s hospitality. The Lymbar is the distillation of our heritage.”

Cordúa was raised on Lymbar Drive as his father, chef Michael Cordúa, introduced Houston to a new world of Latin flavors with the nationally acclaimed Churrascos and Americas restaurants. A graduate of Le Cordon Bleu in Paris, David returned to Houston after culinary school and worked alongside his father for more than a decade. The Lymbar is his debut solo restaurant. Michael is working as part of the management team, with executive chef Adolfo Lopez, Jr. (Brenner’s on the Bayou, Uchi, Churrascos) helming the kitchen.

Menu standouts include corn-smoked lamb chops on a fluffy bed of tangy couscous tabbouleh; pan-seared snapper with saffron arroz a la tumbada with chorizo emulsion; build-your-own beef tenderloin tacos arabes with tahini and chili bomba; and a ground beef Kofta Burger with tzatziki. Starters include Truffle ‘Twinkies’, popcorn-style Chicken Chicharrones and Sweet Potato + Beet with labneh. Salads are highlighted by a Kale + Peanut with mint and cilantro and Cucumber + Chickpea with feta. A playful selection of empanadas includes the Monte Cristo with smoked turkey, ham, gruyere and raspberry sesame vinaigrette. Desserts include Sweet Corn Flan and Foie Gras Donut Holes.

Longtime Cordúa fans will recognize the Churrasco – an 8-oz. center-cut beef tenderloin with chimichurri, pickled onion, and bernaise – and signature vanilla-laced Tres Leches. Another dish, the Stuffed Chicken Ballotine, is a nod to a chicken with sherry cream sauce that Michael used to make for David after school at the original Churrascos.

The Lymbar’s sturdy cocktail list – led by bar manager Sean Stapleton – features impressive renditions of the staple Singapore Sling and Old Fashioned, rubbing shoulders with the delicate Kermit’s Lilly and gin-laced Wild Rhubarb. A wine bar-style wine list with approachable offerings from France, Italy, Spain, and South America rounds out the menu.

A crucial part of bringing The Lymbar to life was Gin Braverman of Gin Design Group, who was David’s childhood babysitter on Lymbar Drive. The 4,000-square-foot restaurant’s design fuses futurism with familiarity, drawing inspiration from Cordua’s upbringing. An innate sense of warmth is felt upon entering the dimly-lit, jewel-toned space.

“We wanted to capture the bustle of a hotel lobby, the polish of a private club and the hospitality of the Cordúa family in the design,” Braverman said. “Mixed with a confluence of Latin American, Lebanese, and Mediterranean textures and art layered over a backdrop of classic mid-century materials such as warm woods, earthy colors, and lush greenery.”

The Lymbar is open at 11 a.m. on weekdays and 5 p.m. on Saturdays, closed on Sundays during its initial opening phase. It has seating for 120 guests – including 10 at the bar, 10 at the chef’s counter, and a 12-seat private dining room – and will feature live music on select nights.

“The Ion is a forward-thinking multi-industry tech hub, and we found a way to recreate a distinct, analog time in our lives in the middle of it all,” Cordúa said. “It’s the hearth and living room of the Ion. A few floors up, there may be a groundbreaking app being developed, while downstairs, we are reminding guests of a pre-digital world full of physical connection. We want The Lymbar to be like the best house party you’ve ever been to.”

About The Lymbar

The Lymbar is an all-day restaurant, bar, and lounge with Latin and Mediterranean flavors from chef David Cordúa, located at 4201 Main St. inside the Ion in Midtown Houston. Serving up culinary delights and exquisite libations, The Lymbar crystalizes the Cordúa family’s legacy as ambassadors of flavor and hospitality for a whole new generation of discerning Houstonians. For reservations, visit OpenTable or call (713) 485-6230. www.lymbar.com .

About the Ion

Ion: Where ideas go to grow. Located in Ion District, the namesake building is the transformative centerpiece of Houston’s innovation corridor. Designed to bring our city’s entrepreneurial, corporate, and academic communities into collaborative spaces and programs, the sunlit structure of steel and glass is a home for advancing diverse knowledge, teams, technologies, and products that propel our world forward. From Fortune 500s seeking flexible office space to first-time startups looking for the funding to design a prototype, the Ion provides wide-reaching space and support to connect every What if with What now?—welcoming individuals and teams of all kinds to a place to build a better way.

Ion District announced that STUFF’d Wings (401 Richmond Avenue) will officially open to the public on Friday, April 29, in the space formerly occupied by a Shipley Do-Nuts. Representing the first brick-and-mortar iteration of Jarrod and Prisoria Rector’s wildly popular food truck by the same name, the 2,100-square-foot restaurant marks the first-ever restaurant concept to make its debut in the 16-acre area surrounding the Ion innovation and community hub.

Since its 2019 launch, STUFF’d Wings has attracted legions of diehard fans who can’t resist its simple-but delectable menu made up of bone-in chicken wings stuffed with dirty rice, seafood boudin, chicken boudin and/or mac and cheese. Soon after the Rectors began operating out of their truck at 6402 Tierwester Street, they have regularly churned out over a thousand wings daily covered in a proprietary spicy/sweet sauce, often accompanied by a side of classic fries. Dessert offerings include a now-famous stuffed strawberry banana pudding with variations that include Oreo banana pudding and chocolate chip banana pudding.

The concept’s new brick-and-mortar digs within the evolving Ion District will feature a number of new menu items, including a fresh batch of stuffings that will be introduced on theme nights as well as unique holiday offerings like broccoli cheese casserole. STUFF’d on Richmond will also serve up a new loaded side dish in the form of Cajun fries covered in melted cheese, sriracha, ranch, and fresh boudin dressing. On weekends, Stuff’d will put a unique twist on breakfast when it begins rolling out stuffed hash browns, maple bacon wings glazed with maple syrup, and a glaze funnel cake. Drink offerings will include a variety of beer, wine, and soda.

“The journey to a permanent STUFF’d location in the Ion District is one that has a lot of personal significance for Prisoria and myself; she is really the reason why STUFF’d exists and why we are standing here about to expand the food truck into a brick and mortar,” emphasized Jarrod Rector, Co-Owner of STUFF’d Wings. He added, “We are thrilled to be able to reach new audiences and to see old favorites returning to check out our new spot. I can’t wait for first-time guests to try our wings because I love seeing the look on each person’s face when they take that initial bite. Conversely, I am really excited for our regulars who have tried everything on the menu to be able to sink their teeth into the new items that we’ve been perfecting for some time now. It’s going to be like one big family reunion!”

The Rectors enlisted the talents of prolific interior designer Gin Braverman of Gin Design Group on the restaurant’s interior FF&A – industry parlance for furnishings, fixtures, and accessories – as well as creative guidance from local artists who were recruited to further enhance the space.

The launch of STUFF’d Wings comes on the heels of the recently-opened Common Bond On-the-Go at the Ion – which made its anticipated debut in late January – and it will soon be joined by Late August, a new concept by Top Chef finalist Chef Dawn Burrell in partnership with Lucille’s Chef Chris Williams; The Lymbar – a craft cocktail bar and neighborhood restaurant by restaurant royalty, Chef David Cordúa; and Second Draught – a high-energy taproom from the creators of neighborhood brewpub Baileson Brewing Company featuring a robust selection of pours from Houston’s 70+ craft breweries – each of which will take up space within The Ion.

“Jarrod and Prisoria represent everything that the District stands for as local entrepreneurs who are bringing their creative passion, ingenuity, and determination together to cultivate an innovative experience that will be celebrated by the entire community,” said Bryson Grover, Investment Manager for Direct Real Estate at Rice Management Company.

As a microcosm of the broader Ion District mission to serve as a 16-acre civic nexus that enhances the totality of Houston’s community in a multitude of ways, STUFF’d Wings encapsulates each of its five core tenets: creation, dedication, connection, production, and immersion. As a vibrant and walkable urban destination built around the establishment of a diverse network of entrepreneurs, the Ion District – via the leadership of Rice Management Company – is committed to fostering small businesses and giving them the tools they need to thrive. To that end, STUFF’d Wings adds to a growing professional ecosystem within the Ion and the Ion District, one in which companies of all sizes collaborate with, support, and encourage one another to achieve success in their various disciplines.

As part of the launch, STUFF’d will produce a very limited run of merchandise items in collaboration with local apparel designer Jaylin Noah (@damnitsjaylin). Merch items will include t-shirts, hoodies, and sweatpants. Once items are sold out, they will not be reproduced. STUFF’d Wings will be open from 11 am to 8 pm on Tuesday through Thursday; 11am to 10pm on Friday through Saturday; 11 am to 6 pm on Sunday; closed Mondays.

About Ion District The Ion District is an intentionally accessible, walkable and integrated urban community. It spans 12 city blocks (16 acres) in Houston’s Midtown, where people, ideas, and businesses thrive. Initiated by Rice University, the Ion District energizes a more sustainable, resilient, and inclusive future. At actively programmed events and spontaneous everyday moments, the Ion District invites residents, startups, corporate, academic, and civic leaders to unite, explore, and create opportunity together. For more information, visit https://iondistrict.com.

About Rice Management Company Rice Management Company (RMC) is responsible for the stewardship of Rice University’s endowment. The endowment plays a vital role for Rice. The distributions generated provide approximately 40% of the University’s operating revenues, which makes it the single largest revenue source to the operating budget. The RMC team brings decades of investment management expertise across diversified industries and financial specialties. Through disciplined research and due diligence, we assess and pursue investment strategies that are aligned with the long-term risk/reward profile of the endowment. For more information, please visit investments.rice.edu.

About STUFF’d Wings Created by Jarrod and Prisoria Rector, STUFF’d Wings are traditional chicken wings STUFF’d with Louisiana Boudin and other cuisines. The brand – which has gained popularity over the past three years – is built on faith, family and fun while giving the market something new and innovative. The STUFF’d Wings food truck can be found traveling around town and popping up at some of the top festivals and events in Houston. STUFF’d Wings will be opening its first retail location in Midtown and looks forward to customers traveling from all over the world making a visit to STUFF’d in the near future. For more information, please visit https://www.stuffdwings.com/.

The Ion announced today that it will add another hyper-local concept to its already robust food & beverage offerings at the newly opened innovation hub in the iconic former SEARS building in Midtown. Second Draught *– a 2,000-square-foot taproom from the creators of neighborhood brewpub Baileson Brewing Company – will serve up a noteworthy selection of pours from Houston’s 70+ craft breweries when it opens in its high-profile street-level space in Q1 2022.

Second Draught is the latest addition to the Ion’s diverse dining options, which include Late August – a new concept by celebrated Chef Chris Williams of Lucille’s fame in partnership with Top Chef finalist Chef Dawn Burrell; The Lymbar, a neighborhood craft cocktail bar and restaurant with Latin and Mediterranean flavors from Chef David Cordúa; Common Bond – the newest on-the-go iteration of the popular bistro and bakery; and STUFF’d Wings – the first brick-and-mortar location of Jarrod Rector’s popular food truck (within the broader Ion District).

“We are excited to join the Ion as a communal space for building tenants, partners, and visitors to grab a pint of beer and exchange ideas,” noted Sarah Pope, Co-Founder of Second Draught. She added, “We will showcase the great beer being made right here in Houston and give smaller operators the chance to be tasted in the city’s most prominent setting for innovation and entrepreneurship.”

Adam Cryer, Pope’s husband and Co-Founder at Baileson Brewing Company, said the opportunity to help fledgling local craft brewers gain a wider following was a big part of the appeal of becoming the Ion’s taproom operator. “This environment is all about incubating start-ups and giving creators the support to succeed. We want to do the same for Houston’s craft beer scene. Call us the incuBrewer,” he quipped.

Pope and Cryer plan to foster a welcoming and cozy space that becomes part of the neighborhood fabric. “We hope to be another community gathering place where people can meet, connect, drink beer, and brainstorm,” said Pope. She added, “The next technology breakthrough idea could very well happen on a napkin in our bar, so we want to make sure it’s a place where people want to be.”

Burdette Huffman of The Blue Ox Group represented Rice Management Company in the leasing transaction for Second Draught.

*noun. draught /draft”

1. British spelling of draft

adjective: draught

1. denoting beer or other drink that is kept in and served from a barrel or tank rather than from a bottle or can.

“draft beer”

About the Ion

Ion: Where ideas go to grow. Located in Ion District, the namesake building is the transformative centerpiece of Houston’s innovation corridor. Designed to bring our city’s entrepreneurial, corporate, and academic communities into collaborative spaces and programs, the sunlit structure of steel and glass is a home for advancing diverse knowledge, teams, technologies, and products that propel our world forward. From Fortune 500s seeking flexible office space to first-time startups looking for the funding to design a prototype, the Ion provides wide-reaching space and support to connect every What if with What now?—welcoming individuals and teams of all kinds to a place to build a better way.

The Ion and the surrounding District today unveiled plans for three local culinary favorites slated to open in early summer 2021: Late August – a new concept by celebrated Chef Chris Williams of Lucille’s fame in partnership with Chef Dawn Burrell; STUFF’d Wings – the first brick-and-mortar location of Jarrod Rector’s eponymous food truck; and Common Bond – the newest on-the-go iteration of the popular bistro and bakery.

“The new restaurants coming to The Ion and District showcase Houston’s deep culinary culture and local flare that Houstonians identify and connect with. We’re excited for The Ion and District to be a place that celebrates and supports Houston’s diverse entrepreneurial community,” noted Sam Dike, Manager of Strategic Initiatives at Rice Management Company, which is leading the development of The Ion and surrounding District.

Late August – a concept from the newly-formed Lucille’s Hospitality Group – represents a culinary collaboration between LHG chefs Chris Williams and Dawn Burrell. Seeking to honor the past while feeding the future, the restaurant pays heartfelt homage to the dissolving department store era; namely, The Ion’s iconic former tenant, SEARS.

With the indelible legacy of SEARS in mind, the name Late August is directly tied to the seminal catalog annually released by SEARS in “late August” prior to the holiday shopping season. The restaurant will also channel the wonderment of the department store’s heyday through its whimsical menu. It is the brainchild of 2021 Top Chef cast member and 2020 James Beard Semifinalist Chef Dawn Burrell, who will explore the soul of Afro-Asian flavors through a selection of innovative lunch, dinner, and brunch offerings.

“I’m really excited for the opportunity to introduce this original concept in such a historic space, which has been given new life as Houston’s heart of innovation. Our goal with Late August is to honor the origins of the property, while also tapping into its future,” says Williams. “Under Chef Dawn’s leadership, I’m confident that the food will not only match the ethos of its surroundings, but also bring a fresh take to Houston’s immensely talented culinary scene. It’s been a pleasure to see Chef Dawn breathe life into this development with her flavors of global comfort.”

Local owner and operator Jarrod Rector will launch the first brick-and-mortar outpost of his wildly-popular STUFF’d Wings – an award-winning Third Ward-area food truck – in the immediate vicinity of The Ion. STUFF’d at The Ion will boast a chef-driven menu combined with a fast-casual atmosphere. Rector – who developed the concept after spending over a decade as an electrical designer in the oil and gas industry – along with his wife and co-owner, Prisoria, have built a rabid following via the STUFF’d Wings food truck’s delectable bone-in chicken wings, which are fused with a variety of side cuisines – including chicken boudain, mac-n-cheese, pork boudain, beef boudain, dirty rice, and seafood boudain. The Ion-adjacent location of STUFF’d will additionally debut smoked STUFF’d wings, STUFF’d milkshakes, loaded fries, and additional new menu items not found at the food truck. Its 2,400-square-foot blueprint includes an outdoor patio and will use recycled and sustainable materials in its construction.

Fast-growing local bakery and bistro Common Bond will add a new on-the-go offering to its portfolio when it launches Common Bond On-the-Go Ion, which represents Common Bond’s fourth on-the-go-style concept across Greater Houston. Common Bond’s iconic baked goods display bar will be a familiar feature in The Ion, and Common Bond On-the-Go Ion will offer both indoor and outdoor seating.

Additionally, the menu will showcase Common Bond’s signature cookies, pastries, and croissants – as well as a grab n’ go-style menu of breakfast, cold sandwiches, and salads. “We look forward to bonding over good food, extraordinary pastries, and great coffee with Houston’s entrepreneurial community — as well as all Houstonians who visit and utilize The Ion’s resources — within its state-of-the-art collaborative environment,” emphasized Common Bond CEO George Joseph.

Late August, STUFF’d Wings, and Common Bond will set the stage for future retail announcements in the coming months that will further enhance the burgeoning Ion and District sector. Burdette Huffman of The Blue Ox Group represented Rice Management Company in the leasing transactions.

About the Ion

Ion: Where ideas go to grow. Located in Ion District, the namesake building is the transformative centerpiece of Houston’s innovation corridor. Designed to bring our city’s entrepreneurial, corporate, and academic communities into collaborative spaces and programs, the sunlit structure of steel and glass is a home for advancing diverse knowledge, teams, technologies, and products that propel our world forward. From Fortune 500s seeking flexible office space to first-time startups looking for the funding to design a prototype, the Ion provides wide-reaching space and support to connect every What if with What now?—welcoming individuals and teams of all kinds to a place to build a better way.