Renowned Houston Live Fire Restaurant Group Unveils New Fine Casual Dining Concept

As 2024 drew to a close, Michael Sambrooks, a prominent restaurateur in Houston, faced a challenging choice. The founder and proprietor of Sambrooks Hospitality Group, celebrated for its array of Texas smokehouse eateries focusing on live-fire cuisine, had launched Andiron restaurant in 2023—a lavishly appointed, upscale steakhouse.

But in late 2024, after much consideration, Sambrooks decided to transition this fine dining concept into a more relaxed fine casual format, embracing one of last year’s national restaurant trends. After all, there was no need to reinvent the wheel. His other concepts in the city, classic barbecue outpost The Pit Room and fantastic Tex-Mex hit Candente, are incredibly successful, catering to a wide audience that ranges from young professionals to families.

Sambrooks recognized that a friendly, tavern-like neighborhood restaurant would better fit the overall brand and cater to the desires and preferences of his devoted clientele.

Casual dining takes on a lively twist at Andiron.

The new Andiron Grille & Patio, which opened in early November 2024, retains its live-fire promise and top-level hospitality commitment while embracing a concept that’s more accessible to a larger slice of the Houston dining pie.

“Our new vision is the result of listening to our customers as well as our neighbors,” says Sambrooks. “While traditional fine-dining elements remain in place, most notably in terms of quality of ingredients and level of kitchen execution, Andiron Grille & Patio reflects a more wallet-friendly proposition where great food, drinks and everyday dining come together in a more inviting atmosphere.”

The menu features shareable dishes at more approachable prices, creating a relaxed atmosphere where guests can feel comfortable. With a lively new cocktail patio and a casual approach reflected in the service and table arrangements, it has quickly become popular among local patrons. For those desiring a more upscale experience, fire-grilled prime steaks and thoughtfully prepared entrees remain available, making the venue suitable for both casual and refined dining experiences.

At Andiron Grille & Patio, the kitchen’s custom, 22-foot-long woodfire grill burns a variety of wood including post oak and hardwood charcoal (such as binchotan), overseen by executive chef Michael O’Connor. Live-fire technique continues to enhance the new menu of American Prime steaks and Japanese Wagyu steak frites, prime rib sandwiches, burgers and roasted bone marrow.

“We envision this as a spot where you can swing by for a delicious meal and a warm drink at any hour, on any day of the week. This marks a fresh start for Andiron,” Sambrooks explains. He crafted this vision while maintaining his distinctive influence on Houston's culinary landscape – the charred, live-fire cooking