Nando’s PERi-PERi, the restaurant brand recognized around the world for its flavorful, flame-grilled chicken and commitment to South African farmers and creatives, will make its Texas debut in Uptown Houston on Monday, August 7. The inaugural Lone Star State location at 1717 Post Oak Blvd. in the newly revamped Post Oak Plaza shopping center at San Felipe Street will be followed by restaurants in Katy at La Centerra and Dallas-Fort Worth.
“We are so excited to bring the flame, flavor and feel of Nando’s to Houston and Texas, marking our first major market expansion in nearly a decade,” said John Fisher, CEO of Nando’s PERi-PERi in a statement. “Uptown is just the beginning of an exciting journey for us in Greater Houston, and we look forward to becoming an integral part of this cosmopolitan, food and art-centric city.”
In celebration of the Houston unveiling, fans will have three opportunities to win free Nando’s for a year. On August 8, 10 and 11, Houstonians should keep their eyes peeled in the Uptown area for a trio of golden cockerels staked into the ground. Inspired by The Legend of The Barcelos Cockerel, the golden Nando’s mascot dubbed Barci, who is an integral part of the logo, will be hidden around landmarks in surrounding neighborhoods. To receive clues about their whereabouts, fans can sign up for the Nando’s newsletter at Nando’s PERi-PERi Restaurants News – Houston, TX Here We Come (nandosperiperi.com) and follow the brand on Instagram @nandosusa.
Each Nando’s restaurant offers a unique perspective into South African culture and the brand’s Portuguese- South African heritage, while also providing a connection to the community in which it lives. No matter where the restaurant is situated, however, the designs revolve around the South African tradition of “braii” or gathering around the grill. In this instance, it’s an experience equally at home in Texas.
Conceived by Texas-based Michael Hsu Office of Architecture, the Uptown Houston space is vibrant, colorful, layered – and sometimes raw – with rich textures, engaging patterns and warm materials that carefully complement and contrast.
Providing local touchpoints are multiple collaborations with South African artists and H-town artisans including HTX Made – responsible for the ceilings that provide a modern, structural interpretation of a tradition thatched roof – and Carisa Joy Marx from Republic Finishes, who applied the custom plasterwork.
An open-flame grill anchors the light-filled main dining room with seating for 79, including a bar counter facing a line of seven taps – a cold brew, four beers and two wines. The venue is a showcase for elements sourced through South African makers, such as specialty cabinets and decorative storage from Dokter and Misses, indoor and outdoor dining chairs from Kent & Lane, Dondo tables from TheUrbanative and hand-woven light fixtures from Vogel Design. Decorative, hand-glazed tile – inspired by tribal designs – from Digital Patterns by Bonolo Chepape is paired with patterned banquette upholstery in punchy red and orange hues. Additionally, hardwood flooring and cork paneling elements warm and ground the space and are further complemented with metal screening.
The interior includes a stone mosaic, a collaboration between South African artist Marlise Keith and the Spier Arts Academy. The Academy is a division of South Africa’s Spier Arts Trust, whose one-of-a-kind art initiative, Creative Block, is represented through a number of smaller-scale pieces adorning the walls of Nando’s Post Oak.
The space connects to an L-shaped and north-facing patio, providing nearly year-round enjoyment for 78 additional patrons. The patio’s highlights include bright yellow planters, statement red and white lamp shades, plus a showstopping mural designed by artist Bonolo Chepape and painted by two local mural artists.
Nando’s flame-grilled chicken is marinated for a full 24 hours in a secret blend of aromatic herbs and spices. Classic options range from the PERi Chicken Bowl, a combination of Portuguese rice topped with PERi-PERi chicken, arugula, roasted red peppers, grilled corn and hummus to the Nandocas Choice, a butterflied PERi-PERi chicken breast, served atop garlic bread and complemented by their house-made coleslaw.
In addition to beverages on tap, guests can select from a menu of bottled wine and beer, as well as frozen concoctions like the Peach Lemonade Poncha, a rum-based cocktail garnished with a lemon wedge and parsley.
Nando’s has also introduced a medley of food and beverage items for Houston that give a nod to local favorites, such as the PERi Mac and Cheese, a creamy four-cheese mac topped with PERi breadcrumbs, and the Frozen Rosalita, a tequila and mezcal-laden margarita riff, plus the Passion Fruit Frose.
Nando’s PERi-PERi Post Oak will be open Sunday through Thursday from 10:30 am until 10 pm and Friday and Saturday from 10:30 am until 11 pm.
