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Image 1 of / 4 Caption Close Image 2 of 4 The unfinished interior of the new Jonathan's the Rub space at 963 Bunker Hill. (Photo: Courtesy) The unfinished interior of the new Jonathan's the Rub space at 963 Bunker Hill. (Photo: Courtesy) Image 3 of 4 The unfinished interior of the new Jonathan's the Rub space at 963 Bunker Hill. (Photo: Courtesy) The unfinished interior of the new Jonathan's the Rub space at 963 Bunker Hill. (Photo: Courtesy) Image 4 of 4 Jonathan's the Rub is readying itself for the big time 1 / 4 Back to Gallery

When guests enter the new Jonathan’s the Rub restaurant they’ll be greeted by a “fire-breathing dragon,” which is chef/owner Jonathan Levine’s nickname for the wood-burning grill that will anchor the open kitchen.

Though the dragon’s not ready to huff and puff until November when the popular Memorial restaurant moves to its swank new home at 963 Bunker Hill, Levine is excited to share details about the space that represents a huge step for him as a Houston restaurateur.

Come early November Jonathan’s the Rub, a small independent restaurant at 9061 Gaylord that Levine has operated since 2008, will move into the ground floor of MetroNational’s “treehouse” building at 963 Bunker Hill. The second floor of the modern building – angled walls of glass and South American wood paneling – is the real estate company’s showroom for future projects. But the first floor is where Levine will realize a more sophisticated home for his unique brand of “new Houston fare” (a merger of Italian, Gulf Coast, Southwest and chophouse traditions).

Fans will be happy to know that Levine plans to leave the menu intact; and his style of team service will also continue. But almost everything else about the Jonathan’s experience will change, owing to the big, bold, 5,600-square-foot space which will also be home for the restaurant’s catering operations. The restaurant will seat about 150, with additional bar seating for 27 and patio seating for 50. The restaurant décor will be spare and modern with mahogany wood tables, a mahogany bar with copper details, and copper accents throughout.

One big change will be the wine and spirits program. Jonathan’s currently is a BYOB restaurant with a nice but limited wine selection.

The new restaurant will have a much larger wine list and a bar program (heavy on select whiskeys) that is being put together by Mike Raymond of Reserve 101.

“Instead of being a hidden gem, like people call us now, we’ll be out front and in the mainstream,” Levine said comparing his small neighborhood restaurant and the larger new Jonathan’s to come. “I’m sticking to who I am in terms of atmosphere – a neighborhood New York feel but in a bigger space.”

He’s also sticking in his current neighborhood. Levine renewed his lease for the current Jonathan’s the Rub and plans to close it for two months once the new restaurant opens. That space on Gaylord will be renovated as a new concept featuring Texas fare, he said. Although he couldn’t share the name or the menu yet, Levine said he hopes that new restaurant could be expanded to multiple locations.

The Rub may be growing up, but it’s also leaving behind the opportunity for expansion of a new Levine brand.