Houston restaurateur to open two new concepts at...

Houston restaurateur Michael Collins will open two new concepts – Wholesome Kitchen and Wholesome Pies – at Redemption Square at Generation Park, a master-planned business park owned by McCord Development Inc.

The two restaurants will be operated under Collins' new venture, Wholesome Restaurant Group, and are expected to open spring 2019. Collins is a partner in Eighty Six'd restaurant group that owns The Fish Restaurant & Sushi Bar, Bovine & Barley and South Bank Seafood Bar; Wholesome Kitchen and Wholesome Pies are the first two concepts under Collins' new venture.

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The two restaurants will share a large, shaded patio space at 250 Assay St., the mixed-use office building in Redemption Square. The adjacent concepts will occupy 7,677 square feet of space in the building's jewel box surrounded by floor-to-ceiling glass.

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Wholesome Kitchen, which will seat up to 180 diners, will feature an all-organic seasonal menu with gluten-free and vegetarian options. The menu will include dishes such as grilled salmon, red snapper, steaks, mushroom sliders and seasonal salads. Wholesome Pies is planned as a wood-fired pizzeria serving made-to-order Neapolitan-style pizza. It will have seating for 80. There will be shared patio space for an additional 72 guests.

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"Choosing Generation park as the location for our first restaurant concept out of the 610 Loop was an easy decision," Collins said. "There is such massive growth in the Lake Houston area and Generation Park is the development at the forefront. We want to be a part of that expansion by providing unique restaurants in a comfortable environment while serving quality food and beverages made with the best ingredients available."

Generation Park is 4,000 acres in the northeast corner of Beltway 8. Redemption Square, Generation Park's 52-acre mixed-use lifestyle district, is south of West Lake Houston Parkway inside Beltway 8.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Follow him on the podcast BBQ State of Mind to learn about Houston and Texas barbecue culture.