Top Woodlands Steakhouse Tris closes unexpectedly.
- Jan 2, 2025
- 2 min read
TRIS, a favorite restaurant in The Woodlands, closed on January 2 following the resignation of Executive Chef Austin Simmons.
By The Woodlands Student Center Staff
The Woodlands, Texas —TRIS, a highly regarded steakhouse in The Woodlands, has permanently closed following the resignation of its Executive Chef, Austin Simmons. The unexpected closure was confirmed by messages sent to customers with reservations through OpenTable, which stated, “Due to Chef Austin’s resignation, we had to cancel your upcoming reservation(s). TRIS is now permanently closed.”
The restaurant’s Instagram account later issued a statement thanking the community for its years of support, emphasizing its role as a "culinary destination in The Woodlands."

Opened in 2018 at 24 Waterway Avenue, TRIS was named after Simmons’ daughter and quickly established itself as a premier dining spot in the Houston area. Known for its innovative steak and seafood dishes, the restaurant was a consistent presence on the Houston Chronicle's Top 100 Restaurants list.

Chef Simmons, who also helped revamp menus for the casual dining chain Black Walnut Café, had become a fixture in the Houston culinary scene, participating in food festivals and competitions. TRIS even attracted notable guests, including podcaster Joe Rogan, who called it “one of the best meals I’ve ever had in my life” after dining there in 2023.
"TRIS will close its doors effective immediately, following the resignation of Executive Chef Austin Simmons."
The restaurant space originally housed Hubbell & Hudson Bistro and Cureight, Simmons’ tasting menu concept. While TRIS has closed, patrons are encouraged to support The Kitchen and Black Walnut Café, two other establishments operated by Woodlands Hospitality Group.
In its statement, TRIS management expressed gratitude to the community, stating, “TRIS’s closure is also a moment to honor the dedicated staff, local partners, and loyal patrons who have been instrumental in the restaurant’s success.”












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