Businessman Mack McDonald likes to joke that he entered the restaurant business by accident. Nearly two decades later, the oil and gas executive has quietly become one of Houston’s most ambitious restaurateurs—and he’s now preparing to unveil his most elevated project yet.
Set to open in July 2026, Mack Allen’s is a new fine-dining destination debuting as an anchor tenant at 5POP, the River Oaks–meets–Uptown office tower at 4400 Post Oak Hwy. Unlike McDonald’s first foray into hospitality—which ultimately evolved into 4 Houston locations, The Rouxpour collection of New Orleans-inspired cuisine with a Texas flair—Mack Allen’s is designed as a fully realized luxury dining experience from the ground up.
Spanning 16,000 square feet and occupying the entire first floor of the 28-story tower, the restaurant will balance scale with intimacy through a layered, design-driven layout. At its center will be a sophisticated main dining room, surrounded by three distinct private dining spaces: the Boardroom, equipped with A/V capabilities and a dedicated wine bar for business gatherings and deal-making dinners; the Champagne Room, a light-filled setting designed for luncheons, bridal showers and celebratory occasions, accented with chandeliers and soft blush tones; and the Estate Room, which features its own full-service bar and accommodates up to 60 guests for seated dinners or more than 70 for cocktail receptions. Completing the experience will be a botanical garden-inspired patio that brings a lush, open-air dimension to the concept. Together, the spaces position Mack Allen’s as both a hospitality amenity for building tenants and a standalone dining destination for Houston’s most discerning guests.
The menu will reflect a bold New American point of view with a refined, luxury dining approach at its core, serving the likes of prime beef, American wagyu, delicate seafood, chargrilled oysters, East Coast & Gulf oysters, sushi, sashimi, caviar, lobster, crab, and seasonal indulgences such as truffles. A nod to McDonald’s Louisiana roots—and the success of The Rouxpour—appears in a signature smoked duck gumbo.
To lead the kitchen, McDonald has tapped Executive Chef Carlos Andrade, a longtime Houston culinary presence who previously spent five years as Executive chef for The Rouxpour. Andrade’s background includes roles at Brennan’sof Houston, Brenner’s Steakhouse, 60 Degrees Mastercrafted, Ciao Bello, and Sorrel Urban Bistro.
Working alongside Andrade is Regional Chef Manuel “Manny” Viveros, a nearly decade-long culinary leader within McDonald Hospitality Group who has played a vital role in shaping both the kitchen and menu innovation behind Mack Allen’s. Viveros collaborated closely with Andrade on the restaurant’s culinary direction, helping develop a menu and operations to support the elevated dining experience envisioned for the concept.
Pastry Chef Karen Romero will oversee the dessert program.
The service program is anchored by General Manager and certified sommelier Shaun Stockton, whose career spans some of Houston’s most recognized luxury dining rooms, including Turner’s, The Annie Café & Bar, Emilio’s Havana, Truluck’s, Vic & Anthony’s Steakhouse, Willie G’s Seafood, and Brenner’s Steakhouse.
“At Mack Allen’s we’ll embrace a guest-first philosophy of always saying yes—yes to anything we can do to make our guests feel welcome and valued,” Stockton said in a statement. “This isn’t just about exceptional food. It’s about creating a place where hospitality leads everything and guests feel a true sense of belonging.”
That philosophy is reflected in the restaurant’s design, led by Montgomery Roth Architecture & Interior Design, which emphasizes layered luxury and flexible experiences. Three private dining rooms—two with dedicated bars—will accommodate everything from intimate dinners and celebratory gatherings to corporate events and private meetings. The outdoor patio is conceived as a secluded garden escape, complete with manicured greenery, fire and water features, and a sense of quiet, residential-style luxury in the heart of Post Oak.
It’s a striking evolution for McDonald, who first entered the restaurant space with a small Sugar Land concept positioned near his industrial business as a place to host clients and keep employees close. That venture ultimately grew into The Rouxpour, a Houston staple known for polished service and classic New Orleans cuisine.
Today, McDonald’s portfolio spans oil and gas services, real estate development, and hospitality ventures including Briscoe Manor, the well-known wedding and event destination in Richmond. With Mack Allen’s, however, he is stepping into a more defined luxury dining identity—one that signals long-term ambitions beyond his existing brands.
While The Rouxpour remains successful, Mack Allen’s represents a more refined, design-driven expression of McDonald’s hospitality vision.
