A new upscale steakhouse is in the works for Old Town Keller from the team behind a nearby restaurant favorite: Called Hops Kitchen + Bar, it will break ground in August and open in summer 2027 at 200 Keller Pkwy., the owners say.
Hops comes from Donny Wu and Tommy Zheng, who opened Hush Sushi + Bar in Keller in 2022.
Wu and Zheng are hospitality veterans who previously owned three restaurants in Marysville, Ohio, before relocating to North Texas during the pandemic after searching for a city with strong schools, warm weather, and a growing economy.
“It is fantastic. People are nice, the weather is amazing — the sky is the limit,” says Wu.
As Keller residents, they said they thought the area was missing an elevated dining experience that combined premium steaks, Chinese food, and a full bar.
To that end, Hops Kitchen + Bar will be an “East China meets steakhouse” concept, they say. The menu will include premium steaks, fresh seafood, traditional Chinese cuisine, and craft cocktails. While the menu is still under development, they promise prime cuts, Asian fusion dishes, and ocean-to-table plates.
However, they will not be serving sushi, Hush Sushi + Bar is just five minutes away.
The main bar area at Hops Kitchen + Bar combines rich wood tones and dramatic lighting.Rendering courtesy of HOPS Kitchen + Bar
Their 7,200-square-foot space will feature a dynamic layout divided into three areas: a main dining room; a sunroom with an enclosed, climate-controlled patio and panoramic windows that can open to enjoy the breeze; and a private "red room" that will offer a separate cocktail and food menu with a speakeasy vibe.
The restaurant will open in the midst of the neighborhood’s revitalization. The city's infrastructure and streetscape upgrades are transforming the corridor into a pedestrian-friendly business district, complete with on-street parking, pedestrian amenities, and upgraded utilities.
“We are really excited to bring Hops Kitchen + Bar to Keller. We spent years creating this concept, and we are happy to reinvest in our own community,” Wu says.
