McElwee is known for his work as former partner and executive chef at Bella Fresca as well as his time at the Cambridge Club, Jack Binion’s Steak House, the Vintage Steakhouse and others. Joining him at Tejas are chef Paul Poe and manager Taylor Morgan, both of whom he has worked closely with at previous restaurants.

“Cantonese is mostly sautéed with all fresh ingredients,” Wong said. “My special dish is ginger and garlic lobster or steamed fish with soy sauce. Peking duck, we sell a lot of because it is so good. We season it overnight so that the duck is nice and tender and juicy.