Fat Tuesday drink.
Moises Sirias

Craig Himmel, Fat Tuesday’s Director of Operations, is managing the new locations and brings more than 30 years of brand experience to Houston.

Fat Tuesday Expanding in Houston Area

Good times are rolling through the Houston area with the opening of multiple Fat Tuesday locations. Local real estate developers and restaurateurs Andrew Alvis and Clark Heebe recently opened two of the popular New Orleans-style frozen cocktail concepts at 8366 Westheimer Road and 6841 N Fry Rd in Katy, with additional locations slated to open throughout 2022.

Fat Tuesday is the ultimate Go-Cup experience, offering frozen drinks available in 18 flavors including 190 Octane, Cat 5 Hurricane, Pina Colada, Strawberry, Jungle Juice, Bellini and Margarita. Patrons can customize their sips and choose from a variety of souvenir cups and gallons to-go.

Guests can mix and match the flavors, choose from one of the combinations, or make your own. We are the first stop, the meeting point, the “where the fun begins” kind of place Get the Party started with Fat Tuesday, now in Houston. Each flavor is available in store, to-go or through the drive-thru, as well as gallon to-go options perfect for any celebration.

“We are excited to continue the growth of Fat Tuesday in the greater Houston area,” Alvis says. “My partners and I love the fun concept and know that Houstonians will enjoy visiting.”

Most recently, Alvis and Heebe opened the 1,500 square-foot bar on Fry Road Memorial Day Weekend and the Westheimer location in late April. Previously, they opened a location in Richmond at 23550 Farm to Market 1093 Suite 111. In the coming months, they will be opening six additional Fat Tuesday locations, including a new bar in the Heights later this year.

Craig Himmel, Fat Tuesday’s Director of Operations, is managing the new locations and brings more than 30 years of brand experience to Houston. Himmel assisted in the opening of the original New Orleans location.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.