A source close to Blanco’s ownership tells Swamplot that by November the West Alabama bar and grill will close. Meanwhile, Blanco’s will be scouting for a new location, the source says, “somewhere in the area.” Swamplot reported in January that St. John’s School was buying 13 acres of property in River Oaks that include 3406 West Alabama St., where the incongruous honky-tonk and its dusty parking lot — owned for decades by Barry E. DeBakey, the heart surgeon’s son who died in 2007 of liver failure — have been for 30 years.
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Heriz, Aubusson, and Kerman rugs; antique music boxes; Dresden porcelains; sterling silver tea sets; antique Limoges dinnerware; Roger Clemens-autographed baseballs; Hermes, Louis Vuitton, Chanel, and Alexandra Knight handbags; Manolo Blahnik alligator pumps, and a few lightly worn outfits from Yves St. Laurent, Bill Blass, and Prada are among the items you may expect to find at the upcoming garage sale being thrown by Port Commissioner Elyse Lanier and her husband, former Houston Mayor Bob Lanier. The occasion: the recent sale — after almost 3 years on the market — of their 13,386-sq.-ft., 11-bathroom River Oaks estate (pictured) at 3665 Willowick for more than $6 million, a bit more than half their original asking price, and another notch below the just-under $7 million they resigned themselves to when they dropped the asking price for the last time late last year. Why the sell-off? “I just don’t have room to fit it all,” Elyse Lanier tells society reporter Shelby Hodge. 
The Greater Houston Preservation Alliance’s days as a scrappy preservation organization housed in offices in the historic 1929 
The owners of the renamed and renovated Melcher Crossing shopping center by the tracks at 4218 San Felipe brought in their own adults-only restaurant last September, reporter Rusty Graham explains: “‘We thought “how hard can it be?‒ Evie Melcher said. ‘We thought we’d just open it up and it would run itself. But there’s so much to bring together.’ Between a manager that didn’t work out and a ‘diva’ chef who quit, the Melchers have experienced and overcome the challenges. The restaurant is ‘chefless’ for the foreseeable future, the kitchen overseen by a manager. Menu items are recipes supplied by the kitchen staff; after the chef quit workers brought in family recipes that were cooked up and tried out. The best are on the menu today, what Evie Melcher calls ‘sexy Tex-Mex.’ 
Inspired by the 
