Elro

"Montrose’s cozy pizza and crudo restaurant announced its closure on New Year’s Eve after a year and a half in business. Chef Terrance Gallivan cited a tough summer due to Hurricane Beryl and the derecho, along with economic challenges, as reasons for closing." - Brittany Britto Garley

"A popular restaurant in Montrose known for its pizzas and crudo dishes, set in a renovated bungalow. The restaurant combines hot and cold elements with enticing toppings such as smoked maitake and chorizo with pineapple and red onion." - Brittany Britto Garley

"Terrence Gallivan, the chef behind the shuttered Pass & Provisions, makes his return with this crudo-slinging pizzeria, which promises Houstonians a refreshing balance of hot and cold dishes. Start with the oysters on the half shell, served with calamansi and pink peppercorn mignonette, or the hibiscus-cured salmon before devouring enticing pizzas like the mortadella-laced pie that’s drizzled in an earthy pistachio pesto and dotted with balsamic onions. The smoked maitake pizza, which is covered in scamorza cheese, tomatoes, and rosemary, is another worthy pizza pick before the essential finisher — pistachio soft-serve with a chocolate-covered cannoli shell. Insider tip: Bring your credit card, and be sure to take advantage of its walk-in seating at the bar and on the patio. Elro, which is cashless, only has seven tables available for reservation." - Brittany Britto Garley, Kayla Stewart

"Helmed by chef Terrence Galvan, Elro puts the spotlight on pizza and crudo in a charming 1928 bungalow that offers all of the comforts of home, including a well-appointed patio. With Salterini-style wrought iron patio furniture that offers a splash of color from its tropical pink fabric, the outdoor area serves as a groovy backdrop for your food photos." - Megha McSwain, Brittany Britto Garley

"Terrence Gallivan, the chef behind the shuttered Pass & Provisions, makes his return with this crudo-slinging pizzeria, which promises Houstonians a refreshing balance of hot and cold dishes. Start with the oysters on the half shell, served with calamansi and pink peppercorn mignonette, or the kampachi crudo before moving on to enticing pizzas like the mortadella-laced pie that’s drizzled in a pistachio pesto, and topped with balsamic onions and parmesan, or the mushroom pizza, where smoked maitake — the star of the show — is complemented by scamorza cheese, tomatoes, and rosemary." - Brittany Britto Garley