Two restaurant newbies celebrated summer openings, beginning with Bosscat Kitchen & Libation’s bars inside The James and The Ivy apartment buildings in River Oaks. Residents and guests can enjoy signature cocktails from Bosscat’s bar director Matt Sharp, plus an exclusive menu of light bites. More foodie fun awaited at Poitín, Sawyer Yards’ newest arrival. The restaurant’s grand-opening bash benefited the Orange Show Center for Visionary Art, and was full of funky touches like undercover comedians from The Secret Group and a drag show by Blackberri and friends. There was no shortage of beverages or bites — the pork belly apps were nicely washed down with colorful cocktails and beer from neighboring Holler Brewery and Green Flash Brewing Co.
Leadership in Action: John Kuykendall Traded Newcaster Dream for Success in Luxury Retail
How did you get to where you are today? Growing up I had envisioned myself as a news anchor, living in NY and enthusiastically saying into the camera “Good Morning America!”. To this day, I am still a news/political junkie. My mother owned fur salons so specialty retail, luxury retail was in my blood through the family business. Eventually, mom shuttered the stores and I was recruited to a large specialty retailer. Over the next 30 years, I was in commissioned sales on the sales floor, became a department manager, worked my way up to buyer and store manager. Although I never became a newscaster, I did live in NYC for a few years. But Texas is home and with aging grandparents, I felt the pull to come back to my roots. A headhunter approached me. I never envisioned myself in the high-end appliance market, but there are so many similarities. Clients want a memorable experience; whether shopping for diamonds and fur or remodeling their kitchen.
What lessons have you learned that might enlighten and inspire others? The best advice I ever received was “Hire happy people”. There is a wealth of knowledge to be absorbed in any specialty field. Most companies have various trainings and on boarding practices to ensure all that knowledge gets shared. But even the best trainers cannot impart the fundamentals of being happy, in your workplace or personal life.
I believe happiness comes from within and is an active practice. I became a widower in my 40’s and at the time, my son was still in high school. Navigating the devastating effects of cancer from diagnosis to hospice takes a toll. But self-pity, doubt, and negativity could not creep into our lives. There had been so much hardship, it was my responsibility to ensure he saw optimism, and enthusiasm for the life we have now. I could not dwell on the loss but chose to move forward with gratitude. I now try to carry that attitude in everything I do.
The pandemic was a prime example of why hiring happy people matters. With everyone spending significantly more time in their homes, we saw a huge surge of kitchen remodels and demand, while keeping our USA manufacturing moving forward became a challenge. The work and dedication from everyone in this organization, down to my very own team, are what got us through, and we are now stronger than ever. That hard, dedicated work had its origins in happy people coming together, and I am so proud of the efforts made by everyone to keep us moving forward.
What’s new or upcoming for Sub-Zero, Wolf, and Cove? In recent years, our engineering teams have put significant innovation into the aesthetics of our appliances. From a complete revamp on the features of Sub-Zero Classic Series Refrigeration last year, to the introduction of Wolf’s Accent Door Collection this year, featuring white and black ranges to accompany an assortment of knob and bezel options that help personalize your cooking appliances to your design style. Both lines look incredible, and we are thrilled to see where this will lead us in the future. We have all of these new appliances on display, so we welcome folks to make an appointment and see them in person.
What do you like most about what you do? I strongly value working for a company whose values align with their product. Sub-Zero, Wolf, and Cove appliances are built to last 20+ years of daily use and the performance is incredible. Whether a customer is looking for our iconic red knobs, or the equipment to make their culinary dreams a reality, we help find the best configurations for their space and are confident in the appliances we put in their home.
What drives you? My mom instilled a great work ethic in my siblings and me. Working alongside my team to surpass expectations keeps me motivated. The Sub-Zero, Wolf, and Cove showroom has a hard-earned reputation in the market for elevated experiences from client demonstration dinners to happy hour for our dealer partners, and events for the designer community.
Vinophiles Pour It On for Periwinkle Foundation, Crown New 'Iron Sommelier'
A WINE-TASTING rendezvous at the Post Oak Hotel benefited a heartwarming charity — to the tune of $410,000!
At the Periwinkle Foundation's Iron Sommelier competition, more than 600 well-heeled Houstonians gathered to enjoy curated wines and an evening program promoting Periwinkle's camps, arts and survivor programs that support pediatric cancer patients and their families. Fourteen of the city's top sommeliers vied for the title of Iron Sommelier, handpicking wines according to a region, grape or style. The judges, including Paul Hobbs of Paul Hobbs Wineries, a.k.a. the Steve Jobs of Wine, evaluated based on selection, presentation, originality and expertise.
In the end, Guard & Grace's Matthew McLaughlin was crowned the 2024 Iron Sommelier Champion; his clever chosen theme was “Rhône If You Want To: Rhône Around the World.”
An exciting auction touted unique items like a wine-centric vacation in Gigondas, France; a personalized wine cellar with 40-plus curated bottles; and several other to-dine-for restaurant experiences.
John Gill and Andrea Kulberg
Third-place winner Alvin Pham of Andiron
Sean Beck, Paul Hobbs, Iron Sommelier Winner Matthew McLaughlin, James Watkins
Robert and Courtney Adams
Bryan and Suzanne Monk
Chris and Judy Simon, Joe and Carol Birkhofer
Caroline Kenney, Sandra Crittenden, Pat Mitchell
Amy and Jason English
Christina and Mike Slabic
Emcee Kevin Quiin, Periwinkle Executive Director Doug Suggitt
Natalie and Justin Goodman, Lorrie Lee, Roger Bailey
Frederick Brown, Phaedra Buchanan
Natalie Vaclavik, Nick Nguyen
Jennifer Kanak, Jim Veal, Paige Morgan
Blake Wellborn, Sarah Kaplan
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- Justin Vann Named Iron Sommelier in Periwinkle’s Annual Food and Wine Fete and Wine Pro Competish ›
- Sip, Sip, Hooray! Iron Sommelier Bash Crowns a New Champ, Raises $420K ›
Large Resto-Lounge The Kennedy, Touting a Piano Bar Vibe and Warm Socializing, Has Opened
A RESTAURANT OFFERING “refined, classic cuisine in an elevated, cocktail-lounge experience to Montrose and River Oaks” has opened where Montrose meets River Oaks.
The Kennedy, a live-music-savvy new eatery and lounge, has taken up residence in the former Emmaline space on West Dallas near the intersection of Waugh Drive. Partnering with Prime Meat Markets, the kitchen serves up premium cuts as part of its menu of shareable plates. Expect also “a range of hand-crafted cocktails, an impressive international wine and Champagne list, creative mocktails, and more,” adds the rep.
“The Kennedy merges the sophistication and elegance of River Oaks with the energy and artistry of Montrose and delivers a one-of-a-kind experience,” says Ninety3 Hospitality Group owner and native Houstonian Andres Castro, who conceptualized The Kennedy. “We are excited to highlight elevated, classic cuisine with an inventive menu of signature spirited and non-spirited cocktails, martinis, wine, entertainment, and more in our beautiful and artistic restaurant and piano bar.”
The name purposely invokes JFK, to call to mind a crisp, classic American energy — hip Americana in the form of meaty snacks and posh environs. Chef Adriana Maldonado’s offerings include a ribeye tartar, a mozzarella stick topped with caviar, truffled deviled eggs, and lobster bisque. “Entrees include a wagyu smash burger, gremolata lamb chops, a wagyu ribeye, lobster spaghetti, and more,” notes the Kennedy rep. “A mix of signature cocktails and martinis complement the mix of plates on the menu.”
In term of ambiance, the 7,000-square-foot space boasts a baby grand piano as its focal point. Other unique flourishes include and a dual-sided fireplace that transforms into a DJ boot. Cozy seating areas abound, with some 40 works of regionally sourced art on the walls. The outdoor space — it’s two stories and expansive, with its own bar — is sure to be a draw.
“Bringing The Kennedy to life has been a labor of love over the last year,” Castro adds, “and I’m excited to share our warm and cozy restaurant and piano bar with our guests. We’ve gathered an incredible team of industry veterans that have made The Kennedy a world-class, day-to-late night destination that feels like an energetic extension of your home.”
Cucumber Hibiscus Smash (photo by Rebecca Wright)
Wagyu smash burger (photo by Rebecca Wright)
Cozy banquettes for dining at the bar (photo by Tarick Foteh).
Mango Ember cocktail (photo by Rebecca Wright)
Mozzarella Stick with caviar (photo by Rebecca Wright)
The fireplace is also a hidden DJ booth (photo by Tarick Foteh).