The Mean Left Hook cocktail at Eau Tour
Pork Milanese
During the pandemic and after the loss of Benjy’s and The Classic, owner and hospitality veteran Benjy Levit did what he always does: soldier on and evolve. After expanding Rice Village Local Foods, he added Lees Den upstairs, a speakeasy-style wine bar with Asian-inflected fare, and now Eau Tour takes its adjacent space, formerly Thai Spice. Fresh and inviting with striped chartreuse banquettes, glowing stained-glass windows, and bar seating, Eau Tour is a flirty hideaway.
Start off all smiles with the Mean Left Hook cocktail served in a fish-shaped cocktail glass and made with French rhum agricole, green chartreuse, coconut, pineapple and lime. If choosing the new happy hour (Tues.-Sun., 4-6pm), expect small yet substantial bites like a half-shell oyster duo with dill mignonette; confit duck wings; and baked mussels with Café de Paris butter. The ET Happy Meal cheeseburger combines house ground short rib and duck meat on brioche. Coupled with fries, it gets a sidekick of Kronenbourg 1664 lager beer — how perfect is that? Cocktails, including a Dill Martini and Marfa Sunrise, run from $7-10. If available, choose the charming treetop patio on pleasant evenings.
“French cuisine is ingredient- and technique-driven, and we wanted the opportunity to put our own playful spin on it,” says Levit. For dinner, the salad Eau Tour is a must to kick off the courses to come — think chicories, radicchio, prosciutto, Roquefort, fresh pears and anchovy vinaigrette.
Double cheeseburger
Caviar 'for the people'
Executive chef Kent Domas
The Diabolique cocktail
The kitchen is helmed by executive chef Kent Domas, previously of The Classic, Alice Blue and Bernadine’s, with a menu centering around a wood-burning Josper oven. His dishes taste French bistro to the core. Popular appetizers include caviar “for the people” (many affordable options), scallop crudo with blood oranges and pistachio dukkah, and gussied-up tuna tartare.
Fish is one of the most difficult dishes to season and cook properly. Not only is freshness mandatory, but it can’t be over- or under-cooked. The grilled snapper is spanking fresh and gently grilled. Yes, it’s perched on a delicious fluff of whipped cauliflower hummus and garnished with a garlicky textbook correct pistou. But it would wow even swimming solo. Non-seafood items include a stunning and texturally pleasing pork Milanese with tonnato, dill, snap peas and chili oil; roasted chicken with Cognac duck jus; and Parisian gnocchi.
If carb-dodgers want a break from deprivation, we’ll cheer you on. Don’t miss the seeded sourdough bread and whipped ricotta with a well of honey to keep you buzzing along or as a sweet finale. Want a classic French dessert? Order the olive oil cake or picture-pretty Gateau Basque with infused Texas strawberries and orange-blossom cream.
Wagyu Tartare at Albi (photo by Michael Anthony)
Albi
Spinach and feta bulema (photo by Michael Anthony)
Intimate and elaborate Albi recently joined restaurants like Brasserie 19 and Zanti on West Gray’s hopping corridor in River Oaks. Tucked away on the second floor of the center, it sports lush interiors in jewel tones with red-silk-shade lamps, velveteen banquettes, chandeliers and ambient lighting. Named after the Arabic word, “my heart,” Albi is a labor of love between siblings Nano and Jimy Fakhoury, operators of Mary’z Mediterranean restaurants, and partner Aladdin Nimri. Chef-consultant Mark Cox worked with executive chef Christian Hernandez, former chef de cuisine of March, on the menu. Albi strives to bridge Middle Eastern cultures including Lebanese, Turkish and Greek, turning out dishes like shrimp falafel with tarator sauce and heirloom tomatoes; beets bil tahini, and bluefin tuna tartar with apricot coulis. Tempting mains include king trumpet mushroom shawarma with tzatziki, and Jidori chicken roulade stuffed with house made turmeric and chicken sausage. The seasonally driven cocktail program also aligns with Mediterranean influences with an array of signature cocktails, fresh mocktails and wine.
Dante's
Dante's (photo courtesy Bear Media Group)
Dante’s will open in the shuttered Concura space off Mid Lane May 16. Longtime restaurateur Brian Doke, a Tiny Boxwoods alum, has a passion for Italian food and wine and was a regular at Concura. “The combination of a charming and quaint interior coupled with an airy patio for dining al fresco makes for a wonderful dining experience,” says Doke. To helm the kitchen, Doke tapped Ilias Gugole, who attended culinary school in Verona and cooked for top restaurants in Italy. Expect shareable starters, salads which highlight various regions of Italy including Rome, Venice and Naples, and six different pastas. A rotating “catch of the day” main courses might include duck breast, roasted salmon and ribeye steak. As far as design is concerned, the space has undergone a bright transformation with white walls, greenery, and a more open patio area, while beautiful tilework and an open kitchen remain.
Little Rey
Ford Fry (State of Grace, Superica) returns with a new-to-Houston concept, Little Rey, in early 2024. Designed by Michael Hsu, it'll be a Northern Mexican-inspired place with casual street eats (tacos, salads) and inventive soft-serve ice cream. A walk-up window emphasizes the casual, indoor-outdoor feel, which will also be achieved through accents of reclaimed wood, vintage Mexican festival masks, a soundtrack of Willie and Waylon, and a simple drink menu of aqua frescas, margs and Mexican beers.
FRNDS
FRNDS fried snapper bites
Rice Village just got friendlier. Located in the former Mi Luna space on University Blvd, FRNDS (a.k.a. friends) aims to be a gathering spot for groups. Expect a softly lit clubby vibe with spins on cocktail classics like a tequila-based Lemon Drop martini and the signature Friends with Benefits cocktail. The shareable menu created by chef Mark Holley of Davis Street at Hermann Park features tapas-style eats. Come hungry for Creole shrimp cocktail, steamed dumplings, and buttermilk fried chicken tenders. Hearty entrees include brick lemon chicken, Thai salmon and more.
Bari Ristorante
Branzino at Bari (Photo by Debora Smail)
Elegant, high-end Italian restaurant Bari will open May 15 in the River Oaks District. The hotly anticipated spot, located in the former Tom Ford boutique, promises an atmosphere brimming with Milan and Rome glamour. The menu was designed by chef Renato De Pirro, certified Italian Master Chef and formerly with Ristorante Cavour at Hotel Granduca. A peek at the opening menu reveals a spread of antipasti ranging from foie gras terrine with strawberry compote to beef carpaccio with lemon truffle dressing, as well as pizzas, salads and raw bar offerings. Expect mains like seafood and mushroom risotto; Chianti-braised short ribs with polenta; filet mignon with Borolo demiglace, and veal scallopine. Naturally, there will be pasta — think lobster ravioli, pappardelle Bolognese and spaghetti with clam sauce. The restaurant will be open for lunch, dinner and weekend brunch.
Ojo de Agua
Ojo de Agua
This Miami transplant is readying its debut, also in River Oaks District, and the natives are getting hungry for it. Imagine scratch-made authentic Mexican favorites whipped up fresh, light and health-conscious — we can’t wait!
Ride Safely and Creatively with Alto
Luxury rideshare Alto just announced it has a new Art Car collaboration with author Gray Malin in celebration of his new book, Coastal. Alto will have one Coastal Car on the road in each of its markets with an exclusive book preview book to explore during your ride. Why not ride safely in an artsy, clean car and read a book?
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