Greek bites including kataifi & shrimp, grape & halloumi, olive oil & escargot and loukoumas & foie gras at MARCH
Muse Going Into Former Emmaline Space
Dung Nguyen, E.J. Miller and Patty Burbach
Empty for years, the restaurant building previously home to Emmaline will soon have a new occupant — and it comes with some serious chef cred. E.J. Miller, who has run the kitchens of SaltAir, Riel and International Smoke, is the executive chef of the forthcoming Muse. He'll craft a largely shareable menu that'll tout steaks, seafood and — as per the trend of 2023 — sushi. Sous chef Dung Nguyen is a Dunlavy alum, and GM Patty Burbach brings ample management experience from her years at Mastro's and MAD.
The interior of the restaurant has undergone a transformation, with darker hues adorning the walls, offset by the walls of windows as well as blushy-pink chairs and pleasantly neutral wood dining tables. Still to come: Details about the "distinctive" cocktail list and "accessible" wine program, per a release.
Chef Philippe Schmit Returns
The "French Cowboy," a.k.a. chef Philippe Schmit, has announced his return to the Houston restaurant scene with PS21, opening March 9. “I am excited to get back in the saddle,” said Schmit in a release. “PS21 will be a much more laid-back experience than my previous restaurants, as it will be more of a return to my roots and to the authentic style of cooking that I enjoy.” On the modern-French menu: a codfish spread with grilled focaccia; duck breast Wellington; lobster bisque; and steak tartare Rossini with seared foie gras and truffle vinaigrette. Read more here.
Hugo's Unveils New Private Dining Space
The Zoila Room
The Montrose go-to Hugo's has revealed its new private-dining space, called the Zoila Room. It's named after Hugo Ortega and Ruben Ortega's mom, and channels the colors, textures and patterns of Old World Mexico. Flooded with natural light, the room is outfitted with chandeliers, hand-painted tiles, and both banquette and table seating. Images by Mexican photographer Diego Huerta adorn the walls. The Zoila Room can accommodate 80 for seated events and 100 for standing receptions. The Hugo's team can create custom menus and assist with booking vendors such as flowers, linens and live music.
March Goes Greek
Crispy spiced chickpeas
Channeling the mezze style of dining in Greece, which is comparable to tapas in Spain, the Lounge at March has expanded its food menu. Shared snack items include crispy chickpeas; foie gras loukoumades; caviar service with accoutrements including tzatziki and pita; and more. Want something sweet? There's a giaoúrti, with kalamata olive oil and lemon balm, and the amygdalopita, with pine nuts, meringue and cherry. Opa!
Fun Guest-Chef Series Debuts at Popular Bar
Brian Doke and Danielle Dubois
The aptly named neighborhood bar Heights & Co. is rolling out a new event series, called The & Co. Dining Series. Popular local chefs will take over the kitchen every other Wednesday this spring, beginning March 15 with chef Vanessa Lee from Hugo's. Foodie influencer Danielle Dubois is cohosting the ticketed dinners, which will also feature eats from Concura chef Ilias Gugole and Tiny Boxwoods' Victor Cruz. Make reservations now on Resy.
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