Photos by Samantha Jane Beatty
Styling by Kate Stukenberg
Grooming by Tonya Riner for Page Parkes Agency
Models Madison Johnston for Wallflower Management and Jake Atterberry for Page Parkes Agency
Photo assistance by John Lewis
Styling assistance by Molly Jodeit
Men’s styling consulting by Cody Sever
and Whitney Wiggins for M Penner
Shot on location at Hotel Alessandra in Downtown
The patio at Toca Madera (photo by Connie Anderson)
A product of international hospitality group Nobel 33, which has locations in Los Angeles, Scottsdale and Las Vegas, this is the group’s first Texas restaurant. The company plans to open Meduza Mediterrania in H-Town later this fall.
The sexy 14,000-square-foot import aims to transport guests to a Mexico City supper club with moody lighting, bold furnishings and art, plus a dramatic bird’s nest patio with hanging Spanish moss and a ceiling of wisteria vines. Get ready: its dining room, open kitchen, and bar area beat with an electric-like atmosphere, and the live entertainment — think hot fire dancers and cleavage-y energy galore — will keep you on your toes. (If this is your jam, consider a membership. Perks include members-only menu items, wine and access to a private speakeasy.)
Sink into a velvet banquette and let the drink and food ordering begin. You might just forget how loud the music is after a few sips of a specialty margarita (the Ghost Rider is presented with a little fire bling). Dip perfectly fried plantain chips into guacamole garnished with pomegranate seeds; the beautifully presented sashimi Mexico, atop cucumber and buttery avocado, is another cool choice. There’s also a designated taco menu.
Although night owls might come for cocktails and small shareable plates, there’s a full roster of entrees. Since it is a steakhouse, consider one of the many beef entrees ranging from petite-but-mighty filets to the massive 40-ounce tomahawk steak presented flaming on a hook. Take your pick from prime American-sourced wagyu and Black Angus or Japanese wagyu.
Fresh seafood is plentiful and just as impressive. Houston Executive Chef Christian Brennan oversees the kitchen, which leans on sustainably caught seafood and organic ingredients. Don’t miss the giant Mayan prawns served with cilantro lime rice and citrus cabbage or splurgy Mariscos tower stacked with spanking fresh king crab and lobster tail, jumbo prawns, and oysters on ice. Like the vibe, food is a show here — and it’s not just a pretty face.
A Fire Dancer
Crispy A5 Wagyu Tacos (photo by Alonso Parra)