Thompson Hotel’s Toca Madera Is Latest ‘Vibe Dining’ Destination to Bring the Heat

Thompson Hotel’s Toca Madera Is Latest ‘Vibe Dining’ Destination to Bring the Heat

The patio at Toca Madera (photo by Connie Anderson)

EXPERIENTIAL, OR “VIBE,” dining has been trending for a few years now in Houston, from restaurateurs who assume that diners want more than just a meal. Well, they all just got some stiff competition with the opening of Toca Madera in the Pavilion at The Allen.


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)

Food

The gallerist's beloved dog Tuta, Anya Tish, and artist Adela Andea with Anya

LAST THURSDAY, DAWN Ohmer, gallery director of Anya Tish Gallery, called to tell me Anya died on June 12 in her hometown of Kraków, Poland. It was a tearful call, the kind of call I am resigned to receiving more often as I get older. For many of us in Houston’s art community — gallery owners, artists, collectors, and arts writers — the news was sudden and unexpected. Death is a look away from rationality, and it is hard to imagine someone you cared for and who cared about you no longer being present physically, in the flesh, in the here and now.

Keep Reading Show less
Art + Entertainment

Gragner's (photo by Marco Torres)

THE MUSEUM DISTRICT hasn't always been the easiest place to open and operate a restaurant, for some reason. But there's a Houston couple who seems to have gotten the hang of it — and today they unveil their newest concept on Binz St.

Keep Reading Show less
Food