Foodie News

Denver-based brunch restaurant bringing Benedicts & booze to Montrose

Denver-based brunch restaurant bringing Benedicts & booze to Montrose

Snooze Montrose breakfast
Snooze will open in Houston next year. Courtesy photo
Snooze Montrose breakfast
The menu features dishes like pineapple upside down pancakes. Courtesy photo
Snooze Montrose breakfast
Employees, known as Snoozers, deliver cheerful service. Courtesy photo
Snooze Montrose breakfast
Snooze Montrose breakfast
Snooze Montrose breakfast

Over the last several years, Houston has become a destination for out-of-town restaurant chains that want to carve out their own slice of the city's ever-expanding appetite for food made by other people. Whether it's Austin-based chains like Pluckers and Torchy's or Phoenix-based restaurants like North Italia and True Food Kitchen, outside operators find Houston irresistible.

Now, a Denver-based concept has turned its attention to the Bayou City. Snooze an A.M. Eatery will arrive in Montrose early next year as the only restaurant in a new mixed-use complex that's currently under development by Corinthian Real Estate in the former Interfaith Ministries building at the corner of Lovett and Montrose. The new center will be called The WestMont.

Snooze has already expanded to Arizona and California and has plans to open in Austin later this year. 

The concept is built around scratch made, seasonally-driven breakfast dishes like pineapple upside down pancakes, sandwiches and six different variations on eggs Benedict. Like Louisiana-based Brick & Spoon, which is also located in Montrose, Snooze will be open for breakfast and lunch only and serve cocktails. While being environmentally responsible may not make its food taste better, Snooze touts that it recycles or composts about 90-percent of its waste.   

"Houston and the Montrose neighborhood are a great fit for Snooze and for the company’s philosophy," said CEO David Birzon in a statement. "The Montrose neighborhood, like Snooze, has a deep-seeded community rooted in culture and a passion for food and sustainability."