Rosemont Reopens

New owners vow to bring the fun back to Montrose rooftop bar

New owners vow to bring the fun back to Montrose rooftop bar

Rosemont Montrose roof bar
The cabanas remain, but the rest of Rosemont is all new. Photo by Eric Sandler
Rosemont Montrose roof bar
New furniture and a living wall make the rooftop more inviting. Photo by Eric Sandler
Rosemont Montrose roof bar
A redone interior and cocktails by Joseph Stark add to the appeal. Photo by Eric Sandler
Rosemont Montrose roof bar
Rosemont Montrose roof bar
Rosemont Montrose roof bar

Montrose rooftop bar Rosemont closed quietly in July for a series of renovations. Now reopened under the ownership of The Hospitable Viking group, which is responsible for the twin downtown bars The Commoner and Boulevardier, the new Rosemont aims to improve upon its past reputation and focus on what makes it special.

When he heard the property was for sale, owner Carson Hager says he jumped on it. He realized the bar just needed to focus on the basics to be successful. “We are a fun, rooftop bar in the middle of (Houston) with a great view and a cool little environment. That’s what we are,” Hager says.

With that guiding philosophy, renovations to the space came quickly. Ditch the downstairs bar and allow patrons to enter directly from the staircase that’s adjacent to the parking lot. Take some design inspiration from the look of the bar at New York City’s Empire Hotel. Keep things colorful with bright orange furniture and add a living wall.

As opposed to his downtown properties that are only open 10 hours per week on Friday and Saturday nights, Hager sees Rosemont as a more elegant, grown-up destination that’s a fit for both a happy hour (perhaps before a meal at downstairs neighbor Uchi) or a Sunday funday spot.

“Brunch starts September 18. It was a complete accident that’s the weekend after Royal Oak is closing. That’s just kind of dumb luck,” Hager says

To prepare for the opening and other upcoming projects, bartender Joseph Stark and chef Dan Jacob (formerly of Brasserie 19) traveled around the country to get some new ideas about both menu items and operations. Hager says Rosemont will allow the company to incorporate those findings and prepare the company for future growth.

The new look and new approach certainly put Rosemont on the path to success. Now patrons can taste the results of those efforts and decide for themselves whether the bar should earn their money. 

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