Bosscat Opens Soon

California-based pub begins serving whiskey and food near River Oaks District February 22

Although it didn't quite arrive in time for Super Bowl LI, one of this year's most eagerly anticipated restaurants has set an opening date. Bosscat Kitchen & Libations, a California-based whiskey bar and comfort food restaurant, will open to the public February 22.

Known for its extensive whiskey selection, Bosscat will open with 260 different spirits, which slots it somewhere between whiskey-oriented new arrivals like Bayou & Bottle and more established whiskey-soaked establishments like Reserve 101 and Federal Grill. A glass-enclosed whiskey room will feature a 12-seat table and private whiskey lockers to allow a few deep-pocketed patrons to keep their favorite spirits available at all times. The almost 7,000-square foot space features an industrial-style interior and seating for over 200. In good weather, the patio will seat another 40 people.

Executive chef Peter Petro's menu includes items that are staples in California like a bacon cheeseburger with black garlic sauce and a Cajun-spiced chicken breast as well as items that are unique to Houston like pork belly poutine and the Bosscat Press, a Cuban sandwich riff topped with pulled pork. The chef has connected with local suppliers like 44 Farms, Black Hill Meats, and Kraftsmen Baking to supply ingredients to the restaurant. Bar director Matt Sharp's cocktail list features original recipes, variations on classics, and a number of barrel-aged options.

Bosscat Kitchen opened in Newport Beach in 2014, but owners John “JT” Reed, Leslie Nguyen and Vinnie Capizzi saw opportunity in Houston. They moved to the Bayou City last summer to oversee construction and introduce themselves to the community. During that time, Petro and Sharp have appeared at a number of pop-ups to introduce the restaurant's food and cocktails to Houstonians, including last fall's School of Bourbon event (presented by Woodford Reserve and CultureMap) and a sneak peek of the space last week with Houston Texans All-Pro Whitney Mercilus.

“This has been a long time coming, and we have been very fortunate to meet so many great people in Houston who have opened their arms to us over the last several months,” said Reed in a statement. “We’re beyond excited to return the favor and open our doors to a city that has been so welcoming to us.”

If the success of neighbors like Le Colonial and Eloise Nichols is any indication, the Galleria-area has an appetite for bar-forward restaurants that have brought good food and craft cocktails to the area. Given the acclaim Bosscat has earned in California, expect the restaurant to emerge as the city's newest hotspot.

Bosscat Kitchen & Libation, 4310 Westheimer Rd. Suite 150; 11 am to 11 pm Monday through Thursday, 11 am to 1 am on Friday and Saturday, 11 am to 4 pm on Sunday.

Chef Peter Petro and bar director Matt Sharp.

Courtesy photo

Chef Peter Petro and bar director Matt Sharp.

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What's Eric Eating Episodes 474 and 475

Houston chef dishes on his comeback restaurant in Memorial

Photo by Frank Frances

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On the most recent episode of “What’s Eric Eating,” chef Bryan Caswell and his business partner Allison Knight join CultureMap editor Eric Sandler to discuss Latuli, their new restaurant in Memorial.

Open since late May, the new establishment is a bit of a comeback for Caswell, the Houston chef who earned a James Beard Award finalist nomination and a Food & Wine Best New Chef Award for Reef, his pioneering Gulf Coast seafood restaurant. He also operated Stella Sola, an Italian restaurant, and El Real Tex-Mex Cafe.

Caswell discusses the way that all of those influences play out on Latuli’s menu. “At the end of the day, you want to give people what they what. Some of those are things I love. They’re a huge part of my life. There are stories and anecdotes that go along with the crab cake or the mac and cheese, all those different things that I had throughout my career that people love. I wanted to have some of that,” he says.

“What people don’t see is the evolution of those dishes. Even though they might have had them at one point, they’ve still been tweaked and perfected along those 15 to 20 years. A lot of them we’re doing differently, or we’ve added something.”

Knight brings a background in both finance and commercial real estate to the restaurant. Sandler asks her about the restaurant’s size, which includes a spacious dining room, an adults-only bar and lounge, a covered patio, and a second-floor private dining room.

“Part of it was a function of the real estate. We did purchase the real estate,” she says. “Before that, we had to make sure we’d generate enough revenue to support the costs, which meant a certain number of seats. Starting from scratch gave us the opportunity to do what is right for the restaurant, rather than trying to fit a square peg in a round hole . . . It was a larger project than I intended, but it gave us the opportunity to check a lot of boxes.”

Listen to the full episode to hear Caswell talk about the lessons he’s learned that throughout his career that have been applied to Latuli. Knight also shares her vision for the restaurant’s future.

In another recent episode, Sandler and co-host Chelsea Thomas discuss the news of the week. Their topics include Thomas Bille winning Best Chef: Texas in the James Beard Awards, Tristen Epps winning Top Chef, and Austin’s Emmer & Rye Hospitality’s plans to open a restaurant in Houston.

In the restaurant of the week segment, Thomas and Sandler recap their meal at King Steak, the new, casual steakhouse near the Galleria. They find some highs as well as areas for improvement.

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Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

Latuli is now open in Memorial.

Photo by Frank Frances

Latuli is now open in Memorial.

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