Foodie News

Breakfast for dinner isn't just for diners & dives: A pricey Houston restaurant jumps in

Is breakfast the most important meal of the day, no matter what time you have it?

Haven aims to help everyone find out. The foodie favorite is now offering breakfast for dinner.

"Breakfast for dinner has always been a favorite of mine," chef and co-owner Randy Evans tells CultureMap. "It has a lighter, fun feel and you need that in the summer. The days are long and it makes people happy to have breakfast at the end of the day."

Every Tuesday through Thursday in June, Haven will be serving up breakfast at night — while staying true to its locally-sourced ways. Evans showed off one of the dinner breakfast dishes at CultureMap's Last Chef Standing Tuesday night.

"The days are long and it makes people happy to have breakfast at the end of the day."

Expect options such as soft-scrambled yard eggs with a sorghum-glazed, tasso ham-puff pastry, poached eggs and creamed greens stuffed tomatoes on the full menu.

If you're looking for something sweeter, there also will be cinnamon rolls with pecans, peaches and a flambe peach sauce.

Evan says his personal favorite is the "bacon and egg" — a Fordham beer glazed smoked pork belly with soft scrambled eggs and toasted zucchini bread (all of the ingredients from this dish are found in Texas).

The best part? Happy hour can now start when breakfast is served.

Breakfast for dinner is one of Chef Randy Evans favorites.

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Wine-obsessed Houston restaurateur honors Napa with new Montrose eatery

Succulent Fine Dining exterior rendering

Courtesy of Succulent Fine Dining

Succulent Fine Dining will occupy the former Pastore space.

Houston’s most champagne-obsessed restaurateur is bringing another wine-focused concept to Montrose. A’Bouzy owner Shawn Virene is opening Succulent Fine Dining this spring.

Located in the former Pastore space in the Regent Square mixed-use development, Succulent takes its inspiration from California’s Napa Valley. The restaurant will source much of its produce from the West Coast as well as local farms, paired with a wine list focused on Californian vintages.

To execute the restaurant’s ingredient-driven, seasonally-inspired dishes, Virene has recruited California native David Buckley to serve as executive chef. The chef’s resume includes hotels and restaurants in California and Hawaii, as well as The Woodlands Resort and The Westin at The Woodlands.

Plans call for a comprehensive set of renovations to the short-lived Italian restaurant. In particular, Virene plans to make the second-floor patio a destination, with private greenhouses, pergolas, and shade trees that are designed to provide all-weather utility. Other changes include the installation of a chef’s table with a view of the kitchen and a private dining room.

Just like a’Bouzy, Succulent will be open for lunch, dinner, and weekend brunch. Its to-go options will include picnic baskets that may be consumed at Regent Square’s green space.

“My dream is to create a space where fine dining feels approachable and engaging, bringing the essence of vineyard dining to Houston,” Virene said in a statement. “The menu will highlight the best local and West Coast ingredients while embracing the tranquility of nature. This vision is deeply personal to me — gardening and fishing are hobbies that inspire me and allow me to escape from the day-to-day. That’s how I recharge, and Succulent will allow me to share that with my guests.”

Virene opened a’Bouzy in 2017 after a successful stint as Brasserie 19’s general manager. The restaurant is known for its extensive champagne list, which features more than 250 selections, as well as its expansive outdoor patio and see-and-be-seen crowd.

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