Houston’s next destination that blends eclectic cuisine with an eye-catching interior and a lively atmosphere has opened its doors. Muse is now open for dinner in the former Emmaline space at 3210 W Dallas St.

Part of of the Sundown Entertainment Group (Sugar Room, Todos Santos, and The Sporting Club), any conversation about Muse has to start with its eye-catching design. Inspired by owners Brandon Duliakas and Dan Wierck global travels, the space features an 18-seat wraparound bar, walnut accents, and lots of natural light. Most noticeable of all are the large cherry blossom trees that shade the restaurant’s banquettes. All in, the approximately 4,200-square-foot restaurant seats almost 200 people.

Turning to the cuisine, Muse offers serves a globally-inspired menu that hops across a range of genres. Created by executive chef and partner E.J. Miller (Riel, International Smoke) with an assist from sous chefs Dung Nguyen (The Dunlavy) and Andrew Aguilera (The Classic), Muse’s menu incorporates locally-sourced ingredients into shareable dishes that include hot and cold plates, sushi rolls, and wood-grilled steaks and seafood.

• Octopus salad with with shaved vegetables and soft-boiled quail egg
• Sticky pork ribs with soy-tamarind glaze
• Yellowtail aguachile
• Wood-grilled lobster with green papaya salad
• R-C Ranch bone-in ribeye with chili eggplant.

Pastry chef Maggie Lin (La Table) makes her own contributions with a Yuzu Tart with sesame shortbread; Profiteroles with lemongrass ice cream and macerated strawberries; and a Mocha Torte with red bean brownie and cafe su da mousse.

“Growing up in Houston, I’ve always enjoyed exploring global flavors and experimenting with a variety of traditional techniques,” Miller said in a statement. “While the name ‘Muse’ comes from the idea of a person or personified force that provides a source of inspiration, our menu is inspired by Houston’s unique multicultural dining scene.”

As they did for the Sporting Club and Sugar Room, Sundown turned to beverage consultants Ladies of Libation to create the restaurant’s cocktails. The results include the Japanese Breakfast a blend of orange blossom gin, bergamot, sake and white peach tea that’s served over dry ice from a traditional tea pot; the Matcha Colada with dark rum, coconut, matcha, pineapple; and lime; and the on-trend take on an Espresso Martini.

Those who prefer wine or sake will find plentiful changes, including 20 wines by-the-glass and a rotating list of sake. They’re overseen by general manager Patty Burbach.

Initially only open for dinner Tuesday-Sunday beginning at 5 pm, Muse’s future plans include construction of a rooftop patio and weekend brunch service.

Photo by Adrian Barboza

Muse opened Thursday, March 23.