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    Introducing patterson park

    New 'urban treehouse' patio bar with downtown views hits The Heights

    Eric Sandler
    Jan 8, 2020 | 3:33 pm

    The patio bar trend shows no signs of slowing down. Inspired by the success of bars like Kirby Ice House and Axelrad Beer Garden, even veteran operators are stepping up to put their spin on the format.

    Lonnie Schiller, the co-founder of concepts including Cafe Annie, Cafe Express, and The Grove, has partnered with his son-in-law, energy trader Brendan Murphy, to open Patterson Park. The sprawling venue will feature an indoor-outdoor space, a large patio, and a second-story deck with a view of the downtown skyline.

    Located just north of I-10 near the White Oak Bayou Trail, the partners purchased the 1.25 acre property at 2205 Patterson St for the bar. Permits in hand, Murphy and Schiller tell CultureMap that construction will begin soon with an eye towards a late spring or early summer opening.

    “It’s basically an indoor-outdoor bar,” Murphy says. “It’s elevated in the trees. You’ll really feel like an escape when you’re there. We think it will appeal to people in The Heights and Rice Military.”

    Similar to other establishments, the outdoor space will feature games such as cornhole. Inside, Murphy is considering adding arcade games. Plenty of TVs will be available for watching games, and the comfortable interior should have wide appeal.

    Beverage options will focus on cocktails, including some draft options, with wine, beer, and nitro coffee available as well. Murphy says he thinks that approach will distinguish Patterson Park from other bars that are all serving similar draft beer selections. Instead of building a kitchen, the bar will have space for food trucks to serve.

    While the concept is new, the team brings a lot of experience to their roles. In addition to his time opening well-known Houston restaurants, Schiller also works with hotels through his H3D Hospitality consulting firm (full disclosure: he’s also one of CultureMap’s founders). Murphy worked in the restaurant industry in Charleston prior to his time in the energy business. Other partners in the project include interior designer Candice Schiller and architect Craig Schuster, who spent over 20 years designing restaurants for Pappas before joining H3D.

    People who are interested in investing in the project may do via the NextSeed crowdfunding platform. In addition to earning a return, investors are eligible for a range of perks including an invitation to a pre-opening party and discounts at Patterson Park.

    “We have 72 investors [as of Wednesday, January 8],” Murphy says. “We like having people who will help spread the word.”

    Patterson Park will open in The Heights.

    Patterson Park rendering
    Courtesy of Patterson Park
    Patterson Park will open in The Heights.
    openingsthe-heights
    news/restaurants-bars

    fit to print

    New York Times critic awards Houston restaurant 2 stars in glowing review

    Eric Sandler
    Dec 16, 2025 | 5:15 pm
    Chopnblok food spread
    Courtesy of ChòpnBlọk
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    Let’s just call 2025 the year of ChòpnBlọk. In a review published Tuesday, December 16, the New York Times has awarded the Houston restaurant two stars (“very good”).

    Written by chief restaurant critic Tejal Rao, the review touts many of the same qualities that the Times already praised when it included ChòpnBlọk on its list of America’s 50 best restaurants.

    Rao writes that she usually avoids restaurants that serve food in bowls, but she’s impressed by the way that chef-owner Ope Amosu has put a West African spin on the concept.

    “For inspiration, Ope Amosu looked to the kind of chain restaurants that were built to scale, where flavors are often subdued to appeal to the broadest possible audience, focus-grouped to death. But the delight of ChòpnBlok is in its sure sense of self, its lively, multidimensional cooking and clear, delicious vision for modern food from the Black diaspora,” Rao writes.

    She singles out specific dishes, including the Nigerian red stew with short rib, the Black Star bowl with shrimp, and the signature Motherland, made with chicken, greens, and plantains. “It’s utterly simple, but draws you in for more with the mouthwatering twang of not-too-much MSG — an international shortcut to building umami that tends to be used carefully, and layered with other forms,” she writes.

    The review also touches on the way Amosu switched the restaurant from counter service to full service — described as “warm, informal, and quick with the jokes” — and his time working at Chipotle to learn the basics of the restaurant operations.

    A two-star review is only the latest instance of ChòpnBlọk receiving national attention. In addition to the Times 50 best list, Esquire recently named it one of America’s best new restaurants. The Michelin Guide awarded it a Bib Gourmand designation for 2025. Amosu earned a semifinalist nomination for Best Chef: Texas in the 2025 James Beard Awards.

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