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    Greasy Spoon Grows

    Innovative soul food restaurant serves up second Houston-area location

    Eric Sandler
    Jan 21, 2022 | 12:57 pm

    One of Houston's top soul food destinations has brought its signature fare to Pearland. After a trial run last weekend, The Greasy Spoon made its official debut on Thursday, January 20 at 10009 Broadway St.

    First opened in Cypress Station in 2020 by restaurateur Max Bozeman II, the restaurant has earned a devoted following for dishes such as a turkey leg stuffed with mac and cheese, collard greens, and dirty rice as well as its signature "The Boss Seafood Stack," a decadent meal that combines a fried lobster, fried catfish, sauteed shrimp, and crabmeat over rice and collard greens. Other favorites include oxtails, smothered porkchops, and Cajun jambalaya pasta.

    The restaurant has earned wide acclaim in its two years of operations. Recently featured on an episode of the Food Network show Food Paradise, it also earned a mention on CultureMap's "What's Eric Eating" podcast from Black Restaurant Week founder Warren Luckett as a must-visit destination.

    "Expanding The Greasy Spoon is a goal that I am happy to achieve," Bozeman said in a statement. "My team and I plan to continue to bring a unique menu, great experience, and memories to Houston and surrounding areas. Our expansion is just beginning, and we are thankful!"

    Bozeman brings more than just a can-do attitude to his business. He beat Stage 3 colon cancer, a journey documented in a recent Houston Chroniclearticle about the restaurant. Sharing the news of his diagnosis and treatment helped fuel the restaurant's growth and ultimately led to the recent Food Network appearance.

    Now cancer-free, Bozeman celebrated his 38th birthday on January 15 by opening the doors to the Pearland location. A brisk turnout demonstrated the community's interest in the new dining destination.

    "Thank you for allowing The Greasy Spoon to invade the city of Pearland," Bozeman told the crowd, according to a release. "Thank you so much to everyone. I appreciate you all, everybody has been great to me out in the community of Pearland!"

    The restaurant serves classic soul food.

    Greasy Spoon Pearland
      
    Photo by JRMH Photos
    The restaurant serves classic soul food.
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    news/restaurants-bars

    so succulent

    Houston's new Napa Valley-inspired restaurant sets opening date

    Eric Sandler
    May 15, 2025 | 10:04 am
    Succulent Fine Dining food spread
    Courtesy of Succulent Fine Dining
    Succulent Fine Dining's menu takes inspiration from California.

    A new wine-fueled, California-inspired restaurant is ready to make its debut. Succulent Fine Dining will open this Monday, May 19.

    Located in the former Pastore space in the Regent Square mixed-use development, Succulent Fine Dining is the latest project from Houston restaurateur Shawn Virene, the mastermind behind champagne-fueled River Oaks restaurant a’Bouzy. Working with executive chef David Buckley, Virene intends for Succulent to take inspiration from California’s Napa Valley with dishes that utilize ingredients from both Texas farms and those on the West Coast — such as the Hope Farms Kale salad that references the South Houston urban farm operated by local nonprofit Recipe for Success.

    “Succulent will be so much more than a restaurant — it’s a destination where food, design, and the culture of the vineyards come together,” Virene said in a statement. “I’ve dreamed of creating a space that reflects my love for the land and the laid-back elegance of Napa Valley dining. Succulent is personal — it’s gracious, warm, and deeply connected to nature.”

    Meals at Succulent could begin with caviar-topped deviled eggs, chicken liver mousse in pani puri, or a caramelized onion tart that’s Buckley’s riff on French onion soup. From there, the options include roasted chicken in preserved lemon beurre blanc, seared scallops with blue corn and brown butter dashi, and steak frites made with hanger steak that’s topped with salsa verde. Seafood options will include Gulf fish caught under Virene’s commercial fishing license such as snapper, cobia, and amberjack. Buckley is also adding seasonal touches with vegetable-based dishes.

    “The carrot gnocchi was developed when looking at seasonal spring vegetables,” the chef said. “We are using the carrot in place of a potato for an orange color.”

    “Succulent” doesn’t just apply to the food. Virene has carefully grown dozens of plants that are a prominent part of the restaurant’s decor.

    “I’ve been delving into horticulture,” Virene said on CultureMap’s “What’s Eric Eating” podcast. “I’m a pretty good propagator. I can take ‘em and break ‘em down and end up with a bunch more. I know what will grow well in Houston. They’re cute and pretty and kind of trendy right now.”

    Beyond adding plant life, Virene has made a number of upgrades to the space. Most notably, Succulent will utilize the building’s rooftop patio. Diners will find pergolas and greenery to provide shade, a dedicated bar for the second floor, and vintage greenhouses that can host private events. Downstairs is now home to a private dining room as well as a chef’s table with a view of the kitchen. An herb garden will

    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 or at nearby Buffalo Bayou Park.

    Succulent Fine Dining food spread
      

    Courtesy of Succulent Fine Dining

    Succulent Fine Dining's menu takes inspiration from California.

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