New Brunch Option

Creators of Houston's best brunch hope for another success with seafood twist

Two months into its life, Caracol is ready to join sister restaurant Hugo's as a top-tier destination for Sunday brunches. Owners Tracy Vaught and chef Hugo Ortega have spent the last 10 years proving that a buffet can offer delicious, high quality food, and Houstonians have responded by packing the Hugo's dining room week in and week out.

To say that brunch-o-philes have been eagerly anticipating Caracol's offerings would be like saying Aggie alums are mildly intrigued by the possibility that the Texans might draft Heisman Trophy winner Johnny Manziel. For the non-sports fans reading this, let's just say they're giddy with An...tic...i...(say it! say it!)...pa...tion.

Starting Sunday (Feb. 9) from 11 a.m until 2:30 p.m., Caracol will offer its own, seafood-oriented twist on brunch. Happily, the restaurant's signature wood-roasted oysters will be on the menu, along with a variety of egg dishes such as chilaquiles with eggs, migas, huevos a la Mexicana, tostadas de chorizo con huevo and more. Want something a little more lunch-y? Caracol will also serve chicharrones stew, enchiladas (fish or shrimp), wood-roasted bycatch and other surprises.

At $35, the price is only slightly higher than Hugo's $29 and still a solid deal given the expected overall quality and variety.

Saving room for dessert is simultaneously one of the most difficult and most rewarding aspects of eating at Hugo's; Caracol promises to be no different, with the restaurant's massive kitchen turning out fresh pastries just for the meal under the direction of Ortega's brother Reuben.

Because brunch without cocktails is just a late breakfast, beverage director Sean Beck has developed some new potent potables to supplement the restaurant's already extensive offerings. Those who prefer to keep things alcohol free can choose from aqua frescas, Mexican coffee and Hugo's signature Mexican hot chocolate.

Caracol's already become a see-and-be-seen hotspot. This new brunch promises to elevate its status even further. Needless to say, reservations are recommended.

The key to putting wood-roasted oysters on a buffet is knowing that eager diners will snatch them up as quickly as possible

Photo by © Debora Smail

The key to putting wood-roasted oysters on a buffet is knowing that eager diners will snatch them up as quickly as possible

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so succulent

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

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.

Courtesy of Succulent Fine Dining

Succulent Fine Dining's menu takes inspiration from California.

news-you-can-eat openings succulent fine dining