Love the Nightlife

Midtown Asian spot embraces neighborhood's nightclub vibe, ditches restaurant service

Tarakaan has ceased restaurant operations but will remain open as a nightclub.

Photo by Eric Sandler

Midtown may be adding more restaurants to supplement its thriving bar scene, but it's still the neighborhood where Houstonians go to party. Now, one concept that tried to be both a nightclub and a restaurant has decided it's customers prefer drinking and dancing to dining.

Tarakaan, the pan-Asian hot spot inspired by Buddakan in New York City, has suspended culinary operations and will continue on as a nightclub and lounge. Executive chef Micah Rideout is no longer involved with the concept.

"With our background in commercial real estate, as well as being established operators with many years of experience opening and managing restaurants, bars and nightclubs in the Houston area, we are constantly reviewing business performance and best use of space," owner Piran Esfahani writes in an email. "As we celebrate Tarakaan’s successes over the past six months, while the venue has earned acclaim and a fan base for its creative Pan Asian menu, it’s become evident through guest interactions and alcohol sales that the key draw of the concept is that of an upscale and upbeat lounge and nightclub that complements its particular Midtown location."

With its proximity to Midtown hotspot Clé, Esfahani tells CultureMap that he and his partners observed more and more of their customers were just coming to drink and enjoy the space's atmosphere. Rather than fight the trend, they opted to capitalize on the synergy. Going forward, the space will be open only Thursday through Saturday, and the kitchen will be closed except for private events.

"The block has been getting very busy late at night. I hope that will stay the same," Esfahani says. "As our neighbor, I don’t view (Clé) as competition. I view it as an opportunity to make it more energetic and give people different choices."

While Tarakaan's time as a restaurant has come to an end, Esfahani says he still believes in the concept and thinks it would work somewhere that's more restaurant-oriented. It just won't be in Houston's party district.

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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.

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