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    Foodie News

    Chef Denis says ciao to Granduca's Ristorante Cavour

    Sarah Rufca
    Mar 2, 2010 | 10:19 am

    After two years of defining high-end French-accented Italian cuisine at Hotel Granduca's sumptuous Ristorante Cavour, Chef David Denis will be parting ways with the restaurant.

    But Denis won't be relaxing any time soon. He has been splitting his time between Cavour and his own French restaurant, Le Mistral, which has been steadily growing a following in west Houston—including an expansion in 2008 from 2,700 to more than 9,000 square feet.

    “Ristorante Cavour is a wonderful restaurant and I was honored to be a part of its great success. I enjoyed working with the talented team there to create a wonderful Italian menu with a French accent and wish them nothing but the best,” Denis said in a written statement. “However, my first priority is, and always has been, Le Mistral restaurant, which continues to do very well and keeps me very busy. I need to focus my energy on the ever-growing offerings at Le Mistral and to maintaining the level of quality that our customers have grown to love and expect.”

    Chef Denis is also working with veteran local food writer John DeMers on his first cookbook, Energy Cuisine, to be published in the fall.

    In addition, Foody's Gourmet and Bakery, a French bakery and specialty food store, is in the works from Denis, his brother Sylvain and several other partners. Located across the courtyard from Le Mistral, the concepts will be separate but will share Chef Denis's food philosophy and complement one another.

    A replacement for Chef Denis at Ristorante Cavour has not been announced.

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    2 weeks to say goodbye

    Casual River Oaks restaurant will shutter after 10 years

    Eric Sandler
    Jun 16, 2025 | 3:29 pm
    Eloise Nichols interior
    Photo by Alex Montoya
    Eloise Nichols has updated its interior.

    A neighborhood restaurant near River Oaks will soon serve its last meal — for now. Eloise Nichols will close after service on June 29.

    Part of Adair Concepts, the hospitality group behind restaurants such as Adair Kitchen, Buffalo Grille, and Los Tios, Eloise Nichols opened in 2016 as a more upscale concept with cocktails, a raw bar, and a stylish interior. In 2023, the company switched up the concept to a more casual, all-day format. Adair Concepts owners Nick Adair and Katie Adair Barnhart named the restaurant for their grandmother, Eloise Nichols Adair.

    “After a 10 year run, our lease is up and we have decided not to renew on Mid Lane,” Barnhart tells CultureMap in an email. “It was a hard decision as the project is a favorite of ours, filled with lots of memories and family significance.”

    Despite closing this location of Eloise Nichols, Barnhart says the company would like to find a new home for it in the future, but Adair Concepts has other projects to tackle. It recently opened a Los Tios in Fredericksburg. Both Los Tios and Adair Kitchen are coming to San Antonio later this year.

    Meanwhile, diners have a couple more weeks to make one last visit to Eloise Nichols for fan favorite dishes such as deviled eggs, chicken and dumplings, and hot chicken and pickles.

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