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    Montrose's newest patio bar

    Acclaimed chef returns to Montrose with new patio bar as fire-damaged Heights restaurant shutters

    Eric Sandler
    Mar 20, 2019 | 1:45 pm

    Adam Dorris is ready to reveal the details of his next project. The acclaimed chef, a CultureMap Tastemaker Award Chef of the Year winner in 2016 for his work at Pax Americana, will return to Montrose with Lotti Dotti, a new patio bar.

    Set to open in April, Lotti Dotti will replace Brooklyn Athletic Club, the bar and restaurant that closed last summer after five years in business. Bartender Michael Riojas (Ladybird’s, Beaver’s) will serve as general manager and oversee the cocktail and beer offerings.

    Dorris and his partners have altered the space by adding a second bar to service the back patio. The front patio’s covered section has been expanded to provide a climate controlled area that can also be utilized for private events. A new stage will host musicians, comedians, and other performers.

    “It’s a great location for a bar,” Dorris tells CultureMap. “Restaurants here always seemed to struggle. We wanted to change the dynamic. The space is totally different now. I think it will be more accessible and friendly to people coming in.”

    Riojas’ cocktail program will focus on eight frozen drinks and 10 draft cocktails that can be served quickly. Putting the cocktails on tap not only expedites service, but it also means that drinks can be served in different formats from individual portions to shareable carafes and elaborate punch bowls. Names like Slime in the Ice Machine (a frozen cocktail made with tequila, cachaca, matcha, and makrut lime) and the Weekend at Sammy’s (a margarita variant made with sotol, blue curaçao, lime, and tajin) play off aspects of Houston’s history.

    In addition, the bar will feature eight beers on draft and eight wines on draft. For the first time, Dorris is selecting the wines, and he has firm ideas about what to include.

    “All the offerings for wine are going to be really thoughtful,” he says. “Not what you’d find at a high volume bar. Each producer tells a cool story and makes wines the way they want to make them.”

    On the food side, Dorris will put the charcuterie skills he displayed at Stella Sola and Revival Market to good use. Lotti Dotti will offer housemade pates and terrines to start. Once dry-cured salumis have had enough time to age, they’ll replace sourced charcuterie. The meats will be paired with a selection of cheeses. In addition to charcuterie, the bar will have a tidy food menu that Dorris describes as including five or six snacks and five or six plates that will rotate quarterly.

    Opening Lotti Dotti will also be a fresh start for Dorris, whose Heights restaurant Presidio has been closed since a fire damaged it in October. Together with his business partners and landlord, Dorris has decided not to reopen the restaurant.

    “It hasn’t been totally finalized,” Dorris says. “There’s still a lease . . . but we’re not going to be continuing in that spot. I know there are interested parties that want to take over [the property].”

    While his focus has shifted to Lotti Dotti, the idea of Presidio as a Southern-inspired restaurant that uses carefully sourced ingredients, still holds some interest. “We may revisit the concept at some point,” Dorris says. “If we find a location and a situation that makes better sense, that’s where we’re at.”

    Brooklyn Athletic Club will soon become Lotti Dotti.

    Brooklyn Athletic Club patio with diners day
      
    Brooklyn Athletic Club/Facebook
    Brooklyn Athletic Club will soon become Lotti Dotti.
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    That's Amore!

    Pioneering Mexican chef and chic speakeasy popping up at Houston hotel

    Brianna Griff
    May 23, 2025 | 10:00 am
    Chef Alejandro Ruiz of Casa Oaxaca
    Photo courtesy of Four Seasons Hotel Houston
    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

    Houston diners won’t need a passport to explore Mexico’s culinary capital next month. On June 16 and 17, Four Seasons Hotel Houston will host From Oaxaca, With Love, a five-course experience that teams celebrated chef Alejandro Ruiz of Casa Oaxaca with Oaxaca City cocktail bar Sabina Sabe and agave-spirits producer The Lost Explorer.

    The evening begins with Sabina Sabe bartender Mike Prado greeting diners with a cocktail in Bandista, the hotel’s speakeasy bar and lounge. The libations promise to be divine, with Sabine Sabe currently ranked No. 54 Best Bar in North America, and Bandista sitting at No. 59.

    From there, the party moves into a dining room filled with contemporary works supplied by Oaxaca Serrano Contemporary Art Gallery and underscored by live music.

    Ruiz, whose flagship Casa Oaxaca earned a spot in Mexico’s inaugural Michelin Guide, built his reputation by elevating the dishes he learned as a child cooking alongside his mother on the family farm.

    The chef stays close to his roots with recipes crafted using native ingredients such as chiles, corn, insects, and seeds purchased directly from local producers. Ruiz has long been considered an ambassador of the southern Mexican state — his enfrijoladas caused Noma’s famed Chef Rene Redzepi a moment of rapture.

    For his Houston appearance, diners can expect a true taste of Oaxaca: think a mini tostada topped with heirloom chapulines, chicatanas, and gusanos de maguey (grasshoppers, flying ants, and agave worms); red snapper cured in a bright tomatillo-rice-vinegar broth; and a slow-braised short rib finished in a fruit-laced mole.

    Prado will pair each course with cocktails such as the Pimiento Margarita, combining The Lost Explorer Tobalá mezcal with vermouth, peach, pimiento, cinnamon, and lime.

    “It is our great pleasure to welcome chef Alejandro Ruiz and Sabina Sabe to Houston, Texas,” Tom Segesta, Four Seasons Hotel Houston’s general manager, said in a statement. "These dinners, featuring these awarded ambassadors of Oaxacan food and drink, are sure to be enjoyed by our local community and guests from around the world.”

    The pop-up continues the hotel’s ongoing dinner-series format, which has previously spotlighted restaurants ranging from Emeril’s in New Orleans to Employees Only in New York and an Italian-American steakhouse from James Beard Award winner Chris Shepherd.

    From Oaxaca, With Love begins at 7 pm on Monday, June 16, and Tuesday, June 17. Seating is limited, with tickets priced at $250 per person plus tax and gratuity. Each reservation will receive a signed English-language copy of Ruiz’s cookbook The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital. Reservations are available via OpenTable.

    Those who wish to linger can book the hotel’s Advance Purchase offer, which discounts room rates by up to 25 percent when reserved three or more days ahead.

    The menu features:

    Starter Trio

    • Mini tostada with heirloom insects
    • Zucchini blossom stuffed with ricotta and roasted banana purée
    • Hoja santa “taco” with quesillo, beans, and wild mushrooms

    Green Aguachile

    • Red snapper cured in tomatillo-rice-vinegar broth, Persian cucumber, red onion, cilantro, ginger-toasted peanuts
    • Cocktail: Pequeño Gigante – Madre Cuishe mezcal, hoja santa, ginger, lime, Oaxacan spices

    Tortilla Soup

    • Tomato-pasilla mixe broth, crispy tortillas, fresh cheese, cream, pork cracklings, mint-celery garnish
    • Cocktail: Pimiento Margarita – Tobalá mezcal, Mistela vermouth, peach, pimiento, cinnamon, lime

    Braised Short Rib

    • Anchamanteles mole, seasonal fruit relish, banana purée, crispy plantain
    • Cocktail: Agave Xerez – The Lost Explorer tequila, Palomino sherry, green apple, pear

    Textures of Oaxacan

    • Chocolate Mousse, sponge cake, ice cream, tuile, passion-fruit jelly, cacao nibs
    • Neat pour of Tobalá mezcal
    • Traditional water-based hot chocolate infused with cacao flower

    Chef Alejandro Ruiz of Casa Oaxaca
      

    Photo courtesy of Four Seasons Hotel Houston

    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

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