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    welcome to patterson park

    New Heights patio bar with sweeping downtown views, treehouse vibes, and cool cocktails sets open date

    Eric Sandler
    Apr 6, 2022 | 11:50 am
    Patterson Park features a 5,000-square-foot deck.
    Patterson Park features a 5,000-square-foot deck.
    Photo by Alex Montoya

    Houston's newest outdoor drinking destination will debut next week. Patterson Park Patio Bar opens to public on Wednesday, April 13.

    First announced in 2020, the project unites Houston hospitality veterans Candice and Lonnie Schiller with their daughter and son-in-law Caroline and Brendan Murphy. Founders of concepts such as Cafe Annie, The Grove, and Cafe Express, the Schillers bring decades of experience to the new project, while the Murphy's bring a fresh perspective to the popular, modern ice house-style patio bar that's reflected in establishments that range from Axelrad and Truck Yard to Kirby Ice House (Full disclosure: Lonnie Schiller is a co-founder of CultureMap).

    Patterson Park sets itself apart with its lush, tree house-style setting. Described in press materials as a being "reminiscent of a modern day Swiss Family Robinson set," the dog-friendly bar occupies a tree-shaded area near the White Oak Bayou Trail. Its three levels of seating feature views of the downtown skyline along with a massive, 5,000-square-foot outdoor deck.

    Caroline and Candice created the design with architect Craig Schuster, a 20-year veteran of Pappas Restaurants. Elements include: roll-up garage doors; a horseshoe-shaped, granite bar; a large mural; and the previously mentioned, two-level, cantilevered deck.

    “The chance to collaborate with my daughter, Caroline, on a new project was the thrill of a lifetime," Candice Schiller said in a statement. "Her experience as a muralist – as well as her generational perspective – guided the design and proved key to the end result.”

    The bar's drinks focus on flavored ranch water variations as well as house originals like the Frozen Pickle Back, the Schwayze (vodka, lime, grenadine, Sprite), the Tree House Gimlet, and the French 765B, a twist on the classic French 75 named for the bar's I-10 exit. In addition to cocktails, patrons will find two dozen beers on tap and a selection of wines by-the-glass and bottle.

    Happy hour pricing will be offered 2-7 pm Monday through Friday, and cyclists will receive a 10-percent discount on their tabs. Daily specials include industry discounts on Mondays, Texas Tuesdays, ladies' night on Wednesday, and a Thursday steak night with discounts on ranch waters and highballs.

    Food will be provided by a rotating collection of local trucks, while entertainment will be provided by 40 HDTVs as well as arcade and board games.

    “Patterson Park is a concept that we’ve been thinking about as a family for a long time, and we are thrilled to bring our vision for a neighborhood hangout to life on this uniquely-situated piece of property along White Oak Bayou Trail,” Brendan Murphy said. “We invite our guests to come as they are to enjoy refreshing cocktails, bask in the picturesque scenery, and socialize in an environment befitting Houston’s diverse community, rich culture, and unique charm.”

    Located at 2205 Patterson St., the bar opens at 2 pm Monday-Friday, 11 am on Saturday, and noon on Sunday.

    Patterson Park features a 5,000-square-foot deck.

    Patterson Park patio
    Photo by Alex Montoya
    Patterson Park features a 5,000-square-foot deck.
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    spoiler alert

    Houston chef Thomas Bille sounds off on his Beat Bobby Flay appearance

    Eric Sandler
    Aug 5, 2026 | 8:45 am
    Thomas Bille Beat Bobby Flay
    Courtesy of Food Network
    Thomas Bille took on Bobby Flay.

    Add another Houston chef to the roster of cooking competition champions. Belly of the Beast chef-owner Thomas Bille won the Tuesday, August 4 episode of Beat Bobby Flay.

    Titled “Mole Mania,” Bille went head-to-head with celebrity chef Bobby Flay in a battle of duck en mole negro. Although the dish usually features more than 30 ingredients and typically takes hours to make, both Bille and Flay both only had 45 minutes to make their dishes.

    “I did one trial run mole at the restaurant. I finished it in about 32 minutes,” Bille tells CultureMap. He adds that he used the same recipe on the show that he does at his restaurant, except for the restaurant’s mole mother.

    During the cooking portion of the competition, Bille blends a wide array of chiles to begin making the dish. He also charred tomatoes, plantains, and tortillas before adding them to his pot. He then cooks his duck skin side down to render its fat. Bille plated the dish with a garnish of cacao nibs and almonds.

    “I figured out a strategy,” Bille explains. “I had a dutch oven. I charred everything. I needed to put all the missing pieces and adding it to the pot. Charring things, adding it. So I had it all cooking right away, rather than building how I normally do it.”

    The judges panel of Lourdes Castro, Alex Stupak, and Grace Ramirez hailed Bille’s dish for its depth of flavor and presentation, but they criticized him for not achieving a sufficiently crispy skin on his duck.

    “I think darkness on top of darkness is a huge plus,” Stupak said about Bille’s presentation. “That’s a positive. Black on black is my favorite.”

    The judges found that Flay’s duck mole negro with pomegrante, apricot, and green chile relish didn’t put enough emphasis on the mole, with Lourdes calling it too sweet. “This feels like a really great duck dish,” Stupak added.

    Prior to beating Flay, Bille faced off against Austin chef Keegan Andrews to create the best dish with manchego cheese. He created a Spanish-inspired manchego tartine with herb salad, macerated dried apricots, and toasted marcona almonds. The judges stated that Andrews manchego fritters were too doughy.

    Bille is no stranger to the spotlight. In 2025, he won Best Chef: Texas in the James Beard Awards. Belly of the Beast, his Mexican-American restaurant in Spring, holds a Bib Gourmand designation from the Michelin Guide.

    The chef joins a small roster of local Beat Bobby Flay winners. Back in 2016, Roost chef-owner Kevin Naderi won the show by making cabbage rolls. In 2023, Stanton Bundy, formerly culinary director of Traveler’s Table, won a chilaquiles battle. Last year, Top Chef winner Tristen Epps won with Trinidadian brown stew chicken. Filmed in January, the chef says he kept the secret from even his close friends, but it feels good to finally share the news.

    “It’s great. I beat Iron Chef Bobby Flay,” Bille says. “Being able to go to his kitchen and beat him, he has such a high win rate.”

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