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    Changes at Bosta

    Museum District cafe temporarily shutters, but tasty changes are coming

    Eric Sandler
    May 9, 2016 | 2:15 pm
    Bosta Wine & Coffee Interior
    Bosta Wine & Coffee will add a full kitchen.
    Photo by Eric Sandler

    A popular Museum District destination for coffee and wine has temporarily closed as it evolves to meet the needs of its neighborhood, but it will return soon.

    Bosta Wine & Coffee will be closed from May 7 until May 23 to allow newly hired general manager Jonathan Lopez to retrain the staff. In addition, the cafe has filed for permits with the City of Houston that will allow it to install a full kitchen and become a restaurant called Bosta Kitchen.

    Lopez explains that the two week closure will allow him to ensure that Bosta’s staff is working together and executing consistently.

    “I want to be able to train a new staff and provide them with the right tools to give amazing service,” he says. “It comes from having the coffee come out the same from every barista and the panini the same from every different barista. It should be the best-testing in the neighborhood.”

    While the two week closure will cause a short-term disruption, the addition of a full kitchen will allow Bosta to fulfill Balcor Hospitality managing director Christopher Balat’s original vision of bringing a neighborhood restaurant to Museum Park. Once the kitchen has been built, Bosta will offer food that's similar to Montrose favorite Paulie’s, with a menu of sandwiches, pastas, and salads that are being developed by chef Chris Leung. If all goes according to plan, that process should be completed within 90 days.

    “The changes should have come sooner after Museum Park Cafe closed so that we could provide a more extensive menu to everyone,” Balat tells CultureMap. “We know the neighborhood is craving more. We felt it was important that we have a food portion in addition to the wine and coffee selection.”

    Balat says he considered finding another operator for Bosta, just as he turned the Museum Park Cafe space over to Barnaby’s, but opted instead to build on the success Balcor has had with Rice Village ice cream shop Cloud 10 Creamery.

    “We know how to execute. We just have had a history of not executing with the right people,” Balat explains. “We think we’ve found the right teammate . . . if we can implement that with a good operator like Jonathan, who we believe in, hopefully it will go well. All we can do is give him a chance and see what happens.”

    openingsclosingscoffeenews-you-can-eatwine
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    we gotta go

    Beard Award-winning Houston chef's new restaurant now open in Montrose

    Eric Sandler
    Oct 1, 2026 | 2:12 pm
    House of Louie
    Photo by Kirsten Gilliam
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    Houston may be home to an ever-increasing number of James Beard Award-winning chefs, but a new restaurant from a JBA winner is still a special moment in the city’s culinary landscape.

    Which means the city’s dining enthusiasts are undeniably excited to welcome House of Louie, the new project Justin Yu, winner of Best Chef: Southwest in 2016 for Oxheart, his groundbreaking, vegetable-focused tasting menu restaurant. He placed it with Theodore Rex, a modern American restaurant that holds a Bib Gourmand designation in the Michelin Guide. Part of Thorough Fare, the company he co-owns with Anvil founder Bobby Heugel, House of Louie is the group’s first new restaurant since Squable opened in 2019 and first opening since Heights cocktail bar Donna’s debuted last year.

    As Yu explained on a July episode of CultureMap’s “What’s Eric Eating” podcast, the decision to open House of Louie came about from the opportunity to buy the property at 1931 Fairview that had been home to the original location of healthy-eating concept Vibrant.



    “The real estate came at the right time. The space is beautiful. We’re so lucky to be part of this neighborhood,” Yu explained.

    As for the name, Yu is honoring a Chinese restaurant his aunts operated in Southern California for more than 30 years. The original House of Louie hosted many family celebrations, and it’s also the first restaurant he worked in as a dishwasher.

    “It was one of those places where there was a little more to it than what you expected. That’s the restaurant I want to have here,” Yu said. Later, he added, “It’s how I fell in love with restaurants.”

    Inspired primarily by French and Italian cuisine, meals at House of Louie begin with cold dishes such as the house salad with lettuce, cheese, charcuterie, and quail eggs; marinated plums; yellowtail crudo; or “Nervetti,” thinly-sliced beef tendon with onions that’s finished with sherry and vinegar.

    “I think beef tendon is really accepted in Houston, especially because we have a strong pho culture. Tendon can be a little out there, but it has a beautiful melting texture,” Yu said.

    From there, diners may choose from a selection of shareable small plates such as mushroom and peppers with spicy ratatouille, squash with king salmon, or one of three pastas, all of which are made in house. The pici pasta is a thin, handmade pasta that gets some crunch from crispy chicken skin.

    Entrees lean classic, with items like red snapper with beurre blanc, grilled duck that gets a boost of umami from colatura (an Italian take on fish sauce), and a Texas wagyu couotte that’s served with a sauce of madeira and onions. The French dip from Yuston’s, Yu’s homage to celebrated American grill Houston’s, is also available.

    “The type of place we want to be is — if you feel like you’re a little underdressed, it’s okay to come in and get amazing service and great food. And also spend hours ahead of time picking out your outfit and coming out for a date night or a friend’s night or a night out with the guys,” Yu said.

    “It’s a place that’s going to have a sandwich and makes its own fries. We’re also going to have really aggressive dishes that swing for the fences and push the limits of creativity, even though its slightly rustic.”

    Yu worked with Garnish Design (Milton’s, Tiny Champions), ObjektFab, and Ford Design Finishes to transform Vibrant into House of Louie. Overall, the room has a modern feel — almost like your cool uncle’s living room. The design speaks to the kind of atmosphere Yu is aiming to achieve.

    “More than anything, I want people to connect with the restaurant. If we accidentally get a Michelin Star because we do all the things the right way, and cook excellent food, and take care of all the little details . . . I wouldn’t be mad. That’s our goal in the first place,” he said.

    Joining the project are general manager Tyler Jay Wang (most recently of Donna’s) and executive chef Kirk Thompson, who worked for various Underbelly Hospitality concepts and served as the executive chef at Leo’s River Oaks when it won Best New Restaurant in the 2025 CultureMap Tastemaker Awards. Diners may also recognize bartenders Lainey Collum (most recently of Monkey’s Tail) and Máté Hartai (Lee’s, Refuge).

    House of Louie is currently open for dinner daily beginning at 4:30 pm. Friday lunch and weekend brunch service will begin in the coming weeks.



    House of Louie
    Photo by Kirsten Gilliam

    House of Louie is now open in Montrose.

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