CultureMap Exclusive

Controversial chef is out at a popular River Oaks restaurant, management insists parting is "amicable"

Chef Bruce Molzan is out at Corner Table, the River Oaks restaurant known for Paleo cuisine.

"Corner Table and chef Bruce Molzan have amicably parted decided to part ways," the restaurant said in a statement provided to CultureMap when asked about Mozlan's departure. "Both parties are excited about the adventures that lie ahead."

Molzan created a restaurant that's been extremely popular, if mostly dismissed by critics.

At Corner Table, Molzan pulled together some of the strains of his cooking that had been his signature at both Ruggles Grill and Ruggles Green. Corner Table is one of the few Houston restaurants to embrace the Paleo diet that emphasizes lean proteins, whole fruits and vegetable and minimal grains. For example, risotto is made with cauliflower instead of rice and noodles are made with spaghetti squash instead of flour. By providing a full menu of Paleo options, along with Ruggles-style service, Molzan created a restaurant that's been extremely popular, if mostly dismissed by food critics.

Corner Table also gave Molzan a fresh start when it opened in late December 2012. At Ruggles, he was dogged by accusations of improper labor practices including withholding tip money from employees, but no such employment-related controversies arose at the new venture. The restaurant has clashed with its neighbors over a lack of parking, as detailed in a report in the Houston Press.

What's next for Molzan is unclear at this time but an industry source has heard rumors that he's already on to his next project.

The Corner Table employee who first confirmed his departure to CultureMap declined to comment on his next move. Corner Table plans to announce a new chef on Wednesday.

Bruce Molzan has parted ways with Corner Table.

Bruce Molzan Corner Table chef with squash blossoms June 2014

Corner Table/Facebook

Bruce Molzan has parted ways with Corner Table.

chefs

true to forme

Beard-recognized Houston chef's rooftop restaurant now open in Midtown

Photo by Rebekah Flores

The Branch serves breakfast daily.

A two-time James Beard Award finalist has opened his latest project. The Branch, a new concept from chef Chris Williams, officially opens this Thursday, October 1.

Part of Williams’ Lucille’s Hospitality Group, The Branch is intended to be a wellness-focused concept that utilizes seasonal ingredients and a rotating raw bar. Located on the 12th floor of the Forme, a luxury high-rise at 5501 La Branch, the 20,000-square-foot space offers both dining and lounge spaces along with a rooftop patio. It’s open for breakfast daily along with lunch and dinner Thursday-Sunday.

In the morning, diners may opt for the Harvest Table, a $20, Continental-style breakfast that includes pastries, a yogurt and honey bar, cheese, charcuterie, and fresh fruit. A la carte selections consist of staples such as chilaquiles, avocado and tuna toast, a crab cake Benedict, a Southwest omelet (black beans, corn, and avocado topped with pico de gallo, crema, and arugula salad), and more.

At lunch and dinner, the raw bar menu starts with a daily crudo special, oysters with bourbon mignonette, a tuna toastada, shrimp cocktail, and more. From there, diners turn to the “Fresh & Pressed” section of sandwiches, including Williams’ take on a club, Cuban, and a vegetarian pressed sandwich. Salads, wings, cheese, and charcuterie round out the daytime selections.

They’re paired with a number of house cocktails, beer, and wines by-the-glass. Two desserts complete the experience. Many of the cocktails are low ABV and can be made spirit-free.

Lucille’s Hospitality Group is known for its Southern-inspired Museum District restaurant Lucille’s and Lucille’s 1913, a nonprofit that operates farms that provide access to fresh food in underserved areas.

“We’re excited to partner with The Forme,” Williams said in a statement. “It’s not only an opportunity to utilize our culinary toolkit through room service and an entirely different dining experience across the street from Lucille’s, but it’s also another opportunity to create equity in one of the country’s most dynamic culinary cities. The space itself is truly special, with some of the best views in Houston and a setting unlike anything else in the city. We’re excited to create an experience that complements the neighborhood that has been our home for the past 17 years.”

The Forme is a 33-story high-rise that’s focused on wellness, productivity, and community. In addition to The Branch, its amenities include a 20,000-square-foot fitness and recovery area, a 9,000-square-foot outdoor pool deck with pool and expansive hot tub, and 20,000 square feet of flexible coworking space.

Photo by Rebekah Flores

The Branch serves breakfast daily.