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    night and daisy

    Sexy and swanky 1920s speakeasy-style lounge stirs up late-night fun in Montrose

    Steven Devadanam
    Jun 23, 2021 | 3:31 pm

    In American literary icon F. Scott Fitzgerald’s canon, the Great Jay Gatsby and his beloved Daisy Buchanan are inexorably linked.

    Little wonder, then, that the hip Montrose Gatsby’s Prime Steakhouse’s adjacent, posh and swanky lounge has been christened Daisy Buchanan Lounge — named after the love of Gatsby’s life.

    True to the title, Daisy Buchanan (4321 Montrose Blvd.) offers a sexy, sultry, softer speakeasy counter to the alpha male swagger of Gatsby Steakhouse. The lounge promises to be hub of indulgent late-night dining, offering up live music and classically influenced cocktails.

    “This is a place where you can bring together the best elements of large steakhouses and the attention to detail typically found in smaller more intimate establishments — in a fun and somewhat sophisticated setting,” Luis Rodriguez, lounge general manager, tells CultureMap. “We're trying to bring sexy back. We have a well-heeled, good-looking, laid-back scene, and opulence and attention to detail are paramount to us.”

    Speaking of opulence, inside reveals stylish black and gold décor and marble accents from red leather banquets, all lit by glistening chandeliers. Two eye catchers are the one-of-a-kind antique bar and baby grand piano; look for classic jazz and swing to fill the room Tuesday through Saturday from 7 pm to 10 pm — with an even later scene that would surely inspire Gatsby to raise a glass.

    Guests can sidle up to a 13-seat bar in the 52-seat lounge and enjoy a Roaring ’20s selection of spirits, wine and beer.

    Mixologist Rigo Aranguren, formerly of Mastro’s Steakhouse and Pass & Provisions, developed signature summer cocktails such as Not-a-Colada (Appleton Estate rum, pineapple Demerara syrup, lime juice and Campari); Tongue in Cheek (The Botanist gin, lemon, Cocchi Rosa syrup and Segura Viudas Cava); and Prescription Pop (Rittenhouse rye whiskey, Bar Spoons Dr. Pepper syrup, cherry bitters and Angostura bitters).

    Late-nite diners can feast on sumptuous offerings including chef Erick Anaya’s Deluxe Deviled Eggs, Maple Glazed Bacon, a 16-ounce Delmonico steak, and a 14-ounce New York Strip.

    For more information, email gatsbyinfo@gatsbysteakhouse.com, call 713-393-7282 or follow along on Instagram.

    The Tongue in Cheek.

    Daisy Buchanan Lounge Tongue in Cheek
    Photo courtesy of Daisy Buchanan Lounge
    The Tongue in Cheek.
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    French-trained Houston chefs team up for one-night-only Mardi Gras dinner

    Eric Sandler
    Jan 23, 2026 | 3:10 pm
    Chardon Mardi Gras dinner
    Courtesy of Chardon
    Suckling pig porchetta muffuletta with olive salad, smoked ham demi-glace, and provolone sauce.

    Two top Houston chefs are teaming up for a one-night-only salute to the flavors of Mardi Gras. Taking place Friday, February 6 at Chardon, the Laissez Les Bons Temps Rouler dinner unites chef EJ Miller of Chardon with New Orleans native Dominick Lee, who will open progressive Creole restaurant Augustine’s later this year.

    The three-course, $95 dinner (optional beverage pairing, $55) begins with an starters for the table that include poached shrimp with Muối Ớt Xanh (Vietnamese green chili dipping sauce) and bread service of a po’ boy roll with duck fat butter. Appetizer choices consist of escargot Rockefeller, Creole bucatini, and hog head cheese pâté en croûte.

    Entree selections dive deep into Louisiana culinary traditions with choices that include gumbo Americana with duck breast, suckling pig porchetta “muffuletta,” and chicken-fried rabbit. A bone-in New York strip is available as a supplement. For dessert, choose from king cake profiteroles, sweet potato and black lime Mont Blanc, and “Zydeco crunch.” Everyone leaves with a warm beignet for the ride home.

    “This dinner is about celebrating shared roots, creative freedom, and the joy of the season,” Miller said in a statement. “Chef Dom brings an exciting, modern Creole perspective that pairs beautifully with our Texas French approach. It’s festive, indulgent, and meant to be enjoyed together.”

    “Creole and French cooking are inherently entwined. They come from the same place but tell different stories,” Lee added. “Chef EJ and I share a respect for tradition and a love for pushing these narratives forward, and this dinner is a chance to bring those two conversations to the same table.”

    Miller has been Chardon’s executive chef since the French restaurant opened in February 2025. His resume includes time at SaltAir Seafood Kitchen, Riel, Muse, and International Smoke, celebrity chef Michael Mina’s short-lived, smoke-infused restaurant in CityCentre.

    Two years in development, Augustine’s will open later this year at the Hotel King David in Third Ward. Lee brings a diverse array of experiences to his role, including working as the executive sous chef at Indian fine dining restaurant Kiran’s, the executive chef of globally-inspired Poitín Bar & Kitchen, and two years working and studying in Italy.

    Seats for the Laissez Les Bons Temps Rouler dinner are available on OpenTable.

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