Hugo Coming Downtown?

Today's hot rumor: Hugo Ortega sets sights on luxurious downtown hotel for new restaurant

Houston, Marriott Marquis hotel downtown, September 2015, exterior ground level

The Marriott Marquis will likely be home to a new restaurant from Tracy Vaught and Hugo Ortega.

Courtesy rendering

Houston may be sweltering this summer, but plenty of people are already thinking about February. With Super Bowl LI only about 200 days away, preparations are underway to ensure the city puts its best foot forward. One major component of those efforts is the Marriott Marquis, the luxurious 30-story hotel that's set to open in October.

The hotel has already announced it will be home to a sports bar affiliated with Houston Astros Hall of Famer Craig Biggio, but rumors have swirled for the past year that another restaurant in the hotel would be helmed by "a James Beard-nominated chef," as CultureMap's Marcy de Luna reported last year.

Well, the deal appears to be done, and the hotel got its chef. Hugo Ortega and Tracy Vaught, the five time James Beard Award finalist and his wife/business partner known for acclaimed restaurants Hugo's, Caracol, and Backstreet Cafe, are making plans to open a restaurant in the hotel.

Rosalina, LLC, a company owned by Vaught, has signed an agreement with the Marquis to open a restaurant called Xochi, according to a UCC Financing Statement filed with Harris County Clerk Stan Stanart that was sent to CultureMap by a reader (New blog In the Know Houston first made the connection between Vaught and Rosalina). So far, representatives for both Vaught and Ortega and the Marquis have declined CultureMap's request to comment on their plans.

"This project/announcement is going to be a group effort, and all parties involved have come to an agreement on how/when to break the news as a group," publicist Paula Murphy writes in an email.

Sadly, that means the details about the concept, such as what style of cuisine it will serve, when it will open, and how exactly to pronounce "Xochi," will have to wait for another day. Still, it's legitimately exciting to know that such a high-profile hotel has tapped an acclaimed Houston chef to give it culinary credibility.

A number of Houston chefs have attempted to find success in hotels — from Bryan Caswell pre-Reef at the Hotel Icon to Ryan Pera pre-Coltivare at 17 in the Alden (now the Sam Houston) and Jonathan Jones at the Hotel ZaZa — but Houstonians seem generally unwilling to embrace them. On the other hand, the hotel will be a destination in its own right (hello, Texas-shaped pool), and, if anyone can break the cycle, it's Vaught and Ortega.

Update: A representative for the Marquis has informed CultureMap that the hotel's opening has been pushed back to November.

hotels openings downtown news-you-can-eat

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.