Hugo by the bay

Celebrity chef invites Hugo Ortega to bring 'a little soul' to California test kitchen

This year just keeps getting better for Hugo Ortega. Since December, the local chef has since his restaurant Hugo's named to Eater's list of America's 38 best restaurants, he opened his Oaxacan restaurant Xochi to wide acclaim — including more national press — and, most importantly, won the James Beard Award for Best Chef: Southwest in his sixth year as a finalist.

All of that attention means the rest of the country is finally discovering what Houstonians have known for years. They want to eat Ortega's food. Perhaps it should come as no surprise then that San Francisco chef Michael Mina, a James Beard award winner with more than 30 restaurants across the country, announced that he has invited Ortega to collaborate with him on the latest edition of the MINA Test Kitchen.

Dubbed Mi Almita (my little soul), the three-month long test kitchen will take diners on a tour of Mexico that focuses on "soulful food that highlights time honored traditions and rituals" through dishes such as: huitlasquites corn soup; pozole verde with little neck clams, hominy and pumpkin seeds; and pulpo al carbón, grilled octopus with sweet peppers and caramelized onions. Beverage options will include tequila, mezcal, and Mexican wines.

"I had the opportunity to dine at Hugo’s restaurants when I was in Houston earlier this year,” said Mina in a statement. “I was blown away by the hospitality and cuisine. The bold flavors and ingredients worked so well together, and everything was light and flavorful. I knew I wanted to find a way to work with Hugo.”

The test kitchen begins August 23 with seven to nine dishes that will rotate monthly. A five-course meal only costs $39 (additional courses and beverages are extra). Ortega has already begun working with one of Mina's cooks to refine the recipes, and he will travel to San Francisco to conduct additional training.

“It isn’t often that one gets to work with someone they admire greatly from afar, but when it happens it is an absolute honor and pleasure,” added Ortega. “I have enjoyed collaborating with Chef Mina and his team to create an exciting Mexican menu for the discerning diners of San Francisco, and can’t wait to see how they enjoy it!”

Given that 2017 seems to be the Year of Hugo, odds are the Californians will leave their meals pretty happy. Maybe so happy they'll want their own Ortega restaurant.

Hugo Ortega is creating a menu for the MINA Test Kitchen in San Francisco.

Photo courtesy of Four Seasons Hotel Houston

Hugo Ortega is creating a menu for the MINA Test Kitchen in San Francisco.

chefs

Uptown seafood spot

Lively new seafood restaurant rides into prime Houston location

Buck & Rider seafood restaurant interior

Photo by Kevin Brost, courtesy of Hi Noon Hospitality

Buck & Rider's Scottsdale location offers a preview of the Houston interior

An Arizona-based seafood restaurant has set its sights on Houston. Buck & Rider is the latest addition to Central Park Post Oak, a 17-acre mixed-use development in the Galleria area.

Part of Hi Noon Hospitality, Buck & Rider is a seafood restaurant with three locations in Arizona — Phoenix, North Scottsdale, and Gilbert — with an additional outpost coming soon to Naples, FL. It is known for its lively weekend brunch, daily happy hour, and globally-sourced seafood.

Ranked No. 16 on Yelp’s list of the top 20 oyster houses in America and Canada, meals at Buck & Rider could begin with cold seafood selections such as raw oysters, caviar, snow crab claws, or sushi. Entree choices include options such as shrimp scampi risotto, crab cakes, and daily fresh fish selections. To broaden its appeal, the restaurant also serves Black Angus steaks, pan-roasted chicken, and a burger.

Expected to open in fall 2027, the restaurant will occupy an approximately 9,300-square-foot, jewel box space at the corner of Ambassador Way and Post Oak Boulevard. It joins previously-announced restaurants: The Henry, the “ultimate neighborhood restaurant” from Arizona-based Fox Restaurant Concepts, and Sparrow Italia, an Italian steakhouse from Toca Madera owner Noble 33.

Central Park Post Oak Buck & Rider rendering Buck & Rider will occupy a jewel box space across from The Annie Cafe.Rendering by BOLDRVIZ

“Houston, similar to Phoenix, has a diverse and growing food scene. We’re excited to expand Buck & Rider to another coastal city, following our first opening outside of Arizona in Naples, Florida later this year,” Adam Strecker, CEO and founding partner of Hi Noon Hospitality, said in a statement. “Our expansion to Houston is a strategic growth initiative to bring our proven concept to another market that shares our values of quality, hospitality and coastal culture.”

Announced last year, Central Park Post Oak will consist of three buildings with a combined 1.2 million square feet of office space separated by a three-acre lawn. Houston-based real estate development firm Midway, working with real estate investment firms 3Edgewood and Parkway, is developing the property. Construction is expected to be completed in the fall of 2026 with the restaurants openings to follow.

"Buck & Rider's decision to establish its first Texas location at Central Park Post Oak reinforces the power of pairing premier office tenancy with destination dining," Midway executive vice president Clayton Freels said. "Together with The Henry and Sparrow Italia, Buck & Rider will create a dynamic collection of culinary-forward restaurants that serve office users, visitors, and the broader Uptown community."

Despite the recent closure of The Oceanaire in the Galleria, the area offers a number of seafood options, including Caracol, a Mexican seafood restaurant from James Beard Award winner Hugo Ortega; California-inspired seafood concept Balboa Surf Club; McCormick & Schmick's in Uptown Park; Willie G's Seafood at the Post Oak Hotel; and the recently-renovated steak and seafood restaurant Truluck's.

news-you-can-eat openings