Kevin Floyd steps out

Chris Shepherd's business partner parts with prominent Houston restaurant group

Kevin Floyd Underbelly Hay Merchant One Fifth

Kevin Floyd has left Underbelly Hospitality.

Photo by Julie Soefer

A major shakeup has taken place at one of Houston's highest profile restaurant groups. Kevin Floyd has stepped down from his role as operations director for Underbelly Hospitality and managing partner for The Hay Merchant, the company's craft beer bar.

"Kevin is stepping away from Underbelly Hospitality to explore new ventures on his own and spend time with his family," a representative for Underbelly Hospitality said in a statement. "Chris Shepherd and MLB Partners are majority partners in Underbelly Hospitality, Hay Merchant’s parent company. Hay Merchant’s in good hands with an incredible staff."

As the statement implies, MLB Capital Partners has increased its role within the restaurant group. MLB managing partner Todd Mason will be working more closely with Shepherd and his team in the future. The company is also responsible for the plans to transform the Houston Farmers Market, known colloquially as the Canino's Market, into a more contemporary food-oriented retail destination. Shepherd and Floyd are consulting on the layout and tenant mix for the project.

Floyd tells the Houston Chronicle that his departure had been in the works for over a month and called the split "totally amicable."

"They put together an offer that made sense for all of us," Floyd told the newspaper. "I get to take some time off and see what my next move is."

Still, from an outsider perspective, the timing is surprising. As the Houston Business Journal notes, Floyd had implied that he and Shepherd had projects lined up for 2019 and 2020. In a recent interview with CultureMap, Shepherd stated his focus is on the farmers market project.

Whatever his next move may be, Floyd has played a critical role in the development of Houston's contemporary dining scene. He partnered with Bobby Heugel to open Anvil, the acclaimed Montrose cocktail bar. That partnership eventually evolved into the Clumsy Butcher group that created Underbelly, Hay Merchant, Blacksmith, Julep, The Pastry War, and the Nightingale Room. After Heugel and Floyd dissolved the organization in 2016, Floyd and Shepherd teamed up to launch Underbelly Hospitality, the restaurant group responsible for opening One Fifth, UB Preserv, and Georgia James.

That track record of success means that his next project will be one to watch — whenever it takes shape.

news-you-can-eat

All-day cafe with boutique hotel vibes coming to downtown Houston

Rendering courtesy of Rebees

Lila's is the newest restaurant to arrive at GreenStreet, the three-block downtown complex.

Downtown Houston is adding a new restaurant to its roster with Lila’s at GreenStreet. Slated to open this fall, Lila’s is envisioned as an all-day New American restaurant that starts the day with coffee and breakfast and ends with dinner and cocktails.

Located at 1201 Fannin Street, Lila's occupies a 5,100-square-foot space in the former lobby of the office tower, with its entrance tucked into an alleyway between McCormick & Schmick’s and The Palm. The restaurant aims to capture the experience of a boutique hotel, without the hassle of overnight guests.

“We’ve spent years thinking about how hospitality can fundamentally change the experience of a place,” Matt Ragan, chief hospitality officer for Rebees, said in a statement. “With Lila’s, we’re taking the level of service, attention to detail, and sense of welcome you expect from a great boutique hotel and applying it to an everyday restaurant. We want someone grabbing coffee before work, meeting a client for lunch or settling in for dinner and drinks to feel equally at home.”

Executive chef Garee Battad will lead the kitchen, drawing on his two decades of experience largely at hotel restaurants such as Nobu at Hotel Crescent Court and Charlie Palmer at The Joule Dallas. His most recent position was as executive chef at Azumi, the elevated Japanese restaurant in River Oaks District.

“Some of the most memorable restaurants where I’ve worked have been gathering places inside great hotels, and that’s the spirit and sense of place we’re bringing to Lila’s,” Battad said. “We want every dish to feel familiar yet unexpected.”

Behind the bar, mixologist Zach Smigiel is crafting an ingredient-forward cocktail program with a focus on seasonal flavors, complemented by a wine list, local beers, and nonalcoholic beverages.

The eatery is the latest endeavor by Rebees, the Houston-based hospitality management firm behind GreenStreet, and its second venture into the culinary world. Its first was Dallas restaurant Billy Can Can, led by executive chef and partner Matt Ford, who will also develop Lila’s menu alongside Battad. Lila’s is named after a French Bulldog owned by Rebees founder Tristan Simon.

This is the hospitality firm’s second endeavor into the culinary world, joining its Dallas restaurant Billy Can Can, led by executive chef and partner Matt Ford. Ford will also be developing Lila’s menu alongside Battad.

Tenants of GreenStreet, the three-block, mixed-use development, will be able to order meals and drinks from Lila’s directly to their offices through a proprietary app.

Rendering courtesy of Rebees

Lila's is the newest restaurant to arrive at GreenStreet, the three-block downtown complex.