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    dive in

    Houston designer dishes on Tulum-inspired look of chic Montrose cocktail lounge

    Emily Cotton
    Jun 12, 2026 | 12:00 pm

    Globally-recognized luxury design firm Nina Magon Studio’s continued foray into the realm of hospitality has wowed Houstonians once again. The Architectural Digest, Elle Decor, and Forbes favorite introduces an immersive experience unlike anything else in the city. Unlike Magon’s previous, ultra-glamorous hospitality projects 5115 Saks Fifth Avenue and Cocody, her latest concept is unlike anything yet seen from the designer. Organic in nature, pared down, and entirely unpretentious, the new 1111 cocktail lounge in Montrose is a masterpiece of escapism.

    1111 (read as “eleven-eleven”) is the latest concept by nightlife impresarios Army Sadeghi and Brandon Duliakas (Clarkwood and Melrose). Featuring cocktails created by bartenders who worked at Mexico City’s world-renowned Handshake Speakeasy and cuisine by chef Emmanuel Chavez of Houston’s Michelin-starred Tatemó, it’s only fitting for the interior spaces to be helmed by an elite designer as well. The result is a brilliant trifecta of offerings poised to satiate the most sophisticated tastes.

    While food and cocktail menus look squarely to Mexico City for their source material, Magon chose to venture the path less traveled. Stepping away from her signature polished and glamorous aesthetic, the interiors of 1111 are decidedly earthy, naturalistic, and even primal. Inspired by the cavernous sunken swimming holes, known as cenotes, outside of Tulum, earthy greens, warm taupes, terracotta hues, oxidized tones, and muted stone textures evoke the raw beauty of Mexico’s landscapes.

    “It was very fun, because we were able to get to be very creative and create something that is different from our portfolio to show the extent of where design can go and how we can bring authenticity from other cities into our hometown of Houston,” explains Magon. “You feel like you’re in a space that doesn’t necessarily feel like you’re in the glamour of Houston; we wanted something more authentic to Mexico.”

    Anchored by a monolithic central bar, the open-concept space utilizes seating and tables of various materials and scale to accommodate any of the lounge’s many functions. Textural Venetian plaster in shades of the deepest greens drench the walls and ceilings, lending a cavernous quality to the overall atmosphere. Along one wall, a dramatically-curved overhang draws the eye back to the central bar, where a recessed ceiling gives way to a cascade of backlit flora and fauna, harkening to the idea that guests are gazing up through a void in the earth.

    “When you’re in a cenote, you have rays of sunlight coming through from the foliage, and so that’s what we’re emulating. Everything is done with that thought in mind,” says Magon. “It feels like this underground — not in Houston — feel that we were going for. The design is unexpected, and with the unique, big play on lighting, it’s very unlike Houston.”

    The heavy use of drapery, extensive architectural curvature, and cinematic lighting throughout continue the idea that the space is deep underground, with light merely sneaking in through cracks and voids. To soften the space, warm wooden panels are strategically positioned to provide both form and function. Laser-cut patterns were inspired by a design Magon admired in Mexico City. Though originally cast in stone, Magon’s backlit interpretation is equally striking.

    In residential settings, the use of decor and accessories helps define a space and set the desired tone. Restricted by the realities of 1111, where a DJ starts spinning at 9 pm, and patrons move more freely, Magon parlayed this limitation into a grand opportunity. Along the eastern wall, 18 custom, backlit niches create an illuminated gallery of vintage Mexican pottery — each piece chosen by Magon and her team.

    “It’s all vintage pieces, and the pots really bring in that originality of Mexico,” explains Magon. “We only used natural materials. Anything that’s glamorous, you’re not going to see here.” This naturalistic theme continues with the organic yarn wall hangings, and eagle-eyed patrons will notice the subtle mountain landscape — and other clever shadow-play — dyed into the wall-hung works.

    To keep the low lit, earthy vibes from becoming too monotonous, Magon chose a bright terracotta and bone color palette for the restrooms. All too aware that mirror selfies are highly de rigueur, the hallway is a colonnade of recessed full length mirrors leading up to the burst of color waiting beyond the doors. Bright terracotta plaster, oversized mirrors in organic, fluid shapes, stone vessel sinks, draped foliage, and fire-baked floor tiles in playful patterns beckon patrons to take advantage of the flattering rosy lighting.

    “We always want, in everything we do, a photo moment, a place where everyone takes photos,” explains Magon. “I didn’t want green everywhere. I wanted it to be a different experience, because everything in this space is an experience. From the moment you walk in, to when you’re seated, to the cave portion of the cenote, it’s all a different experience and different view point of this lounge. So, in the bathrooms, we wanted to make sure we weren’t missing any moments. Terracotta is very prevalent in Mexico City, and that’s why we wanted to bring in that terracotta color to the hallways and bathrooms — everything is fresh.”

    The entire interior concept was conceived of the instinctive desire to escape the everyday. From its sculptural architecture to its richly layered materiality, 1111 stands as one of Nina Magon Studio’s most immersive hospitality projects to date, an environment where bold design vision and cultural authenticity converge in a deeply sensory experience.

    “I’ve been wanting to do something like this for the last three years, just based off of my travels,” 1111 co-owner Army Sadeghi tells CultureMap. “I felt that Nina, with her strong residential portfolio, would be a unique opportunity for everybody to collaborate on a big stage — being hospitality — and I think she delivered. We worked very closely with her team, and they did a great job throughout the process — I think they nailed it. They created a space that’s a unique, sculptural, architectural sort of luxe space that hasn’t been seen in the country.

    1111 cocktail lounge interior

    Photo by Par Bengtsson

    Tulum's cenotes inspired the monolithic central bar.

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    NY Times names pioneering Houston restaurant to 'greatest Mexican' list

    Eric Sandler
    Aug 14, 2026 | 9:00 am
    News, Hugo's, interior
    Photo by Julie Soefer Greater Houston Convention and Visitors Bureau
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    The New York Times included four Texas restaurants on its list of “41 of the Greatest Mexican Restaurants Across the United States.” Published Thursday, August 13, the Texas restaurants on the list are:

    • Burnt Bean Co., a barbecue restaurant in Seguin
    • Garcia’s Mexican Food, a Tex-Mex diner in San Antonio
    • Hugo’s, an interior Mexican restaurant in Houston
    • Nixta Taqueria, a creative taco concept in Austin

    Mostly written by James Beard Award-winning food writers Brett Anderson and Bill Esparza, the duo “visited dozens of Mexicans restaurants across the country over the course of a year” to compile the list, the Times explains.

    “This list is not an attempt to rank the best Mexican restaurants,” the duo write. “It is, rather, a mosaic of great places to eat, from food trucks to corner restaurants to tasting-menu counters. We hope it tells an expansive story about Mexican cooking in America today — a dynamic cuisine all its own, and as American as any food.”

    As Texas Monthly’s No. 1 ranked barbecue joint, Burnt Bean Co. is already well known for its smoked meats, but the Times also hails its Mexican cuisine, which includes its signature Sunday morning menu with menudo, barbacoa tacos, and brisket huevos rancheros.

    “You could call it Tex-Mex barbecue, but it’s just how barbecue is eaten in a state whose Mexican border is more than 1,200 miles long,” Anderson writes

    Founded in 1962, Anderson hails Garcia’s for its consistency, affordability, and pioneering combination of smoked brisket tacos. “Garcia’s is what an idealized American diner looks like in this part of the country: housemade salsas, tortillas instead of toast and plates of nourishing food at prices that explain why some customers visit multiple times a day,” he writes.

    The article credits Hugo’s for introducing the city’s diners to a deeper understanding of the breadth of Mexican cuisine. “Aged into a fine-dining lion in the cradle of Tex-Mex, Hugo’s still features longtime staples like banana leaf-wrapped cabrito, grilled octopus and sautéed chapulines, not to mention mezcals and Mexican wine,” Anderson writes.

    “I’m so glad I took a risk taking that train to Houston and, eventually, opening Hugo’s,” Ortega said in response to CultureMap’s request for comment about being included on the list. “I had no idea how it would turn out, I just knew was it was the food that I grew up eating and it was different than what I was seeing in Houston at the time. It was – and is – the food of my heart, my family, my ancestors. The foundation of Mexican cuisine is making everything from scratch which is what we continue to do every day at Hugo’s, and at our other concepts, too. I am humbled and thankful.”

    Operated by Edgar Rico and Sara Mardanbigi, Nixta has drawn lines of Austinites eager for its creative spin on tacos, which includes Asian ingredients such as fish sauce and furikake, as well as a dessert that nods to Mardanbigi’s Persian heritage.

    “The reservations-only tasting menu, served Thursday through Saturday, further showcases the couple’s stunning creativity and ambition,” writer Priya Krishna notes. “But most of the time Nixta remains what it always has been: a counter taquería of the utmost excellence.”

    Of course, knowing that the list isn’t a ranking makes it easier to understand the decision to pick Hugo’s as Houston’s representative — both for its historical significance and continued excellence. If Anderson and Esparza had decided to seek out a newer option, they could have considered restaurants such as, Michelin-starred Mexican tasting menu concept Tatemó; Modern Mexican-American restaurant Belly of the Beast, which is led by James Beard Award-winning chef Thomas Bille; Maximo, which is led by James Beard Award-winning chef Adrian Torres; or Casaema, the breakfast and lunch concept that earned a spot on the Times’ list of its favorite dishes of 2024.

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