Hotel Lucine finds its chef

Galveston's eagerly anticipated boutique hotel taps rising star chef to lead 'fine-ish' dining restaurant

Chef Leila Ortiz will serve as executive chef for Hotel Lucine.

Photo by Gerardo Velasquez Photography

The Hotel Lucine, Galveston’s eagerly anticipated, boutique hotel, has made a key hire ahead of its opening this spring. Thorough Fare hospitality group parters Bobby Heugel and Justin Yu, who will oversee the hotel’s food and beverage operations, have named Leila Ortiz as executive chef.

A veteran of celebrity chef David Chang’s celebrated New York restaurant Momofuku Noodle Bar and the former sous chef and operations manager for the late, lamented Houston restaurant UB Preserv, Ortiz will oversee the kitchens for both the hotel’s lobby bar and The Fancy, the property’s “fine-ish dining” main restaurant.

Overall, the chef will look to bring both her professional experiences with different Asian flavors and her Latin heritage to the role.

“Having the opportunity to join the Hotel Lucine team and help develop a new space for dining and socializing in Galveston is both daunting and exciting,” Ortiz said in a statement. “The hotel is going to make so many great memories, and I can’t wait to be a part of that.”

Hotel visitors will have different venues for sampling Ortiz’s cooking. The hotel’s two bars — The Den, which will be located in the lobby, and another on the roof — will offer both breakfast and an all-day menu. Potential dishes include chilled heirloom tomatoes served “campechana-style” and a pressed chicken sandwich with Puerto Rican-inspired mojo verde.

At The Fancy, expect a French-influenced take on classic American fare. Dishes include roast chicken with mushroom duxelle and black pepper dumplings and Gulf fish wrapped in potato and served “animal style” with smoked paprika soubise sauce. As one would expect from a chef of Yu’s experience — he won a James Beard Award for his work at Oxheart — the restaurant will source quality ingredients from purveyors such as Alvin, Texas’s Jolly Farm and Galveston’s Katie’s Seafood.

“I have been incredibly lucky to have Leila working with me to develop the opening menus for the hotel,” Yu said. “She has a way about her that is incredibly easy-going, but her flavors are fierce and pop with a lot of pizazz. I can’t wait to show Galveston what we’ve been working on.”

Located on the site of the historic Treasure Isle Motel at 10th and Seawall, the 61-room property will feature an interior courtyard pool, a rooftop with 180-degree views, and a private beach. Austin-based design firm Kartwheel Studio’s plans call for preserving the building’s midcentury feel with details such as white brick, bleached white oak, and native greenery.

chefs hotel news-you-can-eat

forme fitting

Beard-recognized Houston chef serves up fresh concept in Midtown high-rise

Courtesy of Lucille's Hospitality Group

Lucille's Hospitality Group is now operating The Branch.

One of Houston’s most acclaimed hospitality groups has opened a new wellness-focused concept in a Midtown high-rise. The Branch is the latest concept from Lucille’s Hospitality Group.

Located on the 12th floor of the Forme, a luxury high-rise at 5501 La Branch, The Branch will serve a seasonal menu that includes a raw bar, daily crudo specials, oysters, caviar, and charcuterie. Those dishes can be paired with both alcoholic and non-alcoholic cocktails.

Currently, the restaurant is open to both residents and members of the general public for dinner Thursday-Saturday and during the day on Sunday. Daily breakfast, lunch, and dinner service will be added over time.

Founded by James Beard Award finalist Chris Williams, Lucille’s Hospitality Group is known for its Southern-inspired Museum District restaurant Lucille’s and Late August, its Midtown establishment that earned both a Recommended designation in the Michelin Guide and a Best New Restaurant award from Esquire for its blend of Afro-Caribbean and Mexican flavors. Lucille’s 1913, the group’s nonprofit, operates farms that provide access to fresh food in underserved areas.

"We're incredibly excited to partner with The Forme, because this is about much more than opening a new hospitality venue, it's about helping build a community," Williams said in a statement. "The Branch allows us to bring together thoughtful food, wellness-inspired hospitality, art and community in one space. Launching the partnership through a fundraiser that leaves a lasting impact on Houston makes this collaboration even more meaningful."

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.

The Branch will celebrate its opening on July 4 with Liberty and Lux, a fundraiser that will support efforts to paint murals on the Forme’s parking garage honoring America’s 250th anniversary. Tickets, $150, includes an open bar, passed hors d'oeuvres, and an expansive view of area fireworks displays from the building’s 12th floor pool deck.

high-rises news-you-can-eat openings