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    hotel restaurants revealed

    Houston’s newest luxury hotel reveals 3 dining options: posh supperclub, French brasserie, and splashy pool spot

    Eric Sandler
    Oct 24, 2023 | 12:50 pm

    Houston’s newest luxury hotel is ready to reveal the restaurants that will serve its guests and visitors. Scheduled to open in December, the Thompson Hotel will ultimately house three dining concepts.

    They are:

    • Sol 7, a casual restaurant on the pool level that will open with the hotel
    • Chardon, a French brasserie that will open in spring 2024
    • Buck 40, an upscale supperclub that will open in summer 2024

    The hotel has partnered with TableOne Hospitality to operate all food and beverage operations. A spinoff of the acclaimed Mina Group, the Las Vegas-based company is led by CEO Patric Yumul, who is a former president of celebrity chef Michael Mina's Mina Group. The executive tells CultureMap that TableOne’s existing relationship with Hyatt led to an introduction to the Thompson’s developers.

    “We hit it off. We have very strong passions about how we see hospitality and food and beverage that align really well together,” Yumul says. “We both speak from the same book. Ultimately, we had a pretty good kinship and a vision for what the space can become and we decided to work together.”

    All three restaurants will be led by executive chef Alexandre Viriot. A Dallas native, Viriot’s resume includes stints working for three of the world’s most accomplished French chefs — Guy Savoy, Joël Robuchon, and Alain Ducasse, for whom he spent six years working at restaurants in Saint Petersburg, Doha, Paris, and Macau. Most recently, he’s been working with TableOne as the leader of La Société Bar & Café, a French restaurant at the Hyatt Regency San Francisco Downtown SOMA.

    Yumul adds that Viriot has recently moved to Houston to begin building relationships with farmers and other purveyors whose ingredients will ultimately be used in the restaurants’ menus. While his professional resume speaks for itself, Yumul cites other qualities that also make him a fit to lead such a complex project.

    “Once you get to know him, he’s a sweet and lovely human being,” Yumul says. “I like to think of people as a thermostat. He brings energy to a space.”

    Of course, chef Viriot’s extensive experience preparing French food will be reflected in Chardon’s menu. Pitched as a modern brasserie, the restaurant will take a lighter approach to traditional French fare. For example, the chef might served smoked salmon rillettes instead of traditional pork rillettes.

    “When you have a love affair with French cuisine, you want to exploit it,” Yumul says. “We love the idea that not everybody has the opportunity to visit France, but everybody has an idea of what it might be like there. That’s what we want to embody with this restaurant and really tell the story of every day French cooking in a craveable and delicious way.”

    Buck 40 will be a more elevated supper club grounded in classic American cuisine. The fine dining restaurant will feature both tableside and experiential service touches as well as nightly live music from a stage located at the central bar.

    “The vision for Buck 40 is almost a kind of soiree that happens on a nightly basis,” Yumul says. “If you can imagine celebrating the heyday of Houston’s oil baron days and reimagining what a supper club could have been like back then at somebody’s house.”

    All three restaurants are one part of the dining options at The Allen, the mixed-use development that includes the Thompson Hotel. They’ll be joined by two restaurants from Los Angeles-based hospitality company Noble 33 — Toca Madera, a Mexican-inspired steakhouse, and Meduza Mediterrania, an Eastern Mediterranean concept. Scheduled to open this fall and in early 2024, respectively, the restaurants will be part of The Pavilion at The Allen, a building that’s adjacent to the hotel.

    The Thompson Hotel will occupy floors 8-15 of a 35-story tower that will also include The Residents at The Allen, luxury condominiums on floors 16-35. In total, the building is expected to contain 174 hotel rooms, including 34 suites, and 99 condos.

    Thompson hotel Houston

    Thompson Houston Hotel/Facebook

    The Thompson Hotel will open in December.

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    oh bevin

    Houston bartender's new book celebrates cocktails and sexuality

    Craig D. Lindsey
    Apr 14, 2026 | 1:15 pm
    Bevin Biggers Aphro cocktail
    Photo by Troy Ezequiel Montes
    Bevin Biggers writes about sex and cocktails in her new book, Aphro.

    “There's a lot of stigma about sexuality, especially with black women.”

    Louisiana-born, Houston-based mixologist/multidisciplinary artist Bevin Biggers says as she’s flipping through the pages of her literary debut Aphro: A Cocktail Book on the Sexual Response Cycle. A veteran of Houston’s bar and restaurant scene, who has worked nightspots from Montrose to the Heights and collaborated with big-name alcohol brands (and who also isn’t afraid to call out shady establishments), Biggers has created a project that’s part cocktail manual and part Black, female sexuality manifesto.

    “We already have a lot of other s**t going on and then, on top of that, it's sex, too,” says Biggers, while sipping on a drink at a Midtown watering hole. She points out that, when it comes to media representation, Black women have been stuck with many stereotypical caricatures/portrayals throughout the decades: maids, baby mommas, lesbians, jezebels, sistas who are just plain ol’ angry. But as for Black women who freely explore their sexuality with no shame or repercussions, the culture usually comes up empty.

    “[White women] can be explorative and do all these different things. Black women do it and it’s ‘she’s a whore’ or whatever, right? So, all these caricatures kind of negatively impact how we live, and I talk about all of that here,” she says.

    Aphro originally began a decade ago as a bar concept. After years of becoming a pro in the mixology game, even honing her craft-cocktail skills while living in New York (where she became a fan of the city’s Museum of Sex), she wanted to make it a full-fledged business. Unfortunately, this hasn’t been a good time to open a bar (“Bars are expensive,” she confirms).

    Eventually, it morphed into a book project where Biggers drops sex talk, cocktail recipes, and surprising bits of African American history. “There's a lot of Black bartenders back in the day who freed their wives, their children, and themselves from slavery, using bartenderships,” she says.

    The sex lives of African Americans during and after slavery is a subject Biggers has done extensive research on. Last November, she gave her Substack readers an Aphro taste when she posted a lengthy study on chattel slavery and its impact on the orgasm gap. “It's still a real cocktail book – there are still many pages of recipes,” she assures. “But, here, I talk about stereotypes, caricatures of black women, the orgasm gap, chattel slavery, and how things almost connect to current times.” She also included a questionnaire she sent women regarding orgasms. “I asked very specific questions, and I got a lot of f—ed-up answers, which was the whole point ”

    Funded by a grant from Houston Arts Alliance, Biggers worked with Toronto-based Sure Print & Design to put Aphro into book form. She collaborated with local photographer Rosebeth Akharamen in serving up glorious color shots of the suggestively-named cocktails, made from “aphrodisiac ingredients,” Biggers had conceived.

    Drinks range from “Late Night Cinemax,” (consisting of mezcal, corn puree, chipotle honey, coconut, and a popcorn garnish) to “Locally Deflower” (which includes Texas sized herbs and “delicate floral notes to evoke a softer intimacy”). These 20 recipes are the result of Biggers spending over a decade getting to know more about classic cocktails and modern bartending techniques.

    “I come from Hiram Clarke, where it’s just Hennessy, Alize, Crown Royal,” she says. “And, then, when I came to start bartending, I was learning about Fernet and Montenegro and IPAs and good considerations of beers, and I was like, what the hell is all this? But I want to learn. I want to know what y'all know,” she says.

    We also get seductive shots of Biggers herself, all glammed up in several swanky locations, including her own living room. “I didn’t see any of these photos when she took them because we were in a rush, because of the makeup artists, and I had to do my makeup all over again,” she says. “So, this was all trust, and she knocked it out the park.”

    For Biggers, it’s all worth it if her fellow cocoa-colored beauties buy her book and start feeling more grown, Black, and sexy about themselves. “The inspiration is always being curious about this topic, but it was such a big deal in my community, of not wanting to be accused of being fast,” she says. “Even something that's mutual, it's always, what did you do to him? If it's kissing, it’s you kissed him, and it's not like, y'all kissed each other, you know. There was always punishment for something that's kind of natural. Then, when you're curious about something like that, you start to learn about it in dangerous ways… You learn through strangers, because your parents are not telling you anything about this stuff. You learn through movies. You learn through putting viruses on the f—ing computer, because you typed in the wrong thing, and now, the home computer, the family computer is f—ed up.”

    Biggers ordered a limited run of Aphro volumes that she sells on her website, which also has related merch like color prints and an adult coloring book. She still has dreams of turning her book into a watering hole one day. Until then, she’ll continue her mission of instructing women (and men) on how to stir up your sex life – as well as a stiff drink.

    ----

    Biggers will host an Aphro book release party/talk at Los Perros Cafe on Friday, April 17, at 7 pm. RSVP here.


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