The dining compound features an all-star team, that's for sure: Executive chef Michael Parker is Crane's own personal chef and head of dining operations at Floridian National Golf Club (which Crane also owns). Born in England, Parker came of age in the kitchen at Michelin-starred The Waterside Inn and sought a culinary degree from Bournemouth and Poole College in Dorset. He has cooked for four presidents and the Queen of England during his illustrious career, which includes time at several high-end resorts, including LA's Central Plaza and Caesar's Palace in Las Vegas.
Chef du cuisine Michael Rideout has an impressive résumé, with stints at Tarakaan, Reef and Kuu, and pastry chef David Berg brings his dessert and bread expertise over from Tony's.
Heading up the operations is Bill Floyd, an alum of Jean Georges Vongerichten (and also owner of Jackson Street BBQ and co-owner of Reef), and general manager Lauren Hernandez.
The restaurant has been designed by the Houston outpost of architectural giant Gensler, and is meant to invoke the feel of a modern Italian villa, including a large bar area, a terrace and three private dining rooms, one that's a wine room with a chef’s table only accessible via the kitchen.
Potente's kid sister, Osso & Kristall, will feature an open kitchen and "soft rustic space" for more casual eats, including breakfast, lunch, brunch and dinner. Again, it opens on February 20.
Open nightly at 5 p.m. Reservations at 713-237-1515. Online at potente.com.