According to a press release, owner John “JT” Reed, Leslie Nguyen and Vinnie Capizzi relocated to Houston last summer and are pumped to open.
Reed has released a statement noting, “This has been a long time coming, and we have been very fortunate to meet so many great people in Houston who have opened their arms to us over the last several months."
The 6,900-square-foot restaurant, designed by Irvine, California-based Hootan & Associates Design Studio, will seat 220 guests in an industrial-style dining area and 40 more on a patio. The restaurant will also feature a “360 degree center bar” and a glass-enclosed Whiskey Room with more than 260 different whiskeys, including some rarities. The room also boasts whiskey lockers for VIPs and a 12-seat table for private dining and tastings.
Expect whiskey-driven drinks from bar director Matt Sharp, including barrel-aged cocktails and a private barrel-aging program. The food menu, from chef Peter Petro (who comes over from Cali's Bosscat), features items including a bacon cheeseburger, pork belly poutine and Cajun brick chicken, and will have plenty of locally sourced items — meats from 44 Farms and Black Hill Meats, and bread from Kraftsmen Baking.
Bosscat Kitchen & Libations
4310 Westheimer, Suite 150
Hours: Monday to Thursday, 11 a.m. to 11 p.m. Friday to Saturday, 11 a.m. to 4 p.m. Sunday brunch to come. Online at www.bosscatkitchen.com