Restaurant News

UPDATED: Say Good-Bye to La Casa del Caballo: El Tiempo's Moving In

It's no longer a mystery as to what is going to happen with El Tiempo 1308 Cantina when it closes at the beginning of 2015, but unfortunately, the other side of that story is that La Casa Del Caballo is closing.

Public relations firm The Epicurean Publicist relayed this statement from Roland Laurenzo, president of El Tiempo Cantina. (The firm is no longer officially representing El Tiempo but kindly obtained this statement anyway.):

The rumor is true. La Casa Del Caballo will close on December 31, 2014, and we will take possession on January 1, 2015. We will remodel the space during January, February and March, more or less, and we expect to move there on April 1, 2015 at the latest. Then we will close 1308.


La Casa Del Caballo is the third restaurant to close in that location since La Strada closed in 2009. La Strada was nearly legendary for its eclectic post-party brunch scene.

Update 12/22/2014, 10:43 a.m.: Eric Sandler of Culturemap Houston reports that La Casa Del Caballo may not be gone for good. They are reportedly scouting possible new locations in the Bellaire area.

La Casa Del Caballo opened in February 2013 after both Don Julio and Café Bello failed to make a go of it in the big, two story building. It was the only steakhouse in the heart of the Montrose and perhaps best known for the $170 four-pound ribeye cap called "tapa de lomo." It was enough tender, juicy meat for four to eight people to share, depending on what else was ordered.

It earned a positive review from Houston Press' former restaurant critic Kaitlin Steinberg on July 24, 2013 and was #53 on Houston Chronicle restaurant critic Alison Cook's Top 100 Restaurants list.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Phaedra Cook
Contact: Phaedra Cook