Nearly eight years after introducing his champagne-fueled River Oaks hangout, A’bouzy, to Houston diners, veteran hospitality pro Shawn Virene is giving locals another place to eat and guzzle wine with the opening of Succulent. Located in the space that briefly housed Pastore in the Regent Square development adjacent to River Oaks, Succulent pays homage to the essence and fresh flavors of Napa Valley, while showcasing bounty from West Coast and local farms.
Succulent’s design is very much inspired by its name, with the space mimicking a modern Napa farmhouse splashed with hues of soft greens and creams. The light-filled dining room is accented with reclaimed wood, antiques, lush greenery, and naturally, plenty of succulents.
Spread across two floors, the restaurant boasts indoor and outdoor dining areas, an immersive chef’s table with prime views of the open kitchen, and a second-floor patio with vintage greenhouse enclosures for private dining. A dedicated bar area off the main dining room is bedecked with succulents, giving guests a serene place in which to imbibe before or after their meal.
“I’ve dreamed of creating a space that reflects my love for the land and the laid-back elegance of Napa Valley dining. Succulent is personal—it’s gracious, warm, and deeply connected to nature,” says Virene.
Virene enlisted San Diego native David Buckley to serve as executive chef of Succulent. The veteran chef and avid gardener has honed his chops in restaurant kitchens across the country, with his focus at Succulent rooted in presenting fresh seafood and garden vegetables, alongside wines that reflect Virene’s broad network of domestic producers.
Leaning on purveyors on the West Coast, along with sourcing from Virene’s own Huckleberry Farms in Round Top, the duo developed the ingredient-driven menu with classic preparation techniques in mind. Those that dine on the front patio will bear witness to Virene and Buckley’s dedication to farm fresh ingredients, with a collection of herbs grown onsite in full display of guests.
Highlights of the lunch menu include asparagus soup ($10), a Hope Farms kale salad ($13), and handhelds like the avocado tartine ($12) and a turkey BLTA ($22). Dinner service reveals indulgences like the caramelized onion tart, which Buckley describes as “a surprising play on French onion soup”; carrot gnocchi ($24) with spring peas, garden herb pistou, and spring onion; chicken liver mousse pani puri ($13); seared scallops ($39) with brown butter dashi; and the Berkshire pork chop ($36) with Achiote, citrus agro dulce, and gigante beans.
While Succulent is open daily for lunch, dinner, and weekend brunch, visitors can also take advantage of its convenient to-go program, in which the restaurant makes available curated picnic baskets and charcuterie and wine pairings to take away and enjoy in nearby Regent Park.
Its daily social hour, offered from 3 to 5 p.m. in the bar, has already become a buzzy affair. During this time, guests can enjoy $4 off wines by the glass and a select menu of light bites, including charcuterie and crudité, and cocktails like the sour cream and onion martini, made even more interesting with the option to add a caviar bump. No shortage of succulence, indeed.
Succulent, 1180 Dunlavy St., Houston, succulentfinedining.getbento.com
