A popular Southern California neighborhood concept is preparing to make Houston its new home.
Bosscat Kitchen & Libations – a whiskey bar with American comfort food from Newport Beach, Calif. – will open its second location this fall at 4310 Westheimer Rd. in the new Westheimer Oaks mixed-use development at Mid Lane. The 6,900-square-foot bar and restaurant will feature 1,350 square feet of patio space and seating for 220 guests.
This will be Bosscat’s first and flagship Texas location. Owners John “JT” Reed, Leslie Nguyen and Vincent Capizzi and Executive Chef Peter Petro, General Manager Tai Nguyen – a Houston native who previously worked at Ruggles Grill – and bar director Matt Sharpe are all relocating from Southern California to establish Houston as their new home.
Bosscat’s defining feature will be a signature glass-enclosed Whiskey Room that houses more than 350 whiskeys, 40 whiskey lockers for VIP guests and a 12-seat table for private dining. Adjacent to the Whiskey Room will be an in-store mini-rickhouse – a new feature for the Houston location – allowing locker holders and VIPs to make and store their own barrel-aged cocktails. Bosscat’s robust bar program will boast 10-12 signature cocktails and a full array of spirits, wine and beer including 10 draft beers at a 360-degree center bar.
With a focus on local ingredients, Bosscat will source its produce from Houston and the surrounding areas – including beef from 44 Farms, pork from Black Hill Meats and bread from Kraftsmen Baking. Menu highlights will include a Barbecue Porchetta Sandwich (dry-rub pork loin and pork belly slow roasted for 12 hours), Bosscat Burger (bacon, cheese, black garlic sauce), Cajun Brick Chicken (brick-crisped spicy chicken breast with Carolina dirty rice) and 12-Hour Beef Short Rib (braised for 12-14 hours with an Asian black pepper sauce).
Designed by award-winning Hootan & Associates Design Studio of Irvine, Calif., Bosscat will have a rustic, industrial-chic interior with a long, open layout – featuring barn-style front doors made from reclaimed wood, patio-facing sliding garage doors along the exterior walls of the restaurant, a glass-encased exhibition kitchen and indoor-outdoor private dining.
Information provided by Nick Scurfield.