Bosscat Kitchen & Libations hits Houston this fall.
A slow-cooked short-rib is one of Bosscat's many menu offerings.
In the mood for something light? Try the avocado farm chop salad.
Sample one of Bosscat's 350 whiskeys with a whiskey flight.
Chef Peter Petro mans the Bosscat kitchen.
Bar director Matt Sharpe
When SoCal restaurant owner John Reed visited Houston, he was instantly smitten, so much so that he decided to bring the second installment of his Newport Beach restaurant — Bosscat Kitchen & Libations — to the city.
“I love Houston. We had opportunities to open a second location in California, but I took a trip to Texas and just fell in love with Houston,” Reed said. “I love how the people here really get behind localized concepts. We hope that Bosscat can be a place that’s warm and welcoming to everybody in the neighborhood.”
Reed is diving into the market headfirst, migrating from Newport Beach to Houston with co-owners Leslie Nguyen and Vincent Capizzi, executive chef Peter Petro, general manager Tai Nguyen (Houston native), and bar director Matt Sharpe to open Bosscat Houston in the new Westheimer Oaks development — situated between River Oaks District and Highland Village — at 4310 Westheimer Road (neighbors include Tenenbaum Jewelers new 6,000-plus square-foot location and Adair Family Restaurants’ Eloise Nichols Grill & Liquors.)
Designed by California-based Hootan & Associates Design Studio, Bosscat’s new digs highlight its signature offering — whiskey. A towering glass-paned whiskey room accommodates more than 350 whiskey bottles, 40 whiskey lockers for the restaurant’s VIPs, and a dining table for 12 (ideal for private dinners).
Alongside the whiskey room, a miniature rickhouse is available for locker holders to stash their own barrel-aged cocktails, a feature unique to the Houston location.
While whiskey takes center stage, Bosscat’s food menu is much more than a supporting act. The menu uses local ingredients from purveyors including 44 Farms, Black Hill Meats, and Kraftsmen Baking.
From the kitchen: the barbecue porchetta sandwich made with dry-rub pork loin and pork belly roasted for 12 hours; the Bosscat burger, which is piled with bacon, cheese, and black garlic sauce; a Cajun brick chicken served with Carolina dirty rice; and a 12-Hour Beef Short Rib braised with Asian black pepper sauce.
Bosscat Kitchen & Libations is set to open this fall.