Major changes are under way at Four Seasons Houston. The storied hotel, which opened in 1982, is being treated to an extensive transformation, designed to give a much-needed facelift to the nearly 40-year-old property.
The hotel’s newly renovated fitness center and spa was unveiled in April, and next in the queue is its sprawling lobby. While the space will undergo a series of cosmetic enhancements, the lobby is also gaining a new bar and restaurant — Bayou & Bottle — courtesy Denver-based restaurateur and chef Richard Sandoval.
Sandoval operates restaurants in 11 states, as well as international destinations including Dubai, Mexico, Qatar, Serbia, and Tokyo. Bayou & Bottle is Sandoval’s first-ever Texas concept.
“I chose to bring Bayou & Bottle to Houston as my first concept in the state of Texas because I am a firm believer in the vibrancy of the city’s cuisine and an avid proponent of the extensive diversity Houston offers,” Sandoval says. “I love Houston’s multi-ethnic makeup and wanted to bring my passion for flavorful cuisine to a city that I feel is on the rise nationally.”
At the center of Bayou & Bottle is an extensive bourbon and whiskey program (hence the restaurant’s name.) B&B is pouring everything from high-end whiskey flights to more than 70 bourbon bottles (all served in vintage barware, of course.) You can, for a price, even keep your valuable bottles in one of the restaurant’s bourbon lockers. What’s more, a “Bourbon Baroness” will be on hand to guide guests through Bayou & Bottle’s cocktail menu.
As for the fare, menu specifics have not been confirmed, but Sandoval’s dishes are inspired by the American southwest.
“Bayou & Bottle will be a distinctly American bar and restaurant that draws its primary influence from a past generation and celebrates the rugged aesthetic of the American southwest,” says Sandoval.
Bayou & Bottle is scheduled to open in January 2017.