New Wine Fueled Restaurant Takes On a Cursed Houston Locale

But its Socialite-Adored Owner Isn’t Afraid

By Jailyn Marcel // Aug 2, 2017

Photography Becca Wright

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The champagne is on ice as a'Bouzy on Westheimer prepares to re-open on Friday.

Even with hamburgers, it's all about the bubbles at a'Bouzy.

Pair your champagne with a'Bouzy's caviar offerings.

Watermelon & Tuna Sashimi topped with spicy soy caviar.

Baked Oysters made with tomato, onion, pesto, parmesan, bacon, and aromatic rock salt.

The a'Bouzy Mule

A'Bouzy's truffled mushrooms are prepared with black truffle oil.

A'Bouzy's Gulf shrimp are enhanced with garlic butter, preserved lemon, and capers.

Who can resist an heirloom tomato galette?

The sous vide pork chop is served with lady cream peas, glazed rainbow carrots.

A'Bouzy's slow-cooked porkbelly

Also on the a'Bouzy menu: seared diver scallops accompanied by braised Swiss chard, seafood broth, and grilled bread.

Can a new, champagne-fueled eatery break the restaurant curse at 2300 Westheimer Road? It’s a task a’Bouzy is prepared to conquer as it officially opens its doors today in the previously doomed Upper Kirby location.

Once the home of Houston restaurants such as 60 Degrees MasterCrafted and the short-lived Harwood Grill, the space now breathes new life as proprietor Shawn Virene‘s long-awaited first restaurant which specializes in wine, wine, and more wine.

Pronounced “ah boozy”, even the restaurant’s name screams vino, honoring the French village Bouzy which is located in the heart of the Champagne region — an area best known for producing Grand Cru champagne from the world’s most prized grapes.

A’Bouzy’s wine list is already on track to become one of the most premier lists in all of Houston (and maybe even the whole country), sporting 1,000 coveted labels from across the world. The mammoth lineup also includes extensive sparkling wine and champagne offerings — more than 250 to be exact — priced from $12 to more than $2,000.

An added bonus: Patrons will be able to enjoy a’Bouzy’s exclusive, rare bottles for a mere 25 percent markup, a rate that’s nearly 200 percent lower than that of the average restaurant’s markup.

While a’Bouzy’s wine inventory may be the restaurant’s main attraction, the food isn’t forgotten. Virene, who previously was a managing partner and the general manager at popular River Oaks restaurant Brasserie 19, enlists the skills of chefs Freddie Gonzaga and Jose Ruiz to manage the kitchen.

Together the co-executive chefs are showcasing a menu of diverse dishes designed to specifically pair with a’Bouzy’s affordably accessible bubbles, featuring everything from truffled mushrooms and tuna watermelon sashimi to octopus carpaccio and sous vide pork chop.

A brunch menu, served both Saturday and Sunday, is also available, offering morning staples such as bagel & lox, fried chicken and waffles, pork belly crepes, and an egg white crab omelette.

Reservations are available on abouzy.com or by calling 713.722.6899.