Succulent, 1180 Dunlavy, opens May 19 in Regent Square. The Napa Valley-inspired restaurant is bringing West Coast style and California wine country flavors to the River Oaks area thanks to restaurateur Shawn Virene and his executive chef David Buckley.
Virene, known for local concepts such as the champagne-focused a’Bouzy restaurant, is a veteran of the hospitality industry. With nearly forty years of experience, his passions include wine, travel and horticulture, all of which bloom in the new concept. Virene said in a press release, “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.”
And Virene knows a thing or two about nature. His in-laws own Huckleberry Farms in Round Top, Texas which will provide some of the fresh produce for Succulent, along with seasonal ingredients from the West Coast and herbs grown onsite at the restaurant itself. The horticultural theme extends to the decor as well with both real and crafted succulent plants providing botanical eye candy, creating an atmosphere of elegant serenity.
Chef Buckley is a lifelong gardener and cook. Born and raised in San Diego, his dedication to sustainable sourcing and the flavors of the West Coast align with Virene’s vision for the new concept. Buckley’s resume includes not only experience in San Diego restaurants, but also acclaimed kitchens in Hawaii and, more locally, Sorriso and The Woodlands Resort and Conference Center.
Together, Virene and Buckley have created a dining menu that revolves around seasonal and thoughtfully-sourced ingredients like a salad made with produce from Houston’s Hope Farms. Guests can begin their meal with starters such as the Caramelized Onion Tart which is inspired by French onion soup. Spring vegetables appear in dishes like Carrot Gnocchi and English Pea Agnolotti. The proteins are sustainably sourced as well including the Berkshire Pork Chop, Seared Scallops with brown butter dashi and a roast chicken dish made with FreeBird chicken and served with Italian sausage triangoli pasta, preserved lemon buerre blanc, sage and capers.
Succulent will also serve weekend brunch with items such as Hanger Steak and Eggs, Steamed Cockles and Shrimp and Lobster Tostadas. Virene and Buckley both say the Chicken Liver Mousse, served in crispy pani puri, is not to be missed.
Designed to evoke a Napa Valley farmhouse, the restaurant’s design blends soft green and cream colors with lush greenery and reclaimed wood. Spread out over two stories, the restaurant has indoor and outdoor dining spaces with a pergola-shaded patio on the upper floor along with a full-service bar and vintage greenhouse enclosures for private dining.