Downtown hotel launches new steakhouse by famed Latin American chef

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Complete renovations underway at Four Seasons Hotel Houston include a new restaurant from a chef known as the “father of modern Mexican cuisine”. Richard Sandoval will bring his Latin American steakhouse Toro Toro in Houston this fall.

Toro Toro will replace Quattro on the third floor of the Four Seasons. This deepens Sandoval’s relationship with the luxury hotel; he’s also the mind behind Bayou & Bottle, the hotel’s sleek, whiskey-obsessed lobby bar. Globally, Richard Sandoval Hospitality operates more than 50 restaurants worldwide, including five in Texas.

Quattro, an upscale Italian restaurant, had been doing well, but now was the time for a change. Sandoval tells CultureMap that the hotel’s ownership approached him to introduce a more “relevant” concept that would be more in tune with the vibrant downtown restaurant scene.

“All of the Toro elements made sense for downtown Houston,” he says. “That’s how we realized we were doing Toro Toro.”

Named after a word that refers to both “tuna” in Japanese and “bull” in Spanish, Toro Toro offers a lighter, fresher version of the steakhouse. As Sandoval explains, he developed the concept after Sheikh Mohammed bin Rashid Al Maktoum of the United Arab Emirates asked him to create a modern take on the Brazilian churrascaria that retained the wood-grilled meats and table touches, but replaced the traditional salad bar with shareable items. . This will be the second Toro Toro in Texas, joining a Location of Fort Worth which opened in 2019.

“It was a hit all over the world,” says Sandoval. “We have it in Tokyo, Belgrade, Istanbul, Dubai and Qatar. The reason I think this works is because of menu dynamics.

Instead of spinach and shrimp cream cocktails served in traditional American-style steakhouses, diners will find dishes inspired by Chifa (Chinese-Peruvian), Nikkei (Japanese-Peruvian), Mexican and Brazilian cuisine. A meal can start with sharing dishes such as Nikkei tuna ceviche, lomo saltado empanadas or grilled octopus. Entree options include individual steak and seafood platters or full-size platters including lamb, rib eye, and picanha.

These dishes are accompanied by wines from Latin and South American countries and classic cocktails such as margarita, mojito and caipirinha.

Brunch will continue to be a priority, but Sandoval will replace Quattro’s buffet with its ‘bottomless’ concept that offers diners a selection of freshly made-to-order plates. The restaurant will also be open for breakfast and lunch.

New York-based Meyer Davis, which also created the hotel’s renovated lobby and ballroom, will be responsible for transforming Quattro into Toro Toro. Details include a spacious living room and bar, an open kitchen to showcase the restaurant’s wood-burning grill, and artwork created by Houston-based female artists. Plans call for a 74-seat main dining room, a 10-seat private dining room, an 8-seat speakeasy, and plenty of space for corporate and other private events.

“When you think of Latin America, whether it’s Peru, Mexico or Brazil, you think of partying,” Sandoval says of the design. “We are trying to achieve a restaurant that is contemporary, modern, but also very warm and comfortable.”

Work has already begun to bring Toro Toro to life. Sandoval says so far everything is going according to plan for a fall opening.

“This is an exciting opportunity to build on the success of our existing partnership with Richard Sandoval Hospitality to bring a new, elevated and interactive dining experience to Houston,” Four Seasons General Manager Tom Segesta said in a statement. “Richard’s global reputation, coupled with the continued success of his culinary partnerships with many of our sister Four Seasons properties, will be the perfect complement to our city’s vibrant dining scene.

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