Assortment of dishes from Toro Toro, a new pan-Latin steakhouse from chef Richard Sandoval at the Four Seasons Hotel Houston, opening fall 2021. Photo: Caroline Taft
Downtown Houston will soon have another upscale steakhouse, but with lavish Latin style and flavor.
Four Seasons Hotel Houston announced its opening on Wednesday Toro Toroa global pan-Latin steakhouse in partnership with chef Richard Sandoval, debuting fall 2021 in the former Quattro space on the third floor of the downtown hotel, 1300 Lamar.
The restaurant – named after the Spanish word for bull and the Japanese word for tuna, reflecting Toro Toro’s dedication to steaks and seafood – extends Sandoval’s cachet to the hotel’s food and drink profile. hotel. The hotel first operated Richard Sandoval Hospitality to develop a new lobby bar and restaurant, Bayou & Bottle, which opened in 2017. The Mexico City-born chef’s restaurant portfolio includes the Toro brand, which specializes in pan-Latin cuisine with South American influences, Japanese and Chinese, as well as the Toro Toro concept, a modern Latin steakhouse.
The Houston restaurant will offer rodizio-style churrasco, wood-fired cooking in an open kitchen with a wood-burning grill. Meats will be presented and carved at the table, and accompanied by an extensive wine list and classic Latin cocktails.
“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,” said Tom Segesta, General Manager of Four Seasons Hotel Houston. “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.
Toro Toro will be open daily and will serve breakfast, lunch, dinner and weekend brunch.
New York-based design firm Meyer Davis is already working on transforming the long-running former Quattro space and adjoining rooms for the Toro Toro project. Meyer Davis is responsible for redesigning the hotel’s reception, lobby, bar and lounge, meeting spaces and ballrooms during previous renovation phases.
Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him topical tips at [email protected] Listen to it on our BBQ Mindset Podcast to learn more about barbecue culture in Houston and Texas.