Restauranteur brothers Eric and Alex Smith have more than made a name for themselves in Baltimore, South Florida, and D.C., and now they have their sights set on Houston. The much-anticipated Atlas Restaurant Group‘s restaurants arrived just in time for the depths of summer dining, with Loch Bar and Ouzo Bay.
This week I had the good fortune to feast on the many delicacies of two of Houston’s newest dining and drinking spots. Both side-by-side neighboring restaurants owned by the Atlas Group, Ouzo Bay and Loch Bar, have been gradually opening their doors over the last month in River Oaks District. I did it all…..shots of whisky and raw oysters at the Loch Bar (neither are something that are regulars in my diet) and I must say after tutoring on how to properly eat oysters, (thank you, Wendy Granato!) I really enjoyed that. On then to Ouzo Bay where we tasted so much delish Greek and Mediterranean dishes and were treated to a thorough understanding of native wine choices by Sommelier Evan Turner, who many of us were quite familiar with from his earlier days at Helen’s Greek Restaurant in Rice Village. Of the many things I tried, many for the first time, some faves of mine were: Maine Lobster Ceviche, Norwegian Langoustines, Watermelon Feta Salad, Whole Agean Branzino, Australian Lamb Chops……and of course for dessert, the Greek Donuts, Loukoumades, and Baklava that was better than I’ve ever had!
OUZO BAY
This week I had the good fortune to feast on the many delicacies of two of Houston’s newest dining spots. Both side-by-side neighboring restaurants owned by the Atlas Group have been gradually opening their doors over the last month in River Oaks District. out of Baltimore The Smith Brothers traveled through the Mediterranean in search of inspiration for Ouzo Bay, an elevated Mediterranean experience dealing in the finest, most authentic ingredients for their kouzina. Together with a team of trusted chefs, the brothers Smith created the foundation for Ouzo Bay’s first iteration which launched in Baltimore almost seven years ago.
Ouzo Bay emphasizes authentic Mediterranean fare with an unparalleled commitment to freshness: a massive selection of fish from around the world are flown in daily, making up an elaborate seafood display in the restaurant itself. Curated picks include langoustines sourced directly from Norway (pictured below), and jumbos prawns fresh in from Madagascar, Dover Sole from Holland and Bronzino from the Aegean.
“We’re aiming to transport guests to Santorini through these dishes…We were drawn to the District in particular thanks to the pedestrian-friendly layout and the caliber of our fellow retailers.”
–Alex Smith, explaining that each menu item showcases the region’s character through cuisine
Houston’s own Ryan Studt joins the Altas Team as head of operations after tenure at Eddie V’s Prime Seafood and McCormick & Schmick’s Seafood Restaurant. David Hall, formerly of Le Colonial, will be Director of Hospitality for Atlas as they continue to grow in the district.
The menu itself is a carefully curated journey through the Mediterranean, designed to showcase the freshness and personality of each dish. Handmade spreads including creamy hummus, tzatziki, and date and goat cheese dips with toasted pita make for both ideal starters and the perfect complement to entrees. Further down the menu, savory Australian lamb chops and locally-raised lamb shanks nest among juicy steaks, all bursting with flavor.
Of course, Ouzo Bay’s Fish Market is the restaurant’s crown jewel. Reading like a wine list, patrons are treated to selections like the light and delicate Aegean Branzino, the classic Atlantic Sea Bass, and the decadent and buttery Hawaiian Kona Kampachi. Brunch highlights include the Blue Zone Diet Menu which keeps in tradition with the vibrant Greek culture and lifestyle and options like Grilled Calamari, Mediterranean Fish Tacos, and fluffy Egg White Frittatas.
Dotted with rare finds from the Mediterranean and beyond, acclaimed local sommelier Evan Turner handcrafted an adventurous wine program for the menu’s ultimate accompaniment. Also serving as visual focal point, a floor-to-ceiling, glass-encased wine room displays the impressive selection, accessible via wooden rolling ladders towering over the central tasting table. With playful names rooted in mythology, the cocktail menu adds a whimsical element to a sophisticated menu.
Washington D.C.-based designer Olivia Demetriou delivers an elegant, modern backdrop in sync with Ouzo Bay’s approachable-yet-sophisticated energy. Paying tribute to her own Greek heritage, Demetrio features pops of Aegean blue throughout the open, airy space. The patio overlooks the bustling River Oaks District with natural finishes giving way to a massive indoor-outdoor fireplace. An Ivy-coated trellis guides diners to an unmatched al fresco experience.
Featuring a live DJ every Thursday, Friday and Saturday nights, Ouzo Bay’s lively bar and lounge will enhance the guests experience by providing the perfect soundtrack to their night.
The restaurant seats 275 and includes a private dining room for up to 30 guests. For more information visit www.ouzobay.com.
LOCH BAR
Combining elements of Northeastern oyster bars and sultry speakeasies, the Smith brothers might have created the perfect seafood tavern with Loch Bar. At once both eatery and lounge, Loch Bar hosts live music every night of the week in their impressive 5,000-square-foot space right at the District’s entry point. A true dining and nightlife destination, Houstonians are treated to an unparalleled cocktail program paired with classic seafood tavern fare.
Acclaimed mid-Atlantic designer Patrick Sutton was secured to add a modern twist to the classic tavern aesthetic. Sutton incorporated shipwrecked, white-washed wood accents with contrasting brass fixtures to bring a dose of the Cape to Houston. S
Showcasing one of the largest raw bars in Houston, the back lounge is designed around massive lobster-filled displays and ice towers brimming with oysters and caviar. Elevated lounge seating overlooks the central dining area, pulling focus to Industrial garage doors opening to the expansive patio. Black-and-white pinstripe canopies provide al fresco diners respite from the warm Texas sun.
Classic tavern dishes are found among updated reimagining on the Loch Bar menu, including plenty of small plates, charcuterie boards, and seafood plateau options. Seafood classics like the New England Lobster Roll, Maryland-style Jumbo Lump Crab Cakes and Grilled East Coast Oysters drowned in white wine with maitre’d butter top every diner’s must-try list. In an homage to Houston’s local flare, dishes like the Viet-Cajun Crawfish Boil serves up two pounds of crawfish, corn on the cob, and tender heirloom baby potatoes. The Eastern Shore Fried Chicken is served halved or whole, fried in house batter and plated with fries and chilled pasta salad.
The speakeasy concept is highlighted by an impressive beverage program, home to one of the largest whiskey selections in the city with more than 400 labels. Whiskey enthusiasts can enjoy global selections from Europe, Japan, Canada and of course the American blends in addition to local and craft beers and diverse handcrafted cocktails. Insiders choices include the namesake ‘Loch Bar’ signature cocktail made with Maker’s 46 Bourbon, Lemon Juice and Honey Simple Syrup.
The restaurant comfortably seats 175 and features a private dining room for up to 30 guests. For more information visit www.lochbar.com
Both locations include complimentary valet parking in addition to the District’s self-parking garage.
Images courtesy of Kristen Gilliam
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