A slice of Napa Valley is heading to Houston with the arrival of Succulent, a new concept from acclaimed restaurateur Shawn Virene, slated to open at 1180 Dunlavy Street in Regent Square. Known for his champagne-centric hotspot a’Bouzy, Virene now turns his focus to farm-fresh fare, coastal California inspiration, and immersive hospitality in his latest venture, promising an elevated yet approachable fine dining experience deeply rooted in nature and nurture.
Drawing on nearly four decades in the restaurant industry, Virene’s vision for Succulent is deeply personal. “Succulent will be so much more than a restaurant—it’s a destination where food, design, and the culture of the vineyards come together,” Virene said in a press release. The menu will be shaped by fresh, seasonal ingredients sourced from both the West Coast and local purveyors—including Virene’s own Huckleberry Farms in Round Top, Texas—and accentuated with herbs and vegetables grown on-site. Guests can expect thoughtfully prepared dishes that highlight culinary technique through brining, marinating, and layered sauces.
Joining Virene at the helm is Executive Chef David Buckley, a San Diego native whose culinary roots run deep. With early experience ranging from casual surfside eateries to luxury resorts, Buckley brings a clear vision to the plate—seasonal, ingredient-driven food that reflects the laid-back yet sophisticated tone of the West Coast. His past roles at The Woodlands Resort and The Westin at The Woodlands, along with time spent in Hawaii and San Diego, have informed his style and complement the ethos of Succulent perfectly…