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.
The restaurant’s design takes its cues from Napa Valley’s rustic elegance, blending soft greens and creams with natural woods, vintage elements, and lush greenery. With 9,800 square feet of space, the two-story venue will include a semi-open kitchen, a Chef’s Table for intimate experiences, and an upstairs patio designed for year-round dining, featuring pergolas, fans, and a greenhouse-style retreat. The beverage program will highlight Virene’s wine expertise, centering on California vintages with global gems sprinkled throughout, alongside botanical-forward cocktails and a robust to-go program with curated picnic baskets and charcuterie.
Beyond the plate, Succulent will offer curated experiences like chef-led cooking classes, herb-growing dinners, and winemaker meet-and-greets. It’s a space meant for both the everyday and the extraordinary, whether a business lunch, weekend brunch, or an impromptu picnic in nearby Regent Park.
Succulent is scheduled to open in Spring 2025.
