Savour the Summer - Four Seasons Hotel Houston Heats Things Up with a Trio of Seasonal Culinary Events

Four Seasons Hotel Houston keeps things hot this summer with three culinary events, sure to delight the tastebuds of locals and visitors from around the world.

Weekend Brunch at Toro Toro

Toro Toro, Richard Sandoval’s acclaimed Pan-Latin steakhouse at Four Seasons Hotel Houson, introduces Weekend Brunch.

Beginning July 20, 2024, Weekend Brunch will be available on Saturdays and Sundays from 10:30 am to 2:30 pm. Reflecting bold and colourful Latin and Asian flavours, signature dishes on Chef Jonathan Esparza’s a la carte brunch menu include: Escamocha (seasonal fruit cocktail, orange juice, berry mango espuma, tajin); Churrasco & Eggs (red miso marinated hanger steak, sunny side eggs, rice, salsa macha, microgreens); Pork Belly & Yellow Corn Sopes (secret recipe housemade Kurobuta pork belly, black bean purée, pickled vegetables, yuzu-avocado purée); and Housemade Choco-Tacos (cinnamon ice cream, peanuts).

A selection of creative brunch cocktails includes sparkling favourites such as Jamaica con Cava (Segura Viudas Brut Cava, cranberry, hibiscus-rosemary foam); La Hermana (Segura Viudas Brut Cava, Aperol, orange); and Hotel Internacional (Segura Viudas Brut Cava, Giffard Abricot, pineapple, lime). Additionally, a dozen sparkling wines from around the world are on offer, including Cristal and Dom Perignon by the glass. Reservations are recommended.

Houston Restaurant Weeks

“Dine Out and Do Good” during Houston Restaurant Weeks, the largest annual fundraiser for America’s largest food bank, the Houston Food Bank. The month-long charity dining extravaganza features specially priced meals at restaurants around the Houston area.

Toro Toro’s USD 25 lunch features the Birria Taco, Kale Salad, and Swordfish Dip as first-course options, with the Cubano Sandwich, Toro Burger, and Salmon as second-course options. Dinner is offered at USD 55, with first-course options of Zucchini Cucumber Tiradito, Beet & Hummus Burrata, and Peruvian Ceviche; second-course options of Salmon, Beef Fillet, and Kurobuta Pork Chop; and third-course options of Corn Cake, Housemade Churros, and Chocolate Semifreddo Tart.

Bayou & Bottle is offering a USD 25 lunch with Tex-Mex Tortilla Soup, Peach & Burrata Salad, and Caesar Salad as first-course options; and Garrison Brothers Whiskey Brisket Sandwich, Saint Arnold Beer-Battered Snapper Tacos, and the Bayou Burger as second-course options. Dinner is offered at USD 39 with first-course options of Boiled Peanut Hummus, Corpse Reviver Seafood Cocktail, and Sorghum-Glazed Pork Belly; second-course options of Birria Bao, Texas Wild Boar Sausage, and Steak Frites; and third-course options of Bourbon Pecan Pie, Chocolate Cake, and Housemade Ice Cream.

Mr. C’s Pop-Up, Featuring Chef Chris Shepherd

Four Seasons Hotel Houston announces its Celebrity Chef Pop-Up Series, a quarterly dinner experience hosted by James Beard Award winner Chef Chris Shepherd. These dinners, featuring Shepherd’s choice of award-winning chefs from his personal network, will benefit his Southern Smoke Foundation. The summer pop-up will feature Shepherd himself. Inspired by his favourite childhood restaurant in Omaha, Mr. C’s Steakhouse, Chris will present a modern and elevated interpretation of the classic Italian restaurant with “Sunday Supper” on August 4, 2024. With two seatings, at 5:00 and 8:00 pm, the pop-up will be set as a dark and moody dining room lit with holiday lights, checkered tablecloths, and Rat Pack-era live music, just as Shepherd remembers the original Mr. C’s.

Supported by Toro Toro Chef Jonathan Esparza, Bayou & Bottle Chef Gaby Jimenez, Executive Pastry Chef Krystin McCarley and the Four Seasons culinary team, Shepherd’s throwback family-style dinner will feature personal storytelling as his takes on some of the restaurant’s most famous dishes are presented through a prix-fixe menu. Reservations are required, with per person pricing of USD 195, with optional wine pairings featuring some of Shepherd’s favourite Italian varietals for an additional USD 130 for standard, USD 315 prestige.

"We’ve got a lot going here on this summer, including some amazing experiences our culinary team has created,” says Tom Segesta, General Manager of Four Seasons Hotel Houston. “From the introduction of Toro Toro’s weekend brunch, to great value and purpose of Houston Restaurant Weeks, to the indulgent pop-up dinner with Chris Shepherd, our downtown destination is the place to be for foodies!”