A new River Oaks restaurant inspired by California's Napa Valley is opening this spring, according to a Feb. 26 news release.

The specifics

Succulent is the product of restaurateur Shawn Virene, owner and operator of the popular champagne-fueled French restaurant a'Bouzy, which first opened in Houston in 2017. With 40 years of success in the restaurant industry, Virene brings his passion for Valley, farm-fresh produce and gardening to Succulent, per the release.

“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 the news release. “My dream is to create a space where fine dining feels approachable and engaging, bringing the essence of vineyard dining to Houston. Gracious and warm—where you are well taken care of."

Succulent will be located in Regent Square, housed in a two-story building with over 9,800 square feet of indoor and outdoor dining space. Succulent will have the aesthetics of a rustic, West Coast style Napa Valley farmhouse, including a color palate of soft greens and creams, paired with natural wood, antiques and plants to provide a relaxed atmosphere, according to the release.
Succulent will have a semi-open kitchen, providing an intimate view of daily culinary creativity. (Rendering Courtesy Caroline LeGates)
Succulent will have a semi-open kitchen, providing an intimate view of daily culinary creativity. (Rendering Courtesy Caroline LeGates)
What's on the menu


The menu will focus on the fresh, seasonal ingredients sourced from the West Coast and local farms, including Virene's family-owned Huckleberry Farms in Round Top, Texas, as well as house-grown herbs and vegetables he plans to cultivate on-site.

"The menu will highlight the best local and West Coast ingredients while embracing the tranquility of nature," Virene said. "This vision is deeply personal to me—gardening and fishing are hobbies that inspire me and allow me to escape from the day-to-day. That’s how I recharge, and Succulent will allow me to share that with my guests.”

Virene plans to offer a variety of unique dining experiences, including hands-on cooking classes and winemaker meet-and-greets. Succulent will have a semi-open kitchen, providing an intimate view of daily culinary creativity.

Succulent will also offer an extensive to-go program differing from the regular menu, featuring curated picnic baskets, charcuterie and wine.