A new steakhouse has opened in downtown Houston’s Four Seasons Hotel, and it is everything you would expect when two top-tier brands unite.
Toro Toro Houston is an upscale Pan-Latin steakhouse from ubiquitous chef and restaurateur Richard Sandoval. Houston marks Sandoval’s sixth Toro Toro, with others located in Japan, Dubai, Qatar, Fort Lauderdale, Fort Worth, and one currently under construction in Morocco.
The signature cocktail list at Toro Toro is a smokey tour of Latin America. It features dark rum, smokey finishes, mezcal, and several tequilas. One of the most popular drinks on the menu is the Mercado Margarita made with Altos Plata tequila infused with jalapeño. That is served with passion fruit purée and topped with hibiscus-rosemary foam giving the drink a spicy but sweet flavor. The Negroni Norte is another signature cocktail that packs a punch, this time with the smokey flavor of mezcal, Campari and Carpano Antica – slightly bitter vermouth with floral notes that offsets the mezcal nicely.
#2. Toothsome Menu & Tableside Service
The skillfully curated menu at the large restaurant is full of hearty treasures like Grilled Spanish Octopus, South Texas Antelope Tenderloin, Cusco Half Chicken and Blackened Tuna Tacos. Diners can also enjoy a variety of seasonal salads and sides to accompany each dish.
Toro Toro is known for its tableside service, which is equal parts dramatic flair and attention to flavor. Many of the dishes on the menu are meant to be shared, including the 52-ounce Prime Tomahawk Steak. The steak is finished tableside with an impressive flambé of tequila and herbs. The Toro Toro Churrasco is another tableside specialty packed with Brazilian Picanha Steak, Rib Eye, Chicken Cusco and Lamb Chops. Both dishes are meant to serve two but will satisfy a small group alongside other entrees.
#3. Open Ceviche & Sushi Bar
Guests can watch their sushi rolls being prepared at the restaurant’s open bar, playfully called their Suviche Bar. Toro Toro offers the freshest seafood, and a standout on the menu is the Amarillo Ceviche. Made with ahi, aji amarillo, Leche de Tigre, mango, cucumber and red onion, the flavor of the broth and tenderness of the fish is outstanding.
La Bomba (the bomb) is quite literally an explosion on your table. It is made with a half chocolate sphere and filled with three different flavors of ice cream, berries, crumble and sauce; it has something for everyone. Again, prepared tableside with Toro Toro showmanship, the dessert is dropped onto the table for guests to enjoy. The Homemade Churros and Yellow Corn Cake are also worthy of a post-dinner snack.
Designed by Meyer Davis, NYC, the restaurant is large and filled with light. There are marble-clad fireplaces, a gorgeous bar backed with floating shelves, and custom lighting gives a warm and high-end feel. Guests can get cozy in custom-designed banquettes and shearling upholstered lounge chairs. The overall feel is comfortable but special – definitely an occasion to dress up for.
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Cover photo courtesy Jenn Duncan
Gabi De la Rosa lives in Houston with her husband and three children. Visit her on Instagram @gabioftheroses_htx