Get your bubbly on and match it with delicious bites at a’Bouzy, the people-pleasing, Champagne-fueled eatery between on Westheimer between Shepherd and Kirby.
Bubbles & Beyond in River Oaks
Looking for a fun date-night or girl’s outing? Former Brasserie 19 managing partner, Shawn Virene’s a’Bouzy is a stunning mix of vintage and new, from the glass bubbles that hang from the ceiling in the dining room to the warm “Round Top-inspired” wood furnishings.
The serene blue hues echo the vibe of a lived-in beach house, with a well-heeled crowd for lunch, dinner, and weekend brunch.
Each time a champagne cork is popped, the table joins in to announce a celebratory, “a’Bouzy!” for a consistently festive atmosphere.
Named after a village in northern France, a’Bouzy’s bar is definitely a see and be seen situation, with an attentive and consistently charming bar staff.
But there’s also a large dining room, huge dog-friendly patio, and a serious menu, with dishes inspired by, and to pair with, the over-the-top wine and champagne list, which includes roughly 1,000 labels at minimum mark-ups.
Two hundred and fifty champagne/sparkling options, including boutique “grower” bubbles are a big draw alongside a nice craft cocktail list and fifty “by the glass” wine selections.
The Pommes Frites of Your Dreams
Aficionados of the French fry will delight in what might just be the best frites in Houston, which are perfection alongside a glass of bubbly (of course!).
The meticulous process includes placing thin, hand-cut fries in a three-hour water soak, followed by a two-step duck-fat frying process with a freeze step in-between (no touching or overlap) to ensure crispy, tender, salty perfection, served with a daily aioli for dipping.
Diverse & Seasonal Menus
Veteran Houston chefs Freddie Gonzaga and Jose Ruiz have created menus that take advantage of fresh, seasonal ingredients.
Some are grown specifically for the restaurant, like the Avignon radishes served with herb butter placed at each table to start (also divine with bubbles, of course), and the heirloom tomatoes, which are served with creamy house made Burrata.
Seafood options are plentiful, including a variety of fresh oysters, wild Alaskan salmon and roasted Maine lobster (available as a lobster/shrimp roll at lunch).
The popular tuna watermelon sashimi with its spicy soy caviar and avocado mousse, the braised octopus salad with a lemony vinaigrette accented with fresh oregano, and the yummy avocado crab salad with jalapeno vinaigrette are all great bets for light lunch choices.
More substantial entrees like seared diver scallops are served as a clever, deconstructed bouillabaisse with a light, rich broth with shrimp and clams.
The lemon sole is seared with brown butter, topped with crispy capers alongside snap peas with mint and chile oil and truffled parsnips.
Meat lovers will appreciate the prime ribeye, served with local Indian Creek mushrooms and Lyonnaise potatoes and the sous-vide pork chop, which is pan roasted and served with lady cream peas and glazed rainbow carrots.
A Big, Bubbly, a’Bouzy Weekend Brunch
Corks pop continuously during brunch service on Saturday and Sunday, where the menu is huge, including everything from the grand slam with eggs your way, house-cured bacon, blue corn stone ground grits and potato hash to pork belly crepes, bagels and lox, champagne/buttermilk fried chicken drumsticks, and even corned beef hash.
Entrée salads and sandwiches plus a number of small plates have something for everyone.
Don’t miss the homemade cookies and ice cold milk for dessert.