It's been a while since Eater paid a visit to the site of con?t. Since then, the project, led by pastry chef Chris Leung, Beard-nominated chef Randy Rucker and real estate investor Chris Balat, has been waiting, like everyone else in town, on permits.
The restaurant, designed by Houstonian architect, James Ray, is now estimated to open "65-90 days after permitting is completed." Both Rucker and Balat declined to give an exact timeline, due to the unpredictable nature of the permitting process.
Balat adds, "It's frustrating why it's taking so long, but you want to do it right, you want to do it correctly. We're working around the clock. We're sitting in front of the people at the planning commission. We're having those meetings. We're trying to get it done ASAP."
However, con?t is not at a standstill, and Rucker gave Eater a few morsels of information:
-They've hired a beverage director (who he refused to name just yet).
-The existing cellar to will be a perfect place to age house-made cheese and charcuterie, the latter of which he says is "a result of having the philosophy of buying whole animals."
-The menu will be available in several formats: a modestly priced prix fixe, a more in-depth tasting menu and dishes will also be available a la carte.
When chefs Rucker and Leung are not looking at silverware and china designs, guest cheffing at different events and waiting for the go-ahead on permits, Rucker says, "We're doing what we can to stay sane. Not having something to do?it makes me nervous."