Chef Ryan Hildebrand must really hate sleeping. In addition to his River Oaks restaurant, Triniti, which qualifies as brand-spanking-new opening a mere four months ago, he's announced a new project named Brande, opening the fall of 2013 in Montrose.
Brande will be located on the site once home to the ill-fated Ruggles Grill and will "offer an extensive selection of charcuterie, crafted breads, pastries and dry aged meats."
Houston - Triniti Executive Chef and Partner Ryan Hildebrand announces plans to open Brande (pronounced "brand"), a new restaurant concept located in the Montrose/Westheimer corridor. The new structure, described as "a contemporary building with a rustic farmhouse feel," will be designed by Houston's MC2 Architects, the same group that helped create Triniti. It will be located at 903 Westheimer, the former home of Ruggles Grill, and will offer an extensive selection of charcuterie, crafted breads, pastries and dry aged meats. On the beverage side, Brande will feature craft cocktails and an eclectic wine and beer list focusing on American producers. Anticipated opening is Fall 2013.
"We are incredibly fortunate to have the opportunity and staff to continue our progression," says Hildebrand. "Along with our architects and builders, we have developed an amazing team of both back- and front-of-the-house at Triniti, allowing us to grow from within with this new concept."
According to Hildebrand, Brande will be decidedly different than Triniti, taking on an identity of its own in both its rustic American cuisine and its more masculine feel, with richer, darker woods in a more casual setting. "Like Triniti, it will be grounded in the restaurant culture we are building and the standards we are implementing," he says. The restaurant will feature unique interior landscape techniques, while the exterior landscape will add to the neighborhood ambience of lower Westheimer.
Dax McAnear will serve as Brande's Chef de Cuisine. McAnear most recently served as Chef de Cuisine at San Francisco's Hog and Rocks. Prior to that, he worked as Chef de Cuisine at Houston's Textile, Chef and General Manager at Beaver's, and Sous Chef at Benjy's and *17 at Alden Hotel. The bakery program, which will be designed and supervised by Chef Jose Hernandez, will supply both Brande and Triniti with bread and pastries.
The partners behind Brande are donating the entire building to Houston Habitat for Humanity. All salvaged building materials sold will benefit the non-profit's mission of eliminating substandard housing in Houston.
Brande will open daily, serving breakfast, lunch and dinner Monday through Friday, along with brunch and dinner on weekends.
For more information, follow Brande Restaurant on facebook at www.facebook.com/branderestaurant or twitter at www.twitter.com/brandehoutx.