La Bikina Opens in the Woodlands

Dining options in the Woodlands are about to get even more eclectic. This Friday sees the opening of La Bikina, a hip Mexican concept owned by Mexico-based Grupo Impulza. This marks the first north-of-the-border foray for the restaurant/bar empire, which operates more than 80 dining and drinking concepts across Mexico.

"After 10 years of experience with more than 82 operating successful units with different concepts, we are very proud to open La Bikina in The Woodlands," said Omar Quesada of Grupo Impulza. ."We have numerous ties to the community through friends and family, and feel that the climate for introducing this concept was just right. We look forward to providing a premium option for chef-driven, contemporary Mexican cuisine to Woodlands residents."

The restaurant's name is a reference to a famous Mexican song celebrating the strong, courageous women who helped change history during Mexico's revolution. Bold colors and artistic flair characterize the space at 4223 Research Forest Blvd, just steps away from The Woodlands' bustling Market Street dining and entertaining district. The colorful, teal mosaic tiles covering the floor are signatures of La Bikina's décor. They'll be highlighted by marble top tables and traditional Mexican artwork.

Diners can expect exciting sophisticated and contemporary Mexican-inspired dishes, hand-crafted margaritas and cocktails. The authentic food and fine drinks, as well as the fun will create a unique experience, making La Bikina a great option for lunch and dinner, as well as happy hour and late night.

The kitchen will be headed up by chef Daniel Miranda, an Prime Gourmet: El Reto alum and French Culinary Institute graduate who has worked as head chef at La Lupita.

The menu blends contemporary and traditional offerings, balancing slow-cooked meats and bold flavors with unique pairings and modern presentations. Look for a variety of scratch-made authentic tacos, tableside salsa and guacamole, as well as entrees including, chamaorro, an adobe-braised pork shank, with pineapple chutney; huachinango, fried red snapper with roasted garlic; and pulpo a la parrilla, grilled octopus in guajillo pepper sauce. Also on offer: traditional and contemporary cocktails, including a spiced horchata, with mango and tamarind flavors.
· All Opening Report Coverage [-EHOU-]