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Step Inside Bosscat Kitchen + Libations, Houston’s New Whiskey-Obsessed Eatery

In addition to the food, more than 250 bottles of whiskey are on offer

Ellie Sharp/EHOU

With more than 250 bottles of the world’s finest brown liquor, newly-opened California import Bosscat Kitchen + Libations is Houston’s newest haven for those who enjoy good whiskey, killer bar fare, and cozy-chic surroundings in which both can be enjoyed.

The sprawling 6,900 square foot Newport Beach import from owners John “JT” Reed,  Leslie Nguyen and Vinnie Capizzi features creative use of lighting and low walls to block off private spaces, which lends an intimate feel despite the restaurant’s size. A large four-sided bar is hard to miss, as are the rust-industrial finishes, exposed brick and extensive presence of wood including the whiskey barrel themed dining nook in the back of the restaurant. Two patios will extend seating options while roll-up garage doors will bring the outside indoors on nice weather days.

The pride of Bosscat is its selection of whiskeys, and top-notch amenities for those who enjoy them. In addition to local spirits like Yellow Rose and Balcones, Bosscat also features a selection of rare offerings like Pappy Van Winkle. Reserve a private whiskey locker for your bottle of choice inside the glass-enclosed Whiskey Room, or pull up a chair at the bar to indulge in tastings of Bosscat’s best bottles. In the coming months, a barrel-aged cocktail program will allow guests to design their own libation that will rest in the barrel until all the flavors mingle together, then return later to enjoy alone or with friends.

Booze isn’t the only thing on offer, here. Chef Peter Petro’s menu of punchy starters (think Nashville-style fried frogs legs and pork belly poutine) that are ideal for soaking up all that whiskey. If a heartier meal is what you seek, the Bosscat Burger is an early favorite with diners, as is the 12-hour braised beef short rib and salmon sauced in the style of Carolina barbecue. Leave room for sides like whiskey-spiked okra, and save plenty of room for the red velvet churros.

If you haven’t yet checked out this newest addition to Houston’s gastropub scene, step inside courtesy of Eater photographer Ellie Sharp.