Less than six months after launching Il Bracco in Houston at the Post Oak Plaza, Dallas-based Western Addition Restaurant Group is opening a new Pacific Coast seafood restaurant within the same development. Balboa Surf Club is slated to open this spring, with it and Il Bracco anchoring the north and south ends of the ritzy complex.
As the name hints, Balboa Surf Club will put the spotlight on a variety of fresh seafood. The menu will combine whole fish, plus prime meats butchered in-house daily, with a curated sushi program. Entree salads, hearty handhelds built with house-made breads and buns, and a premium beverage program with a high-end wine list displayed in a glass fronted wine room, round out the offerings.
Moving into the building where iconic Houston restaurant Masraff’s held court for nearly a decade, the space is getting a major revamp, led by Michael Hsu Office of Architecture and Western Addition’s Vice President of Design, Mary Lucille Quick. The makeover will reveal light-filled, vintage-coastal interiors and an attractive shell with a grand, open-air entry court and a 1,200-square-foot covered patio with a water feature, sure to cause heads to turn from those passing along Post Oak Boulevard.
Robert Quick, president and CEO of Western Addition, founded the restaurant group in the spring of 2019, but is a longtime hospitality veteran who brings a wealth of experience to the table. Quick attended the Culinary Institute of America (CIA) in Napa before honing his chops working for Thomas Keller, managing multiple restaurants with the Hillstone Restaurant Group, and becoming president and owner of West Coast pizzeria chain, Mountain Mike’s Pizza. The opening of Balboa Surf Club is personal to the seasoned Californian restaurateur.
“Balboa Surf Club is influenced by the seafood I grew up eating. Light and flavorful, fresh catches,” he says.
The wait to try Balboa Surf Club won’t be long, but in the meantime, you can keep up with its progress from around the corner at Il Bracco, open daily.