Succulent Fine Dining, the Napa Valley-inspired spot tucked into Regent Square in River Oaks, has gone dark after less than a year of service. Owner Shawn Virene is laying the blame squarely on what he describes as unworkable parking and access issues, including a pricey valet minimum that he says made staying open a nonstarter.
The restaurant broke the news with an abrupt Instagram announcement and served its final guests on Thursday, according to the Houston Chronicle. In its statement, Succulent said managers had delivered formal notice to Regent Square’s landlord and developer after eight months of trying to get shared garage spaces reopened for both staff and customers. “Offering minimal valet at a $25 per car is egregious,” Virene wrote, urging diners to keep supporting his other River Oaks restaurant, a’Bouzy.
Parking Headaches And Mixed Messages
Complicating the story, Succulent’s own website advertised two free hours of garage parking for guests and even provided a dedicated email address for parking feedback. The restaurant had pointed frustrated diners to that information when talking about access woes. That public promise of free garage access, sitting alongside complaints about closed shared spaces, has fueled confusion over who actually calls the shots on the development’s parking garage.
An Ambitious Concept With A Short Run
Succulent debuted last May in the former Pastore space, pitching a vineyard-style, farm-to-table experience led by executive chef David Buckley, as noted by Eater Houston. The project expanded Virene’s hospitality footprint, which began in 2017 with the opening of a’Bouzy, and it leaned into a dramatic setting that included a spacious upstairs patio and a greenhouse dining room meant to lure River Oaks regulars.
Regent Square Left With A Big Empty
Succulent’s exit leaves a marquee vacancy in Regent Square, a mixed-use complex that has quickly become a magnet for buzzy new concepts and, at times, swift closures, CultureMap reports. Virene described the call to close as “not easy,” praised his team for their work, and said the business would help staff through the transition while nudging loyal guests toward a’Bouzy…