Openings and Closings: Triniti Takes a Break, Bohemeo's Brings In Beer

Categories: Restaurant News

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Photo by Troy Fields
Coming soon to Bohemeo's: craft beer on draft
Starting off the week with a bang was news that Triniti, which is less than three months old, will be closing temporarily on March 12 (this coming Monday). Said a press release: "Triniti Restaurant will be breaking to produce and refine the Spring lunch, dinner, wine and cocktail menus."

It's a highly unusual move -- especially for such a young restaurant -- and one that has tongues wagging about other possible, less positive motives for a shakeup so early on. Regardless, Triniti plans to reopen on Wednesday, March 21, for full service after a private menu tasting the evening prior. And in a proactive move to squelch those bad rumors, the press release explained that "this is a process we shall embrace twice a year, at the beginning of Spring, and once again at the end of Summer."

Also experiencing a shake-up of its own is Bohemeo's, the beloved East End gathering spot for live music, coffee and open mike nights. Longtime owners Lupe and Sid Olivares recently sold the spot to a pair of Houstonians who are fast becoming fixtures themselves: Kent Marshall, owner of TK Bitterman's and Market Square Bar & Grill, and Keith Adkins of Fontana Coffee Roasters.

Marshall and Adkins have some big changes planned for Bohemeo's, chief among them a new craft beer program. They're bringing in new beers -- both craft and local -- and installing two taps to start, with a tap wall tentatively planned for the future. The limited food menu will remain intact, but daily specials like a Swiss chard quiche (made with chard from The Last Organic Outpost) are being added. And although the new team plans to move away from live music, husband-and-wife team Lupe and Sid will still be around: Sid still plans to do art nights and Lupe will still rock the weekly Beatles nights. Bohemeo's wouldn't be the same without them.

A new Prince's (1201 N. Post Oak Road) has moved into the old spot vacated by French Press Cafe on North Post Oak near the Katy Freeway and is now open. But as Swamplot reports, it's not a regular old Prince's Hamburgers: This is a Prince's Diner.

B4-U-Eat reported in its newsletter this week that another diner has closed: Mama's Cafe (6019 Westheimer). The Westheimer stalwart "closed Sunday after 30 years of serving Huevos Hofbrau and CFS," said the newsletter. "They tell us the new owners will open in about a month. No word if it will still be a Mama's Cafe but the new owner is Pappas Restaurants."

Last but not least, a blind item for the week: The Eatsie Boys are very close to opening their new Montrose restaurant, but another regular fixture in both the food truck and farmers market scenes is also scouting for a space in the Heights. Who could it be?



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Location Info

Venue

Map

Triniti

2815 S. Shepherd Drive, Houston, TX

Category: Restaurant

Bohemeo's

708 Telephone Road, Houston, TX

Category: General

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24 comments
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loverboy
loverboy

Anyone heard about Broken spoke cafe on Washington closing? Seems "Chef Catherine" is no longer there.

Bardschon
Bardschon

closing? that would surprise no one who knows her. i mean really knows her, not her in-restaurant persona.....without elaborating

dream
dream

I believe Ryan and Triniti is the most well financed new restaurant in town. The food is great and the space is stunning. I'm looking forward to the new menu in a few weeks enjoy the break.

Dream

Wuwu
Wuwu

I will defend Chef here....we dined there a while ago and he came to our table and we spoke at length about the new menu....there is no doubt it is not 'usual' for a new restaurant to close and do this but trust me on this, the food here is outstanding, creative and has passion built into it, give it a try and you will become a fan!

trizza nizza
trizza nizza

owners of triniti know nothing about restaurant business. mistake numero uno

elgallo
elgallo

Which restaurants do you run or own?

trizza nizza
trizza nizza

irrelevant. someone who specializes in selling cheap jewelry to strippers should not assume they know the restaurant business

Albert Nurick
Albert Nurick

Triniti's story doesn't make sense to me.  Lots of restaurants have seasonal menus, but none that I'm aware of have to shut down before they're introduced.  

I can't imagine that it's easy on the staff to be without income for a week, unless Triniti ownership is still paying 'em during the "shutdown".

Carla Soriano
Carla Soriano

Why should we, as consumers, be worried about how Triniti will function without cash influx, or whether or not their staff will be paid or unpaid? Frankly, that's none of our business, no pun intended.

I think that is is commendable and refreshing that Triniti is closing to work on their new menu. Few people are aware of exactly how much work goes into the process! Brainstorming ideas, experimenting with recipes, perfecting presentation, and training staff take considerable time, effort, and dedication -all of which are an exhausting feat, especially when you're trying to run a restaurant. I believe that Triniti's closure will help ensure that the execution of their new menu is flawless AND will prevent the staff from getting burned out.

Fidelioistkrank
Fidelioistkrank

You are less than objective when it comes to restaurant situations not 'making sense' to you.After all, when Vallone's Caffe Bello, a restaurant you publicly endorsed over and over, left Montrose recently, to be replaced by Don Julio's, the much-publicized line from Vallone was: 'the offer is just too good to be true...we'd be crazy to pass it up."....That wasn't the situation. Far from it. Instead the Vallone's were spouting money in a project they couldn't work out.

We never heard your concern or suspicions then. Selective much?

ryanhildee
ryanhildee

 the reason is that we are changing the entire menu.  and yes, we will be paying them because we will be working.

ryanhildee
ryanhildee

while it is more fun to speculate about doom, we really are just breaking to work a new menu...we are lucky in that we have the opportunity, support and staff to take this time and make the new spring menu a great one.  we will be working hard and look forward to seeing everyone in the new season.  Cheers! -R

Jim Ayres
Jim Ayres

I had an excellent meal at Triniti last Friday, but I have to admit the place was only 1/3 full. The decor works. The food works. FOH is fantastic. The prices... a little high. And I never thought the location was right. That part of Shepherd has seen better days; it's the dowdy stepsister of Kirby right now. I do hope Triniti comes back because I know I'll be back.

Sdkittytrishia
Sdkittytrishia

I drive by Triniti all of the time, I have never gotten a "welcoming vibe" from the place.  It could be the metal mesh covering all of the windows...or that when you drive by at night you cannot tell if it is a club or a restaurant.  I could be wrong with my impression, but it appeared like a "standing room only" dinning style from what I  could see in the windows.  It's the first new restaurant that I have not been curious to try.  Plus, their sign-age is so small.  Good luck finding the place if you are not familiar with the neighborhood.  I did hear that someone said the food was good once.

Fidelioistkrank
Fidelioistkrank

zero marketing from what I can tell. they probably hired an event planner, and think that's the extent of communications. big fail on that side of the biz, so far.

mike
mike

And, to be real, the third "i" makes it sound more like a Washington Avenue bro factory than a welcoming restaurant.  Food might be great, but the name alone is a bit silly.

Michael Coppens
Michael Coppens

If they are planning this little ritual twice a year, you'd think they'd have opened with the new "Spring menu" instead of what sounds like was a beta menu. In any case, really sounds like a ridiculous practice.

buster
buster

We a few weeks ago and the place was empty.  Bankruptcy anyone??

Maldestoamor
Maldestoamor

Triniti is a true pacesetter in the restaurant industry!  Soon, all Houston restaurants will follow their lead and close for a couple weeks a couple times per year.

You know, just to give their employees a well-deserved break, and to provide more time for the chefs to travel around sourcing better ingredients and keeping up with trends.

Reginadepuis
Reginadepuis

It's true: Triniti has now set the bar in Houston labor/management relations. The guys there I've spoken with are still drawing paychecks and going into intensive training about ingredients cooking styles wine pairing and desserts. And this is just the wait staff. They are free to stay overnight. There is food and drink at discount rates. And BS sessions among the chefs, hostesses, somms, line workers and occasionally the valets. 

A blackboard and black box take anon employee suggestions, and a whole foods type 'we've heard your gripe' system is in place. 

Meanwhile Chef Ryan is reading and surfing and doing some travel. Trust me: the new Triniti will be bigger news than the new Tony's!

lauren covington
lauren covington

ha! and i'm sure it's really fun to pay rent with negative cash flow during these weeks, several times a year which will surely add up to months. 

mike
mike

Oh, PR intern--keep practicing.  Lots of restaurants have seasonal menus.  None take time off to make it happen.  They timed the market poorly on this one.

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