Guests can expect drinks such as The Warwick’s signature Sidecar Royale, Pardon My French, and Pushing Daisies. Photo by Raydon Creative The concept has beverage director Andrew Grala creating a combination of traditional and modern cocktail selections which will complement The Warwick’s dining menu. He also has Executive Chef Michael Hoffman, former sous chef at Ibiza, creating a new menu which will debut next month. This separation gives us the opportunity to do what we want.'įor Clark, that means continuing the legacy of Brasserie 19 for which he plans to boost the wine program and continue the updates to the interior. 'I value the partnership and success Grant and I have both seen over the years.

'Grant wants to expand and do different concepts and I want to grow in a different way,' Clark says. Clark stated that they just wanted different things. The duo have no bad blood between them, according to a press release. One of the preeminent restaurant groups in Houston, Clark Cooper Concepts has opened various dining and drinking establishments over the past two decades beginning with the now shuttered Ibiza, which first opened in 2001. Photo by Shannon Waiter Clark Cooper Concepts announced that owners and business partners, Charles Clark and Grant Cooper, have parted ways after 20 years. There will also be a variety of Rice Bowl selections like Crispy Szechuan Tofu and Char Siew Pork Belly. to 5 p.m., has choices such as Crispy Smoked Chicken ($12) and the much-raved-about Loro Cheeseburger with its famous red onion-brisket jam and Meunster cheese. The Sandwich menu offers reasonably priced options like the Oak Smoked Beef Brisket ($14) with a papaya salad, peanuts, chili aioli and Thai herbs. Even its version of peach cobbler gets hit with some yuzu and is accompanied by five spice mascarpone. A starter of Candied Kettle Corn ($5.25) gets a savory punch of burnt brisket ends on top while on the Snacks and Veggies menu, there are Crunchy Sweet Corn Fritters ($8) with Thai herbs, Thai chili and fish sauce. Instead of the ubiquitous tartar sauce or malt vinegar, it's served with yuzu Thousand Island and charred lemon for acidity. The Pale Battered Cod ($7) will make Anglophiles happy with the beer batter of pale ale, curry and turmeric. Photo by Logan Crable Though meat will be the star at Loro, just as much thought has been put into the starters, sides and desserts.

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