Four Seasons Hotel Houston and Richard Sandoval Hospitality Set to Open

 Thursday, October 28, 2021 


The father of modern Mexican cuisine, Chef Richard Sandoval, is opening his award-winning global pan-Latin steakhouse in Houston. Toro Toro will debut at Four Seasons Hotel Houston in downtown Houston on October 30, 2021. It will be the second concept from Richard Sandoval Hospitality at Four Seasons Hotel Houston and will punctuate an extensive multiyear, multi-phase renovation for the iconic Hotel.

Four Seasons Hotel Houston General Manager Tom Segesta says, “This is a tremendous opportunity to usher in a new era for dynamic downtown experiences in Houston with the addition of a world-class, global steakhouse led by Chef Richard Sandoval and our design team Meyer Davis. After the success of Sandoval’s Bayou & Bottle’s addition in 2017, now it is equally fitting to welcome Houstonians and global travellers alike to Toro Toro while the Houston Astros are playing in the World Series in our amazing city.”

“Four Seasons always signifies excellence and offers distinctive experiences in each city. Toro Toro Houston will be a destination that defines vibrancy through its flavours and Houston’s rich culinary, sports and arts and entertainment culture,” adds Chef Richard Sandoval.

Rooted in the celebration of the vibrant flavours and convivial dining culture of Central and South America, Toro Toro Houston and its Restaurant Chef Rafael Villalpando and General Manager Pedro Munoz will offer guests a twist on the contemporary steakhouse experience with pan-Latin influences.

The menu will feature rodízio-style churrasco steaks, exotic game and seafood in concert with creative, small, shareable plates of empanadas, specialty tacos, and ceviche crafted from the open ceviche bar. In local tradition, all dishes are intended to be shared family-style and paired with exceptional beverage options complementing the bold flavours of each dish with an expansive wine list highlighting wines from several Latin wine regions and unique plays on classic Latin cocktails such as the handcrafted Mercado Margarita with hibiscus-rosemary foam or the Negroni Norte with El Silencio mezcal, Campari and carpano antica.

Notable standouts on the menu are some shareable dishes for two presented tableside including the 52 ounce mezcal-flambéed prime tomahawk, and the churrasco mixed grill skewer showcasing a Brazilian style picanha steak, rib eye, chicken cusco and lamb chops as well as the South Texas antelope, sourced from Texas’ Broken Arrow Ranch.

Located on the third floor of Four Seasons Hotel Houston, Toro Toro has been remarkably refined with warmth and expertly outfitted by award-winning New York City design firm Meyer Davis. Upon arrival, the main focal point is the expansive central stone bar featuring floating, blackened steel shelving with backlit onyx light boxes and a custom made bar light by Kugler Ning that curves along with the shape of the bar. The surrounding dining space has been opened up entirely and set with distressed, dark oak flooring, and marble clad fireplaces with custom, fluted, hand finished plaster columns. Expect earthy green and rust accents, textured neutrals, custom wood tables and distressed blue and saddle leather accents that signify Texas style.

The restaurant also features an elegant 2,700 square foot (250 square metre) private event space. Specially curated for the space are an eclectic mix of custom lighting created from blackened metal and custom burnished brass designs, which highlight art installations from global Latina female artists throughout. Riveted black metal and glass vitrines filled with cacti set off the dining rooms and bar with upholstered leather seating and custom designed banquettes while keeping the openness and energy of the space.

Toro Toro Houston by Chef Richard Sandoval will be the sixth location and sixth Richard Sandoval concept in Texas.

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