It’s been five years since Ignacio Torras, owner and Luis Roger, Chef brought to the Houston dining scene, BCN, a quiet Barcelona-inspired fine dining eatery tucked away in a small charming and very sophisticated bungalow in the Montrose area. Walking distance from the Museum District where I now reside, it has been a jewel in our very own backyard. Its menu offers traditional Spanish cooking in a modern contemporary way. What is happening now, in River Oaks District is that this dynamic duo has moved on to expand their Spanish dining to their newest endeavor, MAD, opening this week. Along with the duo will be veteran general manager and sommelier Sébastien Laval. Together they are ready to take Houstonians on a gastronomical journey with a timeless and avant-garde concept that pays homage to country capital, Madrid. The more than 6,000 square foot restaurant will celebrate the vibrant flavors that Spain represents, from thought-provoking small plates to ingredient-driven arroz a la leña, also known as paella, and whole fish presentations, many of which are transformed by a Basque grill, to handcrafted Spanish cocktails.
“Luis and I have always aimed at sharing the love of Spanish cuisine and culture with Houstonians, showcasing a culinary experience that is part exceptional interior design and innovative cuisine,” said Ignacio Torras, owner. “With MAD, we hope to continue highlighting the evolution of Spanish culinary experience and spotlight the traditional tapas and paellas which strongly label Spanish cuisine around the world.”
Like BCN where i have always been smitten by the clean museum-like walls with museum quality works of art, that will sure to be the approach to MAD as well. Chef Roger’s menu, two years in the making is a burst of creativity that will shine through an extensive menu of small-plate indulgences built to encourage guests to experiment and explore. Roger’s preparations will be delicious works of art that stimulate the eyes and appetite, including the Foie Gras Cornetto, a savory tapa staged to look like ice-cream on a cone. It is comprised of foie gras terrine, duck consommé glaze, and colorful sprinkles. Roger also looks forward to introducing a rotating menu of paellas featuring Spanish-imported grain rice, cooked over a wood-burning fire in six or seven preparations daily, such as the Arroz con Calamares, Almejas and Shisito, or wood roasted Bomba rice with calamari, clams and shishito peppers. Some highlights of this “take your breath away men” are shown below……(all photographed by the talented Julie Soefer)
Luis Rogers
Cocktail consultant, Jerry Argüelles, known for his highly-sought-after Gin & Tonic preparations, will curate a drinking experience that delivers on all different taste levels. The cocktail menu will be divided in sections starting with the Gin Revolution, which offers a new breed of “Gintonics” focusing on regional products and ingredients, and the Classics, which are the straight-forward crowd-pleasers with the simplest of ingredients. “Gin Revolution is dedicated to modernizing classic gin cocktails and playing with new recipes. In hopes of showcasing an impressive gin collection, we will create seasonal gin cocktails, attempt to use rare gins from around the world and create fun, playful presentations that mirror the use of modern culinary techniques also used in the MAD kitchen,” states Argüelles.
MAD, located in River Oaks District, will be open for dinner Tuesday through Sunday from 5pm to 10pm. The late-night lounge will be open Thursday through Saturday from 10pm to 1am. Lunch service is expected to debut later in the year. For more information, please call 281-888-2770 or visit https://www.madhouston.com/.
all photographs by Julie Soefer