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Zulu Creative

Warehouse 72, a Modern Bistro Offering Elevated Dining Options, Set to Open August 1

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HOUSTON - July 10, 2019 - From the team of beloved Spaghetti Warehouse comes Warehouse 72, a brand-new modern bistro and bar. Located in the Marq-E Entertainment Center at 7620 Katy Freeway, Suite 305, near Silber and I-10, the concept marries industrial aesthetics, commissioned artwork and outstanding hospitality with a contemporary American menu inspired by Mediterranean flavors. The restaurant is on track to officially open August 1. 


Warehouse 72 has some similarities to Spaghetti Warehouse in that it’s in a spacious, warehouse-like building, is eclectic and will be a destination for celebrations. Beyond that, it is very different in terms of overall design, food and experience, so it has a new name. The “72” refers to the original Spaghetti Warehouse, which opened in 1972. 


“Warehouse 72 has the inspirations of Spaghetti Warehouse, but we are using those nostalgic elements to create something new," says owner Doug Pak. "My vision is to create a new cultural landmark that has deep roots in Houston with a global reach in the future."


THE HISTORY

Nearly two years ago, Hurricane Harvey wiped out Houston neighborhoods, communities and cultural landmarks. Longstanding elements of the city’s infrastructure were gone in an instant — and Spaghetti Warehouse was among them. The restaurant was where families and friends went to celebrate birthdays, first dates, special occasions, business lunches or even just to get an old-fashioned pasta fix. It was a special place where many good memories were made.


“How do you recreate the iconic status of Spaghetti Warehouse in a new way,” asks Pak. “We kept challenging ourselves. We could not rebuild what people remembered and loved about Spaghetti Warehouse. When the city regained its spirit, so did we, and we decided to create something new from the ashes of the old. With Warehouse 72, we are creating a memorable experience where good times are celebrated and new memories will be made.”


CHEF AND MENU

Warehouse 72’s Executive Chef, Jaime Salazar, has worked in the restaurant industry for over a decade, most recently as Executive Chef at the River Oaks French hot spot Brasserie 19. Named by Zagat in 2018 as one of Houston’s “Under-the-Radar Chefs to Know,” Salazar brings a fresh perspective on modern Houston dining to Warehouse 72. 


“I am excited for the opportunity to join the team,” says Salazar. “Spaghetti Warehouse was an iconic restaurant that was open for over 40 years. To now develop a new concept for a new generation with a little more ‘kick’ is very exciting. We’ll have items with an Italian feel, but with a Mediterranean twist here and there. For example, one item will be a Za’atar Roasted Chicken — a half-chicken with Aleppo pepper, fresh cilantro salad and other bright, summer flavors.” 


Diners may choose from a selection of starters, including seafood offerings such as PEI Mussels and Mediterranean Grilled Octopus. Salazar and his team are making mozzarella in-house, which is being showcased in starters such as the flash-fried mozzarella and bruschetta. The house-made mozzarella is also used on a variety of handcrafted pizzas featuring tender crusts made with finely textured 00 flour from Italy.


Warehouse 72’s signature dish is Angel Hair Pasta with truffle cream sauce, Parmesan cheese, black pepper, grated fresh black truffles, chives and a touch of truffle oil. There are plenty of hearty main courses to choose from as well, such as Australian Lamb Chop “lollipops” and a hefty 18-ounce, Bone-in Ribeye.


As an homage to Spaghetti Warehouse, patrons can also enjoy Spaghetti and Meatballs and Wedding Soup, but each will have a modern twist. In the near future, old favorites such as Chicken Parmesan and lasagna will be featured menu items. Al fresco dining is available on the covered patio, which seats 40 people. Starting in September, the company will roll out weekend brunch as well as takeout, delivery and catering.


A 32-foot-long custom-made, antiqued-steel standing bar separates the bar area from the main dining room. The drink program is comprised of craft cocktails, 72 different wines by the bottle (including premium Italian selections), 27 wines by the glass and both local craft and imported beers, many of which are on tap. A small wine selection is offered on tap as well. 


Cocktails range from twists on boozy classics to those that incorporate fresh ingredients — perfect for the summer season. The Nonconformist is a riff on an Old Fashioned while on the other side of the spectrum is the Midnight Epicurean, a cocktail made with rum and lime juice with muddled fresh blackberries and mint. 


ELEVATED EXPERIENCE 

To match Warehouse 72’s new concept design and menu, guests can expect a curated and elevated experience that is in some ways similar to a hotel. Loyalty members will “check in” at the front. Refreshing infused water with natural ingredients, such as fresh fruit, is available in the lobby. 


The private dining area, ideal for business meetings, celebrations and community get-togethers, seats up to 60 guests and offers a prix fixe Chef’s Tasting Menu that ranges from $45 to $60 per person. Customers can also reserve one of the Chef’s Tables in front of the open kitchen for a custom, chef-driven tasting menu. Two adjacent Chef’s Tables seat either a group up to seven or two smaller parties. 


“The Chef’s Table experience is like visiting a restaurant-within-a-restaurant,” says Pak. “One of my favorite things about traveling to Italy was that every meal was served course by course. We’re duplicating that type of experience for our guests in Warehouse 72’s private dining room and Chef’s Tables.” 


DESIGN & ART 

Warehouse 72 looked to George Paul Atala’s firm, Johnson Atala + Associates, to create a restaurant with modern, industrial features. 


“The design of Warehouse 72 starts life with a nod to its roots and the dynamic city of Houston,” says Atala, whose firm led the design effort. Brick, concrete and rusted steel are juxtaposed against the clean lines of the bar and a steel tree sculpture in the main dining room represents strength, growth and rebirth. There is also a subtle angelic theme conveyed through custom ironworks representing trees and clouds. At night, the lighting of the drop ceiling in the dining room depicts the atmosphere of a starry night sky, which adds to the overall dramatic and majestic feel of the space. The lighting along the catwalk to the private dining room facilitates the experience of walking down a red carpet.


Art, in the form of large murals on the interior brick walls of the space, plays a critical part of Warehouse 72’s design. 


“Street art brings energy and beauty to structures that have been abandoned, which recalls the spirit of our roots, so we commissioned Sebastien “Mr. D. 1987” Boileau, a well-known, Houston-based street artist, to bring this type of beauty to our restaurant,” says Jay Lee, Executive President and CIO.  


“Instead of picking random or stock images, I selected five strong, inspiring Houston women — none of them professional models — who are connected to the arts and represent the city’s diversity,” explains Boileau.


HOURS OF OPERATION

Warehouse 72 will be open Mondays through Thursdays from 11:30 a.m. to 10 p.m., Fridays from 11:30 a.m. to midnight, Saturdays from 11:30 a.m. to midnight and Sundays from 11:30 a.m. to 10 p.m. After brunch is added, Warehouse 72 will open at 10 a.m. on Saturdays and Sundays.


MEDIA CONTACT

Tina Zulu

Zulu Creative

tinazulu@zulucreative.com

888.520.1789 ext. 1


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