Houston’s First Cannabis-Centric Dining Experience Opens in Montrose
In a city as big as Houston, it goes without saying that there are plenty of fun dining options for residents who suffer from food cravings. But until now, there hasn’t been a single full-service restaurant in Houston where you can go to actually obtain food cravings — not to mention, of course, any surreptitious smoke that might occur in a restaurant parking lot before someone’s meal. That all changes today with the opening of Wild Montrose (1609 Westheimer), which now offers Houstonians the city’s first fully legal cannabis dining experience.
The restaurant is the latest project from hemp entrepreneurs and cousins Adyson and Andrew Alvis, who are the minds behind Grider’s Coffee Bar CBD cafe and dispensary at West University and the first Wild, an upscale cafe, bar, lounge inspired by Bali. , and boutique dispensary, located in the Heights.
The Alvises are among the leading innovators on the cannabis hospitality side of our state, which still has some pretty draconian cannabis laws on the books, and Wild Montrose is a testament to how skillfully the Avises have been able to navigate those sometimes nebulous laws. For their latest venture, the hemp entrepreneurs teamed up with Houston-based executive chef German Mosquera, a seasoned veteran of the city’s hospitality scene who is also prone to innovation himself, like when the celebrity vegan chef updated the menu of Five now gone. at La Colombe d’Or in 2013 to be more vegan and vegetarian.
Per Texas law, Wild Montrose is permitted to use cannabis products that remain below 0.3% Delta-9, which, unlike Delta-8, is derived from actual cannabis plants instead of hemp, in their food and beverage offerings. Part of the challenge that Mosquera and the Alvises face when it comes to dosing restaurant consumables is that they have to make sure they stay within strict legal limits. As a result, the hemp vendors at Wild Montrose (Mosquera likes to call them “super bartenders”) will have to do quite a bit of math for every table that wants an infused experience.
“It’s very layered. We provide different ingredients that are dosed to enhance different dishes. We pre-dose the dishes based on the agent we use to dose,” says Mosquera. “There’s been a lot of math and a lot of science to make sure it’s safe because you can only legally serve someone a certain number of doses of THC or CBD before you can green them. It may sound scary, but we have done a lot of work and continue to work with these types of foods and infusions to provide the best experience for everyone.
“We’re not going to overdose people,” he continues.
When it comes to the food at Wild Montrose, Mosquera, a Culinary Institute of America-trained chef who studied with master chefs in America and Europe, has used his more than 18 years of experience in the kitchen to deliver a menu in Houston. diners who will take them on a culinary journey through the various coastal regions of the world, in addition to dosing them with CBD and THC if they wish.
“We are not tied to the beaches here or in Mexico or South America; we are inspired by the beaches of South Africa, France, Japan,” says Mosquera of his inspiration for the cuisine at Wild Montrose, which he takes as a reference to international coastal cuisine. “We experiment with all these different flavors without being pigeonholed into one style.”
Several dishes from Wild Montrose’s highly creative menu promise to become fast favourites, including small plate options such as scallop tom yam goong, a creamy sweet and sour soup from Thailand served by Mosquera with red-hued sticky rice. infused with watermelon juice and coconut milk. There’s also a spin on migas on the brunch menu featuring chorizo made from Iberian pork (an ultra-salty dish inspired by Mosquera’s culinary training in Spain) that looks promising, in addition big shares on the restaurant’s dinner menu that we’re super excited about, like Wagyu Beef Rib Eye (slaughtered on site), Thai Crispy Fish, and Japanese BBQ.
All restaurant menu items are offered with the option of being served “virgin” or dosed and infused with CBD or THC. Pre-dosed edibles and sweets are also on the menu, as are creative desserts like Hoja Santa ice cream, which includes marzipan, nixta caramel and homemade caviar.
Outside of food, Wild Montrose offers coffee and cocktail programs similar to those at its Heights location. THC-free cocktail options at the restaurant include breezy tropical offerings like the Pandan Coolada, a funky mix of Pot Sill Rum, pineapple, pandan, and lime; the bright and boozy Okinawa Old Fashioned made with Japanese plum whiskey, yuzu and lemon; and the Glazed & Confused, a decadent coffee cocktail made with dark rum, cream, chocolate liqueur, coconut, and espresso.
The restaurant also offers non-alcoholic hemp-infused elixirs such as the tangy and refreshing Hanoi Lo Fi, the sweet and creamy Maui Mango, and the sweet and sour Pink Loco. There are also plenty of wine and beer options available at the restaurant if you’re looking for a more traditional type of buzz and don’t want to get too wild.
Wild Montrose will be open from 8 a.m. to midnight daily, serving brunch until 3 p.m. and dinner from 4 p.m. to 10 p.m.