About
Remember FUN? Well, here there is no shortage of that! Whether it is a Tuesday afternoon or a beautiful Saturday evening, Champagne corks are flying to the delighted shouts of ‘a’Bouzy’! Bottle service is not reserved for just one bottle, as our patio is often lively spilling over with wine buckets and corks.
If you want to make life your banquet, you’ll never go thirsty or hungry at Houston’s Champagne-fueled hot spot, a’Bouzy. From lunch, brunch, after work cocktails and dinner, we have something for everyone.
It’s no secret that our owner, Shawn Virene has a love affair with champagne and its country of origin. The name a’Bouzy is pronounced as it is spelled – “ah boozy” – infusing the restaurant with the playful, warm spirit of the charming French village, Bouzy located in the heart of the Champagne region – known for producing legendary Grand Cru Champagne from the world’s most prized grapes.
Our ever-changing wine list features more than 1,000 labels from around-the-world and is one of the best-priced and well-researched lists of Champagnes and wines in the country. You can count on Virene to have the most sought-after labels in his cellar at or under retail pricing, which is why those in the know regularly “stalk” his prized inventory.
The food does not play second fiddle here, the menu is designed to complement Champagne pairings, and takes its cue from the seasons. With locally sourced produce from Huckleberry Farms in Round Top, to what is in season from the Gulf Coast and elsewhere, dishes explode with bold taste, color, and flavor.
Perennial favorites include: Moules & Frites, Tuna Watermelon Sashimi with spicy soy caviar; chipotle infused Deviled Eggs with brown sugar glazed bacon lardons; Baked Oysters with bacon, tomato, onion, and pesto; Grilled bone-in Pork Chop; and Stuffed Wild Alaskan Salmon with crab, shrimp, and brie. Brunch hits include a Texas-style Mini Kolaches & Fondue; Brioche French Toast; Grand Slam, featuring two eggs your way, house-cured bacon, toast, stone-ground corn grits, brunch potato; and Heirloom Tomato & Egg Galette.