The California team that brought popular River Oaks-based restaurant Bosscat Kitchen + Libations to Houston is launching an exciting new concept in the Heights. Travel back in time at BCK: Kitchen & Cocktail Adventures, a neighborhood bar and eatery serving American fare alongside classic and specialty cocktails.
After a holiday pop-up and soft opening, BCK is officially throwing open its doors and presenting its full menu starting Wednesday, February 21, with plans to launch Weekend Brunch in March. BCK’s offerings are rooted in nostalgic American fare, taking beloved childhood favorites and giving them globally-influenced twists.
Menu highlights range from Sweet & Sour Meatballs, a favorite of co-owner John Reed’s when growing up in upstate New York, to Backhand Shrimp, a childhood favorite of Executive Chef Jeff Fernandez, featuring Korean-style shrimp and rice grits. Desserts are equally laden in personality, featuring such choices as Strawberry Shortcake, inspired by Good Humor Ice Cream bars of the same flavor, and the Big Deb, a giant, shareable version of Little Debbie cakes.
The bar team has dreamt up a series of unique cocktails, including nostalgic creations like the Dr. Feelgood, a rye whiskey-based drink served in a Dr. Pepper can; Berry Crunch Milk Punch, combining Buffalo Trace whiskey and Cap’n Crunch Crunch Berries; as well as the First Crush, comprising Jim Bean Vanilla, Orange Crush soda, and cream.
Guests will enjoy these adventurous offerings in a 3,000 square-foot space with vintage, eclectic flair. The restaurant sports hand-stitched luggage shelving, antique décor, and even framed childhood photos of the owners.
BCK: Kitchen & Cocktail Adventures will be open Monday through Saturday from 3 to 10 p.m., with the bar open late.
Featured image by Kirsten Gilliam.