10 New Houston Venues for 2019 Fall Meetings and Events
By Ian Zelaya
Ouzo Bay, a Mediterranean seafood import from Baltimore-based Atlas Restaurant Group, opened in the River Oaks District in July. Designed by Ollvia Demetriou, the 7,000-square-foot restaurant features a cream and blue color scheme inspired by the coasts of Greece. Menu items include a variety of freshly caught whole fish, blue mussels, and Maine lobster pasta. The restaurant has a number of options for gatherings: the Olympus Room seats 30 for private events; the Aphrodite Lounge seats 30 for semiprivate events; the Athena Lounge holds 50 reception style for semiprivate events; a covered terrace holds 30 reception style; and the Ares Lounge holds 75 reception style for semiprivate events. The venue opened alongside sister concept Loch Bar.
Loch Bar, a speakeasy-inspired seafood spot, opened next to sister concept Ouzo Bay in July. The 5,000-square-foot eatery specializes in raw bar items, shellfish towers, caviar, and dishes such as crab cakes and fish and chips. The venue also has an extensive whiskey list and serves crushes, a Maryland cocktail import. For private events, the bar holds 20 seated or 35 standing in a lounge, and 20 seated or 35 standing at an outdoor patio.Ouzo Bay, a Mediterranean seafood import from Baltimore-based Atlas Restaurant Group, opened in the River Oaks District in July. Designed by Ollvia Demetriou, the 7,000-square-foot restaurant features a cream and blue color scheme inspired by the coasts of Greece. Menu items include a variety of freshly caught whole fish, blue mussels, and Maine lobster pasta. The restaurant has a number of options for gatherings: the Olympus Room seats 30 for private events; the Aphrodite Lounge seats 30 for semiprivate events; the Athena Lounge holds 50 reception style for semiprivate events; a covered terrace holds 30 reception style; and the Ares Lounge holds 75 reception style for semiprivate events. The venue opened alongside sister concept Loch Bar.
Loch Bar, a speakeasy-inspired seafood spot, opened next to sister concept Ouzo Bay in July. The 5,000-square-foot eatery specializes in raw bar items, shellfish towers, caviar, and dishes such as crab cakes and fish and chips. The venue also has an extensive whiskey list and serves crushes, a Maryland cocktail import. For private events, the bar holds 20 seated or 35 standing in a lounge, and 20 seated or 35 standing at an outdoor patio.