New Italian Restaurant From Bunkhouse With Breakfast, Brunch, and Dinner Opens in the Heights | Eater Houston

"A new Italian restaurant inside Bunkhouse’s 49-room Hotel Daphne, this all-day spot serves breakfast, weekend brunch, and dinner with a menu from two-time James Beard Award nominee chef Terrence Gallivan (formerly of The Pass & Provisions, Elro Pizza & Crudo, and Michelin-starred Alto). Dinner highlights include a mozzarella cart with mozzarella or burrata plus pickled fruit, aged vinegars, cold-pressed olive oil, and focaccia; housemade pastas such as squid ink radiatori with rock shrimp, calamari, and basil; tortellini filled with butternut squash, brown butter, and sage; cavatappi with duck bolognese, marjoram pesto, and parmesan; and lumache alla vodka with ’nduja and stracciatella, alongside mains like roasted half chicken with maitake mushrooms, Duroc pork Milanese with pickled chili and greens, roasted snapper with vibrant salsa verde, and beef short rib brasato with rutabaga and bone marrow vinaigrette. Breakfast leans toward hearty comforts like panettone waffles with whipped mascarpone, a croissant breakfast sandwich with sausage and eggs, and “The Usual” with two eggs, crispy rosemary potatoes, sourdough toast, and bacon or sausage, while brunch adds fried chicken with Calabrian chili honey, a burger with truffle mayo and pancetta, and focaccia layered with prosciutto and arugula topped with two sunny-side eggs and shaved parmesan. Drinks skew aperitivo and easygoing (spritzes), plus a spirit-forward savory pepperoncini martini and a sweet tiramisu milk punch, and desserts include a pistachio pie under toasted meringue and a chocolate gianduja cake paired with caramelized miso ice cream. Designed in-house by Bunkhouse Hotels, the space features wood furnishings, velvet seating, and an antique-mantel fireplace. It’s open daily for breakfast from 7 to 11 a.m. and for dinner from 5 to 10 p.m.; weekend brunch runs Saturday and Sunday from 10 a.m. to 3 p.m., with happy hour daily from 3 to 5 p.m., and reservations are available through the website." - H. Drew Blackburn