The restaurant offers a distinctive but approach able menu of savory American cuisine, topped off by a carefully assembled wine list and a full-scale bar that’s fitting for casual or formal dining. Each food item is carefully crafted and plated with the freshest premium ingredients for full definition and flavor. With the menu having been conceptualized by a James Beard-nominated chef, there’s truly something for every palate, from the casual diner to the most dedicated foodie. A dining experience could be enhanced further by one of our delicious desserts. Our dessert menu has been carefully put together by award-winning Pastry Chef Chris Leung.

Our warm and laid back but contemporary settings are the perfect location for any gathering. Whether you’re relaxing from a day’s work or lounging from your exploration of the Museum District’s diverse cultural attractions, Museum Park Café’s lighthearted and relaxing environment is designed to appeal to people from all walks of life. It’s a great location for sumptuous eating and getting together at all times of the day, no matter the occasion.

Should you need a venue for a professional gathering, our dedicated hospitality team can accommodate any need and demand.

Please contact us at (713) 533-9560 to reserve Museum Park Café for your event or for answers to any inquiries.

The coffee and wine bar offers light-but-delicious eats and extensive coffee and wine lists, set in a comfortable and classy setting with widespread appeal. Coffee lovers can indulge in a variety of coffee blends with a range of aromatic and taste appeal, drafted from the freshest coffee beans from Houston’s own Greenway Coffee & Tea. Should they also want good eats, the restaurant’s menu presents breakfast, lunch, and dinner options for light dining.

Bosta Coffee & Wine was created as a tribute to Christopher Balat’s grandfather and the coffee shop he ran in the 1950s. Bosta builds on that legacy with the philosophy that use of the freshest ingredients, best-sourced coffee bean, and most appealing staging creates an atmosphere in which everyone immediately feels welcome. Patrons also enjoy access to a large collection of wines and bubbles for heightening any formal occasion or events at the later hours.

Whether you want to just unwind and relax or be social, Bosta is designed for every mood. With its satisfying menu options and wide-ranging options for beer, wine, and coffee, the restaurant is the perfect way for customers to start their evening and work their way toward a more formal dining experience. Balcor Hospitality’s award-winning Cloud 10 Creamery desserts are also available at the coffee shop, yet another option for kicking back and relaxing.

Bosta’s modern settings are ideal for formal occasions or programs in the evening hours. Please contact our hospitality team at (713) 533-9560 for how we can serve your needs, or for answering any question.

Balcor Commercial is making the move from brokering real estate projects to building them with the Parc Binz mixed-use development currently under construction at 1801 Binz in the Museum District. In addition to the usual office space and residential options, Balcor principal Christopher Balat tells CultureMap that the building will feature three restaurants.The first is a coffee/wine/beer concept that will serve light bites and feature the same coffee beans from Greenway Coffee and Tea that are currently featured at Blacksmith, the Eatsie Boys Cafe and Paulie’s (among others). The second will be a Korean fried chicken concept tentatively called Dak & Dop

The third will be a full service restaurant under the direction of executive chef Chris Leung, who’s already partnered with Balcor on ice cream shop Cloud 10 Creamery that’s set to open in Rice Village’s Hanover development this fall.

For Balat, the project is the chance to bring “good things to the neighborhood” that he’s lived in for five years. “I would never put anything in (Parc Binz) that I wouldn’t want to eat at,” he says.s
growing his Balcor Hospitality project with Leung and moving beyond ice cream. The still unnamed restaurant will make use of Leung’s experience preparing savory dishes at Bootsie’s Heritage Cafe and leverage the knowledge he gained from Kata Robata chef Manabu Horiuchi during his time as pastry chef at Kata Robata.

When it opens in early 2014 at Parc Binz, the 4,000-square-foot space will serve breakfast, lunch and dinner from an open kitchen. Balat describes the cuisine as “Paulie’s meets Barnaby’s” in the sense that the dishes are “food everyone can have every day. It’s the food you know with a Chris Leung twist.”

Leung says the food will not be “the foo-foo dessert I’ve been known for.” Instead, it will be “very approachable food that’s done properly. (That means) fresh made pasta, baking our own bread and grinding our burger meat . . . the extra attention to detail will make it better.”

The restaurant’s kitchen will also provide the coffee shop with quick serve, grab-and-go type sandwiches. That 2,000-square-foot space will feature a large circular bar, because, as Balat explains, “I like going somewhere you can see everyone.”

It will be located near the building’s parking garage to make getting in and out as easy as possible. As for the coffee, Greenway co-owner David Buehrer tells CultureMap that the coffee shop will be unlike the other restaurants he supplies, because he will be handling all hiring, training and procurement for the still unnamed venture.

“It’s going to be very good,” Buehrer promises. Of course, the cafe will also serve Cloud 10’s full line, including sundaes and banana splits. Parents who are visiting the Children’s Museum (only two blocks away) probably shouldn’t tell their kids about that.

Korean fried chicken restaurant Dak & Dop (chicken and rice in Korean) will bring another taste to the Museum District that the area currently lacks. The restaurant’s owner has modeled the concept after New York’s Mad for Chicken.

It will serve twice fried chicken that he promises will be crispy and juicy but not greasy. For Balat, the fact the chicken will be fried to order and take 20 minutes to prepare is a positive, since it helps ensure a consistently excellent product.

Both the restaurant and the fried chicken joint demonstrate Balcor Hospitality’s larger strategy of partnering with talented chefs and giving them the resources they need to realize their goals.

“I want to work with good people,” Balat says, citing Leung’s combination of talent and humility as the reasons the two have gotten along so well. Balat wants Balcor to be an incubator for chef-driven concepts that are tested in Houston and then exported to other locations.

As for who that might be, time will tell. Balat also owns the lot across the street from the new mixed-use development. As soon as Parc Binz is finished, construction starts on phase two.