River Oaks' burgeoning culinary scene recently expanded with the opening of Succulent Fine Dining. Founded by restaurateur Shawn Virene, known for a'Bouzy, the restaurant offers West Coast-inspired cuisine rooted in Napa Valley traditions. Executive Chef David Buckley leads the kitchen, bringing nationwide experience from Hawaii, San Diego, and The Woodlands.
Menus feature seasonal produce from the West Coast, local farms, and Virene's Huckleberry Farms in Round Top, Texas. The nearly 10,000-square-foot restaurant features both indoor and outdoor dining, with a second-floor patio and private dining options.
A must-try for the warm summer season is chef Buckley's take on carrot gnocchi. succulentfinedining.getbento.com
The Gnocchi
At Succulent, the gnocchi is made using a traditional handmade method with a tasty twist. "We roast the carrots before incorporating them into the dough to deepen and enhance their flavor," says executive chef David Buckley. Each batch is made daily by Sandra, the restaurant's dedicated pasta cook, whose attention to detail ensures consistency in every bite.
The Mix-Ins
Buckley leans into a classic pairing for the dish. "Carrots and peas are timeless. You can't go wrong," he says. English peas bring brightness and a fresh pop of flavor. The gnocchi dough is layered with richness, thanks to ricotta, Parmesan, and a subtle hit of toasted celery seed for added complexity.
The Toppings
A mix of textures and acidity rounds out the dish. "We finish with pickled cipollini onions. The hibiscus in the brine gives them a pinkish-purple hue and a punch of acidity," says Buckley. Shaved carrots and Parmigiano Reggiano add depth, while fresh basil from the restaurant's herb garden provides a clean finish.
The Sauce
To tie everything together, Buckley uses a basil pistou. "It's a simple blend of basil, garlic, and olive oil," he explains. "It adds a fresh, herbaceous note that completes the dish every time."