Warehouse 72 came to life in 2019 under the vision and inspiration of Doug Pak. The sophisticated dining room featuring plush, padded velvet banquettes, handsome quilted leather chairs, a sleek bar, and a large open kitchen welcomes guests as they enjoy a Mediterranean and American-fusion menu by Chef Jaime Salazar. A variety of experiences under once roof including the bar and communal dining tables up front, the main dining room with views of the open kitchen, a chef's table in front of the kitchen, patio seating, and a private dining area offer prix-fixe dining, monthly wine dinners and more. "We want this place to be completely experience-driven," Pak said. "Experience equals celebration to us.”

Warehouse 72’s Executive Chef, Jaime Salazar , has worked in the restaurant industry for over a decade, most recently as Executive Chef at the River Oaks French hot spot Brasserie 19. Named by Zagat in 2018 as one of Houston’s “Under-the-Radar Chefs to Know,” Salazar brings a fresh perspective on modern Houston dining to Warehouse 72.

“I am excited for the opportunity to join the team,” says Salazar. “ To now develop a new concept for a new generation with a little more ‘kick’ is very exciting. We’ll have items with an Italian feel but with a Mediterranean twist here and there. For example, one item will be a Za’atar Roasted Chicken — a half-chicken with Aleppo pepper, fresh cilantro salad and other bright, summer flavors.”

Diners may choose from a selection of starters, including seafood offerings such as Grilled Gulf Oysters and Mediterranean Grilled Octopus . Salazar and his team are making mozzarella in-house, which is being showcased in starters such as the flash-fried mozzarella and bruschetta . The house-made mozzarella is also used on a variety of handcrafted pizzas with tender crusts made with finely textured 00 flour from Italy.

Warehouse 72’s signature dish is Angel Hair Pasta with truffle cream sauce, Parmesan cheese, black pepper, grated fresh black truffles, chives and a touch of truffle oil. There are plenty of hearty main courses to choose from as well, such as Australian Lamb Chop “lollipops” and a hefty 14-oz prime grade ribeye.

A 32-foot-long custom-made, antiqued-steel standing bar separates the bar area from the main dining room. The drink program is comprised of craft cocktails, 72 different wines by the bottle (including premium Italian selections), 27 wines by the glass and both local craft and imported beers, many of which are on tap. A small wine selection is offered on tap as well. Cocktails range from twists on boozy classics to those that incorporate fresh ingredients — perfect for the summer season. The Nonconformist is a riff on an Old Fashioned while on the other side of the spectrum is the Midnight Epicurean , a cocktail made with rum and lime juice with muddled fresh blackberries and mint.

To match Warehouse 72’s new concept design and menu, guests can expect a curated and elevated experience that is in some ways similar to a hotel. Loyalty members will “check in” at the front. Refreshing infused water with natural ingredients, such as fresh fruit, is available in the lobby.

The private dining area, ideal for business meetings, celebrations and community get-togethers, seats up to 60 guests and offers a prix fixe Chef’s Tasting Menu that ranges from $45 to $60 per person. Customers can also reserve one of the chef’s tables in front of the open kitchen for a custom, chef-driven tasting menu. Two adjacent chef’s tables seats either a group up to seven or two smaller parties.

“The Chef’s Table experience is like visiting a restaurant-within-a-restaurant,” says Pak, CEO. “One of my favorite things about traveling to Italy was that every meal was served course by course. We’re duplicating that type of experience for our guests in Warehouse 72’s private dining room and chef’s tables.”

The 8,400-square-foot property with an impressive industrial-chic design. “Sensitive,” “authentic,” and “inspiring emotion” were all terms given as design directives to transform the former old-school Italian restaurant. To achieve the charges, we incorporated exposed brick, concrete, and aged metals into the project. The warm colors of the raw materials provide a sense of belonging.

The feeling of fellowship is reinforced at the U.B. Klem community tables surrounded by Crate and Barrel chairs. Customers looking for a more intimate dining experience, meanwhile, can enjoy the restaurant’s contemporary cuisine at private tables, including those along the sensuous Kravet purple velvet and navy leather-upholstered banquette, built by local fabricator Eagle Chair Company.

The theme of rebirth also plays an important role in the space’s transformation. To the end, we created an angelic motif with such aspects as lighting from Lighting Inc. in the dropped ceiling that mimics a starry night sky, as well as custom ironworks by the architect representing trees and clouds.

Perhaps the most literal reference to angels, however, can be found on the wall featuring five Houstonian women watching over patrons. Created by local street artist Sebastien “Mr. D. 1987” Boileau, these brightly colored murals symbolize the diversity and strength in Houstonian females. For the subjects, Boileau turned to inspiring women he already knew, ranging from a cancer survivor to an art teacher.