The much-anticipated Latin-Mediterranean restaurant marks the return of Cordúa to the...
The wait is over. The Lymbar, tucked in a prime spot in The Ion development in Midtown at 4201 Main, is now open. A love letter to his childhood heavily influenced by his Nicaraguan family, The Lymbar is Cordúa’s first solo restaurant. Yes, his father Michael Cordúa, who introduced Houston to the joys of Latin flavors with his game changing Americas, Churrascos and Amazon Grill restaurants, is involved as part of the management team.
“The Lymbar is my grandmother’s house,” he said. “It’s a tribute to all grandmothers. Mine liked well-worn paperbacks, crossword puzzles, rich food and whiskey. Copies of ‘Where the Wild Things Are’ were always around. The house stayed in our family, and it’s where we perfected our family’s hospitality. The Lymbar is the distillation of our heritage.”
His menu, under the direction of executive chef Adolfo Lopez Jr. offers dishes such as corn-smoked lamb chops on tabbouleh; pan-seared snapper with saffron rice and chorizo emulsion; build-your-own tenderloin tacos; beef kofta burger with tzatziki; Churrascos-inspired beef tenderloin with chimichurri; and a stuffed chicken ballotine, a nod to chicken with sherry cream sauce that Michael used to make for David after school at the original Churrascos.
"We wanted to capture the bustle of a hotel lobby, the polish of a private club and the hospitality of the Cordúa family in the design," Braverman said."Mixed with a confluence of Latin American, Lebanese and Mediterranean textures and art layered over a backdrop of classic mid-century materials such as warm woods, earthy colors and lush greenery."
Cordúa is clearly excited to be back on the Houston dining scene since he and his father left their Cordúa Restaurants group to form their own hospitality company.Greg Morago writes about food for the Houston Chronicle. Follow him on
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