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Chef Richard Sandoval introduces his Pan-Latin Steakhouse, Toro Toro, offering a twist on the contemporary steakhouse experience with Pan-Latin influences and Asian dishes. Rooted in the vibrant flavours and convivial dining culture of Central and South America, the menu features rodízio-style churrasco steaks, exotic game and seafood, including sushi and ceviche from the suviche bar.

Hours

Breakfast
Daily 6:30 am – 11:00 am
Lunch
Daily 11:00 am – 2:30 pm
Dinner
Sunday – Thursday 5:30 pm – 10:00 pm Friday & Saturday 5:30 pm – 11:00 pm
Weekend Brunch
Saturday & Sunday 10:30 am – 2:30 pm
Happy Hour
Daily 3:00 pm – 6:00 pm

Menus

BreakfastLunch
Weekend BrunchDinner
DessertBeverages
Wine by the BottleNon-Alcoholic Beverages
Happy Hour

Signature Dishes & Drinks

  • A chef holding a skewer with chicken, pork, and other meat on it.
    TORO TORO CHURRASCO for two

    Brazilian-Style Picanha Steak, Rib Eye, Chicken Cusco, Lamb Chops

  • A bowl of cold salad on ice on a wood table.
    PERUVIAN CEVICHE

    Hamachi, Leche de Tigre, Sweet Potato, Red Onion, Canchas

  • A pink and orange cocktail with an orange wheel floating on top of the glass.
    MERCADO MARGARITA

    Jalapeño-Infused Altos Plata Tequila, Passion Fruit Purée, Hibiscus-Rosemary Foam

  • A chef using a blowtorch and oil to cook meat.
    52 OZ PRIME TOMAHAWK for two

  • A sushi roll on a grey plate.
    ANGRY SCORPION ROLL

    Spicy Tuna, Crab, Avocado, Cucumber

  • Fish in a red sauce on a white plate.
    SALMON

    Achiote Marinade, Dashi-Braised Bok Choy, Ponzu Broth, Bacon Morita Chili Jam

  • A slice of cake on a purple sauce on a light grey plate.
    YELLOW CORN CAKE

    Caramelized Almonds, Hibiscus Mezcal Sauce, Vanilla Crumble

  • A yellow cocktail with a spiced rim.
    PINA MEZCALITA

    Del Maguey Vida Mezcal, Ancho Reyes, Agave Nectar, Fresh Lime Juice, Pineapple Juice

  • An amber coloured cocktail.
    Manhattan Con Elote

    Sierra Norte Yellow Corn Whiskey, Cocchi Torino, Nixta Licor De Elote, Bittermens Xocolatl Mole Bitters

  • A bowl of raw salmon in an orange sauce.
    Salmon Tiradito Nikkei

    Red Onion, Leche De Tigre, Ponzu, Sweet Potato

  • Plate of food with chopsticks, a wine glass, and menu beside the plate.
    Bison Tiradito

    Togarashi, Spiced Pepita, Pickled Shimeji, Chipotle Ponzu, Greens

  • Sweet corn empanadas and avocado puree.
    Sweet Corn Empanadas

    Ají Amarillo, Avocado Purée, Chimichurri

Listen to the Toro Toro playlist. Listen Here

Events

  • Saturdays & Sundays, 10:30 AM – 2:30 PM

    Weekend Brunch

    Experience the vibrant flavours of Latin and Asian cuisine at Toro Toro’s new Weekend Brunch. Enjoy a la carte dishes like Churrasco and Eggs and house-made Choco-Tacos, accompanied by live music on Sundays. Sip on creative cocktails and indulge in sparkling wines from around the world.
  • October 1 – November 3

    Dia De Los Muertos

    The spirit of the season will be in full swing for Dia de los Muertos, the celebration that calls to remember family and friends, and bring their stories, memories and lives back to life through food, drink and sharing. Enjoy extraordinary offerings based on "old ways, new hands" – our modern takes on classics.
  • Daily, 3:00 PM – 6:00 PM

    3/4/5/6 Happy Hour

    Pull up a barstool, get comfy in the lounge or grab a spot at the Suviche Bar for Toro Toro’s new 3/4/5/6 Happy Hour. Enjoy USD 3 off featured beers; USD 4 off all wines by the glass; and USD 5 off all specialty cocktails and USD 6 off of Chef Jonathan Esparza’s favourite appetizers.

This is an exciting opportunity to bring a refined and interactive dining experience to Houston! Chef Sandoval’s global reputation and continued success with many of our sister Four Seasons properties are the perfect addition to our city’s vibrant dining scene.

Tom Segesta General Manager

Meet The Team

A chef smiling behind bowls of fruit and vegetables in a large kitchen.

Richard Sandoval

Consultant Chef
Richard Sandoval Hospitality is a leading restaurant group founded by Mexican-born chef and restaurateur Richard Sandoval. Known for offering guests an unparalleled culinary experience, this internationally recognized contemporary Latin restaurant group successfully owns and operates over 60 restaurant concepts worldwide. Chef Sandoval’s “made from scratch” approach and passion for introducing Latin cuisine to the world inspires him to combine authentic Latin ingredients with international flavors using inventive techniques to create one-of-a-kind concepts that include modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin.
  • The interior of a dimly lit restaurant with a large bar area in the center.

Located on the third floor of our Hotel, Toro Toro has been created with warmth and expertly outfitted by award-winning New York City design firm Meyer Davis. Upon arrival, the main focal point is the expansive central stone bar featuring floating, blackened steel shelving with backlit onyx light boxes and a custom made bar light by Kugler Ning that curves along with the shape of the bar. The surrounding dining space opens up entirely and is set with distressed, dark oak flooring, and marble clad fireplaces with custom, fluted, and hand finished plaster columns. Expect earthy green and rust accents, textured neutrals, custom wood tables and distressed blue and saddle leather accents that signify Texas style. The restaurant also features an elegant 2,700 square foot private event space. Specially curated for the space are an eclectic mix of custom lighting created from blackened metal and custom burnished brass designs, which highlight art installations from global Latina female artists throughout. Riveted black metal and glass vitrines filled with cacti set off the dining rooms and bar with upholstered leather seating and custom designed banquettes while keeping the openness and energy of the space.

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