“While the name ‘Muse’ comes from the idea of a person or personified force that provides a source of inspiration, our menu is inspired by Houston’s unique multicultural dining scene.”Īs they did for the Sporting Club and Sugar Room, Sundown turned to beverage consultants Ladies of Libation to create the restaurant’s cocktails. “Growing up in Houston, I’ve always enjoyed exploring global flavors and experimenting with a variety of traditional techniques,” Miller said in a statement. Pastry chef Maggie Lin (La Table) makes her own contributions with a Yuzu Tart with sesame shortbread Profiteroles with lemongrass ice cream and macerated strawberries and a Mocha Torte with red bean brownie and cafe su da mousse. R-C Ranch bone-in ribeye with chili eggplant.Wood-grilled lobster with green papaya salad.Sticky pork ribs with soy-tamarind glaze.

Octopus salad with with shaved vegetables and soft-boiled quail egg.Miller (Riel, International Smoke) with an assist from sous chefs Dung Nguyen (The Dunlavy) and Andrew Aguilera (The Classic), Muse’s menu incorporates locally-sourced ingredients into shareable dishes that include hot and cold plates, sushi rolls, and wood-grilled steaks and seafood. Created by executive chef and partner E.J. Turning to the cuisine, Muse offers serves a globally-inspired menu that hops across a range of genres.

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