Being escorted into Bastion‘s new restaurant space feels like being escorted into an exclusive club, and we were beyond thrilled to score an invite to experience it first-hand. Less than five months ago, Bastion opened under the ownership of Strategic Hospitality and Chef Josh Habiger as a self-described “casual watering hole” with craft cocktails, punches, beers and wines, and some of the finest nachos we have ever enjoyed — you don’t even have to be three sheets to the wind to think so. Tucked inside Houston Station, in a space formerly home to the American Syrup & Preserve Company, the bar is a welcome addition to the growing Wedgewood Houston neighborhood.
Now, after much scuttlebutt about a phase two of this watering hole, Bastion has successfully embarked on their new culinary venture with the addition of a 24-seat dining room. Patrons are welcomed into the 1,000-square-foot space through a sliding door found behind the Bastion bar. Inside, Habiger has been hard at work since the restaurant’s opening in late May creating ever-changing menus that showcase seasonal and inventive fare. Upon first glance, the menu reads more like a puzzle or a bingo card, but upon closer inspection you will see the menu is composed of various dish sizes (indicated by the price point) that cover everything from veggies and grains to meats and seafoods with the last line dedicated solely to desserts.
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originally published on styleblueprint.com
