Nathan Zucker
Nathan Zucker
Nathan Zucker
Nathan Zucker
Present Tense, a new Japanese-leaning restaurant and sake bar co-owned and operated by Michelin-starred restaurant veterans and long-time friends, Rick Margaritov and Ryan Costanza, will open starting the week of May 16.
Located in the heart of Wedgewood-Houston neighborhood, Present Tense will offer a unique and approachable dining experience with a menu curated by Costanza, plus natural wines, avant-garde cocktails and omakase experiences.
“Ryan and I have been wanting to do our own concept for over a decade, since the idea first came to us when shaking cocktails for friends on a trip to Bali. Other opportunities kept pulling us in different directions until the time was finally right. We’re so excited that the time is now. We can’t wait to welcome everyone and to foster a community in Wedgewood-Houston and beyond,” says Margaritov. “We want Present Tense to feel like a home away from home for shared experiences, a space that cultivates intimacy, connection, and reminds us to appreciate the good times.”
Also joining the team is beverage director Kenneth Vanhooser, formerly of Le Loup in Nashville. Through Japanese-style bartending, Vanhooser will marry Western and Eastern approaches to create innovative cocktails that evoke multi-sensory experiences.
Chef Costanza’s menu focuses on shareable small plates inspired by his travels and culinary experiences in Japan and Southeast Asia. Favorite dishes include the Aged Tuna Tartare on grilled seaweed sourdough with sesame mayo and wagyu fat, Diver Scallop Handrolls, and the Corn and Crab Chawanmushi with Dungeness Crab Confit and Chicken Dashi.
The brunch menu features modern takes on classics such as a French Omelet done in the style of Japanese Tamagoyaki, a rolled omelet with fromage blanc covered in trout roe, airy Japanese Souffle Pancakes topped with maple and chantilly, and Karaage and Waffles, done with yeasted buckwheat waffles and Japanese fried chicken.
Present Tense will also feature six-seat sake bar and omakase tasting, where guests can experience specialty dishes curated by Costanza paired with sake poured by Margaritov. The omakase experience will allow guests to connect one-on-one with the curators for a personalized journey learning the gastronomic tasting notes of each course.
The playful yet sophisticated dining ambiance at Present Tense is derived from the restaurant's focal point – a central bar outfitted in modular design with sleek lines and lush greenery. Above the bar lives a live music platform, where DJs will pump fresh beats in tune with the chef’s personal tastes on nights when hand-selected vinyls aren’t spinning. Sliding glass doors open to an outdoor patio outfitted in palms and other foliage. Tucked in the back of the restaurant is the exclusive sake bar.
Present Tense will offer dinner service Tuesday through Saturday starting at 4 p.m., with happy hour 4 to 6 p.m. Tuesday through Friday, in addition to Saturday brunch 10 a.m. to 3 p.m.