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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 7:00 am – 11:00 am
Lunch
Daily 11:00 am – 3:00 pm
Dinner
Sunday – Thursday 5:30 pm – 10:00 pm Friday & Saturday 5:30 pm – 11:00 pm

Menus

BreakfastLunch
DinnerDessert
BeveragesWine by the Bottle
Non-Alcoholic BeveragesEaster Brunch

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

  • Three tacos with a lime wedge on a white plate.
    SHORT RIB TACOS

    Chili-Arbol Peanut Sauce, Yuzu-Avocado, Crispy Potato

  • Chips and dip in brown bowls.
    SWORDFISH DIP

    Aioli, House-Made Pickled Jalapeño, Lemon Juice, Plantain Chips

  • A salad with egg and bacon.
    WEDGE SALAD

    Crispy Bacon, Cherry Tomato, 6-Minute Egg, Poblano Blue Cheese Dressing

  • Skewered meat on a dark plate and yellow sauce.
    ANTILOPE ANTICUCHO

    Peruvian Ají Adobo, Chimichurri, Charred Corn Salad

  • A large steak on a black tray.
    52 OZ PRIME TOMAHAWK for two

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

    Spicy Tuna, Crab, Avocado, Cucumber

  • Wagyu beef on a light grey plate.
    WAGYU BEEF TIRADITO

    Fresno Chili Citrus Sauce, Charred Black Habanero, Pickled Pepper

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

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

  • A dark cocktail in a smoke box.
    CASUAL ENCOUNTER

    TX Bourbon, Drambuie, Cochi Americano

  • 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 in a small glass.
    PINA MEZCALITA

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

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Events

  • March 21 - April 23

    Viva Abejas

    Meaning “long live bees” in Spanish, Viva Abejas is Toro Toro’s month-long campaign designed to spread awareness of the importance of bees to the food system (one in every three bites of food depends on bees for pollination). Enjoy a special menu of cocktails and small plates, featuring honey, agave and avocado.
  • April 9, 10:00 am – 3:00 pm

    Easter Brunch

    Gather with family and friends at Toro Toro for our Easter brunch, featuring brunch classics with Pan-Latin flair. Easter brunch is priced at USD 155 per adult and USD 65 per child ages 12 and under.
    Reserve Now
  • March 28, 6:30 PM

    Sparkling Vs. Still Wine Dinner

    Join renowned dining expert Eric Weiss for a special Sparkling vs. Still wine-paired dinner at Toro Toro. This five-course dinner features cuisine from Toro Toro’s Chef Rafael Villalpando, each dish paired with two wines (one sparkling, one still). Live Latin music complements this dinner experience, priced at USD 150 per person.
    Reserve Now

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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