OSSO & KRISTALLA
Osso & Kristalla, the new modern Italian trattoria from Houston Astros-Owner Jim Crane, is located in downtown Houston across the street from Minute Maid Park and next door to the more upscale, Potente.
It’s fitting to have the restaurants so close to where the Astros play, since baseball is the great family pastime as much as gathering around the table is to enjoy a meal. In keeping with the importance of family, Mr. Crane named the restaurants after his three children.
Osso & Kristalla is open for breakfast, lunch and dinner and will focus on using only fresh and local ingredients. The kitchen is overseen by Executive Chef Danny Trace and supported by Chef de Cuisine Micah Rideout and Executive Pastry Chef David Berg. Breakfast features homemade pastries and breakfast sandwiches, along with a strong coffee service. Lunch offers salads, wood-fired pizzas, pasta and the famous “Italian Dagwood" sandwich – enough to serve two.
At dinner, Osso & Kristalla transforms to a modern, yet relaxed lounge atmosphere with a full bar and extensive wine selection, all offered by the glass. Cocktails are served alongside shared plates, including arancini with marinara and the house favorite “polenta tots."
The restaurant features an open kitchen which brings diners closer to the action to engage them with the food and the environment. The soft, rustic space, designed by Gensler, features a neutral, Italian aesthetic with a rough, sawn beam ceiling and custom wall covering. Osso & Kristalla’s playful and casual feel transfers to an outdoor patio, the perfect place for diners to soak in lively downtown Houston.
Executive Chef Michael Parker has close to three decades of culinary experience and is owner Jim Crane’s, personal and corporate executive chef, where he oversees dining operations at his exclusive club, Floridian National Golf Club,andalso supports food and beverage efforts at the Houston Astros spring training facility. Born in England, Chef Parker worked with the Roux Brothers at The Waterside Inn outside of London, a three star Michelin restaurant.He received his chef degree at Bournemouth and Poole College in Dorset, England in 1987. In addition to Chef Parker’s time at The Waterside Inn, his career has included stints at The Club at Carlton Woods, The Lodge at Sea Island, Century Plaza Hotel and Tower, Caesars Palace and Gallagher’s Steak House in Las Vegas. Highlights of his career include cooking for former Presidents Reagan, Bush, Clinton and Obama, as well as the Queen of England, Prince Phillip and the Queen Mother.
Chef de Cuisine Micah Rideout comes to the restaurants with over a decade of culinary experience, most recently he served as Chef de Cuisine at Reef Restaurant and KUU Modern Japanese Restaurant. Chef Rideout previously served as Executive Chef at Tarakaan Asian Restaurant, Executive Sous Chef at the JW Marriott Houston Downtown and also as Sous Chef at The Inn at Dos Brisas –a Relais& Chateaux property.
Executive Pastry Chef David Berg has over 35 years of culinary experience in Los Angeles and Houston as a chef, pastry chef and artisan bread expert. Chef Berg most recently served as Executive Pastry Chef at Phoenicia Specialty Foods and Tony’s Restaurant. Previously Chef Berg served as Chef de Cuisine at Kiran’s Restaurant and was Director of Operations and Partner at Mi Luna Tapas Restaurant and Bar. He also owned and operated two bakeries in California, Café Opera & Bakery and Naturally David’s Bakery & Catering.