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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.


Daily 6:30 am – 11:00 am
Daily 11:00 am – 2:30 pm
Sunday – Thursday 5:30 pm – 10:00 pm Friday & Saturday 5:30 pm – 11:00 pm

Signature Dishes & Drinks

  • A chef holding a skewer with chicken, pork, and other meat on it.

    Brazilian-Style Picanha Steak, Rib Eye, Chicken Cusco, Lamb Chops

  • A bowl of cold salad on ice on a wood table.

    Hamachi, Leche de Tigre, Sweet Potato, Red Onion, Canchas

  • A pink and orange cocktail with an orange wheel floating on top of the glass.

    Jalapeño-Infused Altos Plata Tequila, Passion Fruit Purée, Hibiscus-Rosemary Foam

  • A chef using a blowtorch and oil to cook meat.
    52 OZ PRIME TOMAHAWK for two

  • A sushi roll on a grey plate.

    Spicy Tuna, Crab, Avocado, Cucumber

  • Fish in a red sauce on a white plate.

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

  • A slice of cake on a purple sauce on a light grey plate.

    Caramelized Almonds, Hibiscus Mezcal Sauce, Vanilla Crumble

  • A yellow cocktail with a spiced rim.

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

  • An amber coloured cocktail.
    Manhattan Con Elote

    Sierra Norte Yellow Corn Whiskey, Cocchi Torino, Nixta Licor De Elote, Bittermens Xocolatl Mole Bitters

  • A bowl of raw salmon in an orange sauce.
    Salmon Tiradito Nikkei

    Red Onion, Leche De Tigre, Ponzu, Sweet Potato

  • Bone marrow with herbs and meat.
    Bison Tartare

    Bone Marrow, Salsa Macha, Lemon Juice, Togarashi, Charred Tostada

  • Sweet corn empanadas and avocado puree.
    Sweet Corn Empanadas

    Ají Amarillo, Avocado Purée, Chimichurri

Listen to the Toro Toro playlist. Listen Here


  • June 18–28

    Destination: Oaxaca

    Savour the flavours of Oaxaca at Toro Toro with a special offering highlighting the spirit of Mexico through corn. Items include: Memela del Pulpo (grilled octopus, guajillo chile ajo, guaje seed crema fresca, adobo chapuline, and salsa verde cruda) and the zero-proof Tejate d’Guava cocktail (guava, coconut milk, corn, vanilla, and cinnamon).
  • Thursday – Saturday

    “Suviche” Making Class

    Join the Toro Toro “Suviche” Chef for a personalized sushi and ceviche making class, where you will learn (and taste) the expert art of making these delectable favourites. This private experience starts at USD 200 per person and includes hand-rolled sushi, ceviche and sake.

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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