Maison Pucha Bistro sits on Studewood Street in the Heights/Northside area, run by the three Pucha brothers: Manuel as chef-owner, Victor Hugo as pastry chef-owner, and Cristian as GM and beverage director. The menu blends French technique with the family's Ecuadorian heritage.
Manuel trained in New York at Steak Frites, La Goulue, and Orsay before moving to Houston to help open Bistro Moderne, later working under chef Philippe Schmit at his namesake restaurant and its successor, La Table, where he rose to executive chef. Victor Hugo built his pastry background at Brasserie Du Cognac, while Cristian worked front of house and studied wine at Le Colonial before joining his brothers.
The kitchen turns out gougeres, French onion soup, branzino, and salmon alongside soufflés and other desserts from Victor Hugo's pastry program, with dishes noted for their presentation. The restaurant has built a following of regulars who return for the hospitality as much as the food.
Manuel trained in New York at Steak Frites, La Goulue, and Orsay before moving to Houston to help open Bistro Moderne, later working under chef Philippe Schmit at his namesake restaurant and its successor, La Table, where he rose to executive chef. Victor Hugo built his pastry background at Brasserie Du Cognac, while Cristian worked front of house and studied wine at Le Colonial before joining his brothers.
The kitchen turns out gougeres, French onion soup, branzino, and salmon alongside soufflés and other desserts from Victor Hugo's pastry program, with dishes noted for their presentation. The restaurant has built a following of regulars who return for the hospitality as much as the food.