The twins behind Houston Hospitality, Mark and Jonnie Houston, have amassed an impressive portfolio of hospitality hotspots since opening their first Hollywood space, Piano Bar, in 2008. Often designed to embrace the details of speakeasy-era charm and unexpected experiences, each of their destinations evoke wonder, sophistication, and expression, transporting visitors through time and space.
Currently, Houston Hospitality’s high-end nightlife portfolio spans Los Angeles and Las Vegas, including the Cuban-themed bar La Descarga, an American-themed live music venue called Harvard & Stone, the Parisian cocktail lounge Pour Vous, a speakeasy-style lounge and bar named No Vacancy & Dirty Laundry, the 1970s-inspired Good Times at Davey Wayne’s, a 1980s-themed oasis named Break Room 86, a disco-deco dreamscape called Kiss Kiss Bang Bang, the multi-culinary destination Level 8 inside the conjoined AC Hotel DTLA and The Moxy Hotel DTLA, and more.
Whitewall spoke with the Houston brothers about how their roles in hospitality have evolved, and what their latest spaces say about the industry today.
Mark and Jonnie Houston. Courtesy of Houston Hospitality.
Evolving with the City
WHITEWALL: You are born and bred LA natives. How have you seen the city and its hospitality spaces change to meet the new needs of its locals and visitors alike?
MARK HOUSTON: These days, grabbing a great cocktail is a breeze, especially in LA, but that alone won’t cut it to get folks out anymore. Merely having a bar with fantastic cocktails isn’t enough, especially as more people are opting for low-ABV cocktails and non-alcoholic beverages. We see ourselves as pioneers in shaping a night out that’s more than just sipping; it’s about crafting an immersive experience that makes them want to stick around.
WW: Growing up, your mother helmed the Koreatown bar Monte Carlo. How did being immersed in a space like this impact your view on what was possible within hospitality? Was opening your own space always the goal, even after opening pager and cellphone stores?
JOHNNIE HOUSTON: Our mom taught us what true hospitality meant. She always went beyond the ordinary. At Monte Carlo, she used to prepare dinners each night for the regulars in our community growing up. Before the bar, she worked as a bartender and would personally buy ingredients to make her famous egg rolls and Thai salad. Her generosity extended to the point where people from Santa Barbara or Orange County would travel just to savor her egg rolls, which she happily gave away for free, often paired with a beer, out of her sincere love for her customers.
WW: In 2007, you launched your first Houston Hospitality space, Piano Bar. What was the hospitality scene like back then, in comparison to now?
MH: Back in the day, many musicians weren’t compensated for their performances; instead, they had to pay to play at venues. We were the first to change the scene, becoming one of the first venues to eliminate cover charges and pay musicians for their talent. Incredible musicians like Miles Mosley and Kamasi Washington started and played at Piano Bar. Like our mom taught us, hospitality is in our bones and in our ethos is contributing to the community. At Piano Bar, we used to host Sunday BBQs for free for all of our friends and the community to come hang—with dishes like tequila lime chicken, whisky braised Angus burgers, and BBQ ribs.
Maison Kasai, Level 8. Photo by Michael Kleinberg. Courtesy of Houston Hospitality.
Houston Hospitality’s LA Hotspots
WW: Last fall, in collaboration with Lightstone, you launched eight unique restaurants, bars, and nightlife venues across the entire 8th floor of the Moxy and AC hotels. Can you share details about those?
JH: Level 8 is a first-of-its-kind multidimensional showcase for culinary exploration and immersive entertainment that houses: Maison Kasai, a French teppanyaki restaurant featuring Michelin chef Josh Gil; Que Barbaro, a South American wood fire grill restaurant by Chef Ray Garcia; The Brown Sheep, a Mexican-inspired taqueria led by Chef Ray Garcia; Lucky Mizu, a Japanese sushi, hot pot, and sake bar by Chef Hisae Stuck with live entertainment; Mr. Wanderlust, a sophisticated jazz lounge offering light bites by Chef Richard Archuleta, outstanding cocktails by Mel Meza, and burlesque and live entertainment performances; Golden Hour, the outdoor pool with great tiki party vibes set with a beautiful rotating carousel bar; Mother of Pearl, a seafood champagne concept al-fresco eatery; and Sinners y Santos, a mezcal and tequila club with DJs and a descending wrestling ring where Luchadores wrestle for the win, adding excitement to a night out.
WW: What do you feel having all of these concepts in one space say about the possibilities of culinary and nightlife within a hotel? On the same floor?
MH: We believe it conveys an ambitious message, suggesting that if you build it, people will come. Given our tendency for short attention spans, why not cater to that impulse?
WW: You said, “What we have learned in our 20-plus years of opening restaurants and bars around LA is that people want more than just dinner or drinks out. They want to discover something new and come away with a sense that they’ve done something memorable, something different.” Tell us what Houston Hospitality’s secret sauce is to make this happen.
JH: In addition to all of this, we love to prioritize customer service and hospitality. Our goal is to create an atmosphere where customers leave with a smile, feeling like they’ve joined a friend’s party. While things may not always go as planned, we will consistently strive to always have fun.
WW: Houston Hospitality has evolved with the changing tides of the industry and has stayed ahead of the trends. A few years ago, for instance, it opened the first cannabis lounge, Original Cannabis Cafe, in West Hollywood. When do you know an idea—or partnership, venture, etc.—is right or going to be successful?
MH: While we may not always have all the answers, we firmly believe in pushing the envelope in the right direction. Regardless of how ambitious or intimidating it may be due to the unknown, we adhere to our motto of trying the best that we can.
No Vacancy. Photo by Jakob Layman. Courtesy of Houston Hospitality.
WW: Tell us a bit about No Vacancy—we still haven’t been yet! What does the overall ambiance tell us about the time we’re living in today?
MH: Ironically the space is inspired by the prohibition era in 1920s New Orleans, and we are here full circle, a century later in the 2020s. We as humans have a fantasy of the past and love to relive the golden era of the times before us. I say let’s bring them back and that’s what we did at No Vacancy. Jonnie and I fought over the design and details to the opening date and I am happy to say that I won. It touches all the senses and has the magical touch and charm that Hollywood misses at times. We look forward to bringing more magical high-profile events and red carpet functions that we constantly get due to the buildings charm and character. It’s also our gin-focused bar that shouldn’t be missed.
Looking to the Future
WW: What are you working on now/next?
MH: We are working on five projects that are opening soon. We’re re-opening the world-famous The Sayer’s Club in Hollywood into a speakeasy called Say Yes that’s an art deco disco masterpiece, as well as re-opening The Doheny Room in West Hollywood into another speakeasy that we can’t talk too much about right now. Lots in the pipeline—maybe even a Level 9 and Level 10.
WW: For those new to LA and in town for Frieze, what are some spots you encourage them to check out?
JH: A perfect night in LA begins with espresso martinis and the Bolognese at Chateau Marmont or truffle pasta and pomodoro at Uovo and then a night out to Jumbo’s Clown Room on the eastside.
MH: First, you have to check out Level 8 and our art show, “The Show on Thirty Six.” Also stop by Musso & Franks in Hollywood for martinis, Dan Tana’s in West Hollywood for spaghetti and the Caesar salad, Yamashiro in Hollywood for lychee martinis, and end the night dancing away at our spot Kiss Kiss Bang Bang in Koreatown.
Lucky Mizu, Level 8. Photo by Michael Kleinberg. Courtesy of Houston Hospitality.
