Upscale coastal-inspired restaurant sets opening date

By Susan Ellis – Reporter, Memphis Business Journal

November 4, 2025

Briza, a new restaurant at Crosstown Concourse, is set to open Saturday, Nov. 8, with a soft opening beginning the day before at lunch.

The restaurant is owned by Darrell Horn, who is also an owner of Tops Bar-B-Q and a partner in Lucchesi’s Worldwide. Horn had initially hoped to launch the concept at the former Houston’s site after that restaurant closed in late 2024, but the deal ultimately fell through.

“We’ve been working on a concept like Briza for a while,” Horn said. “When the Houston’s opportunity came up, we thought it could be the right place to start — but it didn’t work out.”

Through that process, Horn connected with Moisés Hernandez and his wife, Maggie Murphy-Hernandez, both of whom previously worked with Hillstone Restaurant Group. Moisés had served as a chef at Houston’s.

Moisés will lead Briza as executive chef and general manager, while Maggie will serve as hospitality manager.

After the Houston’s deal fell through, Horn decided to move forward with the concept and began searching for a location. He was introduced to the Crosstown Concourse space by Scott Morris of Church Health. The former Pizzeria Trasimeno space, vacant since 2022, ultimately became the new home for Briza.

Horn signed the lease in May. The deal was brokered by Brown Gill, with Carson Kane and Reid Lanigan representing Crosstown Concourse alongside its development team.

Construction and buildout were handled by Grinder, Taber & Grinder. The project required significant updates to the existing space, including new equipment, bar renovations, and custom cabinetry.

The design also features a coastal-inspired aesthetic, with green wave patterns painted throughout the interior.

“Moisés grew up in El Salvador and spent a lot of time near the ocean,” Horn said. “Briza means gentle ocean breeze.”

The restaurant will utilize two large, wood-fired clay ovens already in the space, each weighing about 7,000 pounds.

“We’re cooking everything from steak to fish to pork chops in those ovens,” Horn said. “They’ve been testing them, and they perform really well.”

The menu will feature seafood, sushi, and steak, with a coastal influence.

Horn describes Briza as “approachable fine dining” — an upscale experience that remains inviting rather than formal or intimidating.