LOCAL Houston | The City Guide FEBRUARY 2016 | Page 22

OPEN

Main Dining Room

By Jodie Eisenhardt | @foodiehouston

LA TABLE (NEW NAME/MENU/MGMT)

Photography by Shannon O'Hara

Cuisine: Lighter French
Executive Chef: Manuel Pucha
1800 Post Oak | 713.439.1000 | www.tablerestaurants.com
Mon–Fri Lunch: 11am–3pm; Mon–Thurs Dinner: 5–10pm; Fri–Sat Dinner: 5–11pm
Don’t underestimate the third incarnation of the space on Post Oak
that began as Philippe prior to its transition to TABLE before
becoming the current La Table, now under the direction of the man
with a Michelin-starred résumé, Alex Gaudelet, of New York-based
Invest Hospitality.
A chic new look by New York-based Dekar
Designs sets the tone for what can best be
described as a French lifestyle experience,
including an art installation of books from
Assouline Publishing (available for purchase)
along with fewer seats and cozy fabrics that
feel as fresh and welcoming as the newly polished service. Of the menu, there is a lovely
emphasis on vegetables and salads, bursting
with color and brilliantly presented along with the popular “simply
grilled” section, demonstrating an intentional lightness to much of
the cuisine. Prix-fixe lunch options include two courses for $24 or
three for $30 – a tremendous value. Carved tableside, a splendid-

ly-crusted 32 oz. bone-in Ribeye might be Houston’s
best steak and there’s also a stellar wild mushroomstuffed “heritage” roast chicken and the cheese soufflé of one’s dreams.
Assouline Books

Thankfully, pastry chef Jami King and her Dr Pepper
cake remain. The first floor is a casual café, bakery and retail space,
featuring smaller portions from the upstairs menu along with well-executed pastries and breads, available for take-out. Gaudelet’s vision is
one of big picture and tremendous detail. The buzz is palpable.

BERNADINE’S
Cuisine: Seafood/Regional Southern
Executive Chef: Graham Laborde
1801 N. Shepherd | 713.864.2565 | www.treadsack.com/bernadines
Dinner Daily 5–11pm; Sat/Sun Brunch: 11am–3pm
The next-doo