Master Class: Peak Inside this Posh, Neutrals-Savvy Bed, Bath and Closet Reno

Jeff Gremillion

When an oil company honcho and his wife decided to expand and upgrade the master suite in their Memorial Drive manse, the direction to Eklektik Interiors owner and principal designer Kathy Anderson was all about compromise. They wanted opulent but functional. And they wanted a softened, plush vibe, but with a color scheme in which the weight-lifting man of the house would be as comfortable as his fashionista bride. “Definitely not girly-girly,” says Anderson. The result is a rich play of textures and a monochromatic palette of bronze and champagne hues.

These Vivid, 2000s-Inspired Pieces Are So Fetch (Yes We’re Making It a Thing)

Amanda Llanes

Don’t be too upset that the 2000s are already fodder for fashionable nostalgia. Instead, get excited to combine bold and unexpected colors and textures, à la lace-trimmed camis, chunky-soled shoes and men’s looks, too. That’s hot!
food

Live Music and Caviar Flights: Tony’s Has a New Groove

Caviar — chef Kate's favorite condiment — at Tony's

SITTING WITH TONY’S chef Kate McLean, she muses “caviar is my favorite condiment.” It’s a statement proven by the fact that that’s no shortage of caviar on her revamped menu at fine-dining stalwart Tony’s; there’s even a caviar flight with three piles of the savory fish eggs served with all the accoutrements and a shot of chilled vodka. The decadent dishes pair well with another new addition at Tony’s: live music in the middle of the dining room.

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Food
food

Spring Over So Soon? Not at Le Jardinier, Where Seasonal Produce Is Still the Star Ingredient

Spring Expression

WHILE SPRING CAN seem fleeting in Houston, chef de cuisine Felipe Botero at Le Jardinier inside the MFAH is making the most of the season’s freshest ingredients. French for “the gardener,” Le Jardinier is helping to extend Springtime sensations, even if it’s just through the extra-fresh ingredients Botero has used to craft the seasonal menu.

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