Brenda Harvey-Traylor and Sid Moorhead
Look past the fleur-de-lis-embellished room dividers and expansive, beautiful paintings. Forget for a moment the sounds of sizzling escargot and decanting of wine. And imagine that instead of perched in a leather-upholstered bar chair snacking on a warm baguette with whipped butter, you’re in a sticky red-pleather booth eating a juicy hot dog. The iconic Houston brand James Coney Island sold off its Galleria-area building in 2022, and at the end of last year, after a lengthy reno and expansion courtesy of architecture and design firm Gesnler, Midtown mainstay Artisans made the move to the now super-chic building.
Here, guests can expect Executive Chef Jaques Fox’s same dedication to both traditional and innovative French cuisine as was displayed at the Louisiana Street restaurant for 12 years. Fox cites the allure of the Galleria area to both locals and visitors alike, and the proximity to other noted fine-dining options like Pappas Bros. Steakhouse and Trulucks’, as factors in the move.
Each dining area of the open-concept restaurant has its own distinct feel; the cozy bar is warm and inviting, and the private dining room looking out onto the intimate patio has discrete sliding doors. The previously mentioned Table du Chef is located in the back corner of the restaurant, behind the main dining space that boasts roomy winged chairs and high-backed booths.
A three-course pre-fixe menu, with selections that change daily, is offered for both lunch and dinner, in addition to several a la carte plates. The lunch-only foie-gras-topped burger is a treat, while at dinner, duck confit with orange-chili sauce is a must-try. Weekend brunch brings a croque-monsieur served on a house-made croissant with a creamy dijon-bechamel sauce. For extended enjoyment, six- and seven-course meals are served with optional wine pairings at the chef’s table.
“Dining at Artisans is a passionate art form,” says Fox. “It’s a fusion of exquisite French cooking and technique with our special touch.”
At lunch, a short but sweet dessert selection includes a treat du jour that might be a creamy, layered, shortbread and hazelnut bar — but at dinner, patrons get their choice among 10 tarts, cakes, eclairs and more. The tiramisu is served with candied orange peel, while the chocolate mousse boasts spongy red velvet cake and macerated berries. A dainty scoop of fresh-fruit sorbet complements any and all of the above.
It remains dark and moody inside the new Artisans, which makes it easy to forget that you’re a mere few yards away from the hustle and bustle of Westheimer — and even easier to forget that this was once a gleaming white hot dog stand.
Getting cozy with a martini in Artisans’ main dining room
Le Saumon Fumé au Caviar with a poached quail egg
A petite opera-cake dessert
Live jazz situated near a painting of a rooster, Artisans’ mascot
Chef Royere
Presented to individuals in connection to agriculture such as winemakers, farmers and chefs, the ministerial Ordre of Agricultural Mérit was established in 1883 by French Minister Jules Meline. Former French President François Hollande presented the medal to chef Royere on Tuesday. The merit received by Royere is the second highest ranking award in the French Republic, just behind the Legion of Honour.
Former French President François Hollande presents Executive Chef Jean-Luc Royere with the Ordre du Mérite agricole (photo courtesy of The Post Oak Hotel)
Tilman Fertitta with The Post Oak Hotel's Culinary Team (photo courtesy The Post Oak Hotel)
The Post Oak Hotel General Manager Steven Chao and Executive Chef ean-Luc Royere
"Receiving this distinction is one of the greatest accomplishments of my career to date," said Royere in a statement. "To be honored by my home country here in my chosen city is the culmination of many years of hard work and focus."
Royere moved to Houston in 2017 when he accepted the job for the role of executive chef at The Post Oak, Houston billionaire Tilman Fertitta’s 38-story, 250-room luxury hotel. The chef was one of the hotel’s first five employees, and 10 years before that, he received a Master Chef of France Award.
“It was a little gamble to move from The Oriental Hotel in Florida to Houston for a job at a brand-new hotel, but I was blessed to have hired about eight chefs who had worked with me for ten years,” Royere told CityBook. The exec-chef is involved in the culinary hiring and manages about 65 employees including managers and chefs.
Regarding menu creation at the Post Oak’s restaurants, Royere says he shares his vision and encourages his chefs to provide input. “We work together to tweak recipes and menus. I spend the most time and attention on our concept Bloom & Bee as it is opened 17 hours a day,” he explains. Spring is a busy time of the year for the hotel. “We are planning lots of parties, events, and buy-outs as well as special Sunday brunch.”
“We are incredibly proud to see Chef Royere receive this award for his many contributions to the world of gastronomy and culinary,” said Steven Chou, General Manager. “I cannot imagine anyone more deserving.”
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