Brenda Harvey-Traylor and Sid Moorhead
“The couple, along with their young daughter and extended family, have enjoyed countless memorable moments at Sorrento over the years, making the restaurant an integral part of their lives,” explains a rep.
Successful Natchitoches, Louisiana- and Houston-based lawyer Robert Salim and his biz-savvy wife Melissa scooped up the Westheimer Curve’s 20-year-old Italian stalwart Sorrento Ristorante late last year and, agreeing that the place had great culinary bones, have begun gently tweaking the menu and grand-but-still-inviting interiors.
“We are excited to put our touches on this already well-known, established and reputable restaurant,” says Robert. “Our vision for Sorrento includes enhancing the dining experience while preserving the essence that has made it a beloved destination for over two decades.”
Some adjustments to the classically Italian, unabashedly upscale menu — pasta dishes like braised veal osso buco ravioli and lobster tortellini with lemon cream, and lambchops stuffed with goat cheese and herbs — include expanded salad and dessert sections. The stellar cannoli and cheesecake are made fresh on the premises, as are the lovely options in the bread basket, and all the pasta.
The Salims also beefed up the wine list with some of their favorite bottles, and they secured a pizza oven. “Imagine being an Italian restaurant with no pizza,” muses Robert.
Sorrento is a no-brainer for special occasions and important dinners — with a soundtrack of live tinkling piano, not less — but that’s not all. It’s an ideal option for business lunches, with its buttoned-up, very proper, European-influenced service and graciously spaced-out sitting. No eavesdropping here! The eatery is also getting into the brunch game come March 3; expect a new top-tier player in the elegant upper echelon of Sunday Funday.
A hand-painted grand piano in the dining room
International artist Punk Me Tender (Romain Lefebvre) created the bright pink exterior design with hand-painted butterfly embellishments and installations in the pink quartz bar. Restaurateurs Veeral Rathod and Obi Ibeto worked with local designer Erin Hicks on the interiors. Guests will find a custom pink grand piano, a “Princess Table” in the cocktail lounge with photos of Princesses Diana and Grace of Monaco, as well as flirty lighting throughout. Each plush booth features “Press for Champagne” doorbells, ensuring swift delivery of bubbles.
And the food? Long-time Houston chef Bryan Caswell, formerly of shuttered Reef, calls the menu “modern American.” This translates to dishes like caviar donuts with white chocolate caviar, a glistening shellfish tower, and crispy rice sushi. Mains include Ora King salmon, Akaushi tomahawk ribeye, mustard brûlée short ribs and other chophouse classics. Desserts are as show stopping as the room – think baked Alaska and 11-layer chocolate cake.
“With PostScript, we wanted to create a sensory-expanding space bursting with color and dynamism in such a way as to beckon each guest to fully explore the confines and take in each and every meticulously crafted detail,” said co-owner Rathod in a statement. “While certainly a calling card of the restaurant, the design is not the only element worth touting; chef Caswell’s menu is one that perfectly complements PostScript’s striking interior space. He has truly outdone himself with this menu, one that Houstonians and visitors alike will find refreshing and authentic.”
Ora king salmon
Silver Fox cocktail
Main dining room
Located in the space previously home to Del Frisco’s Grille space, a stone’s throw from Tootsies, the newcomer will introduce a happy hour, complete with a curated array of cocktails including plenty in pink, ‘natch. PostScript’s private dining room is outfitted with its own dedicated bar and patio; the space can accommodate 42 guests for a sit-down dinner or 60 for reception style. Additionally, there’s another private event room for a cozier affair, comfortably hosting 16 guests.
Open daily for dinner Monday through Sunday, PostScript will soon unveil lunch and brunch hours.
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