Georgia James Bows, Ben Berg Takes Over La Table, and the Rest of This Week’s Delicious Food News

Foie Gras at Georgia James (photo by Anne Marie D’Arcy)

JUST WHEN YOU thought things in H-Town were slowing down for summer, here come new restaurants, a new wine bar, Bastille Day cheer, and Caviar Wednesdays!


Georgia James Bows

It’s official: the highly anticipated new home for Underbelly Hospitality’s Georgia James has opened its doors at Regent Square. “This is our first new-build site, which created a variety of benefits for the resulting design and functionality of the space,” said award-winning chef Chris Shepherd, in a release. Decidedly different from the original, the stylish floorplan mimics the undulation of the nearby bayou, and pulls from its natural green palette framed with wood grained floors.

The sprawling and airy downstairs space overlooking Regent Square Park has an open kitchen, small raw bar, and cocktail bar seating 10. A second-floor lounge with two terraces and skyline views is expected to open later this summer. In addition to signature cast-iron seared steaks, chilled fresh seafood and seasonal sides, guests can expect diverse favorites like the Viet-Cajun oysters inspired by Trong Nguyen’s Crawfish & Noodles in Bellaire, as well as a coveted and somewhat unconventional menu of 500 wines from around the globe.

Celebrate Bastille Day at Brasserie 19

The Side Piece cocktail at Brasserie 19

French-kissed Brasserie 19 is uncorking a Bastille Day Bash on July 16 from 12-3pm starring Veuve Clicquot Champagne, rosé, specialty cocktails, food specials, swag, and brunch-size bottles. Brasserie’s newest cocktail, The Side Piece, is a take on the traditional sidecar made with Hennessy, preserved lemon and orange bitters, with a Veuve Clicquot topper and candied lemon zest rim. Sweet!

Tony's Revamps Its Caviar Service

Tony's caviar on brioche (photo by Jenn Duncan)

Caviar service just got cooler with Caviar Wednesdays at Tony’s. The menu ($125) spotlights three kinds of caviar (with an option to add Kaluga Gold) and accoutrements including silver dollar Yukon Gold blinis; baby brioche toast with sea urchin butter; crème fraiche; and chopped egg yolk and fresh chives. An add-on bottle service wows with 4 shots of Grey Goose vodka served tableside in an ice block. Rather sip Champagne? Just ask.

Ben Berg Transforms La Table

Burgeoning Berg Hospitality is adding another pair of restaurants to its portfolio. The group has teamed up with The Bastion collection to transform La Table on Post Oak Blvd. into two different concepts. In spring of 2023, Tavola will bow on the first floor as a “lively brasserie-style bar,” according to a release. La Table, the French-inspired restaurant, will occupy the top floor, and both spaces will be managed by current GM Valerio Lombardozzi.

New Wine Shop Uncorks in the Heights

Reata Cellars

This week the Heights welcomed new wine shop and tasting room Reata Cellars. Owners and longtime friends Sandy Epps and Mary Dodson focus on small-production, family-owned wineries, mostly ones Dodson has prior relationships with from her time in the industry. The fun boho space doubles as a wine bar where guests can enjoy any bottle of the shop's wines and nosh on cheese from Houston Dairymaids and charcuterie from Gourmet Foods. Reata also offers by-the-glass pours that will rotate every week and will eventually make its own vino to add to the roster. Cheers to that!

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