Setting a New "Table"

Floating Island Dessert_IMG_9744
Floating Island Dessert_IMG_9744

The evolution of La Table on Post Oak continues with the arrival of James Friedberg, formally of Le Cirque and Gilt in New York. He’s taken the reins as executive chef at Uptown’s La Table, debuting new menus for lunch, dinner and brunch.


Downstairs, at the relaxed Marché, new offerings include roasted veggie cassolette with poached egg and halibut accompanied with rice pilaf, while the more formal Château upstairs boasts tableside-prepared classics like the dover sole meuniére, flown in fresh from France daily and fileted in the dining room.

Glimpse the new iteration this weekend at brunch with Santa (mimosas included!), Saturday and Sunday from 11am-3pm. Or make a reservation for New Year’s Eve, when Friedberg will be cooking up decadent year-end specialties, like ricotta dumplings filled with black truffle, and the Baba Au Rhum for dessert: rum-soaked cake with pastry cream and seasonal fruit.

For more dining buzz, see Latest Dish

Food+Travel

Bianca Bucaram, founder of The Bucaram PR Group and BXM Music

Get to Know Bianca:

Bianca Bucaram, founder of The Bucaram PR Group and BXM Music, is a dynamic force in the public relations industry. She is known for her tenacity, empathy, and bilingual communication skills. As a local publicist with national reach, she blends local insights with broader impact, telling compelling stories that foster business growth and create opportunities.

Keep Reading Show less

The pool at Zen

THE MANAGER OF Grand Velas Riviera Maya says a funny thing as she tours a writer around the 206-acre all-inclusive between Cancun and Tulum. “I still get lost sometimes. If I forget what I’m doing and stop looking at the signs, I wind up in the parking lot.”

Keep Reading Show less
People + Places