TRIBUTE will serve breakfast, lunch and dinner and feature food and flavors from around the region. The menu includes Post Oak wood-grilled fare such as Wood Fired Gulf Coast Oysters with chorizo butter and garlic bread, a 10-oz Texas Cab Filet Mignon, a Double Cut Rocky Mountain Lamb Chop or Painted Hills Ribeye. A rich Crab Au Gratin Louisiana-style has pernod fondue and garlic toast and the authentic Sopa de Cabrito is Sous Chef Juan Tuch’s addition, made with braised goat, blue corn mesa, refritos, pickled cabbage and queso fresco.
Notable Houstonian Sommelier Vanessa Treviño Boyd is overseeing the extensive wine program with a custom Wine Room that stores over 3,500 bottles of wine and features a wine bottle waterfall and vintage light fixture discovered in Historic Houston’s warehouse. This instinctive room allows only two-to-four guests at one seating, with wine pairings hosted by Boyd. TRIBUTE’s main dining room features two bespoke wine cabinets with an additional 1,000 bottles of wine.
Sophisticated and vibrant, the interior is designed for morning to evening dining, drinking and gathering with friends. Design is thoughtfully established to reflect the deep and lasting ambiance of The Houstonian’s aesthetic beauty. Five, custom “Branch Chandeliers” are stunning sculptural copies of outside trees and drip with Brazilian Natural Crystal Points 2” to 4” long attached with gold button accents. Antique gold mirrors, onyx and nature-inspired fixtures mean a cozy and perfectly designed space to serve travelers, hotel guests, Club Members and locals alike.
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