When Mastro's Steakhouse debuted at the site of the not-yet-opened Post Oak Hotel late last year, the slick meat emporium made lots of headlines. A Willie G's Seafood signaled that this was the beginning of an epic collection of Landry's restaurants. After all, the hotel is a passion project for Landry's CEO Tilman Fertitta. But when the Post Oak opened earlier this spring and its new restaurant concepts slowly rolled out, they opened their doors with surprisingly little fanfare.

Chef Jean-Luc Royere worked with Landry's corporate chefs to create five new places to wine and dine inside the luxe hotel. And truly, they've thought of everything. In the rooms, showers include a slot to place your foot while you shave your legs. Fertitta and co. clearly care.

The crown jewel of the new restaurants is the decidedly girly Bloom & Bee, all dressed up in pinks and florals, including a faux Chihuly installation on the ceiling. Craft F&B is its pubby foil, turning out pizza and burgers for those who don't crave the crudos and salads of Bloom & Bee. There's no keeping things light at Bouchée Bakery, the whimsical vendor of gelato, coffee (and affogati, of course), and pastries. Looking for a tipple? H Bar centers around a photo of Brigitte Bardot in Houston, setting a dark, continental mood. The Cellar is devoted to the finest wines, and they're serious about it. The cellar has a list 20,000 bottles deep, with a worth of roughly $3 million. But we eat with our eyes. Check out the slideshow for a visual tour of dining at the Post Oak.

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