Houston’s fine dining French restaurant, La Table, is expected to reopen in the spring of 2023 with a new look and a new neighbor. La Table shut its doors in July with the announcement of a new joint venture to revitalize the restaurant at 1800 Post Oak Blvd.
Houston-based Berg Hospitality Group and The Bastion Collection partnered to transform the 6 BLVD Place location into two restaurant concepts—the reimagined La Table and Tavola, which will offer upscale Italian fare in a vibrant atmosphere.
A recent project filing states that construction to remodel the restaurant and bar, including a new elevator, could begin in December with April 2023 as the tentative completion date. The partnership earlier stated they plan to remodel the nearly 9,000-square-foot, two-story space will all new interiors, lighting, and furnishings to feature the two concepts.
The design will take guests on “a journey through the Italian and French Rivieras, pulling inspiration from Milan to Paris, and everywhere along the way,” said Sean Mohammed, Senior Vice President of Concept Development at Berg Hospitality.
La Table will get a revamped look and menu, and the restaurant will take over the second floor of the space, which will include an outdoor terrace. Tavola will be located on the first floor as a new, upscale Italian eatery serving lunch and dinner with a lively brasserie-style bar. The joint venture between Berg Hospitality and The Bastion Collection will lead the culinary direction for both restaurants.
Berg Hospitality, founded by restaurateur Benjamin Berg, is responsible for creating B&B Butchers & Restaurant in Houston and Fort Worth, B.B. Italia Bistro & Bar, The Annie Café & Bar, Turner’s, Trattoria Sofia, and others with more concepts to come. The Bastion Collection has developed, opened, and currently operates restaurants in New York, Miami, Houston, and Geneva and has been awarded a collective 8 Michelin stars. The Bastion Collection restaurants include Cafe Leonelli, La Table, L’Atelier de Joël Robuchon, and Le Jardinier.
