a new cafe annie

Houston restaurant institution announces shutter and massive makeover with major restaurateur

Robert Del Grande will partner with Benjamin Berg on the new Café Annie.

Photo by Fulton Davenport

The beloved Café Annie, long a Houston destination for everything from power lunches to date nights to special occasion dining, is about to get a new look, name, and leadership team.

Berg Hospitality has announced that it will take over the restaurant, which will close on May 16; renovation on Café Annie will begin on May 17. Benjamin Berg will partner with Robert Del Grande, the current chef and owner of Café Annie, on a new concept in the space at 6 BLVD Place. The Annie Café & Bar will open fall.

“I’m really excited,” Berg tells CultureMap. “Robert is an amazing guy, and he’ll stay executive chef, but I’ll put my two cents worth in once in a while.” Berg and Del Grande are slated to meet this week to talk about new menu concepts. Del Grande says he understands how personal food can be to diners, and he wants them to realize the emphasis Café Annie has always placed on executing simple ingredients well isn’t going anywhere.

“With something like our crab tostadas, that everyone really loved, to me, it was about having great crabs and great avocados and great technique. I look at those three things and see 24 different variations. So, I can tell people, look this new dish is super close to the dish you love. Don’t not like it until you try it.”

Del Grande, too, is looking forward to the partnership.

“Ben is full of energy and full of ideas,” he tells CultureMap. “And I was looking for a strategic partner who could take the restaurant into the future and beyond me. You know, when [Ed] Wulfe [the managing partner of BLVD Place] asked me if I wanted another 10-year lease, I looked at that number and added it to my age and I thought, well, maybe it’s time to transition.”

Berg and Del Grande began speaking informally about the partnership last year, but Berg says over the last three months, talks took on more serious tones, and the pair decided to formally partner on the reimagined restaurant. Del Grande liked that Berg’s approach to food and restaurant history was similar to his own — both confess a love to poring over old menus from iconic restaurants around the country – and he felt Café Annie was in great hands with Berg Hospitality. For Berg, it’s an opportunity to be in the ever-evolving Galleria area, and putting his group’s stamp on one of Houston’s icons.

The 11,000-sqaure-foot space will undergo an overhaul before its reopening. Berg says he’s got plans to put restrooms on the second floor; add about 50 seats to the bar; and give the restaurant new interiors, lighting, and furnishings.

“I see a lot of whites and greens,” he says. “I really want to open it up. I felt it was a little dark. And I think everyone’s going to be excited about restrooms upstairs, and I know everyone’s going to love the expanded bar. We’re looking forward to have a really cool cocktail program with fresh juices and mixes.” Berg says that as the restaurant is closing, he’s working with its staff to find places for them at current Berg Hospitality concepts, including the newly opened B.B. Italia and B.B. Pizza over in the Energy Corridor.

Both Berg and Del Grande think the restaurant’s transformation will be one that diners will appreciate. And they’re pumped to work with each other on its evolution. “I think we’re both excited to be doing this together,” says Berg.

“I’ve always loved being in a band more than being a solo artist,” echoes Del Grande. “And the fact is, time exists. A lot of people in the kitchen now weren’t even born when we opened Café Annie. And they’re the future. We’ll find ways to keep the restaurant young and vibrant.”

openings closings

8 miles high

Houston chef's menu takes off on United's premium business class offering

Courtesy of United

Justin Yu, far left, is one of 11 participating chefs.

United Airlines has shared more details about its new partnership with Chef’s Table, the acclaimed Netflix documentary series, including the menus created by the 11 participating chefs for travelers flying its premium Polaris business class seating.

For flights departing from Houston, United and Chef’s Table recruited Justin Yu, the James Beard Award-winning chef behind Theodore Rex, a fine dining restaurant in downtown that holds a Bib Gourmand designation in the Michelin Guide. In addition, Yu and his business partner Bobby Heugel own Houston hospitality group Thorough Fare, which operates bars and restaurants including Anvil, Better Luck Tomorrow, Squable, Donna’s, and a new, still-unnamed restaurant in Montrose that’s slated to open later this year.

Beginning August 1, people departing from George Bush Intercontinental Airport will be able to dine on Yu’s three-course menu that consists of:

Appetizer: Deviled eggs with white soy, aged cheddar, and chives
Salad: Chicory salad with spiced bacon, chickpeas, cucumber, onion, and oregano mustard vinaigrette
Entrée: Braised Texas short rib with ragout of mushrooms, red miso, and black eyed peas

“I wanted that slightly Texan touch,” Yu told CultureMap in March. “To me, the Houston part of it is the most important. There’s such a level of diversity. Introducing light touches of that to the meal was something I considered.”

Other participating chefs include Nancy Silverton (Osteria Mozza in Los Angeles), whose menu includes an appetizer of burrata with braised leeks, shaved Brussels sprouts salad, and beef brasato with garlic mashed potatoes; Jenner Tomaska (Esmé, Petite Edith, and The Alston in Chicago), who has created a braised leeks appetizer, an arugula salad, and halibut with sauce matelote; Tomos Parry (Mountain and Brat in London), whose menu includes an appetizer of grilled beef filet, lobster salad with grilled peach, and slow-roasted lamb with smoked potatoes.

Chefs representing United’s destinations in Newark, Denver, San Francisco, Washington, D.C., São Paulo, and Tokyo are also participating. The menus will be available through September 2026. They’ll be updated with new seasonal items beginning in October. Customers may opt for the Chef's Table meals beginning five days and up to 24 hours prior to departure.

"At its core, this collaboration with Chef's Table is rooted in a shared ambition to redefine what inflight dining can be," said Aaron McMillan, United's Managing Director of Hospitality Programs, in a statement. "Because our leading global network reaches into the world's greatest food cities, we're able to work hand-in-hand with world-class chefs and translate their points of view into dishes intentionally designed for the realities of travel and inspired by destinations we serve."

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