New Steakhouse Arrives

Washington Ave gets an upscale steakhouse and butcher shop in historic building with big patio

This year has been a busy one for new restaurant openings on Washington Avenue thanks to newcomers like Grafitti's, Commonwealth and Mascalzone, but the area could benefit from a high-end, destination style restaurant to join popular staples like Laurenzo's and Benjy's.

B&B has completely renovated the almost 100-year old Dittman building, with a massive patio that looks out over the downtown skyline.

Which is what the area will get on Tuesday (May 26), when B&B Butchers and Restaurant makes its debut. Led by former Smith & Wollensky's general manager Benjamin Berg, B&B aims to bring an upscale dining experience to the area of Washington Ave that already houses popular bars like Julep and Liberty Station.

B&B has completely renovated the almost 100-year old Dittman building, giving the substantial 7,500 square foot space an 80-seat dining room downstairs, 40 seats upstairs and a massive, 1,800 square foot patio that looks out over the downtown skyline. The dining room features exposed brick walls and original wood-beam ceilings.

"We really took our time and waited to find the perfect venue and location,” Berg said in a statement. “The urban feel of the space combined with the classic, white tablecloths creates an elegant, sophisticated interior."

The Houston social crowd will get a sneak preview of the restaurant tonight (May 20), when Berg hosts a seated dinner honoring Becca Cason Thrash and Houston patrons of Best Buddies.

Butcher shop

The restaurant sets itself apart from other steakhouses with its 1,800 square foot butcher shop that features a dry aging case for steaks that will be sold both in the dining room and retail. Berg says his goal for the butcher shop is to offer a "first-class neighborhood butcher shop with an intense focus on customer service." Customers will also be able to purchase house-made sausages, charcuterie from various U.S. and global producers, sandwiches and salads (tuna, lobster, etc).

"It’s the perfect time for something like B&B in Houston," said butcher and operations director Ken Laszio, who moved to Houston from New York to work with Berg. "People are becoming increasingly aware of the quality of their meat. They want to know how the animals are raised, where they are sourced, etc. We know everything about the various cuts and can educate customers right across the counter."

Steakhouse menu

Turning to the steakhouse's menu, look for all the traditional steakhouse cuts available in both USDA Prime and Texas wagyu sourced from Gearhart Ranch near Marfa in West Texas. In addition, B&B offers a few old-school classics like chateaubriand, Beef Wellington and prime rib. Appetizer options include classics like raw oysters and shrimp cocktail as well as pizzas, charcuterie and an intriguing-sounding brisket ravioli.

Prices are consistent with other upscale steakhouses: bone-in USDA Prime New York strip costs $51, a 10-ounce filet is $42 and the Texas wagyu ribeye is $74. Those seeking less expensive options may consider a chicken fried pork chop ($32), pasta bolognese ($26) or fresh fish ($29-34), but, really, why resist the lure of in-house dry aged beef?

B&B Butchers and Restaurant is open Monday through Wednesday from 11 a.m. to 11 p.m.; Thursday through Saturday 11 a.m. to midnight; Sunday 11 a.m. to 10 p.m.; The Butcher Shop is open Monday through Saturday from 10 a.m. to 6 p.m. and Sunday from 10 a.m. to 5 p.m.

Catch a view of the downtown skyline from the 1,800 square foot patio.

Courtesy photo

Catch a view of the downtown skyline from the 1,800 square foot patio.

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the more things change

Houston's essential Jewish diner looks better than ever after refresh

Photo by Sergio Trevino

The dining room has more light than ever.

It’s tricky to renovate a restaurant that’s as essential to its community as New York Deli. A staple of Houston’s Jewish community for almost 50 years, the tiny restaurant near Meyerland will serve as many as 400 people during a busy Sunday brunch.

Still, the time had come, as the tape on the deteriorating banquettes and peeling wallpaper illustrated. With the restaurant’s lease up for renewal, co-owner Michael Saghian saw an opportunity for some updates.

“I couldn’t be the new guy who ruined the place by moving it,” he tells CultureMap. “We worked out a deal with the landlord [to stay] and did a big refresh.”

The most noticeable change is the removal of the restaurant’s front door and vestibule. Instead, diners enter through the restaurant’s companion bagel shop. Separate entrances made sense when the bagel shop was certified kosher by local religious authorities, but now that designation only applies to the Bellaire location that opened in 2020. Not only is the new setup easier for people with mobility issues to navigate, it allows more light into the dining room, brightening the place considerably..

Saghian and co-owner Riana Sherman worked with interior designer Erin Hicks on the refresh. Tables, chairs, and banquettes are all new, but the color scheme remains the same. The process yielded 10 more seats, and the furniture is a little more durable, too.

“People have flipped chairs because they’re so lightweight,” Sherman says. “We got a sturdier chair.”

Behind the scenes, an expanded kitchen allows for the restaurant’s cooks to work faster and more efficiently. An additional egg cooker should cut down the amount of time people wait for their food to arrive.

“The kitchen had one of everything. Now we have two of everything. We can pump out a lot more food,” Saghian says.

Photographs on the walls honor longtime customers such as the “bagel girls,” a group of woman who’ve eaten breakfast at the restaurant since the ‘80s. A piece of old wallpaper has been framed and hung on the wall, too, as a nod to the space’s history.

New York Deli interior changes Photographs on the walls honor longtime customers.Photo by Sergio Trevino

Photo by Sergio Trevino

The dining room has more light than ever.

Saghian says he suffered from sleepless nights as he worried about people’s reactions to the changes, but so far his customers have been effusive.

“It still feels like an old school diner,” Saghian says. “It has pieces you remember. Even the new stuff is old school.”

While the physical environment is new, the staff remains the same. To ensure he kept the same team of cooks and servers, Saghian paid their wages for the two weeks the restaurant was closed for renovations.

Even more importantly, the prices are the same. That’s something that will make even the oldest regulars happy.

news-you-can-eat openings