Let's Give Thanks

The Post Oak Hotel invites Houstonians to dine at sumptuous fall harvest Thanksgiving meal

Embrace the warm and welcoming spirit of autumn as you gather with your loved ones at The Post Oak Hotel for its inaugural Thanksgiving Fall Harvest. It's a heartfelt orchestra of flavors and culinary craftsmanship, extending a warm invitation to relish the essence of the season.

This Thanksgiving, the hotel will undergo a charming transformation into a bustling fall market, featuring a delightful variety of action stations, each carefully curated by executive chef Jean-Luc Royere and executive pastry chef Oralia Perez.

You'll discover exciting options in every corner, with Stella's Wine Bar becoming the Wine Vineyard, Bouchée Patisserie transforming into the Sweets from the Orchard Boutique, and numerous other enticing stations to explore.

"When our culinary team envisioned the magical transformation of our hotel into a fall market, it was fueled by a heartfelt commitment to celebrating the profound impact food has on bringing people together at Thanksgiving" says Chef Jean-Luc.

Upon your arrival, a delightful welcome drink is ready to greet you and set the tone for the day's festivities.

The Tide's Catch station, showcasing exquisite seafood like East Coast oysters and Gulf shrimp, is a true treasure trove of ocean delights.

The Greens and Fall Nuts Market is a tapestry of fall colors and textures, with offerings like endives and Stilton blue cheese, alongside a vibrant kale salad with apples, dry cherries, candied walnuts, and the holiday favorite, roasted chestnuts.

The Sushi Sea Harvest boasts spicy tuna, salmon, vegetarian, avocado, and shrimp creations, while the Charcuterie Corner features prosciutto sliced to perfection and an array of terrines and pickled vegetables.

Savor a curated selection of six cheeses and wine jam at the Cheese Nook, and let the aroma of freshly baked bread waft from the Breadsmith's Oven. The Soups Kettle tempts with pumpkin and minestrone delights.

For the pièce de résistance, the Grand Roast Harvest Table offers the traditional grandeur of turkey carving, bourbon-glazed ham, herb-roasted Prime rib, salt-crusted whole Atlantic salmon, and more.

Accompanying these delectable dishes are a symphony of fall harvest vegetables, risotto, potatoes, and other exceptional sides to go along with your Thanksgiving feast.

Finally, the aforementioned Sweets from the Orchard Boutique offers an irresistible selection of pies, s'mores, roasted apples with vanilla ice cream, pecan pie, pumpkin pie, and warm apple cobbler, along with other handmade sweet masterpieces from the hotel's award-winning pastry team.

Children will be entertained at the Fall Fair, featuring fall-themed crafts and other activities to add to their excitement. Before your departure, a photo opportunity will be set up for your family to enjoy and commemorate the special day.

For reservations of 11 or more or a private family celebration, please contact 346-227-5041.Valet parking is complimentary.
Tickets are available here.

The Post Oak Hotel Thanksgiving Fall Harvest

Photo courtesy of The Post Oak Hotel

Carefully crafted food stations offer a bounty of choices.

dinner hotels holidays promoted

Houston's smallest restaurant?

Michelin-recognized Houston sushi chef fires up 4-seat Japanese skewer spot

Courtesy of Sip & Skewer

Diners sit in front of chefs cooking on a grill.

The team behind one of Houston’s Michelin-recognized sushi restaurants is opening an intimate new izakaya. Sip & Skewer is the newest concept from Hidden Omakase owner Tuan Tran and chef Marcos Juarez.

Opening Friday, February 13, Sip & Skewer is a four-seat restaurant devoted to skewered meats that’s located within Sushi by Hidden, the group’s affordable omakase restaurant in Rice Village. At Sip & Skewer, diners sit across from the chefs as they cook a 10-course, $90 meal on a Japanese binchotan grill.

“Sip & Skewer is small, loud, and intentional. The kind of hidden experience you’d find in Tokyo,” Tran said. “And with Chef Marcos guiding the team at Sushi by Hidden, this space is getting new energy from every angle.”

A four-seat restaurant within a 10-seat restaurant might seem kind of superfluous, but Tran explains that it’s part of a larger plan for his group of restaurants, which also includes West U. hand roll restaurant Norigami. It also builds on the success of Hidden Omakase, the Galleria-area sushi counter that earned a Recommended designation in the Michelin Guide.

“Sip & Skewer is part of a larger vision. It’s designed as a stepping stone toward our next concept, Kōri, a new hand roll and craft cocktail bar opening in the Heights. Our plan is to open Sip & Skewer directly next to our hand roll spot, creating a small alley of Japanese concepts that feed into one another,” Tran explains.

“This allows us to build awareness, train our team in a new format, and introduce guests to Japanese charcoal grilling in a very personal way before we scale the idea into a larger setting with Kōri. The four-seat format keeps overhead extremely low while serving as a live test kitchen and brand builder for what’s coming next,” he adds.

On a related note, Juarez and the other chefs at Hidden Omakase are dividing their time between all three restaurants. Tuam explains that it’s a deliberate strategy to ensure a consistent customer experience.

“The same team that works Michelin-recognized omakase service also runs the grill here, which keeps quality and execution consistent while allowing the chefs a creative outlet in a very different format,” Tran said. “Because Sip & Skewer is only four seats and reservations only, it does not require a dedicated full-time staff. It’s an extension of the team rather than a separate operation.”