hotel news

Tilman Fertitta's downtown hotel debuts multi-million-dollar makeover

The Westin Houston Downtown is showcasing a multi-million-dollar renovation, featuring refreshed rooms, dining spaces, and Houston-inspired design touches.

Courtesy of Westin Houston Downtown

The Ballpark Bar remains a great spot to catch a drink before an Astros game.

Directly across from Daikin Park, the Fertitta Hospitality-owned hotel is a common spot for visitors and locals alike to gather for conferences, events, and a quick bite before the ball game.

“This renovation marks a new chapter for The Westin Houston Downtown,” Brian Sciberras, general manager, said in a statement. “People stay with us because of the care, service, and location we provide. With refreshed rooms and vibrant dining areas, we’ve created spaces that feel inviting, comfortable, and distinctly Houston.”

The city’s natural landscapes inspired the hotel's refresh. A custom mirror, inspired by tree bark’s texture, was commissioned from a local artist to serve as the focal point of the lounge. The color palette has been updated to feature greens reminiscent of Houston’s oak and cypress trees, while hints of yellow allude to the wildflowers found alongside the city’s streets.

An oversized entertainment unit with a raw-edge limestone shelf houses an 85-inch screen, ideal for those who want to catch the game while sipping a craft cocktail at Ballpark Bar. The large piece separates the lounge from the main bar, creating two distinct spaces.

In the Ballpark Cafe, natural cork now covers the walls, while sconces and chandeliers have been modernized throughout.

The 200 guest rooms have received new flooring, mini refrigerators, and headboards boasting built-in reading lights. Once again, greens and yellows play a part, with beige and wood tones adding to the calming effect. The enhancements continue in the bathrooms, where guests will find illuminated vanity mirrors, stone countertops, and glass-encased Heavenly Showers.

Guests can even book select rooms equipped with a Peloton, so no one has to miss their favorite instructor. The Fitness Room has also been upgraded with Technogym Treadmills, Ellipticals, and a Recumbent bike.

Local pride shines through in the hotel’s meeting areas, which now feature custom carpeting depicting the city’s skyline, along with upgraded pendant lighting and enhanced technology offerings.

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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