One in all Houston’s latest lodges will quickly welcome its first superb eating restaurant. Chardon will open Friday, February 21 on the Thompson Resort on Allen Pkwy.
Till now, the lodge’s solely eating choices have been Sol 7, an off-the-cuff restaurant close to the pool, and an outpost of Maven Espresso & Cocktails. That each one adjustments with Chardon, which is able to serve basic French bistro fare.
TableOne Hospitality, the Vegas-based firm that operates Chardon, recruited Houston chef E.J. Miller to steer the kitchen. Most not too long ago the chief chef at globally-inspired restaurant Muse, Miller brings in depth expertise to the position, together with time with Clark Cooper Ideas at each Coppa Osteria and SaltAir Seafood Kitchen; working because the opening sous chef at Riel; and main the kitchen at Worldwide Smoke, celeb chef Michael Mina’s short-lived, smoke-infused restaurant in CityCentre. Whereas Miller is primarily identified for his adeptness with Asian flavors, he notes that he’s French educated, having studied at Houston’s Culinary Institute LeNotre.
“One in all my favourite types is French countryside or English countryside,” Miller tells CultureMap. “After I was beginning out, the primary restaurant that caught my eye was Feast. The best way Richard [Knight] used these basic methods to go nose-to-tail piqued my curiosity in cooking professionally.”
Whereas Chardon’s menu is explicitly French, Miller has included some Texas components that may attraction to Houstonians. For instance, his duck cassoulet makes use of black eyed peas and andouille sausage in favor of the normal white beans and garlic sausage. Equally, the restaurant’s poached Gulf flounder “Veronique” makes use of locally-sourced fish as a substitute of the normal Dover sole. “Beef bourguignon is the basic braise, however we’re utilizing beef cheeks as a nod to barbacoa and taco tradition,” Miller provides.
Different dishes embrace butter-basted scallops, broiled entire lobster au poivre for 2, and foie gras torchon. Followers of steak frites will discover a vary of choices that embrace a basic filet, wagyu ribeye from Houston’s R-C Ranch, and a large, 36-ounce Cote de Boeuf that’s designed to be shared by two or extra individuals.
In true French vogue, diners will be capable to finish their meal with picks for a cheese cart that might be wheeled via the eating room. It should provide as much as a dozen selections alongside accompaniments of honeycomb, mustard, olives, cornichons, and extra.
AvroKO’s Miami Studio designed the three,800-square-foot area. The inside options customized brass lighting, leather-topped bar stools, and an vintage desk within the personal eating room.
Miller is conscious that Houstonians sometimes regard lodge eating places with some skepticism, however he thinks Chardon has one side that may attraction to individuals. Individuals would not have to stroll via the lodge’s foyer to entry the restaurant. Chardon has a street-facing entrance that’s straightforward to entry.
“In Houston, if it’s exhausting to get to, diners received’t wish to go” he says. “We’re proper off Allen Pkwy, proper throughout from Toca Madera. It’s solely 30 seconds from the valet line to your seat.”
Initially, the restaurant will solely be open for dinner, however brunch is scheduled to observe within the coming weeks. “On this space, it’s a must to do brunch. It’s too large of a missed alternative if you happen to don’t,” Miller says.
