Justin Yu, Chris Shepherd, Robert Del Grande and Hugo Ortega
Smoked brisket fritters by Seth Siegel-Gardner and Terrence Gallivan
Októ will have a lively bar like the one at Doris Metropolitan, pictured here. (photo by Kirsten Gilliam)
Októ will take over the former restaurant space, The Chelsea, and the new concept will feature elevated, Greek-inspired cuisine with a lively bar ambiance; the latter is something unique to all Sof Hospitality’s concepts.
“This is something, of course, we are really excited about,” said co-owner Itai Ben Eli. “As a restaurant group, we have extensive experience traveling around the world. Right now, we’re working on conceptualizing the menu and narrowing it down to our must-haves based on the rich, Mediterranean culture.”
Guests can expect the menu to reflect influences from across the Mediterranean and the Levant. The bar program will be equally as important featuring eclectic spirits that can only be found at Októ.
Itai Ben Eli and Itamar Levy were nominated as “outstanding restaurateurs” by the James Beard Foundation earlier this year. They are proud to call Houston home, and attribute much of their success to their loyal clientele and their hard-working staff. With great success in their fine-dining concept, Doris Metropolitan, and Hamsa, they will certainly be bringing their dynamic energy to Októ.
Yotam Dolev (photo by Kirsten Gilliam)
Hai Avnaim (photo by Shane Dante)
“There's a growing demand for more personal, intimate and exceptionally executed dining experiences,” Ben Eli notes. “Októ is more than a restaurant; it's a culinary destination where quality meets intimacy, and every detail is carefully considered to provide a memorable dining experience in the heart of Houston.”
Collaborating on the menu are Sof chefs Yotam Dolev and Hai Avnaim — both highly skilled and global travelers who view Októ as a creative outlet for the culinary craft. The menu will be innovative and nutritious, featuring approximately a dozen dishes. Offerings will change seasonally and draw inspiration from the culinary traditions of Greece, Italy and Spain. Like other Sof Hospitality concepts, the menu is designed for sharing, fostering a communal dining experience. The bar menu includes both classic and new craft cocktails and a producer-driven, curated wine list.
Lindsay Madrigal of LM Designs designed the 4,200-square-foot space. With a scenic bar, a stunning setting, and a lively atmosphere, the vision is the kind of restaurant you might stumble upon in Mykonos or Barcelona.
A pivotal aspect of the aesthetic composition lies in the incorporation of an expansive kitchen with large windows all seamlessly integrated with a sizable bar. Anticipate dim lighting with moody colorways throughout the space and sliding glass doors that open to an expansive patio.
Operating exclusively for dinner, Októ is designed to be approachable and open later than the typical hours in the area. The group aims to attract not just dinner guests, but also after dinner night owls like industry workers.
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