Months after Benjamin Brollier proposed to Courtney Corinne Wood in the garden of her family’s home, with a cushion-cut diamond ring his mother Louise helped select, his mom passed away. In planning their lavish New Year’s Eve wedding at River Oaks Country Club, C.C. and Benjy kept Louise top of mind and in their hearts, curating thoughtful details like heirloom jewelry and special wedding programs. But the high school sweethearts also wanted to celebrate life and love, and ring in a fresh New Year with 500 loved ones — a vision expertly executed by Keely Thorne planner Jennifer Kaldis, and the floral and decor team at Todd Events. C.C. and Benjy each had 18 attendants standing by their side at the altar, and out on the dance floor, which remained packed even after the stroke of midnight! After fueling up on late-night breakfast tacos, the newlyweds escaped in a convertible Rolls-Royce — with a backdrop of fireworks, of course.
SITTING WITH TONY’S chef Kate McLean, she muses “caviar is my favorite condiment.” It’s a statement proven by the fact that that’s no shortage of caviar on her revamped menu at fine-dining stalwart Tony’s; there’s even a caviar flight with three piles of the savory fish eggs served with all the accoutrements and a shot of chilled vodka. The decadent dishes pair well with another new addition at Tony’s: live music in the middle of the dining room.
The storied restaurant for Houston society — who can forget the iconic ’90s-era photo by Annie Leibovitz of Lynn Wyatt out to lunch — is changing up the feel on select nights with the addition of interactive musicians and more tableside presentations. A rep for Tony’s describes it as, “if you mixed The Carlyle in NYC meets live fire from Chef Kate!”
Still with top-notch service and delectable dishes, the overall mood is jazzier, and with more surprising presentations. Ice-cold martinis are shaken at the table, full fish presented on fire, and cotton candy dramatically adorned with sparklers.
Now through August, every Friday and Saturday night, crooner Miguel Delabarca performs in the dining toom. P.S. As always, don’t miss the chocolate souffle, served with the extra flair of ooey, gooey, warm, melted chocolate poured atop tableside.
Chef Kate McLean
Cocktails at Tony's
Handmade pasta at Tony's
Sparklers and dramatic presentations at Tony's
The caviar baked potato at Tony's
Mini cheeseburgers at Tony's
Cotton candy foie gras
Spring Over So Soon? Not at Le Jardinier, Where Seasonal Produce Is Still the Star Ingredient
WHILE SPRING CAN seem fleeting in Houston, chef de cuisine Felipe Botero at Le Jardinier inside the MFAH is making the most of the season’s freshest ingredients. French for “the gardener,” Le Jardinier is helping to extend Springtime sensations, even if it’s just through the extra-fresh ingredients Botero has used to craft the seasonal menu.
Living up to its name, the spring menu is heavy on produce, highlighting radishes, peas, alliums, fava beans and artichokes. Light and refreshing, the French white asparagus is beautifully plated and served with puff rice for a crunch.
Veggies also star in the scallop crudo, which is served with radishes and beets — oh, and a heaping pile of royal kaluga caviar! The slices of the tea-spiced duck breasts are paired with equally hearty servings of turnips. Don’t miss the pandan cotta for dessert; it’s flavored like carrot cake and served with pecan ice cream, and a little slice of fresh carrot for good measure.
For the sake enthusiasts, Richard Geoffroy, the former winemaker for Dom Pérignon, has started his own sake brand, IWA Sake. Geoffroy hosts two dinners at Le Jardinier this weekend. He’s calling it the “wine-lovers” sake, and is partnering with chef Botero for a five-course dinner that promises chilled lobster and blue crab risotto. Tickets are available via Resy.
Chef de cuisine Felipe Botero
Spring lunch