Octopus at Októ
'Frena' bread service
Tiger shrimp
Chef Yotam Dolev
The name means "eight" in Greek, a nod not only to the culture and cuisine of the new restaurant, but also its address: 888 Westheimer. A sneak-peek of the opening menu reveals tastes of Greece and other Mediterranean countries; the sea bass carpaccio has meyer lemon and myzithra cheese, and an entree of the same fish comes with artichoke-and-pea risotto. The squid-ink linguine is served with crab and a buttery sambal sauce. And if you've eaten at any Sof concept, you know the bread service is not to be skipped. (Two words: pistachio butter.)
"Októ really emphasizes the boutique nature of our brand and the intimate feel of the Mediterranean dining scene," said Ben Eli in a statement. "It is the product of the dream team we have at Sof Hospitality — with extensive collaboration on everything from the design of the space to the finishes on our cocktails."
To that point, Hamsa chef Yotam Dolev will hop over to helm Októ; he and Doris Met chef Hai Avnaim worked closely together over the past several months to craft the menu and perfect new dishes. And Sof Hospitality designer Lindsay Madrigal of LM Designs outdid herself on the Októ interiors, which are textured and moody and rich. Sliding glass doors reveal an expansive, plant-filled patio, but otherwise, the space is dimly lit with hues of deep green and a centerpiece bar with DJ booth. At the bar, expect craft cocktails to be shaken and poured well after dinner: Októ has plans to cater to a late-night and industry crowd.
Itai and Lin Ben Eli
Ashley Muncie (photo by Alex Montoya)
