Woodland Resort’s Back Table Kitchen & Bar welcomes chef de cuisine, launches seasonally inspired dinner offerings and kicks off weekend brunch


THE WOODLANDS, TX – Perfectly timed for the start of a new year, the Woodlands Resort beachfront Kitchen & Bar Back Table has reinvented its Southern-inspired fine dining menu for the season. The fresh offerings not only introduce a range of delicious flavors for dinner, but also a new weekend brunch – both orchestrated by recently hired head chef Jonathan Lestingi.

Jonathan Lestingi brings Michelin and James Beard background to southern-inspired menu

A recognized industry veteran, Lestingi brings national experience to Back Table Kitchen & Bar, including a position as chef de partie under Patrick O’Connell at the famed The Inn at Little Washington, the only 3-star Michelin restaurant in the metro area. of Washington, DC and the oldest Forbes 5 Star and AAA Five Diamond restaurant in the world. For the past decade, he has been based in New Orleans, where he held sought-after culinary positions at destination restaurants such as Brennan’s, Red Fish Grill and James Beard Award-winning Willa Jean, before moving to open his well-received solo business Oxalis. – a stylish gastropub and whiskey bar in trendy Bywater – as executive chef and owner.

While a number of fan favorites like the Beer Can Brick Chicken with Bourbon Brown Sugar Sweet Potato Mash, Rayu Ataku Chili and Garlic Confit; Voodoo Beer Fish Fingers with Buttermilk Tartar Sauce and Dill and Charred Lemon; Braised pork belly in cane syrup with sticky short grain rice, parsley sauce and white balsamic mustard seeds and okra with green chili sausage, smoked court bird and Carolina golden rice, guests can now choose from savory starters such as truffle and crab deviled eggs or marinated shrimp and deviled eggs and entrees including Steak Frites, a juicy shed served with charred shallot, duck fat fries and béarnaise to smoked onion, Six Hour Bordeaux Braised Chuck Short Ribs with black-eyed peas, pecan gremolata and fresh horseradish, blackened rockfish with Creole cream cheese tzatziki, crispy fingerling potatoes, leek ash and grated cucumber, plus Vegetables and Polenta with Farmhouse Flour Mill Polenta, Candied Lemon Butter, and Cast Iron Sweet Potato.

Create a new weekend routine or escape to something special on the scenic 18th hole of the Panther Trail course with brunch at Back Table. The expansive menu now served every Saturday and Sunday features a robust assortment of artisan snacks, hand dishes, artisan cheese selections and heartier entrees. Highlights include Shakshuka, a traditional Middle Eastern brunch featuring poached eggs, fire-roasted spicy tomato sauce, merguez sausages, feta cheese and avocado, prawn cakes and Old Charleston sweet corn with pico de gallo from the Netherlands, cakes and homemade sauce. American Style, Fried Chicken and Waffle with Buttermilk Leg and Bourbon Box Syrup, Kale Caesar Salad with Spicy Anchovy Vinaigrette, Aged Pecorino Nuts and Roasted Garlic Aioli, Ham and Chilli Cheese Platter and Pancakes with ricotta, served very hot with fresh fruit and a homemade honeycomb butter.

No matter what you order, Back Table Kitchen & Bar’s beverage program offers the perfect pairing with creative cocktails beautifully presented and bursting with flavor. Escape the everyday with signatures like the ambrosial Pineapple Lavender Martini and savory Acapulco Sunset, or settle in with the BT Boulevardier, made with orange, thyme, rosemary and vanilla infused bourbon.

Located at 2301 N. Millbend Drive, Back Table Kitchen & Bar is open daily for happy hour 4-6 p.m. and dinner Sunday-Thursday 5-9 p.m., and Friday-Saturday 5-9 p.m. 10 p.m. Brunch is now served on Saturday and Sunday from 11 a.m. to 2 p.m. For more information, visit backtabletx.com or call 281.364.6400.

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