bachanon Posted March 2, 2005 Share Posted March 2, 2005 10:56 AM CST WednesdayTycer to open new restaurant concept in historic buildingAllison WollamHouston Business Journal-------------------This message has been edited to remove copyrighted material.Please do not post copyrighted photos or articles from newspapers or magazines. We have already received a warning from the Houston Chronicle, and the legal departments of other publications have visited the site. If you would like to discuss a published article, please summarize the article and provide a link to the original source.-------------------LINK 1 Quote Link to comment Share on other sites More sharing options...
travelguy_73 Posted March 2, 2005 Share Posted March 2, 2005 This is next door to Annabelle's Diner, right? LOVE that place. 1 Quote Link to comment Share on other sites More sharing options...
Trophy Property Posted March 4, 2005 Share Posted March 4, 2005 10:56 AM CST WednesdayTycer to open new restaurant concept in historic buildingAllison WollamHouston Business JournalHouston chef Scott Tycer, owner of Aries restaurant and Kraftsmen Baking, is increasing his culinary presence with a third dining concept. Scheduled to debut in May, Gravitas restaurant will occupy the 1930s-era warehouse and storefront at 807 Taft that housed Antone's Famous Po'Boys & Deli for more than 50 years. The 7,200-square-foot restaurant will include a 200-seat dining room, separate lounge, second-floor banquet and meeting space and a back garden with patio dining. The bistro will feature classic, hearty fare interpreted in the French style. Owner/developer Andrew Kaldis negotiated the lease, and architect Ferenc Dreef is overseeing the renovation. As a developer, Kaldis has been successful at taking older buildings and utilizing and enhancing their unique charms, architectural accents and appeal in the renovation process. He was also involved in the development of Hugo's restaurant. "We pride ourselves in taking the guts of the old building and capitalizing on them, not replacing them," he says. LINK Quote Link to comment Share on other sites More sharing options...
houstonfella Posted October 13, 2005 Share Posted October 13, 2005 I did not read the whole article, but did it mention how the developer or tenant is going to handle parking. I used to eat at that Antones a couple of times a month and parking was always a crap shoot. And the amount of business Antones had was very small and manageble. I assume they will valet. Is there vacant land near I do not remember.Yes, parking is an issue there. I love the vicinity; sounds like a great restaurant to be. Quote Link to comment Share on other sites More sharing options...
MidtownCoog Posted October 13, 2005 Share Posted October 13, 2005 I know at one point in time there was an attempted land grab near by. Maybe its this site.One cafe kept getting reported to the city health department about violations. There were no violations; just the crooked developer/attorney trying to run the owner out so he could grab the land.The Houston Press reported on this. Quote Link to comment Share on other sites More sharing options...
sevfiv Posted October 13, 2005 Share Posted October 13, 2005 i know the location, but i can't picture the building...what does it look like? and gravitas...what a heavy name Quote Link to comment Share on other sites More sharing options...
dbigtex56 Posted October 13, 2005 Share Posted October 13, 2005 I know at one point in time there was an attempted land grab near by. Maybe its this site.One cafe kept getting reported to the city health department about violations. There were no violations; just the crooked developer/attorney trying to run the owner out so he could grab the land.The Houston Press reported on this.I find that very easy to believe, having heard first-hand from someone who had the same experience. The city Health Department seems to be, ahem, easily influenced by those who have $$$. When a business suddenly finds itself visited two or three times a week, and cited for nit-picky violations, one suspects that Something's Up.Perhaps this should be brought to Mayor White's attention. Quote Link to comment Share on other sites More sharing options...
HoustonMidtown Posted October 14, 2005 Share Posted October 14, 2005 It looks like the restaurant is open - has anyone eaten there yet ? Quote Link to comment Share on other sites More sharing options...
hindesky Posted May 23, 2020 Share Posted May 23, 2020 By Olivia Pulsinelli – Assistant managing editor, Houston Business Journal 9 hours ago A website has launched for Bludorn, the newly named restaurant that chef Aaron Bludorn is opening in the Fourth Ward. Although the website only says Bludorn will be "coming soon" and open nightly, a link to the restaurant's page on CulinaryAgents.com provides a few more details. The upscale-casual restaurant is expected to have somewhere between 26 and 50 employees, per the Culinary Agents page. So far, Cherif Mbodji has been hired as general manager. Since graduating from Western Michigan University in 2004, Mbodji has worked at various restaurants in New York, according to his Culinary Agents page. Since 2013, he was service director and then general manager at Café Boulud, the acclaimed restaurant where Aaron Bludorn worked from 2009 until May 2019. When Aaron Bludorn announced his departure from Café Boulud, he said he would move to Houston to open a new restaurant. News broke in January that the new restaurant will be in the former Pass & Provisions space at 807 Taft St. near Allen Parkway. Previous reports said Aaron Bludorn would open "a modern French-American restaurant in a polished and charismatic setting" in Houston, but the description on the Culinary Agents page describes Bludorn slightly differently: At Bludorn, diners will feel Aaron’s fine dining sensibility, but will experience a timeless neighborhood restaurant. The food will be familial but thoughtful, the hospitality warm yet polished, and the scene vibrant, spirited, a fit for any occasion. The chef will embrace the restaurant’s close proximity to seafood from the Gulf, meat from Texas ranches, incredible produce being grown by local farmers, and ingredients from around the world in a hat tip to 807 Taft’s first life as a global import outpost for the city of Houston. 2 1 Quote Link to comment Share on other sites More sharing options...
hindesky Posted July 8, 2020 Share Posted July 8, 2020 Saw people working on this over the weekend and now the sign is up. 4 Quote Link to comment Share on other sites More sharing options...
Earlydays Posted July 10, 2020 Share Posted July 10, 2020 Was is this the original location for European Imports Co. in 1946?? Quote Link to comment Share on other sites More sharing options...
hindesky Posted July 12, 2020 Share Posted July 12, 2020 On 7/10/2020 at 9:57 AM, Earlydays said: Was is this the original location for European Imports Co. in 1946?? I believe so. Peeked inside the window to check progress. I've never eaten here so I don't know if it looks different. 1 Quote Link to comment Share on other sites More sharing options...
Triton Posted July 13, 2020 Share Posted July 13, 2020 Can't spot a single water sprinkler. Station nightclub fire anyone? I know it's expensive to add these things in but it really amazes me what's grandfathered in sometimes. 1 Quote Link to comment Share on other sites More sharing options...
hindesky Posted August 14, 2020 Share Posted August 14, 2020 https://www.houstoniamag.com/eat-and-drink/2020/08/bludorn-restaurant-aaron-final-table-open AFTER MUCH ANTICIPATION Aaron Bludorn will finally be cooking for Houstonians daily starting a week from Friday. Bludorn, the first solo restaurant from the acclaimed chef, will open August 21 at 807 Taft St in the Fourth Ward, previously the location of the shuttered The Pass & Provisions. Here with wife Victoria Pappas—daughter of Chris Pappas of Pappas Restaurants—the Daniel Boulud student and contestant of Netflix’s venerable 2018 cooking competition, The Final Table, will focus on seasonal approaches to American cuisine with French techniques. The menu includes raw bar selections like oysters every way and Maine lobster, plus dry-aged strip loin wagyu from R-C Ranch with bone marrow; Ora salmon with five-seed crunch, avocado crema, and salsa verde; Gulf cioppino in spicy tomato broth; a dry-aged burger; and a short rib tamale pie. Decorated by Courtney Hill Interiors and Craig Schuster of Schuster Inc., the restaurant emphasizes a neutral color palette, with wood finishes and both modern and mid-century pieces, like a stained-glass element given to Bludorn by Karbach Brewing Co. You’ll see subway tiles, velvet banquette seating, exposed timber ceilings, an open concept kitchen, and a raw bar, plus a nine-foot mural of magnolia groves by local artist Jonathan Paul Jackson. The main dining room at Bludorn. IMAGE: JULIE SOEFER Cherif Mbodji, who worked with Bludorn at Café Boulud in New York, is on board as general manager, while Bludorn will assume the role of chef/owner. Pastry chef Alejandra Salas, who worked at Bar Boulud and The French Laundry, will assume the same position at Bludorn. Her concoctions include hazelnut marjolaine with nougat, hazelnut, and Nutella ice cream; baked Alaska; and beignets. Darryl Chan of Café Boulud and Jack Mason, master sommelier with Pappas Bros., consulted with Bludorn and Victoria Pappas on the beverage program. Classic-inspired cocktails, craft beer, and a wine list focusing on unique offerings from across the world dominate. As Bludorn is opening amid the Covid-19 pandemic, the restaurant stresses it’s following all guidelines laid out by the Centers for Disease Control and Prevention. According to the restaurant, employees are screened daily and will sanitize thoroughly, while partitions are being installed to separate all tables, which will be six feet apart from one another. Bludorn will be open 5–10:30 p.m. Mon–Thurs and 5–11 p.m. Fri–Sat to start. Reservations are required via Resy or by phone. For more information, visit the website 2 Quote Link to comment Share on other sites More sharing options...
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