Restaurateurs behind Doris Metropolitan and Hamsa plan new Houston restaurant

The Doris Metropolitan bar in Houston. Photo by Kirsten Gilliam.

Sofia Hospitalitythe restaurant group that operates an Israeli steakhouse Doris Metropolitan, Hamsa And Badolina Bakerybring a new concept to Montrose Collective construction at the end of summer. It’s an “elevated Mediterranean” restaurant called Okto, and it takes over the space formerly held by The Chelsea at 888 Westheimer. The address inspired the name, which means “eight” in Greek. Sofia Hospitalityproperty of Itai Ben Eli And Itamar Levywas a semi-finalist for Best Restaurateur category this year.

“There is a growing demand for more personal, intimate and exceptionally executed dining experiences,” Eli said via press release. “Októ is more than a restaurant; it’s a culinary destination where quality meets intimacy, and every detail is carefully considered to deliver a memorable dining experience in the heart of Houston.

Chief Yotam Dolevculinary director of Sof Hospitality and chef Hai Avnaimhe will draw culinary inspiration from countries like Greece, Italy, Spain and the Levant, a historical region now composed of Israel, Jordan, Lebanon and Syria. The menu will include a dozen dishes and will change seasonally.

The bar program promises craft cocktails and “eclectic spirits” not found anywhere else in Houston. As for wines, expect a curated menu focused on small producers.

Lindsay Madrigal of LM Designs is designing the interior of the 4,200-square-foot space. The goal is to create a “quaint” and “lively” atmosphere. A picturesque appearance will be the large windowed kitchen. In the dining room, sliding glass doors will lead to a large patio.

Although hours have not been specified, the owners say Októ will stay open a little later than other restaurants in the area. The aim is to provide a small refuge for industry colleagues leaving their shift as well as people looking for a nightcap.

“(Októ) is of course something that we’re really passionate about,” Eli said. “As a restaurant group, we have extensive experience traveling around the world. Right now we are working on conceptualizing the menu and narrowing it down to our must-haves based on the rich Mediterranean culture.

Phaedra Cook has been writing about the Houston restaurant and bar scene since 2010. She has been a regular contributor to My table magazine (now closed) and was the chief food critic of the Houston Press for two years, before finally being promoted to food editor. Cook founded Houston Food Finder in November 2016 and has served as its editor and publisher ever since.

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