The Houstonian Hotel, Club & Spa, which was recently named āBest Resort in Texasā by Travel + Leisure, is getting close to finishing a years-long refresh. It just debuted a new patio, restaurant, catering menus and a special suite that was previously home to famous occupants. Nestled on 27 wooded acres at 111 North Post Oak, the resort showcased many of the new offerings on Tuesday, October 4 at a red-carpet VIP event. Here's a rundown of the 43-year-old campus's latest features. THE HOUSTONIAN'S BAR GETS A SPACIOUS PATIOWhile The Houstonian has no shortage of outdoor spaces, including a winding, padded trail, a picturesque gazebo and pools, it did lack a big patio for drinking and dining. Previously, there were only a few two-top tables and chairs running the length of The Bar's windows. (Yes, the bar is named The Bar.) Using some of the front green space, The Bar now boasts a spacious rectangular patio that seats up to 50 guests. It's the first change to the entrance since the hotel opened in 1979. A large raised flower bed anchors the space, and there is a variety of seating arrangements and styles surrounding Indonesian teak and granite tables, including lounge chairs and benches. The patio is available for both public dining and private events. During the fall and spring, it should prove an ideal place for enjoying The Bar's cocktails, 14 wines by the glass and extensive collection of whiskies, cognac and brandy. For food, The Bar's menu offers bar bites and a selection of dishes from TRIBUTE, the full-service onsite restaurant. Those currently include Route 71 Farm Stand Salad, Tacos de Suadero and Nachos de Carne Asada and an eight-ounce Texas Black Angus filet mignon.A REAL PRESIDENTIAL SUITESome hotels have āpresidential suites,ā but The Houstonian has one actually used by a President. While many of the second-floor rooms are still being remodeled, a special one already has a waiting list of reservations: Room 271, one of the two onsite former residences of President George H.W. and First Lady Barbara Bush. The Bushes initially lived in The Manor House during George's vice presidency, staying there 10 to 15 times a year. At the time, it was available as a VIP guest residence. About four years into George Bush's tenure, The Houstonian converted Manor House into a restaurant, so from that point on, the Bushes instead stayed in Room 271.There are framed photos throughout the suite showing George Bush conducting official business in the room, as well as of the couple just relaxing with family. It was during their time at The Houstonian that the hotel acquired Barbara Bush's famous chocolate chip cookie recipe, which is available online. While living at The Houstonian, the Secret Service required that the Bushes' room have certain security features, including bulletproof glass and a second egress. That led to one of the suite's most interesting features: a window with a built-in escape hatch. (No, guests may not try it. It's quite a drop to the bottom without a ladder, anyway.) A TOTAL REFRESH FOR THE GUEST ROOMS Guests who haven't stayed at The Houstonian Hotel recently will appreciate the immaculate remodeled rooms. This process started about two years ago, and at this point, only the north wing of rooms is left. It seems as if every need has been considered, including push-button panels to control lights individually or by room, an electronic indicators for ādo not disturbā and another for when housekeeping is needed, and electrical outlets and USB charging ports at both nightstands and the reading desk. While there are no longer mini-bars, there are refrigerators for guests to use. Keurig coffee makers, conveniently set up on slide-out drawers, are accompanied by K-Cups from local Houston roaster Katz Coffee, while stand-up glass showers are outfitted with BLVGARI bath products from Italy and a natural-fiber loofah. (I can attest that the BLVGARI shampoo and conditioner left my finely textured, tangle-inclined hair remarkably soft and pliant.) Guests can also head downstairs in the mornings and request freshly brewed coffee from the host stand at TRIBUTE. The room walls are painted a restful, muted cornflower blue. Larger suites are outfitted with a plush leather sofa and a dining table for two, perfect for an intimate room service meal. Of course, the prior amenities remain, including cozy bathrobes and slippers for use during your stay (also available for purchase), an iron and ironing board (rare among hotels), luggage stand and ice bucket and glasses. A NEW, EXCLUSIVE RESTAURANTThere's a new restaurant inside The Houstonian Club, the luxurious onsite fitness and health center. Simply called The Kitchen, it features dishes by executive chef Marcus Hollander, whose prior experience includes working as executive sous chef under chef Maurizio Ferrarese at Hotel Granduca and as banquet chef and executive sous chef at The Woodlands Resort. Hollander has been prepping for this opening since February, ordering equipment, picking out china and working on recipes and menus during construction. To get guest opinions in advance, his new dishes were served as specials at nearby outdoor dining spot Arbor Grill. Hollander describes the menu inspirations as āCajun, Asian and mostly healthy, simple, elegant food.ā Unlike TRIBUTE and The Bar, which are both located at the hotel, The Kitchen is only available to club members and hotel guests. There are many reasons to stay at The Houstonian Hotel; the ability to dine at The Kitchen is now another one. The restaurant patio overlooks two of The Houstonian's pools, and the view can be tranquil or entertaining, depending on what's going on. The Kitchen itself is geared toward peaceful dining, as it's on the adults-only side of the club. Kids must be 14 or older to dine with their families. Most eateries at athletic clubs offer healthy cuisine, but it is often staid, spartan and unimaginative. What distinguishes The Kitchen is that Hollander and his team haven't forgotten the little luxuries that make dining experiences special, such as wine and well-crafted entrĆ©es. āClub members want to eat healthy ā but not always,ā explained Cher Harris, president of club services. āSometimes they want to treat themselves,ā added Seliece Womble, director of public relations and marketing.Houston Food Finder was invited to sample some of The Kitchen's dishes, including righteous Slow Braised Short Ribs accompanied by big cubes of crispy polenta fried so deeply and expertly they resembled fried potatoes. The short ribs were accented with deeply caramelized onions and a lush black garlic sauce. The āhealthyā dishes are just as beautifully executed as the more indulgent ones. Eating kale is often like chewing bitter, leaf-shaped tire rubber, but Hollander's Kale & Fennel Salad is so good that I pressed him to tell me how he made the kale so palatable. āWe soak the leaves in water beforehand,ā he explained. āThat removes the bitterness.ā The judicious application of citrus vinaigrette also brightens the flavor, and shaved fennel, toasty pine nuts, lardons and an entire half of a perfectly ripe avocado all make good companions. Another wholesome dish reflecting Hollander's goal of āelegant simplicityā is the Acai Bowl, and it is more interesting than it sounds. Acai sorbet is the foundation for neatly placed rows of housemade granola, sliced bananas, strawberries and blueberries. Droplets of drizzled ginger honey gleam, giving the colorful fruits a jewel-like sparkle. Sliced almonds and toasted coconut flakes give the dish a bit of extra crunch. View the full article here.