Spring - Klein Edition | July 2022

DINING FEATURE The Chef’s Table Vintage Park eatery oers tastes from around the globe P aul Friedman, owner and executive chef at The Chef’s Table, never went to culinary school, and he said that is exactly what has allowed his food to be so unique. “When I create, I’m creating things that you can’t come here and say you’ve had this somewhere else before,” Friedman said. The Chef’s Table serves food inspired by dishes Friedman grew up eating in South Africa as well as those he came across on his travels around the globe, he said. Jerk snapper, chicken Florentine and Vlees Pastei are highlights of the restaurant’s menu, Friedman said, which also boasts cocktails and desserts, such as passion fruit creme brulee. Friedman said he started out in the industry washing dishes in his cousin’s restaurant, even- tually owning dozens of restaurants in South Africa and the U.S. Now closed, Peli Peli in Vintage Park was Friedman’s most recent Houston-area endeavor, though he left the restaurant in 2018. In late 2020, however, Friedman decided to return to Vintage Park with a new concept—The Chef’s Table. Friedman said he still treasures the 14 months he and his son spent together renovating the space into a 1920s-style art deco restaurant. “I feel like the time that I lost raising him I got back,” Friedman said. At almost 69 years old, Friedman said he does not want to expand The Chef’s Table into multiple loca- tions. Instead, he hopes to achieve a culinary honor such as a Michelin Star or a James Beard Award. Even if Friedman does not one day earn the awards he covets, he said he is happy with the atmosphere he has created at The Chef’s Table. “It’s enjoyable to come to work every day because this is our family and we love what we do,” he said. “That, I really feel, … [has] given me a lot of joy, a lot of happiness, and knowing that I did the right thing by coming back and starting over.” BY EMILY LINCKE

Chef Paul Friedman owns and operates The Chef’s Table along with help from Director of Operations Chelsey Villars.

EMILY LINCKECOMMUNITY IMPACT NEWSPAPER

4 DISHES TO TRY

Chicken Florentine ($42): Crusted chicken breast is stued with crab and lobster meat and topped with a lemon buerre blanc sauce.

Jerk snapper ($58): Whole red snapper is seasoned in a jerk marinade and served with tropical salsa.

COURTESY THE CHEF’S TABLE

COURTESY THE CHEF’S TABLE

Vlees Pastei ($14): Curried beef is topped with carrot bredie, a pastry crust and mango chutney.

Sticky Toƒee Pudding ($12): Fluy cake is piled high with ice cream, toee sauce and strawberries.

EMILY LINCKECOMMUNITY IMPACT NEWSPAPER

COURTESY THE CHEF'S TABLE

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The Chef’s Table 110 Vintage Park Blvd., Bldg. J, Ste. P, Houston 832-559-7489 www.chefstablehouston.com Hours: Sun.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m.

LOUETTA RD.

VINTAGE PARK BLVD.

N

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SPRING  KLEIN EDITION • JULY 2022

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