The Woodlands Edition | February 2022

DINING FEATURE Back Table

Kitchen and Bar New chef brings Southern fare to The Woodlands Resort C hef Jonathan Lestingi joined Back Table Kitchen and Bar at The Woodlands Resort in December, creating a Southern-inspired menu derived from his culinary experience. Much of Lestingi’s inspiration came from his time in New Orleans, where he spent a decade in a variety of dining locations, such as Brennan’s, Red Fish Grill and James Beard Award-winning Willa Jean as well as opening Oxalis as executive chef and owner, according to The Woodlands Resort. “I have pretty much been living in the South my whole adult life,” Lestingi said. Themenu Lestingi said he wanted to create a menu any guest can enjoy from cultivated foodies to busy families stopping for brunch. The weekend brunch menu features staple breakfast and lunch options, such as the ricotta pancakes, fried chicken and waes with bourbon cane syrup, and a salmon sandwich with house mezcal-cured lox. “I’ll use cane syrup and cane vinegar a lot,” Lestingi said. “[It’s] Louisiana ingredients—nice, Southern ingredients.” For dinner options, six-hour Bordeaux-braised chuck short ribs are on the menu along with seasonal salads, steak frites with duck fat fries, and steak and seafood selections. The menu includes vegetarian and vegan options as well. “We actually have a breaded wing that’s gluten free,” Lestingi said. “I think that’s kind of unique; not too many places oer that.” The rotating dessert menu features Lestingi’s tres leches cake, and he said additional dessert options are in the works. Sit and sip Back Table, which opened in June, also has a full bar where guests are invited to enjoy a handcrafted cocktail, such as the Acapulco Sunset, which is the restaurant’s take on a traditional jalapeno margar- ita. Back Table also oers an extensive wine list. The waterfront restaurant sits on the 18th hole of the Panther Trail golf course, and it oers outdoor seating and lounging with outdoor repits. The interior of the restaurant includes a full bar and a game room with darts, foosball and other activities. Back Table also has a private dining room available. “We’ve got dierent specials and menus for [holidays]. We’re going to be adding special events and working on some theme nights,” Lestingi said. BY ALLY BOLENDER

Chef Jonathan Lestingi joined the Back Table Kitchen and Bar in December.

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The hickory smoked wings are made with a house hot sauce and pickled peppers with blue cheese ($15) .

Steak frites include duck fat fries and smoked onion bearnaise ($42) .

The six-hour Bordeaux-braised chuck short ribs ($42) are served with black eyed-peas and pecan gremolata.

The tres leches cake is Chef Jonathan Lestingi’s personal creation. Dessert prices and the variety available vary.

Popular cocktails Mary Stuart Queen of Scots: scotch, bloody mary mix, Clamato juice, rosemary, tomato, black peppercorns and bacon ($16) Acapulco Sunset: jalapeno-infused tequila, agave nectar, cayenne pepper dust and fresh jalapeno and lime juice ($16) Pineapple-Lavender Tini: pineapple-infused vodka, lavender syrup, pineapple and pineapple juice ($16)

Back Table Kitchen and Bar has a full bar, wine list and a daily happy hour starting at 4 p.m.

Back TableKitchen andBar 2301 N. Millbend Drive, The Woodlands 281-364-6400 www.woodlandsresort.com Hours: Sat.-Sun. 11 a.m.-2 p.m. (brunch), Sun.-Thu. 5-9 p.m., Fri.-Sat. 5-10 p.m.

THE WOODLANDS EDITION • FEBRUARY 2022