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Bedford
Rating Details »
Category: American (New) [Edit]
Neighborhood: The Heights1001 Studewood St
Houston, TX 77008
(713) 880-1001
- Price Range:
-
$$$$
- Accepts Credit Cards:
- Yes
- Parking:
- Valet
- Attire:
- Casual
- Good for Groups:
- Yes
- Good for Kids:
- No
- Takes Reservations:
- Yes
- Delivery:
- No
- Take-out:
- No
- Waiter Service:
- Yes
- Wheelchair Accessible:
- Yes
- Outdoor Seating:
- Yes
- Good for:
- Dinner
- Alcohol:
- Full Bar
12 reviews for Bedford
Three and a half, and they are still in previews.
On a bustling Saturday night, much anticipation was invested in this visit for a special birthday celebration. Upon arrival, we immediately realized that the cabinetry was entirely finished out by Ikea. Now, that could be homey to some -- our kitchen was done by them -- but we were like, "really?" It seemed an odd choice. Furthermore, there was this big, empty space where we were seated while we awaited our table.
This restaurant is rather loud and attracts the Heights crowd. Our table was toward the back room, and it was fair. I think the room was more awkward than the table. However, the chef's table in the wine room looked awesome. Maybe we could try that out some night.
Upon his arrival, our waiter said, "I am sorry to tell you that we only have three waiters tonight, so if the service seems a little slow, we're real sorry." Again, I was like, "Really?" Why would we start with an apology?
By the way, we did not notice slow service, so the waiter should have kept the issue to himself.
Chef Gadsby does an interesting thing with his ingredients. While the restaurant's flair is supposed to be inspired by traditional English dishes, do not expect that at Bedford. Rather, expect that the ingredients are English -- at least one of them is. The rest are brought from other cultures and other themes such as savory and fruit. That was neat.
For $42, you can get a tasting menu, and you do not have to order it for the whole table, which is annoying. I started with a beautiful pair of scallops amidst and spicy and sweet sauce, topped with fried pancetta. The flavors came together beautifully. My entree was the lamb osso buco which fused the meat, rosemary, sweet potato and pomegranate seeds. Lovely. However, my partner ordered the rigatoni, and though it was off the tasting menu, it was far too small to satisfy. Chef Gadsby needs to make an adjustment there.
For dessert, I loved the chocolate, chocolate, chocolate. The first was a hot chocolate shot topped with a homemade marshmallow, a chocolate ice cream with chocolate crispy topping, and finally a fried corn donuts filled with gooey chocolate. I do not normally order chocolate desserts, but I really wanted to try this interesting menagerie. It did not disappoint. I think of all the desserts we ordered, it was the best.
One feature we found really odd was the somallier. He came to our table after we ordered the wine and offered his services. Also, he was wearing a stained polo shirt and a blazer that was also stained and too big. We thought he was a homeless guy who just happened upon our table. What the? Later in the evening he did not change his shirt. Rather, he added one. He put a rugby shirt over the polo and then topped that with the jacket. It was wild.
I liked Bedford, but Houston is so rife with fantastic eateries, it was not so great that I thought to try it again. It was a bit of a puzzle.
http://blogs.houstonpr...
Closed or closing.
1 Previous Review: Show all »
-
11/23/2008
I echo all of Mike's sentiments and remarks! It was amazingly cool to be the first customers of… Read more »
"I told my guys that perception and pedigree means nothing. Production means everything, and we're in the production business."
-- Dave McGinnis (currently linebackers coach of the Tennessee Titans)
Chef Robert Gadsby has quite the pedigree: Executive Chef at The Omni's Noé Restaurant (first in Los Angeles and then Houston), a stint at Soma, an appearance on Iron Chef (he lost), and now he's just opened his own place in The Heights named after his home town which is the county seat of Bedfordshire, England. As a result, I had great expectations when I dined there with a party of 13 just before Christmas. They weren't met.
The restaurant is housed in a new brick building. I left my car with a valet. Upon entering, you can't help but notice a dazzlingly beautiful bar to your left which features emeralds in a river motif under glass. Otherwise, the interior is somewhat stark although it's nicely highlighted with contemporary art.
I had a long chat with the sommelier who enthusiastically gave me Chef Gadsby's celebrity highlights and informed me that Bedford has just had a "soft opening" and the grand opening will be in the first quarter of 2009. He also told me that they're currently only using the ground floor, but will have two additional floors of dining soon (including rooftop dining). Wine-wise, I was looking for a bold Tempranillo and he did an excellent job of steering me toward the over-$100 specimens on their adequate (but needing to grow) wine menu. I settled for a $44 Rioja that complemented my meal well (when it finally arrived).
The wait staff were all wearing light blue shirts with the Bedford logo that, oddly, made them look like they were on the same bowling team. I ordered Chinese duck ravioli ($12) as an appetizer because I thought it would be a good example of the cross-cultural culinary eclecticism for which Gadsby is known. The presentation was awesome but the flavor was distinctly underwhelming. The spicy wild mushroom risotta ($10) ordered by my friend was much more interesting.
I'm glad I was eating with good friends because the table talk was rousing (it had to be to be heard over the air conditioner when it cycled on) and it filled the one hour of waiting it took before we received our main course. On top of that, not all the courses arrived at the same time. We finally agreed that we couldn't wait any longer for us all to be served because the plates were cooling quickly. I had a lamb osso buco on a bed of orange squash and garnished with greens and pomegranate ($26). It was excellent and the red and green on top were very Christmas-y. Not so impressive were my wife's beef fillet ($5/oz) and another friend's salmon (ridiculously over-salted). The quail also looked outstanding but I didn't get a taste.
Bedford prides itself on its "Table One" experience which is a multi-course meal prepared "spontaneously" by Gadsby. I'm wondering if our dining experience suffered because the staff were focusing too much on that table.
Bedford isn't "producing" yet and seems to have a number of kinks to get out of its system before the grand opening. I wish them luck. They're worth one more shot before being relegated to my over-hyped eatery list.
So I'll surely be updating this review soon, because I'll be back to Bedford without a doubt.
First, I'll say that the service at the bar wasn't all that great (we ate in the bar/lounge rather than the dining room). The poor bartender who was our server was the only guy making drinks, and as a result his being overwhelmed caused our service to suffer. Minus 1 star for understaffing.
My friend and I ordered ceviche and the oyster preparation of the day for our light meal, along with a couple of cocktails. The bartender made some sort of specialty martini for me that was not only really interesting, but it was cheap! It cost $7, and my friend got a vodka soda for $5. Major bonus.
The ceviche is prepared based on the fresh fish available, and this evening it included lobster, smoked salmon, and sea bass (I think...it was a firm, white fish), among other things. It was perfectly balanced and not too acidic. The oysters, though, were insane. Each of the two oysters was delicately placed atop a cylinder of tuna tartare and avocado/wasabi foam. The combination was a home run.
For dessert, we ordered the one called "chocolate, chocolate, chocolate." It consisted of a vial of Mexican hot chocolate, mint chocolate sorbet on top of a crunchy white chocolate cookie of sorts, and five bittersweet chocolate-filled beignets. Talk about a chocoholic's paradise!
Pretty cool to write this, my 50th review:
Amazing! Incredible! Memorable!
Had the luxury of being part of a nine course/ wine-paired meal prepared personally for our party by Chef Gadsby himself. Through the sheer grace and generosity of Meredith M. was I able to attend this fantastic meal. I don't believe I'm prone to hyperbole. So I can say with true sincerity, that this is one of the best meals I've had in memory. So thank you to Meredith for your invitation, Elizabeth for your generosity, and Chef Gadsby for your food and hospitality.
The location has only been open a short time, but was filled-up quickly. The bar area was a small beautifully lit space, with a brightly hued and illuminated bar. Considering they had only been open a week, I was surprised by the high-quality of service. The waiters worked seamlessly w/ our sommelier, a NY native that has developed a few wine lists about town (Max's), and the Chef's presentations.
Gadsby has worked all over Europe, Asia, and the States under luminaries such as Robuchon, Keller, and Colicchio. But he has cooked here since opening Noe @ the Omni. Now calling Houston home, Gadsby recently opened his vision of a restaurant that bears the name of his hometown in England. The dinner seemed to be a tour of the finer points of these travels and experiences.
An amuse bouche of risotto w/ pomegranate seeds, a sweet chili sauce, and topped w/ a dash of frisee was the opening salvo to a great culinary journey based on a complex layering of flavors. Highlights included: whipped truffled eggs w/ jalapenos, gnocchi w/ house made Italian sausage, braised short ribs in a stew, and house made foie gras topped w/ a gelee and caramel popcorn. My favorite was probably a seafood dish served in a Japanese clay teapot. You sipped the earthy mushroom and green onion broth, and then picked the delicious pieces of clam, shrimp, crab, and scallops out of the pot. The wines, ciders and champagnes selected were carefully described and solid accompaniments throughout, as were the chefs explanations and histories of the individual dishes.
All in all, it was a grand evening of dynamic cuisine presented by a true master in his new home away from home.
Side note: the hand driers in the bathrooms will be in my home one day. Random, I know, but these Dyson hand blades rock!
As a foodie I am always eager to try and find good places. When told about Bedford my curiosity was awakened and I had to try it with my wife.
Driving up to 1001 Studewood I discovered there is valet parking in the Heights, what a new luxury. The place looks promising and smells new, fresh paint.
The staff went the extra mile in attention, even though we look very casual; refreshing.
Asking for the wine list the sommelier shows up and lists a few more wines not on the menu. The selection is an excellent blend between US and other wines. Points for that. Too many restaurants focus on US wines and there is so much more good stuff out there, people.
I picked a 2001 Spanish Rioja. After tasting it it didn't come across as aged and another look at the bottle told me why: 2004. The sommelier apologized and suggested a great Tempranillo instead, which was an excellent choice.
While waiting for our food, we snacked on the green onion bread dipped in an herb flavored olive oil of superb quality. Smooth, sweet and olivy.
For starters we had the green papaya salad with the chef's mimosa dressing. Familiar with the Thai kitchen we expected a spicy bite and wow did we get some. The taste of the papaya, chicken and dressing was excellent and the flavors blended well together, but for people that are unaware of the flamy kick a little warning on the menu or from the staff would be recommended.
As an entree my wife had the lamb ossobuco and I had set my eyes on the peper crusted tuna. Both dishes were exquisite and the sides did go well together with it all. The tuna was accompanied by a celery-apple potato mash that gave the whole dish a very good and fresh taste. Caramelized onions (with the ossobuco) however are not the same a caramelized fennel. We loved the fennel, but that's not what was on the menu ...
For dessert we chose the pistachio baklava and the chocolate pear dessert. What can I say, the man knows his sweets. Excellent dishes, perfect pastry on the baklava. A perfect ending to an overall well enjoyed and balanced meal.
While experiencing all of the above I couldn't put my finger on what was wrong, but then it struck me: I am eating in the breakfast area of a hotel. The interior has been given a lot of attention, but is missing ambiance. A warmer color of paint on the walls would help a lot.
All in all I had a great food experience. A better one then I've had in most places in Houston and I definitely recommend Bedford. The reason why I write down all the minuses too is mainly because I hope those help making Bedford become the absolute top place in Houston to go to as it has that potential and I do want to give them 5 stars next time.
Good can be simple, but it's not simle to be good
I am definitely the type to give credit where credit is due, but I will also let you know when it lacks in certain areas. Bedford has a lot of potential, but isn't quite there yet.
First, I must say the service was amazing. Everybody was very polite and attentive and made sure that our experience was as pleasant as possible. Second, the food had excellent presentation; however, the follow through was lacking.
They started out with a complimentary miniature serrano-cheddar cornbread, which was served in a teenie-tiny cast iron skillet; my favorite part of the whole meal! We started out with the Duck Ravioli, which is actually a duck pot sticker. 5 "ravioli" come served in a bamboo steamer on a bed of iceberg, topped with cilantro, red peppers and bean sprouts; very enjoyable. For my main course, I ordered the sole. My first bite....BONES! After fishing all of the bones out of my mouth, I couldn't actually taste the fish, because it was too salty and tasted too much like 5-spice. My boyfriend had the short rib, which was overpowered by star anise. For dessert, we had the chocolate cake, which was dry, lacked richness and tasted like it was made of stale ingredients.
I think that I will stick to The Glasswall.
Finally, in Houston, a restaurant that can deliver breathtaking, delicious, surprisingly inventive, incredibly tasty food.
Care of Michael F's bday, a group of us enjoyed a $65 5-course tasting menu. Even better, for a couple of the courses, half our group received a different course, so in terms of adventure eating, Chef Gadsby fully delivered. Portions were larger than the standard tasting and we all left feeling full. Service for our group of over 20 was spot-on, so at least in this one test case, they can handle large parties.
The building is huge, and the upstairs will be opening in the near future.
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My favorites: A mushroom risotto on tortilla amuse-bouche with pomegranate served in a miniature frying pan - spicy, citrusy, and delicious; a peking duck filled ravioli; a smile provoking breakfast "sandwich" with foie gras, house-cured bacon, scrambled eggs, on a bagel shaped brioche toast drizzled with truffle oil; a shrimp/scallop fortified stock, seafood included, served in a petite ceramic teapot
The rest of the good: tuna tartare topped w black and white sesame seeds, avocado puree, quail egg, and cauliflower "air"; sweet potato candied ginger "cappucino" soup (quite sweet); a not-too-sweet thus well-balanced bread pudding with chocolate and pear, an orange chocolate truffle, and a chocolate chip cookie.
My least fav: a chorizo penne pasta with goat cheese; a swordfish, bok-choy combo.
Bedford is a new and upcoming restaurant located in the Heights area. Situated directly across the street from Glasswall, you can expect a wine bar fused with a lively personality, and complimented by unique food. Upon arrival, expect to find yourself dinning in a restaurant that is not afraid to take chances with a cuisine that is interested in sparking your taste buds.
The wines list is chosen with precision to ask the diner to try a something different. Expect to find a list ranging from wines from Napa to Australia; I enjoyed a fruitiful red from Spain. The prices are also appropriate to what you experiencing.
And experience in cuisine dinning is what you will receive when you come for dinner. The menu is not large and is divided into sections: Appetizers, Seafood, Steak and Poultry, and desserts. There is also a tasting menu, reasonable priced, which I would recommend. The menu is not large, but when your food arrives you will understand why you given limited options. The food is presented in the upmost attention to detail and the first bite asks that you take the time to savor. The food is fusion, but the chef is clearly interested in trying spices and arranging sharp contrasting flavors on the plate. I enjoyed the oysters and the spring rolls that evening and found them delightful and light to the pallet. The only disappointment was the rossotto mainly because the flavor was exceptionally intense and you are served a large bowl. I would have preferred a smaller portion.
Bedford makes for a wonderful casual dinner experience. The restaurant is trendy to the appropriate degree that offers intimacy while dinning. A great recommendation when you don't feel like cooking and need to get out of the house. This is not the type of restaurant you spend you evening at, but more like a convenient get-a-way for a few hours.
If you like sitting in the dark, this is your place.
Otherwise, bring your flashlight in order to read the limited menu and explosive prices. Make sure you write your order down for the waiter, due to him not being able to do it for himself and check on your food, to make sure its correct. Once the food was served, it was nothing close to the price dictated.
I am still fighting an overcharge on my credit card, of more than 100 dollars and this has been since Feb. 9.
3-17-09 update.....
We contacted the manager on 2-24-09, and he expressed that he was sorry and would have that money re-credited to the card. This has not happened yet. I guess ill have to send a legal letter to them about fair trades and commerce practices.
So Mike W. had the mushroom risotto and discovered "a great culinary journey based on a complex layering of flavors" while Leslie C. found it disappointing, with "exceptionally intense" flavors - Mike W. didn't mention the overwhelming coconut.
Fusion. Fusion??? Bedford England? The risotto is completely confused. Mushrooms, grapes, pomegranate, greens, coconut, and sweet and sour chilli sauce - it wasn't "red curry sauce" as indicated on the menu. I couldn't tell if I was eating at a bad, cheap Thai street cart or at a nursery school where the kids were playing "kitchen" and just picked up the nearest condiments to throw into a mix.
Interestingly, Allison Cook's Houston Chronicle blog says of Gadsby on September 2, 2008: "His current turn as consulting chef for Azuma honcho Yun Cheng has made Soma, on Washington Avenue, an interesting if flawed repository of Japanese fusion cuisine."
Suffice it to add that the table next to mine sent their food back to the kitchen, not once, but TWICE. To the restaurant's credit, the server did not argue or hesitate to retrieve the plates, and apologized.
Let's hope that there is redemption in "no publicity is bad publicity" in this case.
i went to Bedford on a monday night, with no reservations, and four friends. as i pulled up, i immediately became excited about the prospects for the evening, as there was no way such beautiful and stately looking place would provide anything but stellar food and service. once inside i noticed it was busy, and since there was no hostess at the stand i went to the bar to check it out, and have a drink whilst waiting on the rest of my group. ordered a beer (not a very good or large selection), and went over the wine list. i talked to the hostess when she appeared and arranged for a table. she was able to squeeze us in, and when my guest arrived we were sat immediately. we were at the table for about five minutes before anyone noticed us or served us some water. the wine list i was given once sat was empty so i asked the young lady who finally came by and offered us some water if i could have another, and she quickly took care of it. just after that our waitress briefly stopped by with a bottle of wine in her hand and said she would be right back. cool, no worries, the place is busy. about another five minutes passed and the same girl who gave us the water and wine list, not our waitress, came back to the table and i ordered a bottle of wine from her and she looked at me as i was speaking Swahili. luckily our waitress showed up right behind her and confirmed my order. the wine showed up in a timely manner, and the wine steward open and poured while we were being served an amuse bouche. it was fried plantain, mustard, with pomegranate. the flavors and textures were balanced and on point. my thinking at this point was that the food will save the evening and take up for the service issues. about another five minutes passes and the waitress shows up to stumble over the specials she remembered. i asked about the tasting menus and she explained that we can choose our courses from the menu. i asked about "table one" and she said that the chef would decide on what to send out, and it consisted of things that weren't usually on the menu. so we all decided on that, then and there like. she asked if we had any likes, dislikes, or allergies. "no allergies, we eat everything", and we are equal opportunity munchers." the more obscure the better" i told her, and off she went.........two hours later we had finished four courses, all of which were on the menu, none of which were memorable or outstanding! two hours! to put the trust in the chef to send us out our food for the evening and to all receive the exact same things from off the menu was a huge disappointment! we could have picked our own courses for the evening if we wanted food from the menu. 3 bottles of wine, 5 tasting menus, 2 1/2 hours and $600 later, i left hungry, slightly buzzed, and very let down. if one is to name their restaurant after their hometown then you would think they would take more pride in what they are putting out in the sense if some one orders the table one provide them with what they came for..... good food and a nice dining experience. if you are too busy then do not offer it for the evening.
