The Houstonian to get new restaurant, Tribute, and new...

The Houstonian Hotel, Club & Spa is spending $3 million on a renovation project that will bring a new restaurant, lounge and bar area to one of the city's most luxurious inns.

The new restaurant, Tribute, will serve a menu influenced by Texas, Louisiana and Mexico, according to executive chef Neal Cox, who has led The Houstonian's culinary program for eight years. The menu would include ribeye steaks, Gulf oysters cooked on a wood-burning grill, braised cabrito, smoked wagyu beef ribs and redfish on the half shell.

"People in Houston know the nuances and what they like about true Texas, Louisiana Creole versus Cajun, Tex-Mex and ingredients from south of the border," Cox said. "At Tribute we will faithfully create what we love about the kitchens from our neighbors and our own backyard. Our roots are here and the flavors and experiences are established."

MANOR HOUSE: Go inside The Houstonian's historic Manor House

Tribute will replace the former Olivette, which along with the hotel's bar and Hearth Room were closed in May for the renovation. All three spaces will be renovated, and a re-positioned layout will add a casual lounge area to create a connection between The Bar and Tribute. The project is expected to be complete in the fall.

Since the restaurant and bar closed, the hotel has been using the adjacent Manor House for breakfast, lunch and dinner service and created a temporary lobby bar for cocktails and light bites. The hotel also opened a grab-and-go concept called H Market.

Gensler is designing the new spaces. The Bar will feature rose gold and stone countertops with custom wood cabinetry and antique mirrored backsplash. Expansive windows in the restaurant will provide natural light; the restaurant design will feature natural wood, exposed beams, gold finishes in the ceiling and branch-like light fixtures. There also will be a new wine room with storage for more than 3,500 bottles and a private dining table.

The Tribute team will include Cox, hotel general manager Steve Fronterhouse and hotel sommelier Vanessa Trevino Boyd.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Follow him on the podcast BBQ State of Mind to learn about Houston and Texas barbecue culture.