The Back Table Experience

The establishment formerly known as Robard’s Steakhouse, tucked in the picturesque waterfront setting at the Woodlands Resort, was renamed to the BACK TABLE KITCHEN & BAR in early June, bringing in a coastal flair and southern flavors.

The Howard Hughes Corporation® (NYSE: HHC) is turning the tables in The Woodlands® with a new culinary concept. On June 2, Back Table Kitchen & Bar poised to a casually stylish, festive and family-friendly gathering place for seasonal, southern-inspired fare with global accents in a standalone building on the grounds of The Woodlands Resort. The 5,413-square-foot waterfront venue with an 800-square-foot terrace overlooking the 18th green of the Panther Trail golf course is being re-imagined to capture the charm and aesthetic of the coastal south.

“With Back Table Kitchen & Bar, we are excited to bring a flavorful new addition to north Houston and The Woodlands Resort. Responding to market demand, our goal was to reposition the previous Robard’s Steakhouse and rethink how the space functioned both for the community and our guests,” said Gregg Harper, General Manager, The Woodlands Resort. “We wanted to continue our priority of offering a standout, signature restaurant that draws visitors from The Woodlands and across Greater Houston while creating a lighter, brighter and more relaxed and accessible environment for all day and more frequent dining. Ultimately, that set us on a path that led us to Back Table Kitchen & Bar.”

According to Gregg Harper, ”Back Table Kitchen & Bar really embraces the best of The Woodlands by spotlighting the beauty of a natural setting and treating guests to an experience that feels like a real escape from the every day.”

Part of the escape – for parents and kids at heart – is an enclosed game room off the entry with a little something to keep every age group occupied during courses, including foosball and darts.

Main dining room – Photo by Jenn Duncan

Main dining room looking towards green – Photo by Jenn Duncan

Bar – Photo by Jenn Duncan

Bar looking toward gameroom – Photo by Jenn Duncan

While the design of Back Table is entirely fresh, it brings new emphasis to the best of the structure’s existing features: windows overlooking the green and pond, plus a main dining room with soaring ceilings and interesting architectural details like a framework of beams leading to a cupola. The addition of exposed brick veneer walls – antique red in the main and private dining room and cream in the bar area – play off a sealed concrete floor and are accented by pops of blues and greys spanning from Graham & Brown crane wallpaper to the striated brick veneer base of the bar.

The expansive, three-sided bar, topped in white quartz and incorporating steel and glass shelving, is a focal point of the restaurant, reinforcing its easygoing character. Distinctive lighting offers a modern take on schoolhouse-style pendants from landmark diners. A dozen taps will be split between local, micro and domestic brews, complementing a well-curated selection of New World wines, plus a clever assortment of hand-crafted cocktails and decadent milkshakes, served with or without alcohol. Look for later additions of tableside sangrias and Bloody Mary’s introduced with brunch.

With about 111 seating arrangements in the main dining room, Back Table Kitchen & Bar can also host private parties including corporate events, wedding rehearsal dinners and other festive occasions.

With a resort concept in mind chef David Morris, showcases an array of comfort foods and staples with a twist. Signature mains include Louisiana Shrimp and Grits, and Duck Leg Confit. Smaller plates range from Duck Gravy Poutine and Voodoo Beer Batter Fish Sticks to Crispy Gulf Oyster BLT and Tennessee Tonkotsu Ramen. Something for everyone. While we started with a glass of wine complemented by a beautiful charcuterie board, my guest and I enjoyed the braised beef short ribs and beer can brick chicken. Diners can also choose from a lineup of gourmet burgers and sandwiches such as the Oxtail Chili Dog and Bif’s Patty Melt, plus a daily gumbo and a variety of seasonal salads like Country Ham & Summer Melon and Coal Roasted Beets & Farmer Lee’s Spinach.