Naming his restaurant after one of Houston’s earliest fancy hotels, New Orleans native Antoine Ware offers creative Southern cuisine in the Westheimer space that once housed Houston’s. Top marks go to the crisp lemon-truffle chicken wings, with a bit of pepper for punch and a blue cheese dip for cooling off. Equally satisfying are plump char-broiled Gulf oysters topped with collard greens and garlic butter. We also shared a stack of ahi tuna, colorful bite-size cubes of fresh fish, cucumber, mango, and avocado. One of us went for the Chicken 713 Pasta, tender meat atop house-made pasta in garlic cream sauce, while the other savored a perfectly cooked seared beef filet perched on a bed of polenta with cabernet sauce. Our only complaint was service: our wine didn’t appear until we were finishing our first courses, and a salad that was ordered as a starter arrived after we were offered dessert.