Ben Berg who is never a man who sits still for even a moment and can always be counted on to take another step forward for his growing dining empire, announces NoPo, his newest venture.
Benjamin Berg of Berg Hospitality Group is announcing his plans to open an all-day café, market and bar through a new collaboration with Robert Clay of Clay Development & Construction Inc.
Located at 1244 North Post Oak Rd. next door to Berg Hospitality’s corporate office, NoPo Café, Market & Bar will service an up-and-coming area for which the Houston-based hospitality owner has coined the acronym (NoPo) and name of his newest restaurant. The 3,000 sq. ft. space will be comprised of café seating in the front and a 60-seat dining room in the back along with a 10-seat full-service bar. The rustic yet fresh, French country design will include white birch floors, high ceilings with chandeliers, vintage rodeo wall décor and a custom-made pewter bar. In addition to a large selection of unique local provisions, grab-and-go and pre-made meals and freshly baked pastries, guests can enjoy counter service at breakfast and lunch and full service at dinner. Construction is currently underway, and the restaurant is scheduled to open at the beginning of May 2021.
To assist with his new expansion, Berg Hospitality has also hired two new key members and acclaimed hospitality industry veterans. First is Jose Hernandez who will serve as Culinary Director. With more than 20 years of international training and experience, Jose Hernandez has honed his pastry and savory chef skills in prominent positions at renowned restaurants throughout Mexico, Manhattan, and now his adopted hometown of Houston
Sean Mohammed, will serve as the VP of Concept Development, With more than 25 years of experience in the restaurant and hotel industry and extensive training and knowledge in all aspects of food and beverage operations, Sean has led culinary programs at some of the most legendary restaurants in cities like New York, Miami, Los Angeles, Mexico City, Dubai and London. His collaborations with Chef Claude Troisgros, Ian Schrager and Jeffrey Chodorow have resulted in award-winning projects and profitable, long-standing restaurants in markets with tough competition.
