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.'