Whats Eric Eating
What's Eric Eating Episode 127

A taste of Italy in downtown's food hall, plus Fluff Bake Bar moves

A taste of Italy in downtown's food hall, plus Fluff Bake Bar moves

Bravery Chef Hall BOH Pasta Ben McPherson spaghetti carbonara
Ben McPherson is this week's guest. Photo by Eric Sandler
Fluff Bake Bar cookie assortment
Fluff Bake Bar will soon have a new home. Photo by Julie Soefer
Buffalo Bayou Brewing Company Summer Street
The hosts visit Buffalo Bayou Brewing Company. Buffalo Bayou Brewing Co./Facebook
Bravery Chef Hall BOH Pasta Ben McPherson spaghetti carbonara
Fluff Bake Bar cookie assortment
Buffalo Bayou Brewing Company Summer Street

On this week's episode of "What's Eric Eating," chef Ben McPherson joins CultureMap food editor Eric Sandler to discuss BOH Pasta, his Italian restaurant that's part of Bravery Chef Hall. The conversation with McPherson explaining the career paths that led him from culinary school in Charleston to working in Atlanta. He moved to Houston to open downtown tapas restaurant Batanga and has been part of the city's culinary world ever since. 

BOH allows McPherson to explore his love for Italian food, a passion he says he developed during visits to Italy as a teenager. When it opened this summer, the menu featured familiar dishes like pasta bolognese and pepperoni pizza, but McPherson has been able to expand with more elevated fare like veal osso bucco and lobster ravioli. He also shared an amusing anecdote about the experience that lead him to serve Roman-style pizza at BOH.

"I was in Rome with my girlfriend. We weren't getting along . . . we were hangry. We get there. We need coffee. We need pizza. There's a line. It takes forever. We're not even talking. Finally, we get our pizza . . . She was crying . . . She's pointing at the pizza. It was an epiphany. It might be the greatest bite of food I'd had in my life."

Prior to McPherson's interview, Sandler and co-host Rebecca Masson discuss the news of the week. They begin with Masson sharing details of her decision to relocate Fluff Bake Bar from Midtown to a new place near The Heights. They also comment on chef Aaron Bludorn's plans to open a new restaurant in the former home of The Pass & Provisions, plus Houston hospitality veteran Lonnie Schiller's intention to open a new patio bar

In the restaurant of the week segment, they share thoughts about a recent meal at Buffalo Bayou Brewing Co, where chef Arash Kharat is serving a creative mix of pizza, sandwiches, and bar bites.

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