Whats Eric Eating
What's Eric Eating Episode 7

Restaurant's fast start and less 'man-heavy' menu are hot topics on What's Eric Eating podcast

Restaurant's fast start and less man-heavy menu are hot podcast topics

Field and Tides tuna salad
Seared tuna salad with mixed greens and potatoes is part of a less 'man-heavy' menu at Field & Tides. Photo by Eric Sandler
Travis Lenig Chico Ramirez Field and Tides
Travis Lenig and Chico Ramirez of Field & Tides are this week's guests on What's Eric Eating. Courtesy photo
News_JerryBuilt Burgers_hamburger_exterior
The closing of Jerry Built Burgers'two Houston locations is a hot topic of conversation on What's Eric Eating. JerryBuilt Homegrown Burgers/Facebook
Felice Simmons Sloan at the Julie Rhodes Fashion & Home Houston opening party October 2013
Felice Sloan is Eric Sandler's co-host on this week's edition of What's Eric Eating. Photo by Chris Brown
Field and Tides halibut sticky rice
On the menu at Field & Tides: Halibut with jumbo lump crab over herbed quinoa. Photo by Eric Sandler
Field and Tides Sichuan peppercorn crusted tuna
On the menu at Field & Tides: Sichuan peppercorn-crusted tuna steak over coconut rice. Photo by Eric Sandler
Field and Tides tuna salad
Travis Lenig Chico Ramirez Field and Tides
News_JerryBuilt Burgers_hamburger_exterior
Felice Simmons Sloan at the Julie Rhodes Fashion & Home Houston opening party October 2013
Field and Tides halibut sticky rice
Field and Tides Sichuan peppercorn crusted tuna

On this week's episode of "What's Eric Eating," CultureMap restaurant-related podcast, food editor Eric Sandler interviews chef Travis Lenig and his partner Chris "Chico" Ramirez about their experiences opening Field & Tides. The restaurant, which replaced Zelko Bistro in The Heights earlier this year, has gotten off to a hot start thanks to Lenig's menu, which offers a diverse array of meat and seafood options, Ramirez's experience running the front of house, and a high-quality cocktail program led by beverage director Monique Hernandez.

The restaurant recently rolled out a summer menu that's less "man heavy," in Lenig's words, with more salads and a few other lighter options. For example, Lenig replaced the restaurant's chicken wings with fish collars, added a seared tuna salad and an on trend tuna poke appetizer, and changed up the chicken dish, which is now roasted and given a chili rub. 

In addition, Sandler asks Lenig about his culinary career that's included stints with top Houston chefs Charles Clark, Claire Smith, and Mark Cox. The trio also discuss Lenig and Ramirez's history at Liberty Kitchen, how they developed the concept for Field & Tides, and what it's been like to read reactions to their business by both diners and critics. Finally, Ramirez reveals that he and Lenig have plans for at least two more concepts, at least one of which could open in Memorial.

In the news of the week segment, Sandler and Urban Swank blogger Felice Sloan discuss Jerry Built's sudden closure and what they look for in a burger and the news that Jonathan's the Rub is opening a second location. After debating Tony's place in Houston's contemporary dining scene, they make some requests for concepts they would like to see at The Jones on Main food hall that's opening in downtown next year. 

Finally, Sloan and Sandler discuss a meal they shared at Ohn Korean Eatery, the new restaurant in Chinatown from Tiger Den owner Mike Tran.

Subscribe to "What’s Eric Eating?" on iTunes or listen to it on 1560 AM every Saturday at 11 am.