Whats Eric Eating
What's Eric Eating Episode 71

West U pizza spot's speedy success, plus tasty Tex-Mex in The Heights

West U pizza spot's speedy success, plus tasty Tex-Mex in The Heights

Pizza Motus dishes
A selection of dishes at Pizza Motus. Photo by Becca Wright
Pizza Motus Will Gruy
Will Gruy is this week's guest. Photo by Becca Wright
Pizza Motus salads
The restaurant also serves salads.  Photo by Becca Wright
The Roastery Bellaire HEB exterior
The hosts discuss the opening of The Roastery.  Photo by Jason Giagrande
Superica tacos al carbon
Superica is the restaurant of the week. Photo by Ralph Smith
Pizza Motus dishes
Pizza Motus Will Gruy
Pizza Motus salads
The Roastery Bellaire HEB exterior
Superica tacos al carbon

On this week's episode of "What's Eric Eating," Pizza Motus owner Will Gruy joins CultureMap food editor Eric Sandler to discuss his recently opened Roman-style pizzeria. The conversation begins with Gruy explaining the path he took from a brief career as a motorcycle racer to deciding to move to Houston after spending time in the city during an internship for business school.

Pizza Motus is the first Houston restaurant dedicated to serving pizza al'taglio, which is a style popular in Rome that's known for using dough with a longer fermentation period that yields a light, airy crust. Gruy explains that the style compromised a significant part of his diet when he lived in the city. Other than gaining access to a style of food he missed, Sandler asks Gruy why he decided to get into the restaurant business.

"I've worked in the industry both as a waiter and an investor," Gruy says. "It's just attractive. I recognize that it's dangerous, because it's a hard business. It's hard to get going, it's hard to keep going, and it's hard to keep going. But if it weren't hard, it wouldn't be fun."

Prior to Gruy's interview, Avondale Food & Wine co-owner Mary Clarkson joins Sandler to discuss the news of the week. Their topics include Danton's decision to relocate and rebrand, Harry's Restaurant reopening, and Buffalo Bayou Brewery breaking ground in Sawyer Yards. Clarkson also expresses some strong opinions about The Roastery, a new cafe concept from four New York chefs that recently opened at the Bellaire H-E-B. In the restaurant of the week segment, the two hosts discuss their visits to Superica, the new Tex-Mex restaurant from State of Grace owner Ford Fry, and share some first impressions of Musaafer based on the chefs' appearance at a dinner hosted by Recipe for Success. 

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