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    McClelland on Heights H-E-B

    New 2-story H-E-B opens in The Heights with premium booze and all the bells and whistles

    Eric Sandler
    Jan 30, 2019 | 10:25 am

    Never let it be said that H-E-B doesn’t keep its promises. The San Antonio-based grocer told Heights residents that if they voted to repeal century-old regulations prohibiting the sale of beer and wine in the neighborhood that it would tear down an old Fiesta and replace it with a modern, two-story store.

    That store, all 92,000 square feet of it, opened at 6 am on Wednesday, January 30. As H-E-B president Scott McClelland told a crowd of media and VIPs at a preview event on Tuesday night, this store has all the latest “bells and whistles” that have made the company among the most popular places in Houston to shop for food.

    “If you ask people to go up an escalator, what you put in the store better be better than what you put in a store at grade,” McClelland tells CultureMap. “That’s what we tried to do.”

    Those bells and whistles start with a second location of The Roastery, the coffee shop and cafe concept from New York chefs Jonathan Waxman, Jimmy Bradley, Joey Campanaro, and Jason Giagrande (collectively, “The Four J’s”) that serves coffee, tea, sandwiches, salads, freshly-fried mini doughnuts, and more.

    Of course, the meat, seafood, produce, and dry good selections are all extensive. In addition, shoppers will find plenty of organic products, lots of options from Texas, a full-service pharmacy, and a colorful floral department. The company tailors each store to meet the needs of its neighborhood. Having identified the primary demographics as young professionals and families led to certain features in the product mix.

    “If you look at sparkling water, it’s the biggest sparkling water set we have all over Houston,” McClelland says. “Interestingly, since you have young professionals with small kids, it has the biggest peanut butter set of any store we have in all of H-E-B. It’s interesting that I would get excited about peanut butter, but we even have a peanut butter that doesn’t have peanuts in it. It’s a non-peanut peanut butter. It’s the first store I’ve seen that in.”

    Since the company wouldn’t have opened the store without the ability to sell beer and wine, the store has an extensive selection of both — approximately 1,800 bottles of wine and 300 beers that include craft beers from Houston and other parts of Texas. A premium wine case even offers famous vintages like Opus One and Dom Perignon.

    At a time when more and more customers are opting for either delivery of curbside pickup, the store still wants to give people reasons to come inside and do their own shopping. Cooking demonstrates, wine tastings, and art installations — a group of chickens wearing colorful sweaters by Houston sculptor Elaine Bradford that’s titled Who says that chickens can’t fly, or that money can’t fall from the sky? — combine with customer service to keep people coming back.

    “There’s really only four reasons you shop anywhere. It’s the location, the price, the quality assortment, and the people,” McClelland says. “We talk a lot the people that work in the store. If you can create a relationship with the people who shop in the store, maybe they’ll come to the store because they want to see you.”

    Since H-E-B announced its plans in 2016, car lots and other businesses along Shepherd have been transformed into new bars, restaurants, and shopping developments. McClelland thinks the store deserves a little credit for helping to spark those changes.

    “There was the group that fought us on coming to The Heights and the alcohol ordinance. I said, if you look at Shepherd, it’s not really an attractive street. When you bring in H-E-B and we build the kind of store we are, we think we’re going to attract better quality retail and development on Shepherd that’s going to make this really a crown jewel of The Heights,” he says.

    “I think you’re seeing that occur now. The Heights will become even more of a destination for where people want to live.”

    ---

    The Heights H-E-B; 2300 N. Shepherd Dr.; 713-802-8100; Open daily from 6 am to 12 am.

    The Meal Simple section features easy to prepare items.

    H-E-B Heights Meal Simple interior
      
    Photo by Dave Rossman
    The Meal Simple section features easy to prepare items.
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    he finished the job

    Houston chef Tristen Epps dishes on his Top Chef victory — and what's next

    Eric Sandler
    Jun 13, 2025 | 9:05 am
    Top Chef Tristen Epps
    Photo by David Moir/Bravo
    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

    Houston has played a leading role in America’s culinary scene, but the city has never been home to a Top Chef winner — until last night. In the final episode of season 22, chef Tristen Epps earned the title and a $250,000 cash prize.

    Epps secured his victory by remaining true to the Afro-Caribbean cuisine that helped him secured an impressive four Elimination Challenge wins and $35,000 in additional prize money from two Quickfire wins and as a member of the team that won the show’s signature Restaurant Wars challenge. His four-course menu took a panel of celebrity judges on a journey that also referenced the finale location of Milan, Italy.

    In particular, Epps wowed the panel with his second course — Chicken “Durango” with injera shrimp toast and shellfish jus — that referenced both the Ethiopian chicken stew doro wat and the Italian dish pollo durango, a sly nod to the history of imperialism between the two countries. He finished his savory offerings with Oxtail Milanese Crepinette with Carolina Gold rice grits, curry butter, and bone marrow gremolata, which earned praised from the panel.

    “Historically, we’ve been underserved oxtail,” Top Chef alum and James Beard Award winner Gregory Gourdet said during the episode. “Tristen took the time to pull it, create that beautiful, huge, maybe too big, portion of oxtail. And cover it with that gremolata. He did not forget the bone marrow. That’s very, very smart.”

    Throughout Top Chef’s run, Epps has been holding a series of pop-ups devoted to everything from hot dogs to steakhouses. Now, he can turn his attention to Buboy, a tasting menu concept that will celebrate the Afro-Caribbean cuisine he championed throughout his time on the show.

    CultureMap caught up with Epps on Friday morning for a brief chat about his victory and what’s next.

    CultureMap: What do you remember from the day you cooked that final dinner?
    Tristen Epps: It was an extreme amount of focus. A lot of writing in my notebook. I didn’t want to laugh. I didn’t want to cry or do anything except finish the job, regardless of whatever the outcome would have been. I remember wanting to call my mom. I really wanted to talk things out so I could calm myself down and stay within my focus. Once I got into cooking, I felt so much at ease. It’s my happy place. It’s my serenity.

    CM: How did you feel when you saw Gregory Gourdet on the panel? Did you feel like you had an advocate in the room?
    TE: I’ve cooked with gregory before, a long time ago. It was really fun. I loved what he was doing.

    I felt like I had kind of an advocate. I was worried my food wold be too spicy or too overpowering [for the European chefs]. Seeing Gregory was really good, especially with what I was doing.

    CM: Other chefs, including Gregory Gourdet and Houston chef Dawn Burrell, have done well on the show with Afro-Caribbean cuisine but they didn’t win. How important was it to you to finish the job and use those flavors to win the title?
    TE: To me that was super important. There’s adventurous people who make phenomenal food. They’ll go once because it’s interesting, bu they’re usually skeptical. When you don’t nail it, they say, that’s why I go to the regular places that are familiar.

    Finishing the job was really important to me. People have come up short on this. I wanted to get this right for everyone who’s made that step forward and created the ladder.

    CM: What have your last 12 hours been like since the episode aired? Have any celebrities reached out to you?
    TE: A lot of calls, a lot of good luck. A lot of everything. It’s been amazing.

    A lot of past Top Chef winners reached out to me, giving me a lot of support and telling me what they did after they won.

    [ESPN football commentator] Mina Kimes did, which was really cool.

    CM: What are your plans for the prize money?
    TE: It’s going to go to Buboy. Now that the cat’s out of the bag, it can go a little faster.

    CM: You’ve been holding a series of pop-ups that range from tasting menus to hot dogs? What’s next?
    TE: Part of getting the restaurant open has been introducing myself to all of Houston. These pop-ups represent my interests and my fun. They’re the things that Buboy is going to represent. It can be fun, it can be a conversation, it can be educational, it can push the limits of cuisines we know. It’s an expression of culture in whatever way I see fit that day.

    The hot dog concept will probably be a separate venture, but who’s to say there’s not a hot dog at the end of that meal?

    Top Chef Tristen Epps
      

    Photo by David Moir/Bravo

    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

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