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    What's Eric Eating Episode 88

    Poitín's chef dishes on big changes, plus River Oaks' buzzy new steakhouse

    CultureMap Staff
    Feb 21, 2019 | 4:12 pm

    On this week's episode of "What's Eric Eating," chef Dominick Lee joins CultureMap food editor to discuss Poitín Bar & Kitchen. As the restaurant in Sawyer Yards approaches its one-year anniversary, Lee and the restaurant's owner Ian Tucker have made a number of changes in response to customer requests.

    From installing partitions to separate the bar from the dining room to utilizing the space for events (he's looking forward to St. Patrick's Day), Poitín has become a different restaurant than it originally intended to be. No bigger change has come than on the menu, where Lee has moved in a more explicitly Southern direction. Sandler asks him why he made that choice.

    "The best that I always use to explain the change is, we have pork belly that is seasoned with five spice and adobo, which is this Filipino sauce. That dish sold heavily. It's a Southern-inspired dish with these international feels and injections into it," Lee says. "When I realized that was working a lot better and people gravitated towards dishes like this, I decided that I wanted to make Southern food.

    "I believe when chefs focus in on the palate that they come from that they make the best food. It's what you've grown up on. It's the food you resonate with the best. If we do this and give ourselves this identity, then people know who we are instead of people always saying 'Poitín, they make world food.' That was just a constant thing that was driving us nuts."

    The chef discusses other changes at the restaurant, including the new Sunday roast menu inspired by The Exchequer, Tucker's successful bar and restaurant in Dublin. Lee even hints at what sort of restaurant he'd like to open next.

    Prior to Lee's interview, Urban Swank blogger Felice Sloan joins Sandler to discuss the news of the week. Their topics include Bobby Heugel and Justin Yu's plans for Squable, the restaurant they're opening in the former Southern Goods space; popular taco truck La Macro's new home near the Heights; Perry's Steakhouse hiring star chef Rick Moonen; and a deal between craft brewers and beer distributors that could pave the way for to-go sales from breweries. In the restaurants of the week segment, they rave about a recent meal at 2840 at Dukessa, where former Kitchen 713 chef Ross Coleman is catering to an upscale lunch crowd. They also discuss Perry's newly opened location in River Oaks and share some of their favorite dishes from the Rodeo Uncorked! Best Bites competition.

    ---

    Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Sunday at 3 pm on ESPN 97.5.

    Ross Coleman's goat wat earns raves.

    Goat tostada 2840 at Dukessa Ross Coleman
      
    Photo by Eric Sandler
    Ross Coleman's goat wat earns raves.
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    What's Eric Eating Episodes 461 and 462

    Meet the Houston siblings bringing old school Tex-Mex to the Hill Country

    CultureMap Staff
    Apr 24, 2025 | 6:45 pm
    Katie Adair Barnhart and Nick Adair Concepts
    Photo by Alex Montoya
    Katie Adair Barnhart and Nick Adair are this week's guests.

    On this week’s episode of “What’s Eric Eating,” Nick Adair and Katie Adair Barnhart join CultureMap editor Eric Sandler to discuss Adair Concepts. The brother-and-sister duo lead a growing hospitality group that includes Adair Kitchen, Los Tios, Skeeters, Bebidas, and more.



    The conversation begins with Nick Adair explaining his interest in entering the business founded by his father Gary. Katie and Nick teamed up to open the first location of Adair Kitchen in 2012. From there, the company has grown steadily, including a big step forward in 2023 when they brought Los Tios to the former Buca di Beppo space in West U.

    Recently, Los Tios opened a new location in Fredericksburg, which it will follow with the company’s first outpost in San Antonio later this year. Adair explains that he knows the town well, since his in-laws live there. The restaurant is off to a strong start.

    “‘Vintage’ and ‘old school’ and those kind of words are stuff people are trying to replicate. Every one wants to feel old, especially in the Tex-Mex space,” Adair says. “Our oldness has turned into an asset. It’s a heritage brand now. We don’t have to fake trying to look and feel old. It really is that. It’s got 50 years of tried-and-true patina on it in all the right ways.”

    Listen to the full episode to hear the siblings discuss the changes they’ve made at Buffalo Grille since they acquired it last year. They also discuss the recent hiring of Diego Fernandez to be the group’s culinary director.



    In this week’s other episode, Sandler and co-host Chelsea Thomas discuss the news of the week. Their topics include: Burger Chan owners Diane and Willet Feng bringing in a new operating partner; Long Weekend, a cowboy-inspired restaurant opening soon in Lazybrook/Timbergrove; and chef Jane Wild’s new cafe in the Heights.

    In the restaurant of the week segment, Thomas and Sandler discuss their recent meal at Perseid, Aaron Bludorn’s French-inspired restaurant at the Hotel Saint Augustine. Tune in to hear their thoughts on the restaurant’s design and some of their favorite dishes from the meal.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

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