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    What's Eric Eating Episode 183

    The unfolding story of Torchy's taco explosion, plus Ben Berg's hot Heights takeover

    CultureMap Staff
    Mar 4, 2021 | 1:20 pm

    On this week's episode of "What's Eric Eating," Scott Hudler, chief marketing officer for Torchy's Tacos, joins CultureMap food editor Eric Sandler to discuss the Austin-based restaurant's explosive growth. As Hudler explains, a recent $400 million private equity investment will take the company from its 84 present locations to 160 by the end of 2023.

    The conversation touches on a number of reasons for all that success — everything from its signature queso and scratch-made margaritas to monthly specials that keep diners engaged. Hudler also talks about a career that's seen him work at a number of food brands, including Mars, Inc. and Dunkin' Donuts.

    One area where Torchy's occasionally receives criticism is for the quality of its tortillas, but Hudler reports that's changing, too. The restaurant has begun to make them fresh at an increasing number of locations.

    "Our goal is over time that we will have in all of our locations, that all of the tortillas will be made in-house," Hudler says. "We just think it's a much better experience. For Torchy's, it's a cool, fun, edgy brand, but if the food disappoints, we don't have a brand. That is a big focus for us is to upgrade our tortillas in all our locations."

    Prior to the interview, co-host Michael Fulmer joins Sandler to discuss the news of the week. Their topics include: Texas Monthly's list of the state's best new restaurants; the closure of Down House; and restaurateur Ben Berg's plans to open two new restaurants in The Heights and Timbergrove.

    In the restaurants of the week segment, Fulmer and Sandler discuss their recent visit to The Taco Stand, the newly opened taqueria in The Heights from the owners of The Burger Joint. Then, they opine on whether a recent meal at Bludorn cements its status as one of Houston's best restaurants.

    ---

    Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Saturday at 1 pm on ESPN 97.5.

    Bludorn's prime rib dinner earned raves.

    Bludorn prime rib Sunday supper
      
    Photo by Caroline Fontenot
    Bludorn's prime rib dinner earned raves.
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    What's Eric Eating Episodes 471 and 472

    Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list

    CultureMap Staff
    Jun 6, 2025 | 5:41 pm
    Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list
    Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list
    Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list

    On this week’s episode of “What’s Eric Eating,” Texas Monthly barbecue editor Daniel Vaughn joins CultureMap editor Eric Sandler to discuss the magazine’s new list of the 50 best barbecue joints in Texas. Seven Houston-area restaurants made the list, led by Truth BBQ at No. 9.



    What may surprise Houstonians is which barbecue joints made Texas Monthly’s list. Familiar names like Feges BBQ, Blood Bros. BBQ, and Killen’s Barbecue have been relegated from the top 50 to an honorable mentions list. In their place are newer restaurants such as Bar-A BBQ in Montgomery, Rosemeyer Bar-B-Q in Spring, and Brisket & Rice in Cypress.

    The two writers discuss what stood about the new Houston restaurants on the list, as well as the honorable mentions. Vaughn shares that Roegels Barbecue Co. in Briargrove almost made the top 50 based on a strong meal he had there. Sandler asks Vaughn whether the magazine felt compelled to choose between Blood Bros. and Brisket & Rice, since they’re both serving an Asian-influenced take on Texas barbecue.

    “It wasn’t about two different places serving similar cuisines. With Blood Bros., the things I love about them are really not their straight up sliced brisket, pork ribs, and sausage,” Vaughn says. “In comparing those items with others in the area, it didn’t seem fair to our readers to send them there saying it’s one of the 50 best barbecue restaurants. All things considered, it’s one of the 50 restaurants I’d want to go to eat barbecue, but maybe some of the specials — the banh mi, the boudain, the pho-strami, that sandwich was an absolute revelation. Comparing the barbecue with a place like Brisket & Rice, the brisket, ribs, and sausage were just a little better than Blood Bros.”

    After a thorough discussion of the Houston newcomers, Sandler turns to a few statewide questions. Tune in to hear Vaughn’s explanation for why Snow’s BBQ in Lexington and Franklin Barbecue in Austin — arguably the two most famous Texas barbecue joints in the world — moved out of the ranked top 10 and into the alphabetized top 50. They also discuss the restaurants that made the top three: Burnt Bean Co. in Seguin, LeRoy & Lewis Barbecue in Austin, and Goldee’s Barbecue in Fort Worth.

    The conversation concludes with a look ahead to the magazine’s best new list that will be published in 2027 as well as Vaughn’s thoughts on the Houston barbecue pop-up that would have a strong shot at the top 50 if it ever begins serving food at least once per week.

    In this week’s other episode, Sandler and co-host Michael Fulmer discuss the news of the week. Since Fulmer is a co-founder of the Houston BBQ Festival, he has his own thoughts on the Texas Monthly list. He and Sandler also discuss the reopening of Cecil’s Pub.



    In the restaurants of the week segment, Fulmer and Sandler share first impressions of Silk Road, the dim sum restaurant in a West U. hotel that’s generating a lot of buzz. They conclude by talking about Doko, the new sushi restaurant in Autry Park from the chefs behind Handies Douzo and Aiko.

    -----

    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.

    Daniel Vaughn Texas Monthly
      

    Courtesy of Texas Monthly

    Daniel Vaughn is this week's guest.

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