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    8th Wonder in Cans

    EaDo brewery expands with launch of Wonder-ful beer in cans and plans for blowout celebration

    Eric Sandler
    Mar 7, 2016 | 12:54 pm

    As it prepares to celebrate three years of operations with a blowout "Celebr8tion" on Saturday, 8th Wonder Brewery has a new way for Houstonians to enjoy its Houston-themed, easy-drinking brews. Beginning Monday, drinkers will be able to find 8th Wonder in cans.

    "We wish we would have canned three years ago, but a canning line isn’t cheap," co-owner Ryan Soroka tells CultureMap. "The biggest enemies of beer are light and oxygen. A keg is the most efficient form of packaging, which we’ve been doing for three years — 100-percent keg only. A can is a mini-keg, and we finally have the ability to can our beer."

    Three of 8th Wonder's beers are available in can at launch: Dome Faux'm, a "throwback cream ale;" Hopston, a Texas IPA; and Rocket Fuel, a Vietnamese coffee porter. Hopston and Dome Faux'm are available in 6-packs, while Rocket Fuel comes in 4-packs. Initial distribution is to H-E-B, Spec's, Randalls, and Kroger stores across the city. Prices will vary by retailers, but it should be well under $10.

    "Basically, Dome Faux’m and Rocket Fuel are our two flagships, and you’ve got to have something for the hopheads, so Hopston is available as well," Soroka says.

    The introduction of cans comes at a time of rapid expansion for the EaDo brewery. Over the last year, 8th Wonder has expanded from its initial 5,000-square feet to take over an entire 15,000-square foot warehouse and transformed its one acre backyard into the "WonderWorld" beer garden.

    Open every day, the taproom serves 8th Wonder's full lineup and with food from a revitalized Eatsie Boys food truck. Once again under the direction of truck manager Miles White, the new Eatsie Boys menu has been designed around dishes that complement 8th Wonder's beers.

    Houston's beer scene has exploded in the last few years, and new breweries are opening all the time. Soroka describes it as "friendly competition" among the local brewers for consumers' dollars, but 8th Wonder definitely has a plan to continue to grow in the marketplace. That starts with the beer, of course, and soon it will release Haterade, a German-style gose brewed with coriander and sea salt. 8th Wonder has also followed the lead of Saint Arnold and others by using events to wins fans.

    "We’re big believers that communities were formed around breweries and breweries are formed around communities. It’s been happening for centuries, and we’re doing a modern Houston take on it," Soroka says.

    The next of those events happens Saturday, when 8th Wonder holds its third anniversary "Celebr8tion" featuring performances by Black Joe Lewis, The Hot 8 Brass Band, Fat Tony, and Say Girl Say. Tickets start at $30 for general admission or $125 for a VIP that includes "all the beer you can responsibly drink" as well as unlimited food and access to special releases.

    Don't worry. 8th Wonder has plenty of cans.

    8th Wonder Brewery Cans
      
    Photo by Eric Sandler
    Don't worry. 8th Wonder has plenty of cans.
    craft-beer
    news/restaurants-bars

    Wine-obsessed Houston restaurateur honors Napa with new Montrose eatery

    Eric Sandler
    Feb 27, 2025 | 5:00 pm
    Succulent Fine Dining exterior rendering
    Courtesy of Succulent Fine Dining
    Succulent Fine Dining will occupy the former Pastore space.

    Houston’s most champagne-obsessed restaurateur is bringing another wine-focused concept to Montrose. A’Bouzy owner Shawn Virene is opening Succulent Fine Dining this spring.

    Located in the former Pastore space in the Regent Square mixed-use development, Succulent takes its inspiration from California’s Napa Valley. The restaurant will source much of its produce from the West Coast as well as local farms, paired with a wine list focused on Californian vintages.

    To execute the restaurant’s ingredient-driven, seasonally-inspired dishes, Virene has recruited California native David Buckley to serve as executive chef. The chef’s resume includes hotels and restaurants in California and Hawaii, as well as The Woodlands Resort and The Westin at The Woodlands.

    Plans call for a comprehensive set of renovations to the short-lived Italian restaurant. In particular, Virene plans to make the second-floor patio a destination, with private greenhouses, pergolas, and shade trees that are designed to provide all-weather utility. Other changes include the installation of a chef’s table with a view of the kitchen and a private dining room.

    Just like a’Bouzy, Succulent will be open for lunch, dinner, and weekend brunch. Its to-go options will include picnic baskets that may be consumed at Regent Square’s green space.

    “My dream is to create a space where fine dining feels approachable and engaging, bringing the essence of vineyard dining to Houston,” Virene said in a statement. “The menu will highlight the best local and West Coast ingredients while embracing the tranquility of nature. This vision is deeply personal to me — gardening and fishing are hobbies that inspire me and allow me to escape from the day-to-day. That’s how I recharge, and Succulent will allow me to share that with my guests.”

    Virene opened a’Bouzy in 2017 after a successful stint as Brasserie 19’s general manager. The restaurant is known for its extensive champagne list, which features more than 250 selections, as well as its expansive outdoor patio and see-and-be-seen crowd.

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