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    Grocery Wars

    Whole Foods takes grocery wars to The Woodlands with wine bar, concierge and taco station

    Eric Sandler
    Mar 18, 2015 | 8:27 am

    Grocery shoppers west of the Galleria have been the most recent beneficiaries of Houston's grocery wars thanks to the arrival of a new Whole Foods on Post Oak and a gigantic new H-E-B on San Felipe. Before a second Whole Foods opens three miles from the Post Oak store on Voss (to replace the aging Woodway location), the Austin-based organic grocery opens its first store in The Woodlands on Wednesday.

    Hubbell and Hudson may have closed its grocery store in the Waterway, but a new H-E-B in Creekside and this Whole Foods give area residents two solid grocery options.

    Whole Foods team lead Jerry Brown tells CultureMap in an email that the store came to the area at the request of area residents. "There was even a Facebook page, run by community members, dedicated to bringing a store to The Woodlands," he writes. "The local community has been very patient and since we’ve announced our opening the support has been amazing. We take that very seriously and want to provide the best experience possible."

    H ubbell and Hudson may have closed its grocery store in the Waterway, but a new H-E-B in Creekside and this Whole Foods give area residents two solid grocery options.

    As the first significant opening in the Hughes Landing development that will soon include the northern outposts of inner loop restaurants like Del Frisco's Grille, California Pizza Kitchen and Local Pour, the 44,000 square foot grocery store is the anchor of an emerging food destination. Towards that end, the store will feature many of the amenities debuted at various other outposts around the Houston area including a wine and beer bar with 24 taps, build your own taco station, wood-burning pizza oven and the de rigueur electric vehicle charging station.

    Additionally, concerige services are available for personal shopping and curbside pickup. Perfect for shoppers willing to pay a little extra for convenience.

    "I am most excited about providing a healthier grocery alternative to The Woodlands community," Brown writes. "Our standards don’t allow artificial flavors, colors, or preservatives in the foods or products we sell. We work hard to ensure every product on the shelves meets our strict Quality Standards."

    Shoppers who are following specific diets such as vegan or gluten-free can follow signs throughout the store to determine which items are compatible. "We will also have a healthy eating specialist on staff who can walk guests through the store, free of charge, and help them stock their kitchens based on their dietary needs," Brown adds.

    Beginning on opening day, the store will donate one-percent of a day's sales to a different local charity on each of its first five Wednesdays. That kicks off with Interfaith of The Woodlands, followed by The Woodlands Waterway Arts Council on March 25, The Woodlands Children's Museum on April 1, Operation Pets Alive! on April 8 and concludes with Panther Creek Inspiration Ranch on April 15.

    Whole Foods opens its store in The Woodlands on March 18.

    Whole Foods Woodlands Exterior
    Courtesy photo
    Whole Foods opens its store in The Woodlands on March 18.
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    news/restaurants-bars

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    What's Eric Eating Episodes 523 and 524

    Acclaimed Austin duo dish on their wine-obsessed neighborhood restaurant

    CultureMap Staff
    Jan 16, 2026 | 1:08 pm
    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel
    Photo by Mackenzie Smith Kelly
    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

    On this week’s episode of “What’s Eric Eating,” chef Tracy Malechek-Ezekiel and beverage director Arjav Ezekiel join CultureMap Houston editor Eric Sandler to discuss their Austin restaurant Birdie’s.



    Widely considered one of Austin’s top restaurants, Birdie’s has earned local, regional, and national acclaim, including a place of the 2025 Time100 Next list, Food & Wine magazine’s 2023 Restaurant of the Year, and a 2025 James Beard Award for Outstanding Professional in Beverage Service to Ezekiel. In a 2024 column, James Beard Award winner Chris Shepherd recommended that Houstonians visit Birdie’s the next time they’re in Austin.

    Sandler’s conversation with the duo begins with a little bit about how they met while working together in New York and their decision to move to Austin. From there, it turns to Birdie’s counter service model that’s unusual for a restaurant of its quality. Sandler asks whether not offering traditional table service has lowered the restaurant’s profits.

    “It’s the opposite. Because we have a leaner labor force in the dining room, our margins are probably double what they would be if we were a traditional restaurant,” Ezekiel explains. “What we’re able to do is take a portion of that margin and invest it back into our team. We talk about ‘Conscious Capitalism’ a lot. That extra margin pays for paid family leave that we offer to everybody on our team, the month of paid and planned vacation every year, the subsidized health insurance, the subsidized mental therapy we offer. We needed to find more change under the cushions, so we could invest it back into our team.”

    Initially, Birdie’s opened with an a la carte menu. In 2025, it switched to a prix fixe format that offers diners six courses for $80. The switch means the restaurant serves fewer diners per night, which has shortened the wait to order from up to an hour to 20 minutes or less. Chef Malechek-Ezekiel explains that this change has also expanded the range of dishes she’s able to serve and broadened the techniques she uses to create them.

    “We can cook fish confit. We can use the Japanese robata grill to cook on charcoal. We can hot smoke fish to order. Now, I feel like, wow, look what we can do now. Before, we had the skills, but we couldn’t physically do it with how tiny our space is.”

    Listen to the full episode to hear more about how Birdie’s guides diners through its wine list, which of the monthly prix fixe menus has been the most successful, and the couple’s thoughts on potentially opening a new restaurant.



    In this week’s other episode, Craft Pita chef-owner Raffi Nasr joins Sandler to discuss some recent news in the world of Houston restaurants. Their topics include Tex-Mex restaurant Superica transforming into a casual steakhouse; the imminent opening of delivery-focused Shredders Pizza; and a change in operations at Weights + Measures.

    In the restaurant of the week segment, Nasr and Sandler describe their recent meal at Oru, a new sushi restaurant in the Heights from the team behind Michelin-recognized omakase counter Neo and Upper Kirby hand roll concept Kira. Listen to hear their favorite dishes as well as Sandler’s quibbles with a couple of aspects of the experience.

    -----

    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.

    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel

    Photo by Mackenzie Smith Kelly

    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

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