What's Eric Eating Episode 7

Restaurant's fast start and less 'man-heavy' menu are hot topics on What's Eric Eating podcast

On this week's episode of "What's Eric Eating," CultureMap restaurant-related podcast, food editor Eric Sandler interviews chef Travis Lenig and his partner Chris "Chico" Ramirez about their experiences opening Field & Tides. The restaurant, which replaced Zelko Bistro in The Heights earlier this year, has gotten off to a hot start thanks to Lenig's menu, which offers a diverse array of meat and seafood options, Ramirez's experience running the front of house, and a high-quality cocktail program led by beverage director Monique Hernandez.

The restaurant recently rolled out a summer menu that's less "man heavy," in Lenig's words, with more salads and a few other lighter options. For example, Lenig replaced the restaurant's chicken wings with fish collars, added a seared tuna salad and an on trend tuna poke appetizer, and changed up the chicken dish, which is now roasted and given a chili rub.

In addition, Sandler asks Lenig about his culinary career that's included stints with top Houston chefs Charles Clark, Claire Smith, and Mark Cox. The trio also discuss Lenig and Ramirez's history at Liberty Kitchen, how they developed the concept for Field & Tides, and what it's been like to read reactions to their business by both diners and critics. Finally, Ramirez reveals that he and Lenig have plans for at least two more concepts, at least one of which could open in Memorial.

In the news of the week segment, Sandler and Urban Swank blogger Felice Sloan discuss Jerry Built's sudden closure and what they look for in a burger and the news that Jonathan's the Rub is opening a second location. After debating Tony's place in Houston's contemporary dining scene, they make some requests for concepts they would like to see at The Jones on Main food hall that's opening in downtown next year.

Finally, Sloan and Sandler discuss a meal they shared at Ohn Korean Eatery, the new restaurant in Chinatown from Tiger Den owner Mike Tran.

Subscribe to "What’s Eric Eating?" on iTunes or listen to it on 1560 AM every Saturday at 11 am.

Seared tuna salad with mixed greens and potatoes is part of a less 'man-heavy' menu at Field & Tides.

Photo by Eric Sandler

Seared tuna salad with mixed greens and potatoes is part of a less 'man-heavy' menu at Field & Tides.

podcasts the-heights news-you-can-eat

truffle masters recap

Street corn shines at Houston's truffle-powered chef competition

Photo by Daniel Ortiz

Marcus Benedict, Daniella Johner, and chef Luis Roger of MAD and BCN.

One of Houston’s top Mexican restaurants took the top prize at this year’s Truffle Masters competition. Victoria Elizondo, chef-owner of Cochinita & Co., bested 24 other Houston chefs with Elotitos, corn brushed with chiltepin aioli, dusted with seven chile spice, and finished with shaved truffles and Parmesan.

“The team killed it last night,” Elizondo wrote on Instagram. “We won 1st place at @thetrufflemasters all while having fun and cooking with love! Food doesn’t need to be fancy, it just needs to be made with corazón!”

The attention couldn’t have come at a better time. As CultureMap reported last month, Cochinita & Co. is currently in the process of opening a second location in Lindale Park. Customers can invest in the project via the NuMarket platform in exchange for credits at the restaurant.

Second prize went to Camaraderie in the Heights for its black sesame and black truffle gelato, while Cocody, a French restaurant in River Oaks, took third place for its truffle-shaped Lollys Persillade Escargot Cromesquis, essentially an escargot lollypop with with black truffle and quail egg in the middle.

Montrose sushi restaurant Soto won People’s Choice with its Engawa fin muscle with truffle balsamic unagi sauce, kizami, and chocolate black truffle masago arare. Aniket Bhingare, a bartender at Michelin-starred restaurant Musaafer, won the cocktail competition with his Pour Me a Slice, made with truffle and herb-infused and a clarified mix of roma tomatoes, fresh basil, oregano, basil, and truffle oil.

Other standout dishes included a Yukon Gold potato with truffle brown butter from Michelin-recognized sushi restaurant Hidden Omakase, truffle s’mores from Israeli-inspired steakhouse Doris Metropolitan, beef tartare and truffle ice cream from fine dining sushi restaurant Katami, and Credence’s truffle duck sausage with plums and truffles. Maximo, a Mexican restaurant in West U., maximized (sorry) its truffle usage with a Cachetada de Barbacoa Taco, made with nixtamalized truffle tortilla, truffle-braised barbacoa, and sottocenere al tartufo cheese with black garlic-habanero salsa

More than 350 attended the sold-out affair, which took place at the Astorian events space in Sawyer Yards. The judging panel include both media members (such as this author) and hospitality pros. A portion of proceeds will be donated to the KNOWAutism Foundation.

Photo by Daniel Ortiz

Marcus Benedict, Daniella Johner, and chef Luis Roger of MAD and BCN.