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