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.

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Bienvenido

Michelin-starred Houston fine dining restaurant plots new Dallas concept

Photo courtesy of Masia

Rendering of the bar and entry of Masia.

A Houston hospitality group behind a Michelin-starred restaurant is bringing a new Spanish fine-dining restaurant to Uptown Dallas: Masía, from Houston-based Arrels Hospitality Concepts, will open at 2530 Fairmount St. in winter 2026-2027, according to a release.

The restaurant comes from the team behind Houston's Michelin-starred BCN Taste & Tradition and the Madrid-inspired restaurant MAD. BCN was awarded a Michelin star in the inaugural Texas Guide in 2024.

The name "Masía" refers to a traditional Catalan farmhouse, and the restaurant is intended to reflect that style of home-grown hospitality and dining, the owners say.

Founder Ignacio "Nacho" Torras, who earlier this year debuted on the Forbes billionaires list, says the project is especially meaningful to him, and he looks forward to sharing the company's vision of Spanish food and hospitality with Dallas.

"We want to create a restaurant that feels refined, but also warm and intimate," he says in the release. "A place where guests can enjoy as we do in a countryside home in Spain."

The restaurant will occupy a 3,500-square-foot space with seating for 86 indoors and another 20 on a patio.

The kitchen will be led by Spanish chef Lenin Busquet, whose résumé includes Michelin-starred restaurants in Spain. He served as head chef at Annua, where he helped maintain the restaurant's two Michelin stars, and later led Ment, which earned its first Michelin star six months after opening. In 2022, he joined ABISS in Calpe, Spain, and received the Promising Chef of the Valencian Community award.

Though menu details are not available yet, Busquet says it will combine Spanish techniques with Texas ingredients.

"The culinary concept behind Masia is rooted in Spain's rich traditions while remaining deeply connected to the ingredients and community that surround us here in Texas," he says. "Our philosophy is built on a profound respect for exceptional local products, which we approach through the lens of Spanish culinary heritage.

"By combining the finest regional ingredients with classic recipes and techniques from our homeland, we aim to create a dining experience that reflects who we are, where we come from, and why Spain has one of the world's most celebrated gastronomic cultures."

The restaurant is being designed by Dallas-based Gensler Architects with natural wood, stone, and a neutral color palette inspired by a contemporary Spanish farmhouse. The space will also feature artwork from Torras' private collection.

"Masía will reflect the calm, generous spirit of a Spanish farmhouse through a contemporary lens," the owners say.

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