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    TABC Report Secrets

    Secrets of the TABC reports: Restaurant & bar shockers emerge — plus Washington's demise is not exaggerated

    Eric Sandler
    Jun 13, 2014 | 4:40 pm

    Every month the State Comptroller's Office publishes the amount of money bars and restaurants pay in Mixed Beverage Gross Receipts taxes. Known colloquially as the "TABC report" after the Texas Alcoholic Beverage Commission, it might be the best kept non-secret in the Houston restaurant industry. Every month owners, chefs and industry insiders peruse the numbers to get a glimpse at the state of the competition.

    Who's up? Who's down? Who's in danger of closing due to declining revenue?

    We decided to take our own look by pulling the most recent TABC report available online. Sorting by city, we combined the results for Houston and its suburbs (The Woodlands, Sugar Land, Webster, Katy, etc) to generate a list of more than 3,600 bars and restaurants that reported their sales to the state. The results may surprise readers who correlate press coverage with profits, but Houstonians aren't always chasing the new thing or the biggest names.

    The numbers don't factor in food sales, obviously, or paint a picture of the costs associated with rent, labor and insurance. They also don't provide any information about restaurants with beer and wine licenses — a group that includes hot spots like Oxheart, Underbelly and Uchi. Still, examining the numbers can reveal a few hidden truths about where Houstonians are spending their money.

    1. Downtown bars may get all the press, but Midtown bars sell much more liquor.

    Between December 2012 and December 2013, eight new bars and bar-forward restaurants opened along Main Street and near Market Square: The Original OKRA Charity Saloon, Clutch City Squire, Goro & Gun, Batanga, Captain Foxheart's Bad News Bar & Spirit Lodge, The Pastry War, Little Dipper and El Big Bad. They've been credited in this publication and others for sparking a revival of downtown Houston as an eating and drinking destination, with both statewide and national press.

    Collectively, they paid $34,398.84 in taxes in April, which represents $513,415.52 in sales at the 6.7 percent tax rate on Mixed Beverages.

    While that's an impressive sum and downtown is certainly more fun than it used to be, the numbers pale in comparison to Midtown, where The Dogwood alone paid $30,664.96, which is 89 percent of the combined sales of the eight downtown bars. By adding in Celtic Gardens, Little Woodrow's, Pub Fiction, The Gaslamp and 3rd Floor, the number skyrockets to $136,316.70, almost four times as much revenue despite two fewer locations.

    Dismiss them as low-concept party spots if you want, but they're successful businesses that earn money for their owners.

    2. Washington Avenue is declining.

    Midtown may be booming, but Washington Ave has taken a huge hit in the past year. For example, Hughes Hangar paid more than $55,000 in taxes per June 2013 (at the old rate of 14 percent) but only about $15,400 in the recent report (at the new rate of 6.7 percent). That represents almost $140,000 in lost sales revenue. Similarly, Kung Fu Saloon's sales are down about $135,000 between the two reporting periods.

    Midtown may be booming, but Washington Ave has taken a huge hit in the past year.

    The change is affecting restaurants, too. Coppa Ristorante's mixed beverage sales are off by more $40,000. No wonder so many bars have closed along Washington in the last year.

    Note that this trend hasn't stopped people from wanting to open businesses in the area. Facebook reveals page for The Glass House, a new nightclub from the The Kirby Group (owners of the now-shuttered "funeral bars") that's set to take over the former Roosevelt Lounge space starting this weekend. Also, Dallas bar Concrete Cowboy will take over the former Chopping Block space next to Kung Fu in the near future.

    3. Twin Peaks is booming

    The recently opened Twin Peaks on the Katy Freeway may have upset neighbors with its proximity to schools, but people are flocking to it. The location reported the 23rd-highest amount of taxes paid, at just over $20,000. That means it sold approximately $300,000 worth of alcohol in a month. The Kirby and Gulf Freeway locations are almost as popular, ranking 33rd and 50th respectively. Add in The Woodlands Twins Peaks (58th) and the Northwest Freeway outpost (73rd), and the total for the five breastaurants exceeds $1.2 million.

    Strangely, this prosperity doesn't seem to extend to other breastaurants. The highest generating Hooters is only 363rd, at just under $100,000 in sales. Hooters on Kirby, which remodeled to better compete with the nearby Twin Peaks, clocks in at 701, at just above $60,000. The highest selling non-Twin Peaks seems to be the Bombshells on NASA Rd 1 at 223 with $122,000-plus in sales.

    4. Steakhouses and Tex-Mex are still really popular

    Over the last five years or so, Houston has shifted its national reputation away from being a city known primarily for steakhouses and Tex-Mex thanks to high profile restaurants that emphasize local ingredients, a blending of Houston ethnic cuisines and a new generation of chefs. Yet, TABC numbers reveal that this city still loves steak and Tex-Mex.

    In its first full month of operations at the new location, the Mexican restaurant reported more than $166,000 in sales. That's a lot of perfect margaritas.

    Pappas Bros., Vic & Anthony's and Del Frisco's Double Eagle Steakhouse all make the Top 20 in sales — with more than $1.15 million combined. Brenner's on the Bayou, Truluck's, Taste of Texas, Del Frisco's Grille and Eddie V's all claim spots in the Top 100. Although it's only open 26 hours per week, Killen's Steakhouse manages over $150,000 in sales, which puts it just ahead of both The Palm and Ruth's Chris in the Top 150.

    As for Tex-Mex, the El Tiempo on Washington is tops at 77 ($196,000), followed by Ninfa's on Navigation at 92 ($184,000). The three other El Tiempo locations all report more than $100,000 each in monthly sales, and the 12 Pappasito's locations report more than $1.27 million in combined sales.

    Fajitas and margaritas are a Houston tradition that apparently shows no signs of slowing down.

    5. The future of Kirby?

    In the article about Brio closing its location on Kirby, an industry insider used the TABC reports to predict another restaurant would follow soon. That restaurant might appear to be Trenza, which reported only $9,100 in alcohol sales. Additionally, Haven's clearly experienced a dip. The restaurant reported sales of approximately $51,000 in April, compared to more than $94,000 in May 2013.

    As noted above, Eddie V's and Del Frisco's Grille continue to dominate West Ave.

    Pico's has also made a strong debut. In its first full month of operations at the new Kirby location, the Mexican restaurant reported more than $166,000 in sales. That's a lot of perfect margaritas.

    The Twin Peaks on I-10 may be controversial, but its sales numbers are huge.

    Twin Peaks Kirkwood Exterior
      
    Photo by: Eric Sandler
    The Twin Peaks on I-10 may be controversial, but its sales numbers are huge.
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    he finished the job

    Houston chef Tristen Epps dishes on his Top Chef victory — and what's next

    Eric Sandler
    Jun 13, 2025 | 9:05 am
    Top Chef Tristen Epps
    Photo by David Moir/Bravo
    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

    Houston has played a leading role in America’s culinary scene, but the city has never been home to a Top Chef winner — until last night. In the final episode of season 22, chef Tristen Epps earned the title and a $250,000 cash prize.

    Epps secured his victory by remaining true to the Afro-Caribbean cuisine that helped him secured an impressive four Elimination Challenge wins and $35,000 in additional prize money from two Quickfire wins and as a member of the team that won the show’s signature Restaurant Wars challenge. His four-course menu took a panel of celebrity judges on a journey that also referenced the finale location of Milan, Italy.

    In particular, Epps wowed the panel with his second course — Chicken “Durango” with injera shrimp toast and shellfish jus — that referenced both the Ethiopian chicken stew doro wat and the Italian dish pollo durango, a sly nod to the history of imperialism between the two countries. He finished his savory offerings with Oxtail Milanese Crepinette with Carolina Gold rice grits, curry butter, and bone marrow gremolata, which earned praised from the panel.

    “Historically, we’ve been underserved oxtail,” Top Chef alum and James Beard Award winner Gregory Gourdet said during the episode. “Tristen took the time to pull it, create that beautiful, huge, maybe too big, portion of oxtail. And cover it with that gremolata. He did not forget the bone marrow. That’s very, very smart.”

    Throughout Top Chef’s run, Epps has been holding a series of pop-ups devoted to everything from hot dogs to steakhouses. Now, he can turn his attention to Buboy, a tasting menu concept that will celebrate the Afro-Caribbean cuisine he championed throughout his time on the show.

    CultureMap caught up with Epps on Friday morning for a brief chat about his victory and what’s next.

    CultureMap: What do you remember from the day you cooked that final dinner?
    Tristen Epps: It was an extreme amount of focus. A lot of writing in my notebook. I didn’t want to laugh. I didn’t want to cry or do anything except finish the job, regardless of whatever the outcome would have been. I remember wanting to call my mom. I really wanted to talk things out so I could calm myself down and stay within my focus. Once I got into cooking, I felt so much at ease. It’s my happy place. It’s my serenity.

    CM: How did you feel when you saw Gregory Gourdet on the panel? Did you feel like you had an advocate in the room?
    TE: I’ve cooked with gregory before, a long time ago. It was really fun. I loved what he was doing.

    I felt like I had kind of an advocate. I was worried my food wold be too spicy or too overpowering [for the European chefs]. Seeing Gregory was really good, especially with what I was doing.

    CM: Other chefs, including Gregory Gourdet and Houston chef Dawn Burrell, have done well on the show with Afro-Caribbean cuisine but they didn’t win. How important was it to you to finish the job and use those flavors to win the title?
    TE: To me that was super important. There’s adventurous people who make phenomenal food. They’ll go once because it’s interesting, bu they’re usually skeptical. When you don’t nail it, they say, that’s why I go to the regular places that are familiar.

    Finishing the job was really important to me. People have come up short on this. I wanted to get this right for everyone who’s made that step forward and created the ladder.

    CM: What have your last 12 hours been like since the episode aired? Have any celebrities reached out to you?
    TE: A lot of calls, a lot of good luck. A lot of everything. It’s been amazing.

    A lot of past Top Chef winners reached out to me, giving me a lot of support and telling me what they did after they won.

    [ESPN football commentator] Mina Kimes did, which was really cool.

    CM: What are your plans for the prize money?
    TE: It’s going to go to Buboy. Now that the cat’s out of the bag, it can go a little faster.

    CM: You’ve been holding a series of pop-ups that range from tasting menus to hot dogs? What’s next?
    TE: Part of getting the restaurant open has been introducing myself to all of Houston. These pop-ups represent my interests and my fun. They’re the things that Buboy is going to represent. It can be fun, it can be a conversation, it can be educational, it can push the limits of cuisines we know. It’s an expression of culture in whatever way I see fit that day.

    The hot dog concept will probably be a separate venture, but who’s to say there’s not a hot dog at the end of that meal?

    Top Chef Tristen Epps
      

    Photo by David Moir/Bravo

    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

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