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    What's Eric Eating Episode 163

    A new, piping-hot Heights coffee shop and roastery, plus phat dim sum in Katy

    CultureMap Staff
    Sep 24, 2020 | 10:47 am

    On this week's episode of "What's Eric Eating," Jacob Ibarra joins CultureMap food editor Eric Sandler to discuss Tenfold Coffee, his recently opened coffee shop and roastery in The Heights. The Texas A&M alum explains how a trip to Costa Rica after graduation sparked a lifelong love of coffee that took him to Seattle and Melbourne, Australia.

    Ibarra's path took him from barista to coffee roasting to traveling the world to purchase coffee. All of those experiences are synthesized at Tenfold, where Ibarra and his team buy, roast, and brew coffees from six countries — Burundi, Brazil, Guatemala, El Salvador, and Ethiopia — where Ibarra has established personal relationships with the farmers who grow the beans.

    Opening during a pandemic has presented a variety of challenges, but Tenfold has started to build a following. Ibarra credits part of that success to the classes he holds in subjects such as how to brew better coffee at home and how to taste coffee like a professional.

    "What's been great is we booked out three months basically from the get-go, and people's responses have been really positive," Ibarra says. "I love it, because it creates a relationship with a certain group of people. I never expected to have such depth. [They start] as a customer then move to that friendship category to them cheering you on now."

    Prior to the interview, Sandler and co-host Felice Sloan of Swanky Maven discuss the news of the week. Their topics include: Texas Gov. Greg Abbott's decision to allow restaurants to raise their capacity to 75 percent and the difficult position bars find themselves in; Houston Texans quarterback Deshaun Watson's partnership with Detroit-based restaurant Lefty's Famous Cheesesteaks, and a new documentary that tells the story of how local influencer Julie Nong (better known as Julie Julez) used the power of social media to support local, Black-owned businesses.

    In the restaurants of the week segment, Sloan and Sandler share their first impressions of The Original Hot Dog Factory, the Atlanta-based restaurant that just opened its first franchised location in Houston. Then, they discuss the dim sum offerings at Phat Eatery in Katy.

    ---

    Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Saturday at 1 pm on ESPN 97.5.

    The hosts visit The Original Hot Dog Factory.

    Original Hot Dog Factory spread
      
    Courtesy of The Original Hot Dog Factory
    The hosts visit The Original Hot Dog Factory.
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    Good God!

    Lively new neighborhood bar shakes up Washington Ave. with diverse menu

    Eric Sandler
    May 27, 2025 | 12:00 pm
    Good God Nadine's bar food spread
    Photo by Becca Wright
    The menu includes shareable snacks such as hummus and shrimp three ways.

    A new neighborhood bar has entered the mix along the Washington Corridor. Good God, Nadine’s opens today (Tuesday, May 27).

    Located in the former Darwin’s Pub space at 33 Waugh Drive, Good God, Nadine’s (yes, with the comma) channels the spirit of “everyone’s favorite eccentric aunt,” according to press materials. In this case, aunt Nadine is serving a range of cocktails and wines on tap paired with a casual, seafood-focused menu. Owners Billy Trainor and Kyle Wiebe also operate Verdegreens Farms, a hydroponic farm in Acres Homes that grows edible greens, herbs, vegetables, and microgreens for Houston-area restaurants and farmers markets.

    “We wanted to create the kind of place where you instantly feel at home — whether you’re in flip-flops or dressed to the nines,” Trainor said in a statement. “Good God, Nadine’s is about big flavors, strong drinks, and good energy. No silver cloches, no pretense — We believe great hospitality doesn’t have to come with a white tablecloth. It comes with laughter, maybe a little profanity, and a vibe that invites you to stay a while.”

    To help stimulate both laughter and profanity, Nadine’s offers a range of frozen, shaken, and stirred cocktails. Options include The Houstonian (a gin and tonic riff with an herbal kick from cinnamon, star anise, juniper, and thyme), the Mango Sticky Rice (a clarified cocktail with vodka, coconut milk, mango, and pandan leaf), and the frozen Serrano Pineapple T&T, which is made with tequila, tonic, pineapple, lime, and pineapple-serrano syrup.

    Helping take the edge off is the restaurant’s food menu that pulls from a range of influences that includes Southern, Creole, Mexican, and Vietnamese. It starts with raw bar selections such as raw oysters, aguachiles, and the Prawn Party, a shareable plate of cold-boiled shrimp prepared three ways — cold boiled, Szechuan-style salt and pepper, and shrimp salad — served with sauces, garlic bread, and asparagus. Entrees include a smash burger, po’ boy (choice of roast beef, shrimp, or mushroom), and rotating daily specials such as meatloaf Wellington, fried chicken coq au vin, and pho-spiced pork chops.

    To convert Darwin’s into Nadine’s, Trainor and Wiebe turned to Houston’s Gin Design Group. They divided the venue into three spaces: an indoor bar with tile and brass accents, an air-conditioned patio, and a garden patio.

    Good God, Nadine’s is open nightly from 4 pm to midnight. Happy hour is available from 4-7 pm. Sunday brunch will be added in the coming weeks.

    Good God Nadine's bar food spread
      

    Photo by Becca Wright

    The menu includes shareable snacks such as hummus and shrimp three ways.

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