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    8 things to know

    8 things to know in Houston food right now: Openings, reopenings, and an alcohol-free IPA

    Eric Sandler
    Oct 6, 2020 | 2:30 pm

    Editor’s note: Houston’s restaurant scene moves pretty fast. In order to prevent CultureMap readers from missing anything, let’s stop to look around at all the latest news to know.

    Openings, Reopenings and Coming Attractions

    Breakfast and lunch concept First Watch has opened its newest location in Sugar Land’s River Park Shopping Center (17412 West Grand Parkway). Known for dishes like Million Dollar Bacon, the BLT Benedict, and the Chicken Avocado Chop Salad, First Watch offers a mix of traditional breakfast dishes as well as lighter fare. The Sugar Land location, the 14th First Watch for franchisee Mac Haik, features a bar area that serves cocktails such as the vodka and kale tonic and a Bloody Mary.

    Guard & Grace will reopen Thursday, October 15, the restaurant announced on social media. The Denver-based steakhouse has been closed almost continuously throughout the pandemic, but its return is another sign that downtown's dining scene is making a slow and steady comeback.

    Healthy-eating restaurant Vibrant has reopened for breakfast, lunch, and dinner. Known for its menu of items that are gluten-free, dairy-free, and non-GMO, Vibrant is open daily from 9 am - 7 pm.

    Waterpark season may be over, but the Smokehouse at Typhoon Texas will operate throughout the fall. The restaurant is open for dinner with live music on Friday and Saturday (4 - 8 pm) as well as lunch on Sunday (12 - 4 pm). Customers will find the usual barbecue plates, sandwiches, and loaded baked potatoes, as well as pizza, wingers, burgers, and kids’ meals. Typhoon Texas season pass holders will receive 25-percent off their meals.

    After two months of renovations, Mia Bella Trattoria has reopened in Greenway Plaza (3773 Richmond Ave.). Chef-owner Youssef Nafaa has introduced a number of new dishes to the menu, such as lamb shoulder ravioli with tomato chutney. The menu also includes veal osso bucco, Sicilian braised short ribs, and potato gnocchi with jalapeno-cilantro pesto.

    Mia Bella has also introduced an online ordering platform. First-time customers will receive $5 off an order of $35 or more.

    Sweet Room owners So Clutch Group will debut their second project, The Sporting Club, later this month. Located next to Lincoln Bar at 5102 Washington Ave., the Sporting Club will feature a retractable roof and an expansive outdoor seating area. Expect cocktails by the Ladies of Libation alongside a food menu by chef E.J. Miller (Riel, International Smoke).

    Other news and notes

    Houston’s Karbach Brewing, owned by global beverage giant ABInBev, has released Free & Easy NA IPA. Touted by the brewery as the first non-alcoholic IPA to be brewed and released in Texas, Free & Easy features citrus aromas while containing just 70 calories and 0.5-percent ABV. Recommended pairings include roasted chicken and “afternoon meetings.”

    Antone’s Famous Po’ Boys has partnered with Saint Arnold Brewing Company founder Brock Wagner for the October edition of its H-Town Originals sandwich series. The Brock’s Schnitzelfest features a panko-breaded pork chop topped with Saint Arnold Oktoberfest apple butter, whole grain mustard, and sauerkraut on a toasted pretzel bun. Available throughout the month of August, Antone’s will donate 50 percent of the proceeds from the sandwich ($8.95) to Texas Children’s Hospital.

    Get barbecue at Typhoon Texas Friday - Sunday.

    Typhoon Texas Smokehouse
    Courtesy of Typhoon Texas
    Get barbecue at Typhoon Texas Friday - Sunday.
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    What's Eric Eating Episodes 523 and 524

    Acclaimed Austin duo dish on their wine-obsessed neighborhood restaurant

    CultureMap Staff
    Jan 16, 2026 | 1:08 pm
    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel
    Photo by Mackenzie Smith Kelly
    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

    On this week’s episode of “What’s Eric Eating,” chef Tracy Malechek-Ezekiel and beverage director Arjav Ezekiel join CultureMap Houston editor Eric Sandler to discuss their Austin restaurant Birdie’s.



    Widely considered one of Austin’s top restaurants, Birdie’s has earned local, regional, and national acclaim, including a place of the 2025 Time100 Next list, Food & Wine magazine’s 2023 Restaurant of the Year, and a 2025 James Beard Award for Outstanding Professional in Beverage Service to Ezekiel. In a 2024 column, James Beard Award winner Chris Shepherd recommended that Houstonians visit Birdie’s the next time they’re in Austin.

    Sandler’s conversation with the duo begins with a little bit about how they met while working together in New York and their decision to move to Austin. From there, it turns to Birdie’s counter service model that’s unusual for a restaurant of its quality. Sandler asks whether not offering traditional table service has lowered the restaurant’s profits.

    “It’s the opposite. Because we have a leaner labor force in the dining room, our margins are probably double what they would be if we were a traditional restaurant,” Ezekiel explains. “What we’re able to do is take a portion of that margin and invest it back into our team. We talk about ‘Conscious Capitalism’ a lot. That extra margin pays for paid family leave that we offer to everybody on our team, the month of paid and planned vacation every year, the subsidized health insurance, the subsidized mental therapy we offer. We needed to find more change under the cushions, so we could invest it back into our team.”

    Initially, Birdie’s opened with an a la carte menu. In 2025, it switched to a prix fixe format that offers diners six courses for $80. The switch means the restaurant serves fewer diners per night, which has shortened the wait to order from up to an hour to 20 minutes or less. Chef Malechek-Ezekiel explains that this change has also expanded the range of dishes she’s able to serve and broadened the techniques she uses to create them.

    “We can cook fish confit. We can use the Japanese robata grill to cook on charcoal. We can hot smoke fish to order. Now, I feel like, wow, look what we can do now. Before, we had the skills, but we couldn’t physically do it with how tiny our space is.”

    Listen to the full episode to hear more about how Birdie’s guides diners through its wine list, which of the monthly prix fixe menus has been the most successful, and the couple’s thoughts on potentially opening a new restaurant.



    In this week’s other episode, Craft Pita chef-owner Raffi Nasr joins Sandler to discuss some recent news in the world of Houston restaurants. Their topics include Tex-Mex restaurant Superica transforming into a casual steakhouse; the imminent opening of delivery-focused Shredders Pizza; and a change in operations at Weights + Measures.

    In the restaurant of the week segment, Nasr and Sandler describe their recent meal at Oru, a new sushi restaurant in the Heights from the team behind Michelin-recognized omakase counter Neo and Upper Kirby hand roll concept Kira. Listen to hear their favorite dishes as well as Sandler’s quibbles with a couple of aspects of the experience.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel

    Photo by Mackenzie Smith Kelly

    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

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