What's Eric Eating Episode 116

Dishing with The Annie Cafe's dream team, plus a whole new Benjy's

On this week's episode of "What's Eric Eating," owner Ben Berg, chef-partner Robert Del Grande, and operating partner Sam Governale join CultureMap food editor Eric Sandler to discuss The Annie Café & Bar, their refreshed take on legendary Houston restaurant Café Annie. Governale also briefly discusses some of the changes he's made at Emmaline, his stylish neighborhood restaurant.

Berg made a number of changes to the space, but none are more dramatic than the restaurant's new, oval-shaped bar. To facilitate that change, he relocated the stairs that lead to the second-floor space. That opened up room to create a separate concept on the first floor. Known as Turner's, after Berg's middle name, the restaurant will have its own menu and entrance with a more masculine aesthetic than The Annie. Berg also shares a hilarious story about how he found the baby grand piano that will be in Turner's.

Part of the justification for the new name is to change the way people perceive the restaurant. Sandler notes that he associates Cafe Annie with a restaurant his parents dined at for anniversaries and special occasions, and Berg notes that the addition of more residential towers near Post Oak has changed the area.

"That's what lured me to the project," Governale says. "There's this residential influx that's happening. Similar to the whole concept at Emmaline with the neighborhood feel, we want that at Annie, and I don't think it's ever been that. I think it's been this destination restaurant, and we really want it to feel like it's home to someone who lives around it."

Prior to the interview, Fluff Bake Bar owner Rebecca Masson joins Sandler to discuss the news of the week. Their topics include the sudden closure of Houston's on Westheimer; the new tenants coming to Rice Village food hall Politan Row; Kin Dee, a new Thai restaurant opening next year in The Heights; and Anthony Calleo's plans to serve pizza at Rudyard's Pub.

In the restaurant of the week segment, Sandler and Masson share their experience at Benjy's. The Rice Village restaurant recently revealed an updated interior and a new menu created by chef Mike Potowski and Seth Siegel Gardner, formerly one of the co-executive chefs of The Pass & Provisions. Masson also shares some of her experiences appearing on an upcoming episode of "Radio Cherry Bombe," the national podcast that recently recorded an episode in Houston.

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Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Saturday at 3 pm on ESPN 97.5.

Roasted duck breast with cocoa mole and duck leg confit crepe.

Photo by Jenn Duncan

Roasted duck breast with cocoa mole and duck leg confit crepe.

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so succulent

Houston's new Napa Valley-inspired restaurant sets opening date

Courtesy of Succulent Fine Dining

Succulent Fine Dining's menu takes inspiration from California.

A new wine-fueled, California-inspired restaurant is ready to make its debut. Succulent Fine Dining will open this Monday, May 19.

Located in the former Pastore space in the Regent Square mixed-use development, Succulent Fine Dining is the latest project from Houston restaurateur Shawn Virene, the mastermind behind champagne-fueled River Oaks restaurant a’Bouzy. Working with executive chef David Buckley, Virene intends for Succulent to take inspiration from California’s Napa Valley with dishes that utilize ingredients from both Texas farms and those on the West Coast — such as the Hope Farms Kale salad that references the South Houston urban farm operated by local nonprofit Recipe for Success.

“Succulent will be so much more than a restaurant — it’s a destination where food, design, and the culture of the vineyards come together,” Virene said in a statement. “I’ve dreamed of creating a space that reflects my love for the land and the laid-back elegance of Napa Valley dining. Succulent is personal — it’s gracious, warm, and deeply connected to nature.”

Meals at Succulent could begin with caviar-topped deviled eggs, chicken liver mousse in pani puri, or a caramelized onion tart that’s Buckley’s riff on French onion soup. From there, the options include roasted chicken in preserved lemon beurre blanc, seared scallops with blue corn and brown butter dashi, and steak frites made with hanger steak that’s topped with salsa verde. Seafood options will include Gulf fish caught under Virene’s commercial fishing license such as snapper, cobia, and amberjack. Buckley is also adding seasonal touches with vegetable-based dishes.

“The carrot gnocchi was developed when looking at seasonal spring vegetables,” the chef said. “We are using the carrot in place of a potato for an orange color.”

“Succulent” doesn’t just apply to the food. Virene has carefully grown dozens of plants that are a prominent part of the restaurant’s decor.

“I’ve been delving into horticulture,” Virene said on CultureMap’s “What’s Eric Eating” podcast. “I’m a pretty good propagator. I can take ‘em and break ‘em down and end up with a bunch more. I know what will grow well in Houston. They’re cute and pretty and kind of trendy right now.”

Beyond adding plant life, Virene has made a number of upgrades to the space. Most notably, Succulent will utilize the building’s rooftop patio. Diners will find pergolas and greenery to provide shade, a dedicated bar for the second floor, and vintage greenhouses that can host private events. Downstairs is now home to a private dining room as well as a chef’s table with a view of the kitchen. An herb garden will

Just like a’Bouzy, Succulent will be open for lunch, dinner, and weekend brunch. Its to-go options will include picnic baskets that may be consumed at Regent Square’s green space or at nearby Buffalo Bayou Park.

Courtesy of Succulent Fine Dining

Succulent Fine Dining's menu takes inspiration from California.

news-you-can-eat openings succulent fine dining