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    What's Eric Eating Episode 228

    Dishing on the hottest dining news, plus favorite bites at Post Houston

    CultureMap Staff
    Feb 17, 2022 | 4:22 pm
    Post Houston opening day
    The hosts discuss their recent meals at Post Market.
    Photo by J. Thomas Ford

    On this week’s episode of “What’s Eric Eating,” houston food expert Matt Harris joins CultureMap food editor Eric Sandler to discuss the latest restaurant news and some of their favorite recent meals.

    The news of the week segment begins with an in-depth discussion of the dissolution of the Clark Cooper Concepts hospitality group. Harris and Sandler credit co-owners Grant Cooper and Charles Clark for opening several successful restaurants, including Ibiza, Catalan, and Brasserie 19. They conclude the conversation by expressing some enthusiasm for revisiting Brasserie 19 now that Clark is a daily presence in its dining room.

    From there, the hosts move on to chef Monica Pope partnering with Henderson & Kane owners Veronica and John Avila to open the Telegraph Tea Room in The Heitghs. They welcome Pope’s return to a restaurant setting. The segment concludes with a discuss about the Warwick, a new restaurant opening in the former Houston’s space on Westheimer that will feature a menu created by local chef Antoine Ware.

    In the restaurants of the week segment, the duo share some of their favorite bites from Post Market, the food hall at the Post Houston development. They rave about recent meals at seafood restaurant Golfstrommen and a Filipino feast created by Soy Pinoy. Other restaurants mentioned include the sushi omakase at East Side King and local ice cream favorite Flower & Cream.

    They also share their opinions of ChòpnBlọk, the food hall’s fast casual, West African concept. Sandler hails the creative rice bowls that combine African techniques with familiar flavors.

    “I would say few bites of food have stuck with me the way they do at ChòpnBlọk,” Harris says. “Everting — the flavors, the textures — they just really speak to me. . . It goes beyond the food. You become a cultural devotee.”

    -----

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

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    H-E-B names 3 innovative Houston food companies among 'Texas Best'

    Brandon Watson
    Sep 18, 2026 | 4:00 pm
    H-E-B Quest for Texas Best Hive Food Co.
    Photo courtesy of H-E-B
    Hive Food Co. is known for its infused honey.

    After months of pouring over video submissions, H-E-B is entering the final leg of its annual grocery games. The San Antonio-based supermarket chain has narrowed down the finalists for its annual Quest for Texas Best competition, including three from Houston.

    Ten innovative Texas entrepreneurs were chosen from a record-breaking 978 entries representing more than 500 companies spread across the Lone Star State.

    Now in its 13th year, the contest asks Texas small businesses to put their best foot forward for the chance to win a combined $100,000 in cash prizes and the opportunity to be stocked on H-E-B shelves. Since the competition's beginning, the grocer has discovered more than 1,000 unique products, many of which have become literal household names.

    “Quest for Texas Best is more than a competition; it is a launchpad for Texas entrepreneurs,” said James Harris, senior director of diversity & inclusion and supplier diversity for H‑E‑B, in a release. “H‑E‑B began as a small business, and we know firsthand how powerful the right opportunity can be.”

    This year, the San Antonio and Houston regions were at the head of the pack with three finalist nods each. But the entrepreneurs hailed from all over the state — from border town Roma to Fort Worth suburb Haltom City. The top 10 hopefuls include:

    • Boerne — Coley’s Foods Inc., a frozen cookie dough company
    • Floresville — Dean & Peeler Meats, a beef producer known for its smoked Gouda sausage and Angus tallow
    • San Antonio — WFN Foods, maker of heat-and-serve taco fillings like beef barbacoa, pork carnitas, and carne guisada
    • Roma — In Your Smokin' Face, a spice company specializing in bold chile piquín and carne asada blends
    • Haltom City — Sol Dias, a gourmet paleta and Mexican ice cream company
    • Glenn Heights — Uncle Marc’s, a manufacturer of barbecue seasonings, rubs, and sauces
    • Houston — Doggie Express, a small-batch maker of decorated treats for canine celebrations
    • Houston — Big Bayou Cocktail Sauce, a saucy supplier branching out to Bloody Mary and margarita mixes
    • Houston — Hive Food Co., beekeepers known for gourmet infused honey
    • Bastrop — La Fregona, creators of a chile sauce for elotes and esquites

    The final contenders will pitch their products on October 8 at H-E-B's headquarters in San Antonio, where judges will determine the top four winning products and award $50,000 to the Grand Prize winner and the "Texas Best" title — an honor that guarantees placement on H-E-B store shelves.

    The first-place winner will receive $25,000, the second-place winner will receive $15,000, and the third-place winner will receive $10,000.

    Since 2014, H-E-B has handed out nearly $2.75 million in prize money to Texas entrepreneurs. But Quest for Texas Best isn’t just about capital: the winners receive marketing, mentoring, and supplemental support to grow their brands. Fifty-five Texas small businesses that took part in the contest have achieved $1 million in sales and earned a commemorative H-E-B Million Dollar Club belt buckle.

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