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    Time for a Switcheroo

    Arthur Ave plans to close and be replaced by a second Helen with 'Greece's greatest hits'

    Eric Sandler
    Mar 9, 2017 | 8:59 am
    Arthur Ave exterior sign
    Arrivederci, Arthur Ave.
    Photo by Eric Sandler

    One of 2016's best new restaurants is already calling it quits. Arthur Ave Italian American, the upscale red sauce concept from the team behind Helen Greek Food & Wine, will close after dinner service on March 19.

    The restaurant had suffered declining sales in the last few months, according to a statement released by chef William Wright, sommelier Evan Turner, and director of operations Tim Faiola.

    “We’re closing with a lot of takeaways from this experience,” Turner said in the statement. “We learned some things that worked and some things that didn’t. In the end, our goal is to create a place people love where they can get really good food and wine and receive A+ level service.”

    Despite the setback, the group will not be abandoning its restaurant space in The Heights. Instead, they'll be building on their strengths and launching a new version of Helen, the popular Rice Village restaurant. Dubbed Helen in the Heights, the new restaurant will serve a menu of "Greece’s 'greatest hits' and highlight iconic dishes that are known and loved around the globe."

    Rebranding the restaurant as Helen allows the concept to build on the wide acclaim it has earned since it opened in 2015, including being named the best new restaurant in Texas by Texas Monthly, a James Beard award best new restaurant nomination, and earning a shout out from Eater critic Bill Addison in his love letter to Houston restaurants.

    The space will close for a mild refresh. Details on the new opening date and menu are TBA.

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    What's Eric Eating Episode 584

    Beard Award-winning Latin chef dishes on big Houston move and menu overhaul

    CultureMap Staff
    Sep 11, 2026 | 4:32 pm
    Exilio Latin Flair Douglas Rodriguez
    Courtesy of Exilio Latin Flair
    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

    On this week’s episode of “What’s Eric Eating,” chef Douglas Rodriguez and Bari Hospitality Group co-owner Pedro Teyuca join CultureMap editor Eric Sandler to discuss Exilio Latin Flair, the company’s pan-Latin restaurant in Montrose.



    Opened in April in the former Verde Garden space, Exilio recently recruited Rodriguez to serve as executive chef and revamp its menu. Known as the “Godfather of Nuevo Latino Cuisine,” the chef brings an impressive resume to his role, including winning Rising Star Chef in the 1996 James Beard Awards, competing on season one of Top Chef Masters, and earning a Recommended designation in the Michelin Guide for Nikos, a Greek restaurant in Durham, NC. As he explains in the episode, he and Bari co-owner Tommy Nally first developed the idea for Exilio when they worked together in Vegas, so he jumped at the opportunity to bring the restaurant to life.

    Rodriguez just rolled out a new menu for Exilio that includes a total revamp of the restaurant’s ceviches and entrees. Specific dishes include tuna watermelon ceviche, mixto seafood ceviche with leche de tigre, Colombian-style chicken empanadas, snapper Veracruz, and a smoked ribeye.

    “The sauce is made with panca peppers (Peruvian red pepper), watermelon juice, yuzu juice. Then it’s slices of tuna and slices of watermelon. I kind of single them,” Rodriguez says about the tuna watermelon ceviche. “The sauce has red onion, Thai basil, tarragon, a herb you don’t usually find in a ceviche. It’s very light, refreshing, herbaceous — hits a lot of different areas in the palate for a simple, two ingredient dish.”

    The chef adds that he’s been getting to know Houston through its restaurants. He cites Mala Sichuan and Hugo’s as two places that have impressed him. He also hails Love Croissants, whose owner, chef Omar Pereney, worked for Rodriguez prior to moving to Houston.

    “I have a long list of places to explore, and I’m excited that this is a big food city,” Rodriguez adds. “I haven’t been to Maximo yet. That’s at the top of my list. I’m excited to be here and get people into the restaurant to try the food.”

    For his part, Teyuca provides an update on Bari’s plans to open a second location in The Woodlands later in September. He also shares exciting news about the company’s plans to add a sushi bar to the lounge above Georgia James, the Montrose steakhouse it purchased from Underbelly Hospitality in 2024.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

    Exilio Latin Flair Douglas Rodriguez

    Courtesy of Exilio Latin Flair

    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

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