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    snooze on the move

    Popular brunch restaurant cooks up 2 new Houston-area locations

    Eric Sandler
    Mar 12, 2020 | 12:20 pm
    Snooze AM Eatery exterior
    Snooze is growing.
    Photo by George Lange Photography

    Diners in Houston and points beyond will have even more opportunities to feast on Smashed Avocado Bennys and Pineapple Upside Down Pancakes. Snooze: An AM Eatery will open locations in Kingwood and College Station.

    When it opens in August, Snooze's Kingwood location will occupy 3,800 square feet in the Kingwood Place Shopping Center; the College Station location will be slightly larger, 4,000 square feet, and will open in February 2021 in the Chimney Hill Retail Centers at 701 University Dr. E. Once both restaurants are open, the greater Houston area will have nine Snooze locations, including outposts in Montrose, The Heights, near the Galleria, and The Woodlands.

    "We've had great success in the Houston market and believe we still have a way to go in terms of bringing Snooze to every great neighborhood and trade area in Houston," Snooze CEO David Birzon tells CultureMap in an email. "Although we'll never have a Snooze on every corner, or open to the point of saturation or ubiquity, we want to 'own' the market for better breakfast in Houston."

    Known for its creative interpretations of classic breakfast fare, Snooze also gives diners choices by offering pancake flights (diners choice of up to three different options) and Benedict duos. Dishes get faired with the usual juices or coffee, but a full menu of creative cocktails really sets Snooze apart from more traditional diners. Bright colors and a cheerful staff have also helped it win fans.

    The results speak for themselves. Even with so many locations across the city, interest remains strong. Diners routinely wait an hour or more for a table on the weekends.

    Snooze also does its part to be a good neighbor. Each restaurant donates 1-percent of sales to local charities, and it diverts up to 90-percent of its waste by composting and recycling where facilities exist.

    Real estate brokerage firm Baker Katz represented Snooze in the negotiations. Stephen Tou of The Retail Connection represented the landlord for the Kingwood property, and Clint Oldham and Brett Boatner of Oldham Goodwin represented the landlord in College Station.

    "As Snooze continues to expand into new markets, we’re thrilled to work with them to secure two highly visible locations in the greater-Houston market, an area in which they have built a solid reputation,” Baker Katz principle Jason Baker said in a statement. “We expect this concept to experience continued success at these locations, serving the Houston community, and as they expand into other states across the country.”

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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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