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    Meet Irish Cowboy

    Sneak peek: Midtown's newest hotspot saddles up for St. Paddy's Day

    Eric Sandler
    Mar 15, 2016 | 10:27 am

    Celtic Gardens may be gone, but Irish Cowboy is ready to ride.

    More than a mere rebranding, the new bar is a bigger, badder, better version of its former self. By claiming an adjacent alley and expanding its fences, Irish Cowboy is more than 5,000-square feet larger than its predecessor. That extra space gets used in a variety of ways including an outdoor amphitheater and stage, a large outdoor bar with 48 taps, and an onsite smoker that will allow the bar to serve Texas barbecue to patrons.

    Everyone who remembers big events like St. Paddy’s, Cinco de Mayo, Halloween, New Year’s, they know how big Celtic Gardens can get," Salt N Pepper marketing and product director Daut Elshani tells CultureMap. "Now, that’s going to be there full-time."

    The new stage will allow Irish Cowboy to host both local and regional Texas country acts. Although Elshani says the schedule is being determined, the bar plans to host both spring and fall festivals that will draw crowds.

    In addition to physical changes, the bar's menu has been overhauled. Next week, a trailered smoker will replace a small outdoor bar that's now superfluous thanks to the redesign. Look for brisket, ribs, sausage and more to come from the smokehouse, all accompanied by a "signature barbecue sauce."

    Even as they're preparing Irish Cowboy for its debut, the Salt N Pepper Group has more on its plate. Recently opened Boots 'n Shoots is emerging as a popular destination downtown, and soon the Midtown location of the company's popular Beer Market concept should receive final permit approval from the City of Houston.

    On Monday afternoon, crews were busy finishing the landscaping and installing TVs in anticipation of the bar's opening on St. Patrick's Day. Between Irish Cowboy and sister concepts 3rd Floor and Pub Fiction, the property will likely see more than 25,000 revelers over the four-day weekend.

    "People get to see Irish Cowboy for the first time, partner Fidan Baca says about the festivities that will begin on Thursday. "They’ll get to see their new favorite spot in Midtown. It’s going to be lots of fun."

    A large outdoor bar is one of the new features.

    Irish Cowboy
    Photo by Eric Sandler
    A large outdoor bar is one of the new features.
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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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