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    What's Eric Eating Episode 47

    Get the scoop on a new wine-obsessed Heights cafe and the latest dining buzz

    CultureMap Staff
    Apr 12, 2018 | 1:05 pm

    On this week's episode of What's Eric Eating, Postino WineCafe co-founder Lauren Bailey and sommelier Brent Karlicek join CultureMap food editor Eric Sandler to discuss the new wine bar-restaurant hybird that opened this week in the Heights Mercantile development. Bailey and Karlicek each share how they began their careers in the restaurant business before diving into the various ways in which Postino differentiates itself as an all-day, wine-forward concept.

     

     

     

    Sandler notes that the space's design, which includes a bar, booths, tables, couches, and a spacious patio, furthers Postino's goal of offering its customers different experiences. Customers are welcome to come for date night on a Saturday night or to linger over their laptops on a Tuesday afternoon, as Bailey explains.

     

     

    Well, first of all, we don't like rules, so we try to avoid any scenario where we have a lot of rules or tell people what to do. That's where it started. This culture, we always wanted to create value and take a risk with a varietal you might not order, so in the beginning, there was always $5 wines by-the-glass and every pitcher of beer is $5 from 11 am to 5 pm. We felt like that would support our quest to create space for people to come and work on their laptop or meet a friend or have lunch or a business meeting, all these different ways.

     

    I think we've stayed really focused on that, not just with the programming of the menus and the wine list, but also how we train our staff to be really welcoming. We're not going to give you the stinkeye when you're sitting on your laptop for two hours at the bar. We're probably going to ask you what you're working on, and do you need another glass of wine.

     

     

    While Upward Projects, the company that owns Postino, has several other restaurant concepts, Bailey says they're focused on growing the wine cafe. Could that include more locations in Houston? "If anyone out there has any ideas or real estate, you can email me," Bailey says. We'll take as a yes.

     

    Prior to the interview segment, Urban Swank bloggers Shanna Jones and Felice Sloan make their triumphant return to the show to discuss the news of the week. They share their thoughts on the winners of the CultureMap Tastemaker Awards, chef Ben McPherson's plans to open BOH Pasta at the Bravery Chef Hall, the changes B&B Butchers owner Ben Berg is making at Carmelo's, and some highlights from the Tacos Over Texas event.

     

    In the restaurant of the week segment, the trio recount their meal at Postino during last weekend's friends and family service. The food, especially the signature bruschetta, the butcher's block charcuterie plate, and the soup, earns raves, but, as one would expect during training, the service needs a few tweaks. Sandler also shares some first impressions of Fresco Cafe Italiano, a newish restaurant on the Southwest Freeway that makes its own pasta and serves an excellent linguine vongole.

     

    ---
     
     Subscribe to "What's Eric Eating" on iTunes or Google Play. Listen to it every Saturday at 11 am on SportsMap 94.1.

     

    A look inside Postino's Houston location.

    Postino Wine Cafe Heights
      
    Photo by Becca Wright
    A look inside Postino's Houston location.
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    hola, mayahuel

    Netflix chef's modern Mexican restaurant opens in Houston this month

    Eric Sandler
    Jul 7, 2025 | 6:45 pm
    Mayahuel restaurant
    Photo by Bethany Ochs
    Mayahuel's menu combines seasonal ingredients and heirloom corn.

    The countdown is on to Houston’s newest modern Mexican restaurant. Mayahuel will officially open for dinner on Friday, July 18.

    Located in the Autry Park mixed-use development, Mayahuel united Culinary Khancepts — the hospitality group behind Liberty Kitchen, State Fare, and Leo’s River Oaks (among others) — with star chef Luis Robledo Richards. Known locally for his short-lived taqueria Comalito, Richards is the pastry chef behind Mexico City’s celebrated Tout Chocolat. His resume includes serving as a judge on the Netflix series Sugar Rush: The Baking Point and being named the Best Pastry Chef in Latin America by the World’s 50 Best Restaurants.

    At Mayahuel, Richards will feature dishes made with seasonal ingredients and heirloom corn that’s imported from Mexico. At opening, it will be a tidy group of 16 savory dishes — divided into starters, “Tacos y Masa,” and entrees, as well as a separate tasting menu. The restaurant takes its name from the Mexica goddess of the maguey plant, which only blooms once, to emphasize its connection to Mexico’s land and culture.

    “At Mayahuel, we’re not just preparing food — we’re honoring time, place, and process,” Richards said in a statement. “Our ingredients are chosen only when they’re at their best. We don’t force nature to fit our schedule — we follow its lead.”

    Dinner at Mayahuel could begin with dishes such as bread and tortillas served with miso and salsa matcha butters, a bluefin tuna tostada with uni cream and yuzu aioli, salmon aguachile, or a beef carnitas croquette. The “Tacos y Masa” section includes beef cheek and shrimp tacos, a duck confit tamal, and a squash blossom tetela. Entree choices include filet mignon with mole negro, cochinita with black bean puree and tortillas, and sea bass with potatoes and salsa Veracruzana.

    Brunch is a more casual affair built around items such as chilaquiles, French toast, enfrijoladas, and a Mexican take on eggs Benedict topped with salsa roja hollandaise.

    Large format desserts each take inspiration from one of three ingredients — vanilla, coffee, or cacao. Priced at $28 each, the menu describes them as “a thoughtful, interactive finale that honors tradition through technique, seasonality, and imagination.”

    Pairings include cocktails made with agave spirits, fresh juices, and house made syrups. Notably, all tequilas will be additive-free, which means some prominent brands may not be featured behind Mayahuel’s bar.

    The restaurant occupies an approximately 5,100-square-foot space that’s divided into a 16-seat bar, a 40-seat dining room, an eight-seat chef’s table, a 36-seat, second floor dining room, and a 34-seat patio. It joins other concepts in Autry Park such as French restaurant Annabelle Brasserie, sushi spot Doko, fine dining steakhouse Turner’s Cut, Vietnamese restaurant Annam, and a still-unnamed concept from Austin’s Emmer & Rye Hospitality.

    “Mayahuel is about creating a sense of place and story,” Culinary Khancepts founder Omar Khan said. “It’s a natural evolution for our group — rooted in culture, crafted with care, and designed to be as memorable as it is welcoming.”

    Mayahuel will be open for happy hour and dinner Monday-Saturday and brunch on Saturday and Sunday. Reservations are available on OpenTable.

    Mayahuel restaurant
      

    Photo by Bethany Ochs

    Mayahuel's menu combines seasonal ingredients and heirloom corn.

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