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    trading burgers for ramen

    Heights comfort restaurant gives way to new Las Vegas ramen spot

    Eric Sandler
    Apr 22, 2021 | 2:22 pm
    BCK restaurant exterior
    BCK will close April 30.
    Photo by Kirsten Gilliam

    A prime restaurant location in The Heights will be trading burgers for ramen. BCK will close on April 30, its owners announced; the comfort food restaurant opened by the team behind Bosscat Kitchen will be replaced by the first Houston location of Las Vegas noodle destination Shokku Ramen.

    Originally opened in 2018 in the former Glass Wall space, BCK offered nostalgic fare inspired by childhood favorites such as SpaghettiOs, shrimp and grits, and cheeseburgers. When that didn't catch on, it pivoted to different menus that focused on burgers, tacos, and wings. It also served as a Houston outpost for co-owner Leslie Nguyen's Miss Mini Donuts side hustle.

    In a release, BCK co-owner John "J.T." Reed cited the landlord's unwillingness to renegotiate terms as the reason he and his partners sought a replacement tenant.

    “BCK was a labor of love,” Reed said. “We made mistakes, but we learned a lot along the way. We are grateful to our landlord and to the local community for all of the support over the last three years. We’ll see you again soon.”

    Shokku Ramen will add to The Heights' growing reputation as a home for a diverse range of Asian concepts that range from sushi hand roll bars to modern Filipino fare and two upcoming Korean steakhouses. The Las Vegas restaurant is known for its ultra spicy Shinigami ramen that delivers a ridiculous 4 million Scoville units of heat.

    Meanwhile, Bosscat Kitchen's location near River Oaks District remains a popular destination for whiskey and comfort food. Plans to open a second location in Katy have been cancelled, but the company teased an imminent announcement of a new concept for the Bayou City. Could it be Ten Asian Bistro, the company's lively sushi and cocktail concept? Stay tuned.

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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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