What's Eric Eating Episode 143

A kingly chat with a local German favorite, plus Houston booze to-go

On this week's episode of "What's Eric Eating," Philipp Sitter, president of King's Group, joins CultureMap food editor Eric Sandler to discuss both his company's restaurants — King's BierHaus, King's Biergarten, and EggHaus Gourmet — and VIPinsiders, a company he founded that administers loyalty rewards programs for restaurants.

The conversation begins with a discussion of why Sitter created VIPinsiders and the advantages it offers restaurant owners. The program, which evolved out of the stein club loyalty program at King's Biergarten, now has over 80 clients in Texas, Florida, and elsewhere. Essentially, it provides independent restaurants with all the benefits of a Starbucks-style rewards program without the massive startup costs.

From there, the conversation turns to a survey VIPinsiders conducted to assess how customers feel about restaurants reopening. Using responses collected from both app users and people on social media, the results reveal that people expect certain things when they go out to eat such as disposable utensils, staff wearing PPE, and reasonable prices. Sandler notes that over 65-percent of responses are in favor of continuing curbside delivery even after restaurants reopen.

"I thought once we reopen, curbside will be forgotten, but I was really wrong about that," Sitter says. "Curbside is here to stay. Customers enjoy it."

Sitter also discusses what it's been like to reopen King's BierHaus for dine-in service, the renovations going on at the original King's Biergarten in Pearland, and EggHaus' limited time collaboration with Blood Bros. BBQ. The breakfast concept is currently serving three dishes that feature either pulled pork or brisket from the popular barbecue joint.

Prior to the interview, local beverage consultant Linda Salinas joins Sandler to discuss the news of the week. Their conversation focuses on restaurants that have reopened for dine-in service, specifically whether they feel comfortable returning to restaurants and what expectations they have for restaurants in terms of the steps necessary to help reduce the spread of coronavirus. They also discuss restaurants selling alcohol to-go, which has become popular since Gov. Greg Abbott issued a waiver that expanded those offerings.

In the restaurants of the week segment, they discuss some of their favorite recent meals. Salinas mentions The Phoenix, Revelry on Richmond, and Picos, and Sandler discusses his favorite bites from Shun Japanese Kitchen and Love Buzz Pizza Pub.

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Sandler discusses a recent meal from Shun.

Photo by Kirsten Gilliam

Sandler discusses a recent meal from Shun.

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What's Eric Eating Episodes 459 and 460

Meet the men behind Houston's most under-the-radar Italian restaurant

Courtesy of Mimo

Chef Fernando Rios and sommelier Mike Sammons are this week's guests.

On this week’s episode of “What’s Eric Eating,” sommelier Mike Sammons and chef Fernando Rios join CultureMap editor Eric Sandler to discuss Mimo, their Italian restaurant in the East End. The duo, whose history goes back to when they worked together at iconic Houston fine dining restaurant Da Marco, opened Mimo in 2023.

The conversation begins with Rios explaining the progression of a career that took him from Backstreet Cafe to Da Marco to Weights + Measures, where he worked as the chef de cuisine while Sammons was a partner who oversaw the beverage program. Since they both live in the East End, they saw an opportunity to team up by claiming the former Kanomwan space on Telephone Rd.

They discuss several aspects of the restaurant’s business, including Rios’ changes to the menu, the evolution of Mimo’s wine list, and how its been received by residents of the East End. A digression about Da Marco prompts Sandler to ask about its chef-owner Marco Wiles, who generally stays out of the media spotlight. Sammons shares that Wiles is the only chef or restaurateur who makes him nervous when he dines at Mimo.

“He’s really not forgiving about things. This is very consistent with the Italian way of looking at things — there’s a right way to do things and that’s it. If it isn’t done that way, it’s wrong. A lot of my other mentors and friends can be more forgiving, but the standards Marco has kept for years has motivated me,” Sammons says.

“He’s still the same way,” Rios adds. “That was insane to me. I thought, you get older, you’d be more relaxed, but the way he looks at you makes you nervous. Working in the kitchen, there was times he’d throw all my stuff away and say ‘start over.’”

Was he right, Sandler asks.

“Absolutely, yes. He was right all the time. I just think he was one of the best to do it,” Rios affirms.

Listen to the full interview to hear both men discuss the one thing they’re most proud of about Mimo. They also discuss their plans for the future.

In this week’s other episode, Sandler and co-host Mary Clarkson discuss the news of the week. Their topics include Houston’s finalists in this year’s James Beard Awards, the owners of Jūn adding a daytime concept called Third Place, and Aaron Bludorn promoting chef Allie Pena to be Bludorn’s new executive chef.

In the restaurant of the week segment, Sandler and Clarkson visit Camaraderie, chef Shawn Gawle’s new restaurant in the Heights. They share their thoughts on the restaurant’s prix fixe menu, as well as its decor and beverage offerings.

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