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    What's Eric Eating Episode 242

    Meet the mastermind behind 3 Heights hotspots, plus the latest food news

    CultureMap Staff
    May 26, 2022 | 10:15 am
    Heights & Co. opens May.
    Heights & Co. opens May.
    Photo by Alex Montoya

    On this week's episode of "What's Eric Eating," restaurateur Brian Doke joins CultureMap food editor Eric Sandler to discuss his career. After working alongside his brother at Tiny Boxwoods, Doke went off on his own to open three establishments in The Heights: wine-obsessed restaurant Savoir, retro steakhouse Patton's, and newly opened patio bar Heights & Co.

    The conversation begins with Doke discussing his time at Tiny Boxwoods, and how he helped the company grow by opening Tiny's No. 5 in West University Place. From there, Doke turns to Savoir; the restaurant opened in 2019 inside a converted warehouse at the corner of Yale and 14th St. In March, Patton's opened as a companion to Savoir with a classic menu of steakhouse favorites created by executive chef Eric Johnson.

    Earlier this month, Doke added Heights & Co. in the former Taqo Mexican Kitchen space across from Savoir. Sandler asks why he decided to add a patio bar to his portfolio.

    "The opportunity was very fortunate given that we're across the street already," he explains. "When the space was getting ready to be available, we have great relationships with all our neighbors, [the owner of Taqo said] 'would you be interested in the space.' It was a quick process of meeting with those guys and talking about it with our team. The space just screams patio bar in The Heights."

    Prior to the interview, Sandler and co-host Felice Sloan discuss the news of the week. After assessing the results of the Ultimate Houston Barbecue Draft episode from a couple weeks ago, they turn their attention to three topics: Bobby Heugel and Justin Yu's plans for The Fancy, their restaurant at Galveston's upcoming Hotel Lucine; Fat Boy's Pizza's plans to bring its giant slices to Houston; and Heights Social, a new bar opening this fall in Shady Acres.

    In the restaurant of the week segment, the duo share first impressions of Uchiko. The restaurant differentiates itself from Uchi by offering a full bar and dishes prepared on a wood-burning grill. Listen to the full episode to hear whether they think its a worthy companion to Uchi.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Saturday at 1 pm on ESPN 97.5.

    Brian Doke is this week's guest.

    Heights & Co. Brian Doke
      
    Photo by Alex Montoya
    Brian Doke is this week's guest.
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    long live the king

    Houstonians will get the royal treatment at this lively new steakhouse

    Eric Sandler
    May 14, 2025 | 11:20 am
    King Steak restaurant food spread
    Photo by Lauren Holub
    King Steak serves its guacamole with bacon.

    Houston’s newest steakhouse aims to lure diners with a simple, back-to-basics approach. Opening Wednesday, May 21, King Steak is the latest project from restaurateur Johnny Vassallo and chef Eric Aldis, two of the people behind Mo's...A Place for Steaks, a see-and-be-seen steakhouse that thrived on Post Oak until it closed in 2016.

    Working together, Vassallo as owner and Aldis as operating partner, the duo intends for King Steak to recapture Mo’s lively atmosphere while serving a menu in line with current trends, such as frying items in beef tallow rather than seed oils. For Aldis, who’s done everything from serving as a senior manager who helped grow Federal Grill to operating a short-lived barbecue joint in Midtown, the opportunity to focus on a single location is a welcome change of pace.

    “I’ve been overseeing a bunch of pubs and restaurants,” Aldis tells CultureMap. “Now, I’ll be at King’s six days a week. I want to be more centralized and do one spot for the next 20 years.”

    For a restaurant with “steak” in its name, King Steak keeps things simple. It serves a 16-ounce strip, a 20-ounce ribeye, and a filet in three sizes ranging from four to 12 ounces. They’re joined by steakhouse staples such as Caesar salad, shrimp cocktail, and four different potato sides — loaded baked potato, jalapeño hashbrowns, mashed potatoes, and beef tallow fries.

    Where the restaurant sets itself apart is its selection of non-steak entrees. Options include a short rib with mashed potatoes, chicken Parmesan, ahi tuna with mushrooms and Brussels sprouts, and a French dip sandwich. One item Aldis hopes diners will embrace is the restaurant’s vegetable charcuterie, a shareable appetizer platter made with grilled and roasted vegetables paired with an array of dipping sauces.

    “Having artichoke carpaccio, beet pastrami, all different types of vegetables presented in the style of charcuterie. It’s fun and a little healthy, too,” Aldis says. “Don’t get wrong. I still love a great charcuterie board with meats and cheeses, but it’s something different that goes well with a glass of wine and chilling on a patio.”

    Speaking of the patio, Vassallo and Aldis have invested in major upgrades to location’s outdoor seating, which now has year-round utility courtesy of glass walls and climate control. Formerly Osteria Mazzantini and Cafe Ginger, the dining room has been transformed with a mural and artwork that evokes the American West.

    Aldis is confident that the patio, and the restaurant’s private dining room that can be divided into three spaces, will help lure customers — as will Aldis’ outgoing personality.

    “Don’t shy away from a caviar bump when I’m walking around with a kilo to get the party started,” he says with a laugh.

    Yes, the Galleria area is thick with steakhouses at all price points, but many are corporate-owned or part of larger chains. Aldis sees an opportunity for a locally-owned, single location to distinguish itself with a more personal approach.

    “We’re not chef driven. We’re guest driven. That’s where we want to be,” he says. Later, he adds, “Whatever you want, we’ll go above and beyond to make it happen. Give me a couple days, I’ll get it in. We’ll make it beautiful for you.”

    King Steak is located at 2200 Post Oak Blvd. It will be open for dinner Monday through Saturday beginning at 4 pm. Weekday lunch service is expected to follow in mid-June.



    King Steak restaurant food spread
      

    Photo by Lauren Holub

    King Steak serves its guacamole with bacon.

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