What's Eric Eating Episode 242

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

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.

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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.

Photo by Alex Montoya

Brian Doke is this week's guest.

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Goode stuff

Houston restaurateur opens new shop stocked with his favorite products

Photo by Brian Kennedy

The store includes Goode's preferred Stetson

Recently, Goode launched the Levi Goode Shop, an online store that sells a range of products he uses and recommends. It’s designed to appeal to “fellow connoisseurs of good products made right and designed to last,” according to a release.

“In my career as a chef and restaurant owner, I’ve come across my fair share of tools of the trade and I’ve come to value products that are made to last,” Goode said. “The items in this shop are meant to weather everyday use and still continue to get better with time. Everything I’m selling in the shop is something I’ve worked with and can attest to.”

The selections include either an 18 or 22-inch discada, a wide, flat steel pan that’s meant to be used over a roaring fire. Like all of the products in the shop, it includes a lengthy write-up by Goode.

“I’ve cooked over just about everything this state can throw at you, from cast-iron heirlooms to custom pits built by friends who know their way around a torch. But when you want real connection around a fire, when you need to feed a crowd with bold, honest flavor, nothing performs like a discada,” he writes.

Other products include a Stetson, a canvas apron, and seasoning blends. Shoppers will even find a candle inspired by the aromas people experience when they dine at Credence.

“It opens with the sweetness of toasted pecan, layered with the honest earthiness of oak and mesquite. Those woods have flavored fires and kitchens across this state for generations. Then there’s a quiet ribbon of aged whiskey that adds warmth and depth, like the last pour of the evening shared with people you love,” Goode writes.

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