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    Introducing La Vista 101

    Beloved Houston chef unveils highly anticipated new restaurant in Lazybrook/Timbergrove neighborhood

    Eric Sandler
    May 29, 2018 | 2:35 pm

    A veteran team has joined forces to create an exciting new neighborhood restaurant — or perhaps more accurately, the new version of an old restaurant.

     

    Chef Greg Gordon quietly threw open the doors to the new Lazybrook/Timbergrove location of La Vista 101 last week. Although it had been a favorite of Briargrove residents for almost 20 years, the new La Vista offers a fresh vision of Gordon’s cuisine thanks to involvement of new talent in the former of general manager Jeb Stuart (formerly with Coltivare) and executive chef J.D. Woodward (formerly with Southern Goods).

     

    “I truly felt that it was time for me to evolve, because I felt like I was getting passed up a little bit,” Gordon tells CultureMap. “The newness of La Vista was not happening. My client base was aging at the same rate as I was, and I wasn’t getting the younger people. This was a huge thought process of mine.”

     

    Although Stuart is new to La Vista, Gordon’s history with him goes back to the days when the two of them cooked together at the Daily Review Cafe. Since La Vista was BYOB, it didn’t offer Stuart the opportunity he was seeking 20 years ago, but the new project proved sufficiently enticing to lure him away from Coltivare.

     

    “I love the opportunity to create a neighborhood restaurant for Lazybrook/Timbergrove Manor that they can hang their hats on and have a place for them to explore new things,” Stuart says. “Certainly it was a difficult decision, because there has probably never been a better time in my professional career than being at Coltivare. I look forward to the challenges of opening this new place and creating a new neighborhood restaurant.”

     

    Stuart also introduced Gordon to Woodward. The two chefs quickly discovered they had similar views on food and cooking. They’ve spent the last year developing the new menu that features updates on La Vista favorites — the filet swaps the old port wine-cherry sauce for bone marrow butter and a new pizza dough that works better with the restaurant’s Wood Stone brand oven — as well as new dishes designed to appeal to the next generation of diners. For example, a new pappardelle pasta incorporates mint, goat cheese, wild mushrooms, and a smoked tomato confit. The menu’s “harvest” section offers eight composed vegetable dishes that go beyond sides to be compelling choices by themselves.

     

    “What we wanted to do was take what [Gordon] had and move it forward but still preserving himself in the menu and in the cuisine. We’ve worked together for the last year to bring that to fruition,” Woodward says. “The collaboration is essential. Everybody at this table (Gordon and Stuart) has been a cook. I’d be a fool not to utilize all of that knowledge. It’s a great resource that I have.”

     

    While the old La Vista was BYOB, the new restaurant has a full beverage program. Stuart has developed a wine list focused on food friendly vintages from Western Europe that he hopes encourages diners to go beyond familiar favorites and towards new discoveries. Bar manager Morgan Mansur’s (formerly with Caracol) cocktails offer creative twists on classics.

     

    All of that eating and drinking takes places in a setting that looks like nothing like the Pizza Hut it replaced. Designer Carl Eaves (Liberty Kitchen, Alice Blue) incorporated elements from Gordon’s tattoos into the space’s wallpaper, with an overall look that aims to be comfortable and a little whimsical.

     

    All together, the goal is to provide Lazybrook/Timbergrove with a neighborhood restaurant that’s as much of a staple as the original La Vista was in Briargrove or Coltivare is in the Heights. If nothing else, Gordon and his crew recognize the challenge ahead of them.

     

    “We have a vision of where we want to be. It’s going to be a rough, slow road, but we are committed to it,” Gordon says. “We’re going to try to perfect what we can do. We want to give the best that we can.”

     

    ---

     

     La Vista 101; 1805 W 18th St.; 713-787-9899; Tuesday through Thursday 5 pm to 10 pm; Friday and Saturday 5 pm to 11 pm; Sunday 5 pm to 9 pm. Lunch and brunch hours to follow.

    Beef carpaccio at La VIsta 101.

    La Vista 101 carpaccio
      
    Courtesy photo
    Beef carpaccio at La VIsta 101.
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    What's Eric Eating Episodes 474 and 475

    Houston chef dishes on his comeback restaurant in Memorial

    CultureMap Staff
    Jul 7, 2025 | 6:00 am
    Latuli exterior
    Photo by Frank Frances
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    On the most recent episode of “What’s Eric Eating,” chef Bryan Caswell and his business partner Allison Knight join CultureMap editor Eric Sandler to discuss Latuli, their new restaurant in Memorial.



    Open since late May, the new establishment is a bit of a comeback for Caswell, the Houston chef who earned a James Beard Award finalist nomination and a Food & Wine Best New Chef Award for Reef, his pioneering Gulf Coast seafood restaurant. He also operated Stella Sola, an Italian restaurant, and El Real Tex-Mex Cafe.

    Caswell discusses the way that all of those influences play out on Latuli’s menu. “At the end of the day, you want to give people what they what. Some of those are things I love. They’re a huge part of my life. There are stories and anecdotes that go along with the crab cake or the mac and cheese, all those different things that I had throughout my career that people love. I wanted to have some of that,” he says.

    “What people don’t see is the evolution of those dishes. Even though they might have had them at one point, they’ve still been tweaked and perfected along those 15 to 20 years. A lot of them we’re doing differently, or we’ve added something.”

    Knight brings a background in both finance and commercial real estate to the restaurant. Sandler asks her about the restaurant’s size, which includes a spacious dining room, an adults-only bar and lounge, a covered patio, and a second-floor private dining room.

    “Part of it was a function of the real estate. We did purchase the real estate,” she says. “Before that, we had to make sure we’d generate enough revenue to support the costs, which meant a certain number of seats. Starting from scratch gave us the opportunity to do what is right for the restaurant, rather than trying to fit a square peg in a round hole . . . It was a larger project than I intended, but it gave us the opportunity to check a lot of boxes.”

    Listen to the full episode to hear Caswell talk about the lessons he’s learned that throughout his career that have been applied to Latuli. Knight also shares her vision for the restaurant’s future.



    In another recent episode, Sandler and co-host Chelsea Thomas discuss the news of the week. Their topics include Thomas Bille winning Best Chef: Texas in the James Beard Awards, Tristen Epps winning Top Chef, and Austin’s Emmer & Rye Hospitality’s plans to open a restaurant in Houston.

    In the restaurant of the week segment, Thomas and Sandler recap their meal at King Steak, the new, casual steakhouse near the Galleria. They find some highs as well as areas for improvement.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5. 

    Latuli is now open in Memorial.

    Latuli exterior
      
    Photo by Frank Frances
    Latuli is now open in Memorial.
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