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    What's Eric Eating Episode 8

    Craft brewery's explosive growth and restaurant news of the week lead What's Eric Eating podcast

    CultureMap Staff
    Jun 15, 2017 | 3:35 pm
    8th Wonder Brewery cans Ryan Soroka
    8th Wonder Brewery co-owner Ryan Soroka
    Photo by Eric Sandler

    On this week's episode of "What's Eric Eating," CultureMap's restaurant-related podcast, food editor Eric Sandler interviews 8th Wonder Brewery Ryan Soroka about the four-year-old brewery's explosive growth. From opening in EaDo in 2013, 8th Wonder is on track to produce approximately 15,000 barrels of beer in 2017, which makes it one of Houston's largest craft breweries.

    Other topics include the way 8th Wonder has used its taproom to host events that build its brand, its imminent expansion to San Antonio, how the brewery decides which new styles of beer to roll out, and the current state of Houston's ever-evolving beer scene. Of course, no interview with a brewery owner is complete without a question about whether the company would be open to a buyout by a big player like ABInBev. During the lightning round, Soroka shares his first concert, favorite Houston sports figure, and more.

    Prior to Soroka joining the show, Sandler and L'Olivier owner Mary Clarkson discuss the news of the week. The writer and restaurateur share which of this summer's most-anticipated openings they're excited about, debate the merits of the Impossible Burger that made its Texas debut at Underbelly and Hay Merchant, and celebrate chef John Sheely's return to the kitchen at Lowbrow.

    In the restaurant of the week segment, Clarkson explains what she liked about her visit to newly opened Balls Out Burger, and then the duo finish with a conversation about the highs and lows of Better Luck Tomorrow, the new bar from Anvil owner Bobby Heugel and James Beard Award winner Justin Yu.

    Subscribe to "What’s Eric Eating?" on iTunes or listen to it on 1560 AM every Saturday at 11 am.

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    That's Amore!

    Pioneering Mexican chef and chic speakeasy popping up at Houston hotel

    Brianna Griff
    May 23, 2025 | 10:00 am
    Chef Alejandro Ruiz of Casa Oaxaca
    Photo courtesy of Four Seasons Hotel Houston
    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

    Houston diners won’t need a passport to explore Mexico’s culinary capital next month. On June 16 and 17, Four Seasons Hotel Houston will host From Oaxaca, With Love, a five-course experience that teams celebrated chef Alejandro Ruiz of Casa Oaxaca with Oaxaca City cocktail bar Sabina Sabe and agave-spirits producer The Lost Explorer.

    The evening begins with Sabina Sabe bartender Mike Prado greeting diners with a cocktail in Bandista, the hotel’s speakeasy bar and lounge. The libations promise to be divine, with Sabine Sabe currently ranked No. 54 Best Bar in North America, and Bandista sitting at No. 59.

    From there, the party moves into a dining room filled with contemporary works supplied by Oaxaca Serrano Contemporary Art Gallery and underscored by live music.

    Ruiz, whose flagship Casa Oaxaca earned a spot in Mexico’s inaugural Michelin Guide, built his reputation by elevating the dishes he learned as a child cooking alongside his mother on the family farm.

    The chef stays close to his roots with recipes crafted using native ingredients such as chiles, corn, insects, and seeds purchased directly from local producers. Ruiz has long been considered an ambassador of the southern Mexican state — his enfrijoladas caused Noma’s famed Chef Rene Redzepi a moment of rapture.

    For his Houston appearance, diners can expect a true taste of Oaxaca: think a mini tostada topped with heirloom chapulines, chicatanas, and gusanos de maguey (grasshoppers, flying ants, and agave worms); red snapper cured in a bright tomatillo-rice-vinegar broth; and a slow-braised short rib finished in a fruit-laced mole.

    Prado will pair each course with cocktails such as the Pimiento Margarita, combining The Lost Explorer Tobalá mezcal with vermouth, peach, pimiento, cinnamon, and lime.

    “It is our great pleasure to welcome chef Alejandro Ruiz and Sabina Sabe to Houston, Texas,” Tom Segesta, Four Seasons Hotel Houston’s general manager, said in a statement. "These dinners, featuring these awarded ambassadors of Oaxacan food and drink, are sure to be enjoyed by our local community and guests from around the world.”

    The pop-up continues the hotel’s ongoing dinner-series format, which has previously spotlighted restaurants ranging from Emeril’s in New Orleans to Employees Only in New York and an Italian-American steakhouse from James Beard Award winner Chris Shepherd.

    From Oaxaca, With Love begins at 7 pm on Monday, June 16, and Tuesday, June 17. Seating is limited, with tickets priced at $250 per person plus tax and gratuity. Each reservation will receive a signed English-language copy of Ruiz’s cookbook The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital. Reservations are available via OpenTable.

    Those who wish to linger can book the hotel’s Advance Purchase offer, which discounts room rates by up to 25 percent when reserved three or more days ahead.

    The menu features:

    Starter Trio

    • Mini tostada with heirloom insects
    • Zucchini blossom stuffed with ricotta and roasted banana purée
    • Hoja santa “taco” with quesillo, beans, and wild mushrooms

    Green Aguachile

    • Red snapper cured in tomatillo-rice-vinegar broth, Persian cucumber, red onion, cilantro, ginger-toasted peanuts
    • Cocktail: Pequeño Gigante – Madre Cuishe mezcal, hoja santa, ginger, lime, Oaxacan spices

    Tortilla Soup

    • Tomato-pasilla mixe broth, crispy tortillas, fresh cheese, cream, pork cracklings, mint-celery garnish
    • Cocktail: Pimiento Margarita – Tobalá mezcal, Mistela vermouth, peach, pimiento, cinnamon, lime

    Braised Short Rib

    • Anchamanteles mole, seasonal fruit relish, banana purée, crispy plantain
    • Cocktail: Agave Xerez – The Lost Explorer tequila, Palomino sherry, green apple, pear

    Textures of Oaxacan

    • Chocolate Mousse, sponge cake, ice cream, tuile, passion-fruit jelly, cacao nibs
    • Neat pour of Tobalá mezcal
    • Traditional water-based hot chocolate infused with cacao flower

    Chef Alejandro Ruiz of Casa Oaxaca
      

    Photo courtesy of Four Seasons Hotel Houston

    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

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