On this week's episode of "What's Eric Eating," chef Troy Guard joins CultureMap food editor Eric Sandler to discuss Guard and Grace, the steakhouse he's opening this fall in downtown's One Allen Center. Guard begins by explaining how working for legendary chef Roy Yamaguchi helped shaped his career by sending him to work around the world.
Ultimately, Guard settled in Denver to work for chef Richard Sandoval before opening his first restaurant, TAG, 10 years ago. He opened the first Guard and Grace five years ago, and it's been voted Denver's top steakhouse multiple times. Allen Center developer Brookfield Properties lured him to Houston. Sandler asks the chef to explain what makes Guard and Grace different from a traditional steakhouse.
"We put our twist on it. It's not real dark. It's more light and airy, [with] modern furniture," Guard says. "Open kitchen. We use wood-fired grills; we might use pecan, cherry, mesquite, or oak, depends what we're in the mood for. We have a big raw bar. We make all our pastas from scratch."
Prior to Guard's interview, co-host Felice Sloan of Swanky Maven joins Sandler to discuss the news of the week. First, they discuss their concerns about what Whataburger's sale could mean for the iconic Texas brand. Then, they move on to the news that chef Marco Wiles has put the building that houses Montrose restaurant Dolce Vita up for sale. Finally, they share which of the 30 bars, restaurants, breweries, and food halls that are opening this summer they're most looking forward to.
In the restaurants of the week segment, they discuss their recent meals at Elliot's Table, the casual Southern restaurant that's located near The Heights, and B.B. Italia, Ben Berg's new vision for the former Carmelo's space.
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The grass-fed filet with oak-roasted carrot at Guard and Grace.
