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    dealing with dobbs

    Houston's restaurant community speaks out following controversial Roe v. Wade decision

    Eric Sandler
    Jun 24, 2022 | 1:59 pm
    I'll Have What She's Having women banner
    Local non-profit I'll Have What She's Having raises money for women's healthcare.
    Photo courtesy of I'll Have What She's Having

    Women and men in the Houston restaurant industry are speaking out against the Supreme Court’s decision to overturn Roe v. Wade, the historic decision which provided women with the right to an abortion. Feelings of anger and sadness are common in the wake of the 6-to-3 ruling, handed down on Friday, June 24.

    “It’s a sickening feeling to think that I don’t have control over my own body in this state where I grew up,” Mary Ellen Angel, owner of downtown charity bar Angel Share, tells CultureMap. “Can I even live here anymore? It’s jarring to think these people I’ve never met have so much control over my uterus.”

    Feges BBQ co-owner Erin Smith expressed a similar sentiment. “It’s a giant punch to the gut. The wind has been taken out of me,” she says.

    “It makes me scared for what the future of this country holds, to be honest,” Mary Clarkson, owner of Avondale Food & Wine and a regular guest on CultureMap’s What’s Eric Eating podcast says. “A lot of women in our industry don’t have affordable access to healthcare. I’m at a loss for words when I think about this decision.”

    The biggest concern for many is the loss of bodily autonomy reflected in the ruling. “This is not pro-life,” Sasha Grumman, a contestant on Top Chef Season 18 and the owner of Sasha’s Focaccia says. “This is protecting life at the expense of another life. A zygote is more important than my 34-year old, living, breathing body.”

    Men are speaking out, too.

    “I’m furious because the Supreme Court decision has effectively made women second-class citizens in our state,” Brasil chef AJ Ede says. “I’m speaking out against the overturning of Roe v. Wade not just because I have a wife and sisters. I’m speaking out because all women should have agency over their own bodies and reproductive health.

    “I’m speaking out because women and their children will be forced to stay in abusive relationships and dangerous environments if they cannot access abortions. Most importantly, I’m speaking out because abortions will not stop, they will just go underground, and women will die without access to professional, regulated care.”

    Even though the day has been difficult, people are already starting to think about the future. For some, that means trying to persuade opponents to rethink their views on abortion. For others, it means raising money or going to the ballot box.

    Smith notes that many people she speaks to don’t realize the realities of abortion. She cites a range of statistics that include declining rates, a high percentage of procedures performed for women who already have at least one child, and that as many as 11 percent are for women aged 35-39. “I’m not going to question someone’s beliefs, but I want people to understand exactly what they’re talking about — informed beliefs based on facts,” she says.

    Angel’s downtown bar donates a portion of its profits to a different charity every month. She chooses up to four candidates, and a winner is selected by the bar’s patrons. As a first step in her response, both the ACLU and Planned Parenthood will be among the potential recipients in July.

    Benjy Mason, owner of Heights cocktail bar Johnny’s Gold Brick and a partner in Midtown bar Winnie’s, remains resolved to continue the fight. “At this point, all we can do is regroup and do what we have been doing all along — continue to fight for the rights of all Americans to live their lives free of government oppression.”

    In a similar spirit, Grumman calls on those who are upset by the decision to get more active in politics. “I think more than ever we have to stand up and fight this,” she says. “We need people to show up in November. We need to vote these motherf*****s out.”

    politics
    news/restaurants-bars

    What's Eric Eating Episode 590

    Aaron Bludorn dishes on his new neighborhood tavern in The Woodlands

    CultureMap Staff
    Oct 2, 2026 | 4:16 pm
    Bar Bludorn The Woodlands
    Photo by Claudia Casbarian
    Bar Bludorn is now open in The Woodlands.

    On this week’s episode of “What’s Eric Eating,” chef and restaurateur Aaron Bludorn joins CultureMap editor Eric Sandler to discuss the new location of Bar Bludorn in The Woodlands. Announced last year, the restaurant officially opened to the public this Friday, October 2.



    It’s the fifth restaurant for Bludorn Hospitality Group, the company Bludorn operates with his wife, Victoria Pappas Bludorn, and their business partner, operations specialist Cherif Mbodji. It joins the company’s flagship, French-inspired fine dining restaurant Bludorn; Navy Blue, a seafood restaurant in Rice Village; Perseid, a French-influenced restaurant at the Hotel Saint Augustine; and Bar Bludon’s original location that opened in the Memorial Villages in 2023. Bludorn, Perseid, and Bar Bludorn all hold Recommended designations in the Michelin Guide.

    As Bludorn explains, one primary factor drew the company to The Woodlands.

    “We noticed a lot of people from The Woodlands come to Bludorn and even Bar Bludorn,” Bludorn says. “Having enough people tell you that over and over again, you feel so grateful they’d travel for a great meal. I wanted to give them a way they wouldn’t have to travel so far for a great meal.”

    As a music fan, Bludorn has attended several concerts at the Cynthia Woods Mitchell Pavilion. He likes that Bar Bludorn’s location in The Woodlands Waterway allows diners to have dinner at the restaurant prior to making a five minute walk to the venue to see the performance.

    While the interior in The Woodlands looks similar to the Memorial original, it does offer a couple of key improvements. First, the bar is larger, allowing more people to walk in for a burger or steak. Second, it offers a 50-seat private dining room (Memorial doesn’t have a private room at all).

    Bar Bludorn The Woodlands

    Photo by Claudia Casbarian

    Bar Bludorn is now open in The Woodlands.

    The menu has some notable changes, too. The beignets are topped with lobster instead of the country ham served at Memorial, and the pasta selections includes pappadelle with lamb ragu and a take on carbonara made with duck confit and duck egg yolk. The short rib pastrami has been replaced with a Cuban sandwich. Bar Bludorn's signature fried chicken is joined by a roast chicken — both are served are served as whole or half birds with a choice of two sides and three sauces.

    “When you have a restaurant that’s a neighborhood restaurant, there’s a desire to have a healthy component,” Bludon notes. “We’re launching a roast chicken. Now, you can get a half fried/half roasted chicken with a ton of different sauces, and you can pick your own sides. I’m told we do chicken really well, and I wanted to double down on that here.”

    Leading the kitchen is chef Adolfo Lopez, while Malik McLemore, a veteran of both Bludorn and Navy Blue, heads north to serve as general manager.

    “Bar Bludorn is meant to be a neighborhood restaurant. It’s meant to sink into the community and be part of everyone’s dining habits. It’s a place you can become a regular very easily. We’re excited about that opportunity here, for guests to take ownership of this restaurant,” Bludorn adds.

    Notably, Bar Bludorn isn’t the company’s only opening for 2026. A still-unnamed project in San Antonio will debut before the end of the year, Bludorn shares, although he declined to reveal any details about its menu. He adds that BHG is seeking more opportunities beyond the Bayou City and its suburbs.

    “For now, until we come up with a concept that’s different, we’re happy where we’re at in Houston, he says. “As we look to where we’re at today, we’ve got a really strong foundation as a group. We’re looking take more opportunities like we have in San Antonio and other places throughout the state, but they’re just conversations at this point.”

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.



    openingsnews-you-can-eatthe-woodlandsbar bludornchefspodcastsinterview
    news/restaurants-bars
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