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    What's Eric Eating Episode 59

    Popular pizza chef reveals plans for exciting new Montrose restaurant

    CultureMap Staff
    Jul 19, 2018 | 11:45 am

    On this week's episode of "What's Eric Eating," chef Anthony Calleo joins CultureMap food editor Eric Sandler to discuss a range of topics, starting with how he went from earning a masters degree in social work at the University of St. Thomas to a move into the restaurant business. After working at a number of pizza restaurants such as Pink's Pizza and Late Nite Pie, Calleo made a name for himself when he started Pi Pizza Truck.

     

     

     

    After partnering with Cherry Pie Hospitality to open a brick and mortar version of Pi, Calleo left the restaurant in January. Currently, he's working with Presidio chef Adam Dorris and his business partner Taylor Lee to overhaul the food served at Ladybird's, Lee's bar near Washington Avenue. Calleo, who is self-taught, explains how working with a chef as experienced as Dorris has been beneficial to the way he crafts dishes, and shares that Ladybird's customers have responded well to the changes. Dorris' focus on utilizing local ingredients has also shaped the way Calleo thinks about the kind of products he wants to use going forward.

     

    More importantly, Calleo is working with Dorris, Lee, and Ladybirds beverage director Michael Riojas on a new restaurant that will open in Montrose later this year. They've leased the former Brooklyn Athletic Club space for the still-unnamed project, which will serve a tidy menu of pizzas and small plates. How will it be different from Pi? Calleo explains:

     

    "I'm real excited about it. There's going to be a new dough recipe, probably two kinds of dough. It'll be the food that I've really wanted to serve people for the last year-and-a-half but haven't been able to," Calleo says. "There's not going to be any ranch. There's not going to be any mac and cheese. But it'll be real delicious. It won't be boring."

     

    Later he adds, "What we're going to do is the same kind of stuff I've always cooked . . . It's still fun, it's accessible, it's really good, but it's more ingredient-driven. It has more finesse to it: a little more aikido, a little less street brawling."

     

    Calleo will provide some sneak peeks at his plans via a series of pop-up events at Presidio that's he calling Majick Mondays. The first will be Monday, July 23. In order to serve pizza, Calleo is bringing his truck out of retirement and will be serving from it.

     

    Prior to Calleo joining the show, Felice Sloan from local lifestyle blog Urban Swank joins Sandler to discuss the news of the week. Their topics include some of the restaurants they're looking forward to visiting during Houston Restaurant Weeks, Camerata's expansion to Oak Forest, and the remodeling taking place at Midtown staple Harry's Restaurant & Bar — don't miss Sandler's explanation for why he hasn't been to Harry's in several years.

     

    In the restaurants of the week segment, Sloan and Sandler discuss their meals at two Houston restaurants: Padna's Cajun Eatery in Montrose and Phat Kitchen, the recently opened Malaysian restaurant that's among the first establishments to open at the massive new Asian Town development in Katy.

     

    ---
     
     Subscribe to "What's Eric Eating" on iTunes or Google Play. Listen to it every Saturday at 11 am on SportsMap 94.1.

    Anthony Calleo is opening a new restaurant in Montrose.

    Anthony Calleo
      
    Photo by Eric Sandler
    Anthony Calleo is opening a new restaurant in Montrose.
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    hola, mayahuel

    Netflix chef's modern Mexican restaurant opens in Houston this month

    Eric Sandler
    Jul 7, 2025 | 6:45 pm
    Mayahuel restaurant
    Photo by Bethany Ochs
    Mayahuel's menu combines seasonal ingredients and heirloom corn.

    The countdown is on to Houston’s newest modern Mexican restaurant. Mayahuel will officially open for dinner on Friday, July 18.

    Located in the Autry Park mixed-use development, Mayahuel united Culinary Khancepts — the hospitality group behind Liberty Kitchen, State Fare, and Leo’s River Oaks (among others) — with star chef Luis Robledo Richards. Known locally for his short-lived taqueria Comalito, Richards is the pastry chef behind Mexico City’s celebrated Tout Chocolat. His resume includes serving as a judge on the Netflix series Sugar Rush: The Baking Point and being named the Best Pastry Chef in Latin America by the World’s 50 Best Restaurants.

    At Mayahuel, Richards will feature dishes made with seasonal ingredients and heirloom corn that’s imported from Mexico. At opening, it will be a tidy group of 16 savory dishes — divided into starters, “Tacos y Masa,” and entrees, as well as a separate tasting menu. The restaurant takes its name from the Mexica goddess of the maguey plant, which only blooms once, to emphasize its connection to Mexico’s land and culture.

    “At Mayahuel, we’re not just preparing food — we’re honoring time, place, and process,” Richards said in a statement. “Our ingredients are chosen only when they’re at their best. We don’t force nature to fit our schedule — we follow its lead.”

    Dinner at Mayahuel could begin with dishes such as bread and tortillas served with miso and salsa matcha butters, a bluefin tuna tostada with uni cream and yuzu aioli, salmon aguachile, or a beef carnitas croquette. The “Tacos y Masa” section includes beef cheek and shrimp tacos, a duck confit tamal, and a squash blossom tetela. Entree choices include filet mignon with mole negro, cochinita with black bean puree and tortillas, and sea bass with potatoes and salsa Veracruzana.

    Brunch is a more casual affair built around items such as chilaquiles, French toast, enfrijoladas, and a Mexican take on eggs Benedict topped with salsa roja hollandaise.

    Large format desserts each take inspiration from one of three ingredients — vanilla, coffee, or cacao. Priced at $28 each, the menu describes them as “a thoughtful, interactive finale that honors tradition through technique, seasonality, and imagination.”

    Pairings include cocktails made with agave spirits, fresh juices, and house made syrups. Notably, all tequilas will be additive-free, which means some prominent brands may not be featured behind Mayahuel’s bar.

    The restaurant occupies an approximately 5,100-square-foot space that’s divided into a 16-seat bar, a 40-seat dining room, an eight-seat chef’s table, a 36-seat, second floor dining room, and a 34-seat patio. It joins other concepts in Autry Park such as French restaurant Annabelle Brasserie, sushi spot Doko, fine dining steakhouse Turner’s Cut, Vietnamese restaurant Annam, and a still-unnamed concept from Austin’s Emmer & Rye Hospitality.

    “Mayahuel is about creating a sense of place and story,” Culinary Khancepts founder Omar Khan said. “It’s a natural evolution for our group — rooted in culture, crafted with care, and designed to be as memorable as it is welcoming.”

    Mayahuel will be open for happy hour and dinner Monday-Saturday and brunch on Saturday and Sunday. Reservations are available on OpenTable.

    Mayahuel restaurant
      

    Photo by Bethany Ochs

    Mayahuel's menu combines seasonal ingredients and heirloom corn.

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