What's Eric Eating Episode 250

Riel talk about Montrose's award-winning restaurant, plus the hottest food news

Riel's chef and bar manager are this week's guests.

Photo courtesy of Riel Restaurant

On this week's episode of "What's Eric Eating," Riel chef-owner Ryan Lachaine and bar manager Derek Brown join CultureMap food editor Eric Sandler to discuss the Montrose restaurant. The conversation begins with Brown explaining how he left the finance world to begin bartending at some of New York's best restaurants. Ultimately, he made his way to Houston and joined Riel in 2019.

Never one to leave the menu alone, Lachaine notes that he and chef de cuisine Peter Nguyen have been able to get Riel back to the style of service it offered before the pandemic, which means a focus on shareable items that come out as they're ready.

Brown's friendly demeanor has allowed him to cultivate a group of regulars who come to Riel once a week or more. Sandler asks him what it's like to build that kind of community at a restaurant instead of a bar.

"It takes time. I think time is probably the number one input into the equation," he says. "You've got to spend time with people and get to know them. The more you collect fun people the more they like talking to the other people you've collected. All of a sudden you've got a room full of people you enjoy spending time with."

"It's a f****** party in there sometimes," Lachaine adds. "People who don't even know each other. It's a blast."

The conversation also includes a discussion about Lachaine's future plans. In honor of the show's 250th episode, the chef turns the tables on Sandler by asking him a few behind-the-scenes questions about the show.

Prior to the interview, Sandler and co-host Matt Harris discuss the news of the week. Their topics include: Chris Shepherd's departure from Underbelly Hospitality; Goode Co.'s plans to brings its Kitchen & Cantina Tex-Mex concept to the Heights; and the Blossom Hotel's announcement about its food and beverage plans.

In the restaurants of the week segment, the two friends discuss their recent meal at Eculent, chef David Skinner's high-end tasting menu restaurant in Kemah. Finally, Harris shares some thoughts on chef Alex Bremont's taco pop-up at Tatemo.

-----

Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Saturday at 1 pm on ESPN 97.5.

chefs podcasts news-you-can-eat

a very fine house

Mexican restaurant with private tequila lockers sets Cypress opening

Courtesy of Grupo Herrera Restaurants

The menu includes ceviche.

An upscale Mexican restaurant is coming soon to the Towne Lake development in Cypress. Galiana’s Casa Del Tequila will begin its soft opening this Monday, September 21 ahead of a grand opening on September 28.

Located at 11231 Greenhouse Road, Galiana’s Casa Del Tequila is an evolution of Galiana's Tex Mex & Agave Bar, a restaurant that closed in May. It’s part of Grupo Herrera Restaurants, the company behind Alicia’s Mexican Grille, Dario’s Steakhouse & Seafood, and Marvino’s Italian Steakhouse.

The new name comes with a new menu that’s designed to be more upscale than its predecessor. Owner Dario Herrera describes Galiana’s as “the fresher side of Mexico,” according to press materials, with a focus on high quality ingredients and tableside presentations.

Appetizers include street corn with grilled bone marrow, charred octopus, gorditas filled with pastor or chicken fajitas, and tableside guacamole. From there, diners may opt for tacos filled with pastor, octopus, vegetables, tempura fried Gulf snapper, or ribeye.

Galiana’s offers three choices of beef fajitas — skirt, ribeye, or filet — along with chicken. Diners can add familiar toppings such as bacon-wrapped shrimp, a lobster tail, or jalapeño sausage.

Other entrees include shrimp and crab enchiladas, mole enchiladas with chicken, risotto Veracruz with shellfish and octopus, and pan-seared Gulf red snapper with tequila poblano-chipotle cream. The company’s experience with steakhouses is reflected in Galiana’s steak selection that includes skirt, ribeye, an American wagyu New York strip, and a Black Angus tomahawk that’s carved tableside.

As the “house of tequila,” Galiana’s will also serve a wide range of tequila and mezcal-based cocktails, all of which are made-to-order with fresh citrus. In addition, private liquor lockers ae available for diners who want access to premium spirits and other perks.

During the soft opening, the restaurant will be open for dinner from 5-10 pm. After that, it will be open for lunch and dinner daily with brunch served on Saturday and Sunday. Reservations are available online.

Courtesy of Grupo Herrera Restaurants

The menu includes ceviche.

openings news-you-can-eat tex-mex