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    the real deal

    Veteran Houston restaurateur shakes up downtown with new tequila-fueled Mexican destination

    Eric Sandler
    Sep 12, 2022 | 3:45 pm
    Real Agave bar seating
    Tell the bartenders CultureMap sent you.
    Courtesy of Gensler

    Downtown office workers will soon have a new happy hour option serving Houstonians' favorite spirit. Real Agave opens this Wednesday, September 14, on the first floor of 1100 Louisiana St.

    As its name implies, Real Agave is a bar and lounge devoted to tequila and other agave spirits along with a Mexican-inspired food menu. Initially, the bar will be open for happy hour and early dinner from 3:30-8 pm Monday through Friday. Weekday lunch service will begin in October.

    Restaurateur Bill Floyd will operate Real Agave in conjunction with El Real, a scaled-down revival of the Montrose Tex-Mex restaurant that closed in 2019. Floyd, a Houston hospitality veteran whose prior experiences include everything from Reef to Potente, also owns Porta'Vino, a wine bar and restaurant with locations on Washington Avenue and in The Woodlands.

    Whereas El Real features classic Tex-Mex such as enchiladas, quesadillas, and chips and queso, Real Agave will feature upscale, more traditional Mexican cuisine. Floyd tells the Houston Chronicle that the menu will include dishes such as tuna tiradito, shrimp campechaña, and carnitas sliders with guajillo barbecue sauce.

    Diners will also find an upscale environment for their post-work revelry. Global architecture and design firm Gensler transformed a former bank branch into an approximately 2,300-square-foot space that will seat just under 100 people. Design details include custom, hand-painted Dia de Los Muertos murals.

    “The classic Tex-Mex menu of El Real has been elevated by chef Derek Cooper to bring mouthwatering bar bites to the Gensler-designed space of Real Agave,” Floyd said in a statement. “The bar, featuring full wine and spirits selections along with the tequilas and mezcals, is staffed by some of Houston’s most accomplished mixologists.”

    Tell the bartenders CultureMap sent you.

    Real Agave bar seating
    Courtesy of Gensler
    Tell the bartenders CultureMap sent you.
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    head east

    Eagerly-anticipated Houston barbecue joint hosts weekend preview pop-ups

    Eric Sandler
    Dec 18, 2025 | 3:30 pm
    Eastbound Barbecue food
    Courtesy of Eastbound Barbecue
    Get a first taste of Eastbound Barbecue this weekend.

    One of Houston’s most eagerly anticipated new barbecue joints is giving diners a preview of what’s to come. Eastbound Barbecue will host “Sneak Peak Weekends” every Saturday and Sunday beginning this Saturday, December 20, until the restaurant opens in early 2026.

    Held at the restaurant’s location in the East End (1105 Sampson Street) from 12-4 pm (or sold out), the weekend service gives diners their first chance to try Eastbound Barbecue’s smoked meats, sides, and desserts. That includes, smoked brisket, baby back ribs, jalapeno & cheese sausage, hatch chili lasagna mac & cheese, herbed potato salad, and more. Save room for the two dessert offerings, salted caramel banana pudding and cookie butter cake.

    To distinguish Eastbound’s barbecue, chefs Lopez and Granville use different seasonings than other restaurants, such as rosemary salt in the brisket rub and a miso-caramel sauce that gives its ribs a sweet and savory bite. During the preview, Eastbound’s prices are noticeably lower than many other Houston barbecue joints, with brisket priced at $29 per pound, ribs at $26 per pound, and pulled pork at $22 per pound.

    As CultureMap reported in August, Eastbound unites four friends, Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, who also held senior roles at various restaurants owned by prominent Houston chef Ronnie Killen. Since then, the four partners have finished many of the improvements they needed to make prior to opening, including closing in the patio and installing offset smokers on the property.

    For Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. “I could have worked for [Killen] forever and been happy. It was more along the lines of, if I don’t do this now, I don’t want to be 70 and wish that I had,” he said at the time.

    Eastbound Barbecue food

    Courtesy of Eastbound Barbecue

    Get a first taste of Eastbound Barbecue this weekend.

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