Foodie News

Bedford sells to Reef, look out for 'Texas Tuscan'

In the list of food fights this summer, nothing topped the spectacle of Robert Gadsby being walked out of Bedford, the restaurant he co-owned, by his investors. Where the temperamental Mr. Gadsby will land is not yet known, but now we do know what's happening to Bedford: It's been sold to Bill Floyd and Bryan Caswell (of Reef and Little Big's notoriety).

As Floyd told My Table, "It’s official: We bought Bedford. Jason Gould will be our chef and Dave Poss from Vic & Anthony's will be running the front of the house. Shooting to open mid- to-late-October. Bryan and I are super excited. The theme of the restaurant will be 'Texas Tuscan.'"

It's great to see Gould, who had a much-discussed food fight of his own this summer, land on his feet, and frankly, we can't imagine anything from this group we wouldn't love.

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Farewell, ElRo

Creative Montrose pizzeria will shutter after only a year-and-a-half

Photo by Julie Soefer

ElRo Pizza & Crudo

An acclaimed Houston pizzeria will soon serve its final pies. ElRo Pizza & Crudo will close after service on December 31.

In a post on Instagram, chef-owner Terrence Gallivan thanks his staff for their dedication and his customers for their support. “We hope to see you all over the next couple weeks. Come celebrate with us,” he writes.

Open since June 2023, ElRo intrigued diners who enjoyed Gallivan’s work at pioneering Houston restaurant The Pass & Provisions. At ElRo, the chef served a modified version of the Provisions pizza recipe alongside crudos and shareable small plates such as arancini and housemade sausage. It earned four nominations in this year’s CultureMap Tastemaker Awards, including Best New Restaurant and Chef of the Year.

Sadly, Gallivan tells CultureMap that business has seen “a steady decline in business for many months.” Recently, the restaurant had tried a number of initiatives to draw in diners, such as steak night on Tuesday and fried chicken on Saturday.

The early announcement gives diners two weeks to make one more visit (or two) to the restaurant before it closes. Customers may want to time their visit for happy hour, which takes places from 3-6 pm Tuesday-Friday. It includes half-off glasses of wine, $4 draft beers, $9 select cocktails, and food specials.

Gallivan adds that he doesn’t know yet what his next move will be. Hopefully, he’s got one more comeback in him. Houston is a more fun town to dine in when Gallivan is cooking in it.

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