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    What's Eric Eating Episode 256

    Crafty Houston restaurateur dishes on his pita favorite coming to West U, plus hottest food news

    CultureMap Staff
    Sep 15, 2022 | 1:49 pm
    Craft Pita Rafael Nasr
    Craft Pita owner Rafael Nasr is this week's guest.
    Photo by Rebekah Flores

    On this week's episode of "What's Eric Eating," Rafael Nasr joins CultureMap food editor Eric Sandler to discuss Craft Pita. First opened in 2019, Nasr and his mother Claudia will open their second location of the casual Lebanese restaurant this fall at Plaza in the Park, the Kroger-anchored shopping center at the corner of Buffalo Speedway and Westpark Drive.

    The conversation begins with Nasr providing an update on Craft Pita's operations and his decision to open the new location. He notes that West U. has similar demographics to Briargrove and Tanglewood. The menus will overlap for the most part, but the new location's larger kitchen will allow Nasr to add chicken and beef kebabs.

    "Kebabs are definitely popular now. It's also the average person's first exposure to Mediterranean food," Nasr says. "I think that and hummus and number one and two on the list. The nice thing about kebabs is when you use lean proteins it's a healthy option. Our akaushi kafta, when it has that kiss of a flame, it will take it up a few notches for sure."

    In addition to discussing the new location, Nasr shares some thoughts from his recent trip to New York. He also teases the possibility of opening a Peruvian concept that nods to his mother's heritage.

    Prior to the interview, Sandler and co-host Michael Fulmer discuss the news of the week. Their topics include: Se7en, the new vibe dining concept coming to Upper Kirby; Bellaire Broiler Burger's revival coming to an abrupt end; and March making Bon Appetit's list of America's best new restaurants.

    In the restaurant of the week segment, Fulmer and Sandler discuss il Bracco, the new Italian restaurant that opened near the Galleria. They share some favorite dishes and discuss its place among all of the new Italian restaurants that have opened in Houston recently.

    Craft Pita owner Rafael Nasr is this week's guest.

    Craft Pita Rafael Nasr
    Photo by Rebekah Flores
    Craft Pita owner Rafael Nasr is this week's guest.
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    a new chapter

    New permit brings the party back to Third War Sunday Funday hotspot

    Eric Sandler
    Aug 18, 2026 | 5:15 pm
    Bar 5015 party
    Courtesy of Almeda Hospitality Group
    Outdoor parties are returning to Bar 5015.

    Sunday Funday is back on at Bar 5015. The Almeda Avenue hotspot recently regained the City of Houston permit that allows it to use amplified sound on its outdoor patio.

    “[Losing the permit] affected our ability to play any amplified sound on our patio,” Bar 5015 owner Steve Rogers tells CultureMap. “The footprint is maybe 80 percent outdoor seating. Not being able to play amplified sound affected the business.”


    View this post on Instagram
    A post shared by Bar 5015 (@thebar5015)


    According to Rogers, Bar 5015 lost its permit when it was convicted of two violations of Chapter 30 of the City of Houston’s sound ordinance within 36 months. When the older conviction became more than 36 months old, Rogers was able to reapply for the necessary permit. While the process has been disruptive, Rogers is ready to move forward.

    “We’re not blaming anybody or any particular person. We know we have to coexist with our neighbors and figure out a way not to disrupt their quality of life,” he says.

    Towards that end, Bar 5015 has implemented a number of changes designed to help it stay in compliance with the ordinance. Insulated materials under the stage will help prevent bass from throbbing beyond the bar’s footprint. Any DJs the bar books will be required to sign contracts that they won’t turn up the volume past a certain level. “If they go beyond that, it could result in suspension or termination,” Rogers says.

    In addition, the bar has purchased the same decibel readers that the Houston Police Department uses. Employees will take hourly sound readings throughout the night and enter them into a log.

    “We’re staying in contact with the neighbors, also,” Rogers says. “If you hear something, tell us, so we can correct it in real time. Even if we’re below the number, let us know, so we can fix it.”

    With the new procedures in place, Bar 5015 can get back to doing what it does best — showing Houstonians a good time

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