What's Eric Eating Episode 168

Houston restaurant veteran predicts 2021 dining trends, plus a chic French bistro

On this week's episode of "What's Eric Eating," Jonathan Horowitz joins Sandler to discuss his new venture and the future of Houston's restaurant industry. Earlier this year, Horowitz left his role as president of Legacy Restaurants (The Originnal Ninfa's, Antone's Po'Boys) to establish Convive Hospitality Consulting. In that role, he's taken on a number of projects, including working with Treebeards to open its new Memorial location, the upcoming Palace Social bowling and entertainment concept, and more.

After going through some of Horowitz's projects, Sandler turns the conversation to the current and future state of Houston restaurants. Whatever happens with the pandemic, Horowitz predicts that some of the changes it has forced restaurants to make will likely become permanent. Clients he's speaking with are including online ordering, expanded outdoor seating, and third party delivery in their business plans for new projects.

"Looking at the overall trend of the industry, even pre-pandemic, it was trending more towards fast casual, convenience, healthy, technologically astute places with convenience and a value proposition," Horowitz says. "I think we'll see that even more. Places will be smaller, oriented more for take-out . . . things like that. This whole experience is pushing that change a lot faster."

Prior to the interview, Sandler and co-host Felice Sloan of Swanky Maven discuss the news of the week. Their topics include: Benjy Levit's decision to sell The Classic in order to focus on Local Foods; Tonight & Tomorrow, the new restaurant opening in La Colombe D'or, the boutique hotel in Montrose; and Ninja Ramen's new partnership with Click Virtual Food Hall.

In the restaurants of the week segment, they rave about the elegant French food at Bistro 555, Genevieve Guy's new concept for Memorial-area staple Bistro Provence. They also describe their recent meals at the new Treebeards.

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Horowitz worked with Treebeards on its new location in Memorial.

Courtesy of Treebeards

Horowitz worked with Treebeards on its new location in Memorial.

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dock to table

Chef-loved Houston fisherman opens affordable seafood restaurant near Third Ward

Photo by Shane Dante

Captain Mc's serves fried drum and shrimp caught by McBride's boats.

A fisherman who’s a favorite of Houston chefs is getting into the restaurant business. Frederick McBride, better known as “Captain Fred,” will open Captain Mc’s Seafood near the Third Ward in May.

Located near the University of Houston and Texas Southern University at 5055 Griggs Road, Captain Mc’s will serve wild caught popcorn shrimp, black drum, and blue crab caught by McBride and his team of commercial fisherman. The menu has been streamlined to include plates of fried drum and fried shrimp, a fried shrimp po’ boy, and a crab cake sandwich, along with hamburgers and chicken tenders for non-seafood eaters.

“Our diners will have the real possibility of eating a fish or blue crab that was caught early that morning and fried up just in time for dinner,” McBride said in a statement.

The restaurant’s proximity to the coast allows Captain Mc’s to sell fresh caught, wild seafood at a price that’s similar to national fast food restaurants. For example, a four-ounce crab cake sandwich with fries, a hushpuppy, and a drink is priced at $20, and a combo meal of drum and shrimp with fries, a hushpuppy, and a drink is $25.

Since 2020, McBride and his crew have been supplying seafood to restaurants such as Navy Blue, Josephine’s, and Pier 6. As he prepared to open the restaurant, McBride asked his chef friends to contribute recipes. Matt Staph, a private chef who has worked at Brennan’s and One Fifth, helped with the fried recipes, and Lucille’s chef-owner Chris Williams worked on the crab cake. Pier 6 chef Joe Cervantez contributed a sauce that’s served with every meal, and James Beard Award winner Chris Shepherd contributed a remoulade recipe. Josephine’s chef Lucas McKinney, a CultureMap Tastemaker Awards winner, helped with overall menu development.

“Chefs Luke, Matt, Chris Williams, Joe, and Chris Shepherd have all been fishing with me on multiple occasions and have experienced the sea to table experience that we are bringing to Houston,” McBride said.

Speaking of Shepherd, he devoted an episode of his TV show Eat Like a Local to McBride’s operation. Watch it below.

Initially, the restaurant will be open Thursday-Sunday from 11 am-11 pm. It will offer diners the choice of a 35-seat dining room or getting a to-go order from its drive-through window.

Photo by Shane Dante

Captain Mc's serves fried drum and shrimp caught by McBride's boats.

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