What's Eric Eating Episode 215

Houston's latest restaurant news, plus fine dining Italian in Uptown

On this week's episode of "What's Eric Eating," regular co-host Mary Clarkson joins CultureMap food editor Eric Sandler to discuss the news of the week and their recent meal at one of Houston's most exciting new restaurants, Alba Ristorante at the Hotel Granduca.

Their conversation begins with a discussion about chef Aaron Bludorn's plans to open a new restaurant in Rice Village. Sandler notes that the ability to plan a new concept only a year after opening his smash hit Bludorn restaurant demonstrates that the chef and his partners, his wife Victoria Pappas Bludorn and Bludorn general manager Cherif Mbjodi, have built a stable team that allows them to grow. For her part, Clarkson says she'd like to see a steakhouse-style concept, since Rice Village lacks anything similar.

From there, they move on to the news that Miami doughnut shop The Salty has plans to open in Montrose. Sandler expresses some excitement about the possibility of brioche, maple-bacon doughnuts, but Clarkson is more skeptical about adding another coffee shop to the neighborhood. "Brasil is beloved in Montrose . . . Then you also have Agora and Common Bond. Competition is very busy on this corner. They're going to have to stand out to separate themselves from the competition."

The news segment concludes with a discussion of Tim Drum Asian Kitchen, the Atlanta-based, pan-Asian restaurant that's opening in the Washington Corridor. Both hosts agree that the affordable, takeout-oriented restaurant could resonate with the young professionals who live in the nearby apartment complexes and townhomes.

Turning to Alba Ristorante, the two friends found quite a bit to like about the new fine dining restaurant. Sandler praises chef Maurizio Ferrarese for the deft touch he shows with the restaurant's short rib ravioli and osso bucco risotto. Clarkson admires the luxurious decor and intimate environment. In a city with relatively few true fine dining establishments, they see an opening for a new option.

"I would go back to this restaurant, and I've recommended it to friends who like this style," Clarkson says. "I love this style of restaurants, not for every day, but there is room for a concept like this."

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Alba Ristorante's osso bucco risotto with truffles.

Courtesy of Alba Ristorante

Alba Ristorante's osso bucco risotto with truffles.

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Fertitta family reveals first details for pop-up steakhouse at RodeoHouston

Houston Livestock Show and Rodeo 1932 Cattleman's Club

Courtesy of the Houston Livestock Show and rodeo

Expect a full steak dinner at 1932 Cattleman's Club.

Houston-based hospitality juggernaut Fertitta Entertainment’s plans for a pop-up restaurant at the Houston Livestock Show and Rodeo have taken shape. Opening this Monday, March 2, the 1932 Cattleman’s Club aims to be a family-friendly, upscale restaurant in the middle of the Rodeo grounds.

Located just outside NRG Stadium’s East Entrance, the 1932 Cattleman’s Club takes its inspiration from upscale ranches and classic dancehalls. Design details include worn leather, ironwork accents, vintage rodeo memorabilia, and Western art. Diners can belly up to the half-round bar. Wagon wheel chandeliers illuminate the dining room.

The steakhouse-style menu starts with a range of domestic wagyu, including a 40-ounce tomahawk ribeye from Houston’s R-C Ranch, a wagyu prime rib, and a bone-in New York strip from HeartBrand Beef in Harwood, TX. Starters includes maple-glazed quail, crab and lobster rolls, hamachi crudo, and tuna poke. Pair them with cocktails, beer, or wine.

A separate quick service menu offers grab-and-go items such as wagyu-on-a-stick, lobster rolls, a “Midnight Cowboy” dog, smoked brisket nachos, and a loaded baked potato. Kids may opt for a burger, chicken tenders, hot dog, mac and cheese, or fried shrimp bites.

“We are excited to introduce fresh, new dining options to the Rodeo,” COO Scott Marshall said in a statement. “We wanted to honor Texas ranching traditions while pushing ourselves creatively — bold flavors, premium ingredients, and dishes that feel both nostalgic and exciting. It’s refined and designed to match the energy of the rodeo itself.”

The space is large enough to include three private dining rooms:

The Heritage Room, a 24-person room with an 18-foot, red oak table and vintage photographs
The Front Porch, a semi-private outdoor area with room for 68 people
Oak Room VIP Lounge, a 32-person room with a private bar that’s named for the private club at The Post Oak Hotel.

In addition to selling food, the 1932 Cattleman’s Club will offer a range of merchandise and memorabilia, including clothing, gifts, and accessories from brands such as Lucchese, Stephen Wilson, and Elizabeth Cole. They include candles, jewelry, a t-shirt, and a Stanley mug.

The 1932 Cattleman’s Club will be open daily from March 2-22. Hours are 3 pm-12 am, Monday – Friday, and 11 am-12 am Saturday and Sunday. During spring break, March 9-12, the restaurant will open at 11 am. Reservations are available via the restaurant's website.

“The Houston Livestock Show and Rodeo is part of the fabric of this city, and opening 1932 Cattleman’s Club here — in our hometown — is incredibly special for our entire team,” said Patrick Fertitta, director of Fertitta Entertainment. “This concept is a true tribute to the Rodeo’s history, Texas hospitality, and the legacy that began in 1932. We’re proud to bring something entirely new to the Rodeo while honoring the traditions that make it so meaningful to Houston.”

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