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    auf wiedersehn king's biergarten

    Kingly Pearland beer destination closes to make way for new burger and brew restaurant

    Eric Sandler
    Nov 23, 2020 | 4:42 pm

    Pearland's favorite destination for bratwurst and half liters of German beer will soon give way to a burger joint with a tiki twist. King's Biergarten will close after service on Sunday, November 29, owner Hans Sitter announced.

    In its place, Good Vibes Burger & Brews will open either by the end of 2020 or in early 2021. Led by chef-owner Eric Nelson, formerly of Galveston's Number 13 Prime Steak and Seafood, the new restaurant will combine burgers with a beachy vibe and tiki-inspired cocktails.

    “We love the community element that King’s has built – and with our tiki-forward burger concept and being so close to the water, we wanted to create that same element of escape that the biergarten is known for by taking what they’ve done with their restaurant the last decade, and really moving it forward with a fresh, sustainable concept,” Nelson said in a statement.

    Sitter and his son Philipp reopened King's Biergarten this summer after an extensive series of renovations. Still, when Nelson approached them about the property, they opted to close the restaurant they've operated for nine years. The Sitter family still owns King's BierHaus in Lazybrook/Timbergrove as well as its companion breakfast restaurant, EggHaus Gourmet. A franchised location of King's BierHaus opened in League City in 2019.

    “I knew I had to hand over our biergarten to someone who shared the same values and beliefs as a business owner,” Hans Sitter stated. “The Pearland community is something truly special, so we wanted to hand select the perfect concept that will be welcomed with open arms.”

    That "perfect concept" starts with burgers made from beef supplied by Texas wagyu purveyor R-C Ranch. The restaurant will also served raw oysters, fried seafood, and more. Signature items will include a crab cake, tuna poke bowl, and Cajun hot chicken sandwich, according to a release.

    This summer, Nelson was a fervent supporter of restaurants reopening in light of massive closures locally and around the state. On his Instagram page on July 29, he posted an image with a quote from pundit Candace Owen that claims the virus has a 99.96-percent "survival rate." In the caption, he called for an end to restrictions, writing "it's time to open back up." As of Monday, November 23, the Centers for Disease Control reports that over 255,000 Americans have died due to the coronavirus.

    In light of new developments with the pandemic, CultureMap asked Nelson to clarify whether he still holds those opinions and whether Good Vibes would follow Texas Gov. Greg Abbott's protocols for restaurants. He issued the following statement through a representative.

    I think we all can agree this has been extremely challenging on the restaurant industry and many know another shutdown would ultimately wipe so many folks out of business. I do not think we can afford that. Meanwhile, when Good Vibes can safely open to the public, we will absolutely be following every Covid protocol recommended by the CDC and lean on the Texas Restaurant Association for guidance on how to navigate this ongoing pandemic.

    Renovations to the space will begin after King's closes. Expect to dine on the socially distanced patio in either December or early next year.

    The Good Vibes signature burger.

    Good Vibes Burger
      
    Photo by Fajar Hassan
    The Good Vibes signature burger.
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    he finished the job

    Houston chef Tristen Epps dishes on his Top Chef victory — and what's next

    Eric Sandler
    Jun 13, 2025 | 9:05 am
    Top Chef Tristen Epps
    Photo by David Moir/Bravo
    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

    Houston has played a leading role in America’s culinary scene, but the city has never been home to a Top Chef winner — until last night. In the final episode of season 22, chef Tristen Epps earned the title and a $250,000 cash prize.

    Epps secured his victory by remaining true to the Afro-Caribbean cuisine that helped him secured an impressive four Elimination Challenge wins and $35,000 in additional prize money from two Quickfire wins and as a member of the team that won the show’s signature Restaurant Wars challenge. His four-course menu took a panel of celebrity judges on a journey that also referenced the finale location of Milan, Italy.

    In particular, Epps wowed the panel with his second course — Chicken “Durango” with injera shrimp toast and shellfish jus — that referenced both the Ethiopian chicken stew doro wat and the Italian dish pollo durango, a sly nod to the history of imperialism between the two countries. He finished his savory offerings with Oxtail Milanese Crepinette with Carolina Gold rice grits, curry butter, and bone marrow gremolata, which earned praised from the panel.

    “Historically, we’ve been underserved oxtail,” Top Chef alum and James Beard Award winner Gregory Gourdet said during the episode. “Tristen took the time to pull it, create that beautiful, huge, maybe too big, portion of oxtail. And cover it with that gremolata. He did not forget the bone marrow. That’s very, very smart.”

    Throughout Top Chef’s run, Epps has been holding a series of pop-ups devoted to everything from hot dogs to steakhouses. Now, he can turn his attention to Buboy, a tasting menu concept that will celebrate the Afro-Caribbean cuisine he championed throughout his time on the show.

    CultureMap caught up with Epps on Friday morning for a brief chat about his victory and what’s next.

    CultureMap: What do you remember from the day you cooked that final dinner?
    Tristen Epps: It was an extreme amount of focus. A lot of writing in my notebook. I didn’t want to laugh. I didn’t want to cry or do anything except finish the job, regardless of whatever the outcome would have been. I remember wanting to call my mom. I really wanted to talk things out so I could calm myself down and stay within my focus. Once I got into cooking, I felt so much at ease. It’s my happy place. It’s my serenity.

    CM: How did you feel when you saw Gregory Gourdet on the panel? Did you feel like you had an advocate in the room?
    TE: I’ve cooked with gregory before, a long time ago. It was really fun. I loved what he was doing.

    I felt like I had kind of an advocate. I was worried my food wold be too spicy or too overpowering [for the European chefs]. Seeing Gregory was really good, especially with what I was doing.

    CM: Other chefs, including Gregory Gourdet and Houston chef Dawn Burrell, have done well on the show with Afro-Caribbean cuisine but they didn’t win. How important was it to you to finish the job and use those flavors to win the title?
    TE: To me that was super important. There’s adventurous people who make phenomenal food. They’ll go once because it’s interesting, bu they’re usually skeptical. When you don’t nail it, they say, that’s why I go to the regular places that are familiar.

    Finishing the job was really important to me. People have come up short on this. I wanted to get this right for everyone who’s made that step forward and created the ladder.

    CM: What have your last 12 hours been like since the episode aired? Have any celebrities reached out to you?
    TE: A lot of calls, a lot of good luck. A lot of everything. It’s been amazing.

    A lot of past Top Chef winners reached out to me, giving me a lot of support and telling me what they did after they won.

    [ESPN football commentator] Mina Kimes did, which was really cool.

    CM: What are your plans for the prize money?
    TE: It’s going to go to Buboy. Now that the cat’s out of the bag, it can go a little faster.

    CM: You’ve been holding a series of pop-ups that range from tasting menus to hot dogs? What’s next?
    TE: Part of getting the restaurant open has been introducing myself to all of Houston. These pop-ups represent my interests and my fun. They’re the things that Buboy is going to represent. It can be fun, it can be a conversation, it can be educational, it can push the limits of cuisines we know. It’s an expression of culture in whatever way I see fit that day.

    The hot dog concept will probably be a separate venture, but who’s to say there’s not a hot dog at the end of that meal?

    Top Chef Tristen Epps
      

    Photo by David Moir/Bravo

    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

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