What's Eric Eating Episode 219

Meet Houston's newest rising star chef, plus smokin' new BBQ in EaDo

Warren Luckett Reginald Scott Shakti Baum Oxtail Mash Up

Chef Reginald Scott, center, with Oxtail Mash Up organizers Warren Luckett and Shakti Baum.

Photo by Emile Browne Media

On this week's episode of "What's Eric Eating," chef Reginald Scott, the recent winner of the Oxtail Mash Up cooking competition, joins CultureMap food editor Eric Sandler to discuss his career. Formerly the executive sous chef at Kulture, Scott is currently engaged in a number of projects, including selling food at the Braeswood Farmers Market, consulting, and participating in the Black Chef Table pop-up series.

The conversation covers a range fo topics, including how Scott got started in the food business, how he conceptualized the winning dish — a suya-spiced, smoked oxtail with peanuts and crispy tripe puff — and his experiences working for James Beard Award nominee and Top Chef finalist Dawn Burrell at Kulture.

"I learned so much. I learned that the standard way of doing things is not standard anymore," Scott says about what he learned from Burrell. "The French way of doing things, I was trained under classic Italian chefs. It rattled my brain about what was 'normal.' She had a style that brought the African diaspora mixed with a lot of Asian influence . . . It broadened my mind to where [I thought] 'man, I can get creative with this.'"

Prior to the interview, Sandler and co-host Matt Harris discuss the news of the week. Their topics include: all of the changes Chris Shepherd announced to his operations, including closing UB Preserv; the opening of the Post Market food hall at downtown's Post Houston development; and chef Martha Wilcox joining Indianola restaurant as its chef de cuisine.

In the restaurants of the week segment, the duo share first impressions of J-Bar-M Barbecue, the ambitious restaurant that's the new home of pitmaster Willow Villarreal and his fiancee, chef de cuisine Jasmine Barela. Then, they discuss a recent meal at Lao Sze Chuan, the acclaimed, Chicago-based Chinese restaurant that opened in Katy this summer.

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Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Saturday at 1 pm on ESPN 97.5.

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From morocco to Memorial

Growing Houston Mediterranean restaurant picks Memorial for 3rd location

Courtesy of Zoa Eateries

A rendering previews the Memorial location of Zoa Eateries.

A casual, Houston-based Mediterranean restaurant is coming to Memorial. Zoa Eateries will open a new location this summer at 9807 Katy Fwy.

Opened in 2020 as Zoa Moroccan Kitchen, chef-owner Youssef Nafaa has rebranded the concept. Along with the new name, the fast casual restaurant will roll out a new menu with simplified sandwich offerings, more grab-and-go options, and new breakfast items.

Nafaa, the owner of concepts such as Mia Bella Trattoria, Coco Crepes & Coffee, and Mi Luna Tapas Restaurant & Bar, is working with his sons Zack, Omar, and Adam — the brand’s namesakes — on the restaurant. It currently has locations in Greenway Plaza and near the intersection of Shepherd Dr. and Washington Ave.

"Memorial means a lot to our family,” Adam Nafaa said in a statement. “I grew up in the area and attended Spring Branch ISD schools, including Memorial High School. Bringing it to the neighborhood I grew up in feels personal. I remember hanging out at Southwells after school, which, for those who know that location, was an institution, excited to be entering a market that influenced the formative years of my own growth.”

While the menu is being refreshed, it still revolves around build-your-own bowls and sandwiches made with braised beef tagine, roasted lamb meshwi, and beef kefta. Sandwiches are served on house made bread. Bowls can be enhanced with 20 toppings and nine sauces, including red and green harissa.

The restaurant itself is approximately 1,800 square feet and will offer indoor seating for 42 along with an outdoor patio. It will be open daily from 8 am until 10 pm.

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