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    goodnight, morningstar

    Sun sets on inventive Heights neighborhood cafe and doughnut shop

    Eric Sandler
    Dec 4, 2020 | 10:05 am
    Morningstar coffee and doughnuts
    Morningstar will close at the end of December.
    @morningstarhou/Instagram

    A disruptive year for restaurants has brought the end to another establishment. Morningstar, a cafe and doughnut shop in The Heights, announced on social media that its last day of service will be December 28.

    Opened in 2016 by Blacksmith owner David Buehrer and Ecky Prabanto, Morningstar put an Asian twist on the familiar coffee shop and cafe concept. For example, sambal spiced up a honey butter chicken biscuit, savory rice bowls could be had for breakfast or lunch, and shaking beef salad made for a satisfying meal. Matcha tea provided an alternative for people who wanted a beverage that could be consumed dairy-free.

    Morningstar's doughnuts benefitted from Buehrer's roots in the restaurant industry. Sam Phan, described as a "Cambodian doughnut jedi," helped the shop develop its recipes for doughnuts and kolaches.

    The shop also features a striking, modern design that included input from legendary University of Houston architecture professor John Zemanek.

    "We understand this is sad news but we hope you can find joy in knowing you all helped cultivate an amazing community for so many years," the social media post reads. "We made it so far and are so thankful for the support we’ve received."

    In a separate post, Buehrer added some additional, more personal thoughts:

    Coffee has always been a community to me, and I've only ever opened locations where I believe a community can thrive and integrate into completely. @morningstarhou was my first endeavor after Blacksmith and the spiritual successor to the work we had done there. I'm really thankful to have worked alongside all our partners and while this story has come to an end I am hopeful for the future of Houston coffee. Thank you to everyone who supported Morningstar and understood the meaning and value of having an inclusive hub in such a lovely neighborhood.

    This year has not been kind to casual, neighborhood cafes like Morningstar. Neither Tropicales, another project started by Buehrer and others, nor Boomtown Coffee's Main Street location reopened after March's initial shutdown of restaurants. Penny Quarter, a cafe concept from Squable/Better Luck Tomorrow partners Justin Yu and Bobby Heugel closed in June.

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    What's Eric Eating Episode 584

    Beard Award-winning Latin chef dishes on big Houston move and menu overhaul

    CultureMap Staff
    Sep 11, 2026 | 4:32 pm
    Exilio Latin Flair Douglas Rodriguez
    Courtesy of Exilio Latin Flair
    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

    On this week’s episode of “What’s Eric Eating,” chef Douglas Rodriguez and Bari Hospitality Group co-owner Pedro Teyuca join CultureMap editor Eric Sandler to discuss Exilio Latin Flair, the company’s pan-Latin restaurant in Montrose.



    Opened in April in the former Verde Garden space, Exilio recently recruited Rodriguez to serve as executive chef and revamp its menu. Known as the “Godfather of Nuevo Latino Cuisine,” the chef brings an impressive resume to his role, including winning Rising Star Chef in the 1996 James Beard Awards, competing on season one of Top Chef Masters, and earning a Recommended designation in the Michelin Guide for Nikos, a Greek restaurant in Durham, NC. As he explains in the episode, he and Bari co-owner Tommy Nally first developed the idea for Exilio when they worked together in Vegas, so he jumped at the opportunity to bring the restaurant to life.

    Rodriguez just rolled out a new menu for Exilio that includes a total revamp of the restaurant’s ceviches and entrees. Specific dishes include tuna watermelon ceviche, mixto seafood ceviche with leche de tigre, Colombian-style chicken empanadas, snapper Veracruz, and a smoked ribeye.

    “The sauce is made with panca peppers (Peruvian red pepper), watermelon juice, yuzu juice. Then it’s slices of tuna and slices of watermelon. I kind of single them,” Rodriguez says about the tuna watermelon ceviche. “The sauce has red onion, Thai basil, tarragon, a herb you don’t usually find in a ceviche. It’s very light, refreshing, herbaceous — hits a lot of different areas in the palate for a simple, two ingredient dish.”

    The chef adds that he’s been getting to know Houston through its restaurants. He cites Mala Sichuan and Hugo’s as two places that have impressed him. He also hails Love Croissants, whose owner, chef Omar Pereney, worked for Rodriguez prior to moving to Houston.

    “I have a long list of places to explore, and I’m excited that this is a big food city,” Rodriguez adds. “I haven’t been to Maximo yet. That’s at the top of my list. I’m excited to be here and get people into the restaurant to try the food.”

    For his part, Teyuca provides an update on Bari’s plans to open a second location in The Woodlands later in September. He also shares exciting news about the company’s plans to add a sushi bar to the lounge above Georgia James, the Montrose steakhouse it purchased from Underbelly Hospitality in 2024.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

    Exilio Latin Flair Douglas Rodriguez

    Courtesy of Exilio Latin Flair

    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

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