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    Canard Will Shutter

    Owner learns lessons as cocktail bar next to acclaimed restaurant also plans to shutter

    Eric Sandler
    Dec 21, 2016 | 8:00 am
    Canard interior empty bar
    Canard will close December 31.
    Courtesy photo

    Fresh off the news that its acclaimed Thai restaurant Foreign Correspondents has closed, Treadsack, the Heights-based restaurant group behind Down House, Hunky Dory, and others, announced on social media that on December 31 it will also close Canard, the cocktail bar that shared a space with Foreign Correspondents.

    "It’s really true that Foreign Correspondents and Canard despite being different concepts relied on each other. When we closed Foreign Correspondents, we tried to make the best of it," Treadsack co-owner Chris Cusack tells CultureMap. Unfortunately, after a slow Monday night at Canard, Cusack and Treadsack's management decided they couldn't separate the bar from the restaurant.

    With the future of the space still uncertain, the company decided to close the bar. As a way to say thank you to the people who have supported it, Canard will sell all of its cocktails for $5. Most spirits will also be $5, with some premium spirits at $10.

    "In the world of the best ways to deal with a closing, I’m able to do at Canard what I wished I could have done at Foreign Correspondents," Cusack says. "We talked it over (with the staff) and worked it out in a way we can give our guests one more visit and let our employees make money through the holidays."

    Since Foreign Correspondents closed, rumors have swirled that the restaurant hadn't been paying its employees. Cusack acknowledges some problems but says they've been resolved.

    "Paychecks bounced because the restaurant didn’t make any money. All those we’ve replaced or given cash on the spot," he says. "I will never let anyone go unpaid."

    Are the problems at Foreign Correspondents a sign of the beginning of the end for Treadsack? Was the process of opening five bars and restaurants in 15 months simply too taxing financially to generate sustainable revenue?

    "Definitely not," Cusack says. "You do learn more from failure than you do from success. I’ve had to take a really hard look at what brought us here and how we can avoid that . . . I’m going to take the lessons I learned to heart and answer the challenge."

    Initially, Cusack says he thought the biggest lesson from Foreign Correspondents' failure was that it was too ambitious, but he says he's come to a slightly different conclusion.

    "Now having had a little time to wrap my head around it, I’m convinced that not listening to guests was the biggest problem," he says. "What they say and what they don’t say. Where they go and how they choose to spend their money is the biggest lesson, and I think I ignored that."

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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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