Healthy Food for a Happy World

Flower Child's feel-good eats come to Houston's Town & Country Village

The restaurant Flower Child, known for its vibrant, made-from-scratch menu, has officially opened its doors in Houston’s Town & Country Village. This marks an exciting addition to the local dining scene, offering a fresh, wholesome option for a variety of lifestyles and dietary preferences.

Flower Child’s mission is to serve “positively delicious vibes” through nourishing, flavorful dishes. The menu caters to everyone, from vegetarians and vegans to meat-eaters, as well as those following gluten-free, keto, or paleo diets.

Guests can customize their meals with bowls, wraps, salads, and an array of mix-and-match veggies, grains, fruits, and proteins.

A few menu stand-outs include the Mother Earth bowl, with ancient grains, sweet potato, portobello mushroom, avocado, and more crisp veggies topped with a red pepper miso vinaigrette; the Brussels sprouts and organic kale salad; and the Rebel wrap, filled with grass-fed steak, charred onion, port salut cheese, arugula, and horseradish yogurt.

Photo courtesy of Flower Child

What sets Flower Child apart is its commitment to scratch-made cooking with locally sourced ingredients. Every dish is designed to nourish the body and delight the taste buds. As the restaurant proudly puts it, “Just because we can do sugar-free, dairy-free, and gluten-free doesn’t mean we do flavor-free… because where’s the happy in that?”

The welcoming atmosphere is another plus. Whether you’re looking to relax and enjoy a sit-down meal or grab a quick, healthy bite on the go, guests can expect a dining experience that’s as uplifting as it is satisfying.

Photo courtesy of Flower Child

Every dish is designed to nourish the body and delight the taste buds.

Located at 600 W. Sam Houston Pkwy. N, suite 600, Flower Child’s new Houston location brings its signature soul-satisfying mission to the local community. From fresh ingredients to thoughtful preparation, the restaurant ensures every bite supports a healthy and happy lifestyle.

Whether you’re a seasoned fan of Flower Child or a first-time visitor, this new spot is sure to leave you feeling nourished, energized, and eager to return. Stop by today to fill your soul — and your belly — with goodness.

What's Eric Eating Episodes 445 and 446

Meet the Texas restaurateur serving oysters and burgers in 3 states

Courtesy of MML Hospitality

Larry McGuire is this week's guest.

On this week’s episode of “What’s Eric Eating,” restaurateur Larry McGuire joins CultureMap editor Eric Sandler to discuss MML Hospitality. Known locally for Clark’s Oyster Bar, MML is an Austin-based company that operates restaurants in California, Texas, and Colorado as well as the Hotel Saint Vincent in New Orleans.

The conversation begins with McGuire sharing his path from being a University of Texas student who worked in restaurants to opening his first two restaurants with his business partner Tom Moorman, Lamberts Downtown Barbecue in 2006 and Perla’s Seafood & Oyster Bar in 2009. Their portfolio ranges from Swedish Hill, a casual bakery and cafe, to fine dining institution Jeffrey’s. Sandler asks McGuire about whether there are any commonalities between such varied concepts.

“As someone who’s been doing it for a long time now, I hope the quality and consistency in service and food, the atmosphere will be good. For restaurants to last, we’ve got a 20 year old and an 18 year old, I think there’s a level of caring and attention to detail,” McGuire says.

“What we’re more excited about and more invested in is the quality of our operations, the quality of our facilities, the quality of our team members. That culture is something we’re building that makes things last. We always wanted to build institutions. As we get deeper into it, hopefully they feel like they’re going to be there. Our employees enjoy being there. I hope that’s what we’re building. The other details we’re known for, but I don’t think they’re that special any more.”

Listen to the full conversation to hear McGuire discuss the decision to bring Clark’s to Houston and how the company decided on its location in a former auto repair shop. He also shares thoughts on which MML concepts might be next for the Bayou City as well as the status of MML’s Sixth&Blanco mixed-use development that’s currently under construction.

On this week’s other episode, Sandler and Felice Sloan discuss the news of the week. First, they recap last week’s date night draft episode. Then, they discuss the recent closure of Japanese restaurant Money Cat and conclude with a conversation about chef Tristen Epps’ Black History Month dinner pop-up series.

In the restaurant of the week segment, Sandler and Sloan review their meal at Mexican Sugar, the new Montrose restaurant from Dallas-based restaurant group FB Society. Overall, their impressions are positive, particularly the lively atmosphere and polished service, but they did find a couple of dishes they probably won’t order again. They episode concludes with a discussion of the duo’s recent meal at Killen’s Steakhouse in Pearland, where they found chef Ronnie Killen has made a number of upgrades to return the restaurant to its previous level of esteem.

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