Stay Gold

Heights pizzeria and ice cream shop team up on cheesy new flavor

Find Stay Gold at Amy's in the Heights beginning September 7.

Courtesy of Amy's Ice Creams

Detroit-style pizzeria Gold Tooth Tony’s is no stranger to collaborations. Everyone from CultureMap Tastemaker Award winners such as Blood Bros. BBQ and Underground Creamery to up-and-coming likes barbecue pop-up Deckle and Hyde have contributed to the restaurant’s monthly specials.

For his latest mashup, chef and co-owner Anthony Calleo is switching things up by working with Amy’s Ice Creams on a limited edition flavor. Dubbed Stay Gold, the new flavor will be available beginning Saturday, September 7 at the Amy’s location next to Gold Tooth Tony’s in the Heights (1901 N Shepherd Dr) as well as at Rudyard’s in Montrose and Gold Tooth Tony’s new Bellaire location.

To bring Stay Gold to life, Amy’s created a brick cheese ice cream flavor that’s inspired by the cheese used on the pizzas at Gold Tooth Tony’s. It also includes Asiago cheese, crushed ladyfinger cookies, and the spiced and charred pineapple that Gold Tooth Tony’s uses on its signature Sebastian’s Big Idea, a Hawaiian riff that swaps charred Spam for the traditional ham. Those who want even more flavor may add candied pepperoni as a crush-in.

“It’s really good,” Calleo tells CultureMap. While the cheese base may surprise people, it still tastes like dessert.

“It’s not that savory. That’s what’s wild about it. The charred honey pineapple, with all the juice it comes charred in, does some heavy lifting,” Calleo adds.

Amy’s will celebrate the flavor’s debut with a launch event on Saturday, September 7 from 7-9 pm. It will include music, samples of both pizza and ice cream, giveaways, and more.

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What's Eric Eating Episodes 406 and 407

Houston's Block Captain previews new West African eatery in Montrose

Courtesy of Chopd & Stewd

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On this week’s episode of “What’s Eric Eating,” ChòpnBlọk owner Ope Amosu joins CultureMap editor Eric Sandler to discuss the imminent opening of his new restaurant in Montrose.

It’s been about four years since Amosu’s last appearance on the show. Since then, not only has ChòpnBlọk emerged as one of the most popular vendors at the Post Houston food hall, but the concept has been basking in the national spotlight. Earlier this year, Amosu earned a James Beard Award semifinalist nomination in the Emerging Chef category.

While that earned him praise from his peers — Amosu mentions a congratulatory phone call from James Beard Award winner (and CultureMap wine guy) Chris Shepherd — it took something a little closer to home to convince his parents that ChòpnBlọk had truly made it.

“My mom, she doesn’t really know what James Beard is if I’m being honest,” Amosu says. “What she does know is the Houston Rockets. When we had that night to takeover concessions at the stadium, you would have thought that she thought I’d made it to the NBA. Seeing our food at an NBA stadium — for what we know it’s the first time that’s ever been done — there’s so much pride.”

Listen to the full interview to hear Amosu discuss his plans for the restaurant. He previews some of the new dishes that will be added to the menu as well as the cocktails he’s created with consultant Alexis Mijares. He also describes the interior created by Gin Design Group and AMAO Creative.

On this week’s other episode, Sandler and co-host Mary Clarkson discuss the news of the week. Their topics include the sudden closure of Texas comfort food restaurant Wild Oats; Nando’s Peri-Peri’s plans to open a Montrose location; and Postino WineCafe adding cocktails to its offerings.

In the restaurant of the week segment, Sandler and Clarkson share thoughts on their meal at Kira, the new hand roll restaurant from the team behind acclaimed omakase counter Neo. Listen to hear their take on the 15-seat restaurant’s design as well as their favorite dishes.

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Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 10 am on ESPN 97.5.

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