eat for absolution

Talented Houston chef debuts new River Oaks-area restaurant with decadent dishes, caviar service, and buzzy vibe

Throughout his career in Houston restaurants, chef E.J. Miller has been the guy behind the guy. Now, he’ll lead the kitchen at Muse, an eclectic new restaurant opening this spring in the former Emmaline space at 3210 W Dallas St.

Food-obsessed Houstonians may recall that Miller worked alongside Brandi Key at Coppa Ristorante and SaltAir Seafood Kitchen. They may remember that Ryan Lachaine recruited him to help open Riel and that he served as celebrity chef Michael Mina’s tie to Texas during International Smoke’s short-lived run in CityCentre. More recently, he’s been leading The Sporting Club, the lively restaurant and nightlife venue on Washington Avenue.

He’ll bring all those experiences to Muse. Part of Sundown Entertainment — the group behind the Sporting Club, cocktail bar the Sugar Room, and tequila bar Todos Santos — Muse will feature a seasonal menu that pulls from different culinary traditions. Miller tells CultureMap he’s been inspired both by the places he’s worked and local restaurants he patronizes such as Mein, Ohn Korean Eatery, Pho Binh, and State of Grace. The result is a menu with a range of hot and cold shareable items, maki rolls, and wood-grilled steak and seafood entrees.

Specific dishes will include:

Parker House Rolls with fresh dill, urfa everything spice, smoked salmon, and cultured butter
Wood-fired Alabama Oysters topped with fried chicken butter, fermented peppers, and garlic honey
Wagyu Potstickers topped with caviar and chives
Lobster ravioli with shellfish nage, sweet chili sauce, and fresh herbs
Caviar Service with brown butter potato madeleines, creme fraiche, and chives.

Pairing options will include a range of craft cocktails and a wine list with selections by-the-glass or bottle. General manager Patty Burbach, a veteran of establishments such as Mastro’s and MAD, brings more than 20 years of experience to her role.

Muse takes some of its design inspiration from restaurants such as Catch LA, MILA Miami, and Tattu UK, according to a representative. Large tables will feature Lazy Susans to make sharing easier. Both private dining rooms and an outdoor patio will be available.

“Our goal with Muse is to create a perfect blend of food, service, and ambience,” Miller said in a statement. “While food is always our number one focus, we also want to create a lively, buzzing atmosphere that can be enjoyed by all.”

Given the hysteria around Sundown’s other concepts, it seems likely that Muse won’t be a supermassive black hole in Houston’s dining scene. Indeed, we predict diners will be feeling good at this new born eatery.

Photo by Dylan McEwan

Here's a sneak peek of Muse's interior.

openings chefs news-you-can-eat

head east

Eagerly-anticipated Houston barbecue joint hosts weekend preview pop-ups

Courtesy of Eastbound Barbecue

Get a first taste of Eastbound Barbecue this weekend.

One of Houston’s most eagerly anticipated new barbecue joints is giving diners a preview of what’s to come. Eastbound Barbecue will host “Sneak Peak Weekends” every Saturday and Sunday beginning this Saturday, December 20, until the restaurant opens in early 2026.

Held at the restaurant’s location in the East End (1105 Sampson Street) from 12-4 pm (or sold out), the weekend service gives diners their first chance to try Eastbound Barbecue’s smoked meats, sides, and desserts. That includes, smoked brisket, baby back ribs, jalapeno & cheese sausage, hatch chili lasagna mac & cheese, herbed potato salad, and more. Save room for the two dessert offerings, salted caramel banana pudding and cookie butter cake.

To distinguish Eastbound’s barbecue, chefs Lopez and Granville use different seasonings than other restaurants, such as rosemary salt in the brisket rub and a miso-caramel sauce that gives its ribs a sweet and savory bite. During the preview, Eastbound’s prices are noticeably lower than many other Houston barbecue joints, with brisket priced at $29 per pound, ribs at $26 per pound, and pulled pork at $22 per pound.

As CultureMap reported in August, Eastbound unites four friends, Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, who also held senior roles at various restaurants owned by prominent Houston chef Ronnie Killen. Since then, the four partners have finished many of the improvements they needed to make prior to opening, including closing in the patio and installing offset smokers on the property.

For Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. “I could have worked for [Killen] forever and been happy. It was more along the lines of, if I don’t do this now, I don’t want to be 70 and wish that I had,” he said at the time.

Courtesy of Eastbound Barbecue

Get a first taste of Eastbound Barbecue this weekend.

news-you-can-eat barbecue openings