What's Eric Eating Episode 262

Sneak peek of Houston's new live fire steakhouse, plus the latest food news

andiron chefs for farmers michael sambrooks louis maldonado

Michael Sambrooks, left, and Louis Maldonado, second from right, are this week's guests.

Courtesy of Andiron

On this week's episode of "What's Eric Eating," Sambrooks Management Group founder Michael Sambrooks and executive chef Louis Maldonado join CultureMap food editor Eric Sandler to preview Andiron, the company's new live fire steakhouse that will open in December in the historic Star Engraving building on Allen Parkway.

The conversation begins with Maldonado, who competed on the New Orleans season of Top Chef and was named People magazine's sexiest chef in 2018, discussing the roots of his culinary career and his decision to move to Houston to work at Andiron. Sambrooks talks about the decision to open a steakhouse and how he thinks Andiron will distinguish itself from other restaurants, particularly in terms of ingredients and its use of a range of life fire techniques.

Sandler notes that steakhouses aren't typically chef-driven restaurants. He asks Maldonado what he adds to the restaurant that will help Andiron stand out.

"Honestly, it's questioning the steakhouse standard. The creative side is obvious, but also questioning, what is it? What is a steakhouse? We're going to have a sauce program. We'll have a saucier to do beautiful sauce work," he says. My role is driving the creativity, the vision."

Listen to the full interview to hear Sambrooks discuss the restaurant's different dining rooms and his expectations for the experience. Maldonado also shares some of his favorite meals in Houston so far.

Prior to the interview, Sandler and co-host Linda Salinas discuss the news of the week. Their topics include: a quick recap of the best bites at this year's Southern Smoke festival; chef Christine Ha's plans to open a new sandwich shop in Spring Branch; and Niko Niko's opening a new location in The Woodlands.

In the restaurant of the week segment, Salinas and Sandler share first impressions of Wild, the tropical-themed restaurant that just recently opened in the former UB Preserv space. Tune in to hear their thoughts on chef German Mosquera's menu and the CBD-infused cocktails.

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Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Saturday at noon on ESPN 97.5.

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green machine

James Beard-winning chef opens 26-seat new restaurant in the Heights

The Green Room restaurant seafood platter

Courtesy of The Green Room

Meals may begin with raw and cold seafood dishes.

An intimate new restaurant with a James Beard Award-winning chef is coming to the Heights. The Green Room will open for dinner on Thursday, March 5.

Located within the same building as Heights & Co. (1343 Yale St.), the Green Room is a 26-seat, fine dining restaurant with a European-inspired menu. Part of Doke Concepts (Heights & Co., Lazy Lane), the restaurant is led by chef-partner Daniel Davidson and chef de cuisine Tom Cunanan, who won Best Chef: Mid-Atlantic in the 2019 James Beard Awards for Bad Saint, a pioneering Filipino restaurant in Washington, D.C. Sous chef Skyler Bancroft comes to the Green Room from Bludorn Hospitality.

“We’ve always believed Houston deserves experiences that feel exciting but never intimidating,” co-owner Brian Doke said in a statement. “With The Green Room, we set out to create something ambitious yet approachable, where the food is elevated, the wine over delivers and hospitality feels personal from the moment you walk in.”

The menu includes the chefs’ takes on staples of contemporary fine dining, such as scallop crudo, sliced hamachi, crispy duck, and roast chicken with salsa verde. Other dishes include salmon en croute, smoked bucatini with shrimp, and an heirloom tomato tarte tatin.

In addition to its a la carte menu, the Green Room will offer a five-course Chef’s Dinner Party Menu that will include dishes not on the regular menu and a glass of wine or a cocktail. Both menus are expected to change monthly.

The wine list will include both grower champagne and certified organic producers, most of which will be priced at $100 per less or bottle. A separate Cellar Series will feature premium by-the-glass options. They’ll be joined by a range of classic cocktails.

“It’s no secret that Houstonians are looking for new experiences when dining out,” the restaurant’s partners added. “We’re trying to meet them where they are, where the experience feels curated without being pretentious and elevated without losing warmth.”

In November, Doke and Davidson opened Lazy Lane in Garden Oaks. The neighborhood restaurant serves steak, pizza, pasta, and more.

Courtesy of The Green Room

Meals may begin with raw and cold seafood dishes.

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