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    What's Eric Eating Episodes 334 and 335

    The Rustic's co-owner dishes on his Tex-Mex future, plus our visit to Rumi's

    CultureMap Staff
    Dec 1, 2023 | 1:45 pm
    Kyle Noonan Free Range Concepts

    Kyle Noonan is this week's guest.

    Courtesy of Free Range Concepts

    On this week’s episode of “What’s Eric Eating,” Kyle Noonan joins CultureMap food editor Eric Sandler to discuss Free Range Concepts. The Dallas-based hospitality group operates four restaurants and bars in Houston: Bowl & Barrel and The Generic Public in CityCentre and two locations of its concert venue The Rustic in downtown and Uptown Park.



    The conversation begins with Noonan discussing his time working for Pappas Restaurants. From there, he partnered with his college room, finance professional Josh Sepkowitz, to open the first Bowl & Barrel in Dallas. The duo then partnered with Texas country music singer Pat Green on The Rustic, which becomes one of the highest grossing bars in Texas.

    After discussing the company’s operations in Houston, including plans for possible new locations of both Bowl & Barrel and The General Public, Noonan shares that Free Range is looking beyond Texas. It has already committed to opening locations of The Rustic in Arizona, Denver, San Diego, Orlando, and Tampa and has eyes on potential locations in the Carolinas and Georiga. Any of those cities or states could also become home to Joe Leo Fine Tex-Mex, which is named for Noonan’s grandfather.

    “We’re really interested in Tex-Mex outside of Texas, to be honest. I had experience with the Pappasitos brand. There is a real hunger for Tex-Mex outside of Texas,” Noonan says. He notes that the market for such a restaurant would include former Texas residents as well as people who are curious about the cuisine.

    “We like to look for opportunities and low-hanging fruit,” he adds. “I see a lot of green space for Tex-Mex outside of Texas.”

    Listen to the full interview to hear Noonan share why he likes to visit a city’s oldest restaurants when traveling instead of its hotspots.

    On this week’s other episode, Sandler and co-host Michael Fulmer discuss the news of the week. Their topics include: the Houston return of Dallas Tex-Mex favorite Mi Cocina and Mexican bakery El Bolillo opening a new location in west Houston.



    In the restaurants of the week segment, Fulmer and Sandler discuss their recent meal at Rumi’s Kitchen, the Atlanta-based Persian fine dining restaurant that recently opened next to Uchiko. They also share first impressions of Comalito, the new taqueria in the Houston Farmers Market led by star Mexican pastry chef Luis Robledo Richards. Finally, they describe their recent breakfast at Burnt Bean Co., the barbecue joint in Seguin that earned a finalist nomination in the 2023 James Beard Awards for Best Chef: Texas.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Sunday at 8 am on ESPN 97.5.

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    Oh, Donna

    New Houston cocktail bar serves up a house party fueled by music and martinis

    Eric Sandler
    Dec 15, 2025 | 5:30 pm
    Donna's cocktail bar interior
    Courtesy of Donna's
    People are flocking to Donna's.

    It hasn’t taken long for Houston cocktail fans to discover Donna’s. Ever since it opened Thanksgiving weekend, the new cocktail bar in the Heights has been packed with people eager to check out the new project from Anvil owner Bobby Heugel and veteran Houston bartender Jacki Schromm.

    Named for Schromm’s grandmother, both partners use the word “house party” to describe the kind of atmosphere they want to create at Donna’s. That party can be very energetic on busy weekend nights and a little quieter and more intimate during the week — allowing patrons to choose what kind of experience they want to have.

    Heugel and Schromm worked with collaborators on the design, music, and art for Donna’s. So far, people seem to be enjoying themselves.

    “It’s really f---ing awesome,” Schromm tells CultureMap. “It has been really remarkable to have people in this building. To see the room full is a rewarding experience. The feedback we’ve received has just been really positive.”

    To transform the former Ready Room into Donna’s, the partners collaborated with Brittany Vaughn of Garnish Design. Known for her work at establishments such as Tiny Champions, Maximo, and Milton’s, Vaughn helped divide the retro-styled cocktail bar into two distinct interior spaces. The main bar area is defined by high-top, organically-shaped tables that allow large groups to congregate or smaller groups to share without being on top of each other. The more intimate living room section features a large couch and a spacious booth.

    “There’s a lot of smart utility in the space,” Heugel explains. “We kept talking about how it’s a small space. We want to find a seat for everybody as much as possible.”

    To honor the space’s history of hosting live music, the partners worked with Chicago-based firm Uncanned on a powerful vintage stereo that includes both a reel-to-reel tape deck and a turntable. Known locally for their work at restaurants such as Nancy’s Hustle and Nobie’s, the Uncanned team gave Donna’s the ability to kick out the jams with ultra-clear sound while not being so loud that people can’t talk to each other. It also opens up the possibility of people playing their favorite albums on select nights.

    “Jacki and I both had the bold opinion when we started talking about Donna’s that cocktail bars were boring. We wanted to add more layers to the onion,” Heugel says. “Having music be here as an additional component to the bar makes the room feel really good. That’s important to us, and we’ll have some programming related to that.”

    Keli Hogsett of Austin’s CoCollect helped Schromm and Heugel select the room’s distinctive art on its walls. Heugel describes the works as museum-quality, contemporary pieces from regional artists that are a cut above what’s usually seen in bars. Hogsett will also source the art for the new restaurant Heugel and chef Justin Yu are opening next year in the former Vibrant space.

    Schromm, who partnered with Heugel after working at Anvil and Reserve 101, created the opening cocktail menu herself. One highlight is the Jacki’s Martini, a nod to the “Bobby’s Martini” served at Refuge and the “Terry’s Martini” served at Squable. It’s a 50-50 mix of gin with Cocchi Americano and Dolin Blanc vermouth. She describes it as more “sessionable” than a traditional martini.

    “I think this cocktail menu has a lot of personality,” she says. “Some of my flair, whether it’s a spirit I chose or a flavor I like.”

    Although parking on the property is limited, Heugel notes that street parking on White Oak is relatively plentiful. A nearby pay lot is available, or people can skip the issue altogether by using their favorite rideshare service.

    Of course, the adjacent restaurant space won’t stay empty for long. As CultureMap has previously reported, Austin-based pizzeria Home Slice has claimed the building for its second Houston location that will open in fall 2026.

    -----

    Donna's, 2626 White Oak Drive. Open daily from 2 pm-2 am

    Donna's cocktail bar interior

    Courtesy of Donna's

    People are flocking to Donna's.

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