What's Eric Eating Episodes 390-92

Drafting Houston's best steakhouses, plus Justin Yu on The Bear season 3

On this week’s episodes of “What’s Eric Eating,” CultureMap editor Eric Sandler deviates from his usual format. Instead of one episode devoted to restaurant news and another with an in-depth interview, the podcast’s fan favorite fantasy football-style restaurant drafts return with an episode devoted to steakhouses. Plus, listeners get a bonus episode with James Beard Award winner Justin Yu discussing season three of The Bear, the FX show set in a fictional Chicago restaurant.

For the steakhouse draft, five Houston restaurant experts joined Sandler. They are — Raffi Nasr, chef-owner of Craft Pita; Mary Clarkson, owner of Avondale Food & Wine; Chelsea Thomas, the staff writer for The Infatuation Houston; Aaron Bludorn, chef-owner of Bludorn Hospitality; and Michael Fulmer, co-founder of the Houston BBQ Festival. They selected restaurants in seven categories — Salads, Appetizers, Steak, Non-steak entrees, Potato side, Dessert, and Wild Card. It follows similar episodes devoted to barbecue, Tex-Mex, burgers, and date night.

Drafters could not select the same restaurant multiple times, and no two teams could select the same restaurant for the same category. Pappas Bros. led the way by being on all six teams, followed by Doris Metropolitan, Andiron, and B&B Butchers at four teams each.

Here are the results, in order of selection in the first round:

Team Raffi

Salad: Brenner’s on the Bayou
Appetizers: B&B Butchers
Steak: Pappas Bros.
Non-steak entrees: Perry’s
Potato: Andiron
Dessert: Steak 48
Wild card: Chama Gaucha cheese rolls

Team Mary

Salad: Fleming’s
Appetizers: Rainbow Lodge
Steak: Andiron
Non-steak entrees: the Palm
Potato: Pappas Bros.
Dessert: Mastro’s
Wild card: B&B Butchers wagyu sando

Team Chelsea

Salad: Taste of Texas
Appetizers: Toca Madera
Steak: Patton’s
Non-steak entrees: B&B Butchers
Potato: Doris Metropolitan
Dessert: Andiron
Wild card: Pappas Bros. beverage program

Team Eric

Salad: Doris Metropolitan
Appetizers: Tris
Steak: Saltillo Mexican Kitchen
Non-steak entrees: Pappas Bros.
Potato: Steak 48
Dessert: Guard & Grace
Wild card: Georgia James Baller Board

Team Aaron

Salad: Andiron
Appetizers: Doris Metropolitan
Steak: Tris
Non-steak entrees: Guard & Grace
Potato: B&B Butchers
Dessert: Pappas Bros.
Wild card: Toca Madera’s performers/atmosphere

Team Michael

Salad: Pappas Bros.
Appetizers: Vic & Anthony’s
Steak: Killen’s Steakhouse
Non-steak entrees: Rainbow Lodge
Potato: Tris
Dessert: Prime 131
Wild card: Doris Metropolitan caviar

Listen to the full episode to hear which dishes inspired their selections as well as the other restaurants that had on their draft boards.

Michael Sambrooks, the owner of Houston restaurant group Sambrooks Management (The Pit Room, Candente, and Andiron) joins Sandler. After naming his top three names, he also shares an update on The Pit Room’s new location near Memorial City Mall.

Finally, in this week’s bonus episode, chef Justin Yu, owner of downtown fine dining restaurant Theodore Rex and a partner in Thorough Fare Hospitality (Anvil, Refuge, Squable, Better Luck Tomorrow, and Catbirds), shares his thoughts on season three of The Bear. Drawing upon his experiences opening Oxheart in 2012 — the restaurant where Yu earned a positive review from the New York Times, a Food & Wine Best New Chef award, and a James Beard Award for Best Chef: Southwest — Yu offers unique insight into how the show captures the world of ambitious restaurants.

During the episode, he and Sandler discuss their favorite scenes and answer questions like whether they would want to eat at the restaurant. They also note some of the ways that the show seems a little out of touch with the contemporary restaurant world.

Obviously, the conversation includes spoilers throughout, so don’t listen until after watching all 10 episodes. Sandler and Yu discussed season two last year; it just received a record-breaking 23 Emmy nominations.

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Courtesy of Pappas Bros. Steakhouse

All six participants selected Pappas Bros. Steakhouse.

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Bowling over Houston

Gluten-free Austin restaurant picks River Oaks for first Houston store

Rendering of Honest Mary's in River Oaks

Rendering by Mark Odom Studio

Honest Mary's, an Austin-based eatery, is expanding with a new location in Houston's River Oaks in fall 2025.

It will be a Houston homecoming for restauranteur Nelson Monteith with the fall 2025 debut of Honest Mary’s in River Oaks.

“It’s a joy and honor to bring a brand we’ve worked hard to create in Austin and finally be able to share that concept with friends and family in Houston,” Monteith said in a statement. “There’s a bit of built-in comfort in knowing there are folks here who are already fans of Honest Mary’s. They’ve been asking us for years to open a location in Houston, and now it’s happening.”

Located at 2047-A West Gray St., Honest Mary's will occupy the current La Madeleine space. It is not known at this time when La Madeleine will close, but construction on Honest Mary's is expected to begin in May 2025.

Monteith and his wife, Mary, launched Honest Mary’s in 2017 after embracing mindful eating to improve their health. Since then, the Austin-based eatery that describes itself as serving "life-giving fast food" has expanded to four locations, with the upcoming River Oaks spot marking its arrival in Houston.

“There’s healthy food, fresh food, and fast food,” he said. “We wanted to create something that fits into that sweet spot without sacrificing quality or convenience. The trend towards healthy eating and the reality of busy lifestyles aren’t slowing down. We offer a place that caters to both.”

At the center of Honest Mary’s menu are five signature bowls ranging from poke to vegetarian, including the smoky poblano ($10.25) that features a basmati rice base with fresh vegetables of wild arugula, sweet corn, and pickled onions in a creamy poblano sauce. Co-partner and chef Andrew Wiseheart, known for Austin’s Contigo and Ladybird Taco, leads the kitchen.

Honest Mary's menu features healthy, gluten-free bowls. Guests can choose from five signature bowls at Honest Mary's, or create their own.Courtesy of Honest Mary's

Diners can build their own bowls by selecting a base like quinoa, proteins including grilled chicken and tuna, and vegetables such as sweet potatoes. Pickled onions, cucumber salad, and avocado are among the topping selections, with sauces like lemon garlic and cashew-lime crema.

Scratch-made sipping broths round out the menu, with the chicken bone broth packed with celery, carrots, onions and parsley, or an umami-rich seaweed and mushroom broth.

A selection of house-made aguas frescas and teas, local craft beer, wine, kombucha, and organic cold-pressed juices will be available, as will Honest Mary’s popular almond butter cookies sweetened with maple syrup and topped with a sprinkle of Maldon salt.

Rendering by Mark Odom Studio

Honest Mary's, an Austin-based eatery, is expanding with a new location in Houston's River Oaks in fall 2025.

With its fully gluten-free menu, Honest Mary’s caters to a range of dietary preferences, including vegetarian, vegan, and dairy-free. To align with Monteith’s dedication to nutrition, Honest Mary’s uses seed oils sparingly and prioritizes local and organic ingredients when possible.

“River Oaks Shopping Center has a unique blend of history and vibrant new concepts, making it the ideal home for us,” Monteith said. “We aim to be a neighborhood spot where people can enjoy delicious, healthy food.”

Lunden McGill and John Frazier of Baker Katz brokered the deal for the 2,200-square-foot space and additional patio with seating for 38 inside and 44 outside. Mark Odom Studio is responsible for architecture and design.

Honest Mary’s signature elements of terra cotta and blue tilework will be incorporated to provide consistency between all five locations, while Art Deco-inspired decor of lush greenery, warm wood tones and natural light will align the space with the River Oaks Shopping Center’s structure.

Takeaway, delivery, and dine-in will be provided daily from 11 am to 9 pm.

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