What's Eric Eating Episodes 343 and 344

Coltivare's owner dishes on his new hot spots, plus a beast of restaurant in Spring

On this week’s interview episode of “What’s Eric Eating,” Agricole Hospitality co-owner Morgan Weber joins CultureMap food editor Eric Sandler to discuss the company’s latest projects. Known for establishments such as Coltivare and EZ’s Liquor Lounge, the group recently opened Tex-Mex restaurant HiWay Cantina and live music bar Lightnin’s Good Times in the EaDo space formerly occupied by Indianola and Miss Carousel.

Weber begins the conversation by explaining why Agricole made those changes. He then dives into the decision to open a Tex-Mex restaurant and the work that went into creating its menu. Little decisions such as how thin to make the chips and whether to serve the salsa warm all come together to create a complete experience. They also chose to do some dishes such as roasted oysters and vegetarian dishes that are a little unusual for typical Tex-Mex restaurants.

“We didn’t want to go so far off base that people who are used to going to places like Lupe Tortilla, ‘Sito’s, El Tiempo, or Ninfa’s, they’re going to be able to scratch the same itches at HiWay with certain items that are filtered through our brain,” Weber says. “But also if they want to get off the course a little bit they can do that.”

Listen to the full episode to hear Weber’s thoughts on the benefits and challenges of operating a live music venue. He and Sandler also look back at one year of EZ’s Liquor Lounge and 10 years of Coltivare.

In this week’s other episode, Sandler and co-host Monica Danna discuss the news of the week. They’re topics include: ChópnBlọk selecting Montrose for its first brick and mortar location; Gr8 Plate Hospitality opening a wine bar in Memorial; and Danna’s picks for the best new restaurants of 2023.

Photo by Julia Weber

Morgan Weber is this week's guest.

In the restaurants of the week segment, the two friends discuss their meals at two recently opened Mexican restaurant. First up, they explain why even Inner Loopers should be making the drive to Spring to visit Belly of the Beast. Then, they assess the highs and lows of Mi Tierra Mexican Kitchen, a casual Tex-Mex restaurant in Garden Oaks.

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a taste of Nola

French-trained Houston chefs team up for one-night-only Mardi Gras dinner

Courtesy of Chardon

Suckling pig porchetta muffuletta with olive salad, smoked ham demi-glace, and provolone sauce.

Two top Houston chefs are teaming up for a one-night-only salute to the flavors of Mardi Gras. Taking place Friday, February 6 at Chardon, the Laissez Les Bons Temps Rouler dinner unites chef EJ Miller of Chardon with New Orleans native Dominick Lee, who will open progressive Creole restaurant Augustine’s later this year.

The three-course, $95 dinner (optional beverage pairing, $55) begins with an starters for the table that include poached shrimp with Muối Ớt Xanh (Vietnamese green chili dipping sauce) and bread service of a po’ boy roll with duck fat butter. Appetizer choices consist of escargot Rockefeller, Creole bucatini, and hog head cheese pâté en croûte.

Entree selections dive deep into Louisiana culinary traditions with choices that include gumbo Americana with duck breast, suckling pig porchetta “muffuletta,” and chicken-fried rabbit. A bone-in New York strip is available as a supplement. For dessert, choose from king cake profiteroles, sweet potato and black lime Mont Blanc, and “Zydeco crunch.” Everyone leaves with a warm beignet for the ride home.

“This dinner is about celebrating shared roots, creative freedom, and the joy of the season,” Miller said in a statement. “Chef Dom brings an exciting, modern Creole perspective that pairs beautifully with our Texas French approach. It’s festive, indulgent, and meant to be enjoyed together.”

“Creole and French cooking are inherently entwined. They come from the same place but tell different stories,” Lee added. “Chef EJ and I share a respect for tradition and a love for pushing these narratives forward, and this dinner is a chance to bring those two conversations to the same table.”

Miller has been Chardon’s executive chef since the French restaurant opened in February 2025. His resume includes time at SaltAir Seafood Kitchen, Riel, Muse, and International Smoke, celebrity chef Michael Mina’s short-lived, smoke-infused restaurant in CityCentre.

Two years in development, Augustine’s will open later this year at the Hotel King David in Third Ward. Lee brings a diverse array of experiences to his role, including working as the executive sous chef at Indian fine dining restaurant Kiran’s, the executive chef of globally-inspired Poitín Bar & Kitchen, and two years working and studying in Italy.

Seats for the Laissez Les Bons Temps Rouler dinner are available on OpenTable.

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