What's Eric Eating Episode 283
Meet the team behind Houston's budding CBD cafe, coffee shop, and dispensary, plus hottest food news
The chef and co-owner of Wild are this week's guests.
On this week’s episode of “What’s Eric Eating,” Adyson Alvis and chef German Mosquera join CultureMap food editor Eric Sandler to discuss Wild, the coffee shop, cafe, and dispensary that has locations in Montrose and the Heights.
The conversation begins with Mosquera sharing how his culinary career began in San Antonio before he attended the Culinary Institute of America. Eventually, he made his way to Ruggles Green, where he quickly established his reputation for the restaurant’s diverse menu.
Alvis explains why he and his cousin Andrew Alvis claimed the former UB Preserv space for Wild’s second location. They tasked Mosquera with creating a menu inspired by tropical destinations that would also work well with THC and CBD. Sandler asks Alvis about the decision to add food to Wild’s offerings.
“As a brand, Andrew and I decided that a high end food program, especially with cannabis infusions, is something nobody else is and makes it a whole experience. You can come and eat dinner, you can come in the morning to get coffee and work or study, or you can hang out in a our Jungle Lounge and have cocktails. It’s a one-stop experience,” Alvis says. “We really felt that the Heights was missing good food for people who wanted to hang out and eat. Customers asked us constantly, do you have any food? I felt like it was a good direction to go.”
Prior to the interview, Sandler and co-host Mary Clarkson discuss the news of the week. Their topics include: State of Grace owner Ford Fry opening Little Rey, a new taqueria near River Oaks District; Postscript HTX opening a female-friendly restaurant near River Oaks; and Pappas opening upscale seafood restaurant Little’s Oyster Bar.
In the restaurants of the week segment, Sandler and Clarkson discuss Th Prsv, the new restaurant that unites chef David Skinner of Eculent with chef Benchawan Jabthong Painter of Street to Kitchen. They find quite a bit to like about the tasting menu that traces the evolution of both Native American and Thai culinary traditions.
From there, they discuss Andiron, the new live fire steakhouse from The Pit Room owner Michael Sambrooks. The two friends recap some of the dishes they ate at Sandler’s birthday dinner there.
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