What's Eric Eating Episode 257
The skinny on a Fat Louisiana pizzeria heading to Houston, plus cutting-edge sushi in Bellaire
Fat Boy's is coming to the Houston area this December.
On this week's episode of "What's Eric Eating," Gabe Corchiani joins CultureMap food editor Eric Sandler to discuss Fat Boy's Pizza. The Louisiana-based pizzeria plans to open its first Houston-area location this December in Richmond at The Grand at Aliana, a development at the intersection of W. Airport Boulevard and the Grand Parkway.
The conversation begins with Corchiani discussing his decision to open Fat Boy's after a successful career in the world of coin-operated gaming. After encountering 30-inch pies at a pizzeria in Miami, he worked with a chef to develop the version that has become Fat Boy's signature. Selling such massive pizzas also allows the restaurant to tout itself as serving the "world's biggest pizza slice."
At a time when many pizzerias have shifted their focus towards to-go diners, Fat Boy's remains a dine-in experience. Each restaurant has an arcade to entertain children of all ages, and locations feature both expansive patios for outdoor dining and a full range of wine, beer, and cocktails. Sandler asks Corchiani about the other things the restaurant does to encourage diners to stick around.
"We're very service-oriented. We greet guests when they come in the door," he says. "You order from a menu board. We bring the food out to you. We make sure you get touched at least once out there to see if you need anything. We're friendly. That's what we bank on."
Listen to the full episode to learn more about the restaurant's signature "2ft challenge" that rewards people with a gift card if they can finish a massive slice of pizza in under seven minutes. Corchiani also provides some insight into other Houston neighborhoods that Fat Boy's is eyeing as it expands into the Houston market.
Prior to the interview, Sandler and co-host Linda Salinas discuss the news of the week. Their topics include: Lyric Market's announcement of the nine vendors that will occupy that food hall when it opens this fall; restaurateur Bill Floyd opening Real Agave in a downtown office building; and how Black Page Brewing will fit in to Houston ever-evolving craft beer scene. The segment concludes with the two friends discussing the highs and lows of their recent experiences attending pop-up dining events.
In the restaurant of the week segment, Salinas and Sandler share first impressions of Aya Sushi. They find a lot to like about the newly opened Bellaire restaurant, praising its knowledgable service, thoughtful beverage offerings, and chef Yoshi Katsuyama's well-executed menu.
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