What's Eric Eating Episodes 355 and 356

Meet the caviar-obsessed chef behind Houston's best new seafood restaurant

Chef Jason Ryzcek is this week's guest.

Photo by Arturo Olmos

On this week’s episode of “What’s Eric Eating,” chef Jason Ryzcek joins CultureMap editor Eric Sandler to discuss Little’s Oyster Bar. The seafood restaurant has been a smash hit since it opened, earning CultureMap Tastemaker Award nominations for Best New Restaurant and Wine Program of the Year.

Ryzcek begins the conversation by explaining the path that led him to become a chef. From there, he looks back on his time in California and the experiences that eventually led Pappas Restaurants to hire him Little’s executive chef. He also shares the experiences that led to his esteem for making and serving caviar.

Fans of the restaurant will enjoy hearing Ryzcek discuss some of the highlights of the menu, including the signature yellow edge group and farmed Texas red fish that have become customer favorites. While many of the dishes have been popular, he’s ready to switch things up.

“What scares my bosses the most is telling them that, as much as we have some winners on the menu, part of it is replacing some winners on the menu with new winners,” he says. “I don’t want people to come here on the menu [and say] ‘oh, they have the same stuff.’ Even those these last six months have been trying with not making changes, it was with the understanding that we’d have more changes this year. We have our six major changes planned out based on what I’ve come to learn.”

Listen to the full episode to hear the chef’s take on being named Houston’s top restaurant by venerable Houston Chronicle food critic Alison Cook. He also shares his take on whether Pappas should seek to replicate Little’s in other locations.

In this week’s other episode, Sandler and co-host Michael Fulmer discuss the news of the week. Their topics include the Houston representatives on Texas Monthly’s list of the state’s best new restaurants; the opening of the Conservatory Galleria food hall — with an assist from show producer Michael Carrell; and what Sandler’s new role as city editor for CultureMap Houston means for the podcast’s future.

In the restaurant of the week segment, Fulmer and Sandler share their thoughts on meals at two Indian restaurants. First, they explain why inner loopers should be making the drive to fine dining restaurant Amrina in The Woodlands. They conclude by praising Himalaya, the Southwest Houston staple that celebrated its 20th anniversary last week.

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that sucks

Parking problems shutter Houston restaurant after less than a year

Succulent Fine Dining/Facebook

Succulent Fine Dining has closed.

A promising Houston restaurant has closed after less than a year. Succulent Fine Dining served its last meal on Thursday, February 5.

Located at the Regent Square mixed-use development, Succulent Fine Dining opened in May 2025. It was a new concept from from Houston restaurateur Shawn Virene, the mastermind behind champagne-fueled River Oaks restaurant a’Bouzy.

In a lengthy statement, Virene cited "ongoing site-related access, parking, and valet limitations that have significantly impacted our guests’ ability to access the restaurant and, ultimately, the overall guest experience" as the reason for the closure. It states that the City of Houston restricted levels two and three of the development's parking garage to residents of its apartment building, even thought they were supposed to be available to employees and customers.

“Succulent was a labor of love, and this was not an easy decision,” Virene said. “It has been an honor to serve our guests, and I’m deeply grateful to everyone who supported us. I hope those who loved Succulent will join us at a’Bouzy so we can continue serving you. Offering minimal valet at a $25 minimum per car is egregious. Our valued guests have not been able to access our establishment at a reasonable cost or with ease, and that is simply not acceptable for the level of hospitality we strive to provide.”

For Succulent, Virene took inspiration from California’s Napa Valley, with a wide-ranging menu by chef David Buckley that utilized both West Coast ingredients and some sourced from Texas farms. Its design included an expansive, second-story patio that featured pergolas and antique greenhouses.

“Our culinary and service staff poured their hearts into this restaurant every single day,” Virene added. “Their professionalism, dedication, and genuine hospitality made Succulent special. We are profoundly grateful for each of them, and we are committed to supporting them during this transition.”

While Succulent has closed, other restaurants in Regent Square remain open. They include Flight Club, Mexican Sugar, and Georgia James.

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