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Courtesy of Gensler

The Houston company that’s leading the renovation of the historic River Oaks Theatre has revealed big plans for The Woodlands. Culinary Khancepts, an affiliate of Star Cinema Grill, will open a movie theater and a restaurant in the Market Street Development this July.

The movie theater, named Reel Luxury Cinemas, will replace a Cinemark theater that closed in 2022. Its five screens will feature amenities such as luxury recliners, privacy pods, and heated seats. Movie goers will have access to a full menu of food and drinks to dine on during the films.

Joining it will The Audrey Restaurant & Bar. Located on the second floor of Market Street, the Audrey will offer diners a view of the development’s greenspace through 20 large windows. Expect a menu of contemporary American fare that includes pastas, sandwiches, steaks, and seafood towers. True to its namesake, legendary actress Audrey Hepburn, the restaurant will serve a Breakfast at Tiffany’s inspired brunch on the weekends.

Taken together, both Reel Luxury Cinemas and the Audrey expand Culinary Khancepts’s presence in The Woodlands. The company opened an outpost of Texas comfort food restaurant State Fare in Hughes Landing last year.

“We really wanted to find a location that fit our vision of premium experiences and feel that there was no better fit than Market Street,” Culinary Khancepts president and CEO Omar Khan said in a statement. “It’s a first-class development that aligns with our long-term vision. We are excited to be a part of the Woodlands community and can’t wait for our guests to experience our passion for what we do.”

The area in and around Market Street has seen a number of new additions in the past couple years, including luxurious steak and seafood restaurant Mastro’s Ocean Club and whiskey-obsessed comfort food restaurant Bosscat Kitchen & Libations. Other recent openings in the area include Kirby Ice House and In-N-Out Burger.

"We are thrilled that Culinary Khancepts chose Market Street to debut the Reel Luxury Cinemas and The Audrey Restaurant & Bar concepts," Market Street marketing director Noemi Gonzalez added. "Through the years Market Street has welcomed many first-to-market tenants, and we know our guests will love these elevated cinema and dining experiences."

Photo by Rachel Alyse Photography

Houston Tex-Mex institution serves up opening date for long-awaited West University location

bienvenido, los tios

A Houston Tex-Mex institution debuts in West U. next week. Los Tios will open its sixth Houston-area location on Monday, June 5.

Located in the former Buca di Beppo space in the Plaza in the Park shopping center (5192 Buffalo Speedway), the new Los Tios occupies approximately 6,000-square-feet. It joins sister concept Adair Kitchen and CultureMap Tastemaker Awards Neighborhood Restaurant of the Year winner Craft Pita in the Kroger-anchored shopping center.

Open for more than 50 years, Los Tios is known for signature items like the Original Puffy Queso, Tex-Mex combination plates, and being among the first Houston restaurants to serve frozen margaritas. Its current owner, local hospitality group Adair Concepts, acquired the brand in 2000.

“Our clients in West U. and adjoining neighborhoods like Upper Kirby, Greenway Plaza, and River Oaks have long been asking us to open here, and we’re thrilled to finally be part of this wonderful community,” Adair Concepts co-founder Katie Barnhart said in a statement. “We’re especially eager to reveal the interiors to guests. The design reflects our family’s love of Mexican art and culture and incorporates numerous finds from San Miguel de Allende, a colonial-era city brimming with creativity.”

The new restaurant opens to a 40-seat bar area that features a brick ceiling and wall lanterns. From there, diners enter a 150-seat main dining room that’s lit by a large skylight and decorated by a 14-foot tall tree. Groups will gather in a 60-seat private dining room. Other design details include imported furniture, native plants, and the iron door handles from Los Tios’ first location.

Like the restaurant’s other locations, the West U. restaurant will open for lunch and dinner beginning at 11 am Monday-Saturday and 10 am on Sunday for breakfast and dinner. Lunch specials are served Monday-Friday 11 am - 2 pm with happy hour offered Monday-Friday 3-7 pm.

Los Tios food spread

Photo by Rachel Alyse Photography

Los Tios opens in West U next week.

Courtesy of Atlas Restaurant Group

Upscale new Japanese restaurant serving sushi, robata, and more docks in familiar River Oaks District space

ouzo bay replacement revealed

Baltimore-based Atlas Restaurant Group has revealed its plans for the former Ouzo Bay space in River Oaks District. The company will bring Azumi, an upscale Japanese restaurant, to the development this winter.

Named for a Japanese word that means “safe harbor,” Azumi will serve a mixture of modern and traditional Japanese dishes. Similar to its sister location at the Four Seasons Hotel in Baltimore, the menu will include sushi, tempura, robata, and more.

Atlas Restaurant Group’s executive concept chef Alisher Yallaev plans to move to Houston to open Azumi, according to a press release. He’ll oversee menu development that will utilize premium ingredients such as wagyu beef, freshwater soft sell crab, and fish that’s flown in from Japan. An extensive beverage program will include cocktails, sake, and Japanese whisky.

Designer Patrick Sutton will lead the transformation of Ouzo Bay’s dining room into Azumi. Look for a 130-seat main dining room, a private room for omakase tastings, and a 78-seat dining room.

“We’re excited to bring the culinary artistry of Azumi to Houston’s vibrant dining epicenter, River Oaks District, and look forward to creating lasting memories for guests,” said Alex Smith, President and CEO of Atlas Restaurant Group. “At Azumi, our focus will be the presentation of a sophisticated and immersive Japanese dining experience that finds harmony and balance in both the traditional and innovative.”

Ouzo Bay, Atlas’s European-inspired seafood restaurant, closed April 30. The company still operates Loch Bar, an East Coast-inspired seafood tavern, and Marmo, an Italian steakhouse.

Azumi will join a dynamic mix of restaurants in River Oaks District that includes Steak 48, Spanish restaurant MAD, and Vietnamese restaurant Le Colonial. The district recently welcomed two new arrivals: Bari, an upscale Italian restaurant, and Ojo de Agua, an all-day cafe with locations throughout Mexico.

Azumi exterior rendering

Courtesy of Atlas Restaurant Group

Azumi will open this winter.

Courtesy of Thunderbirds HTX

Spicy Sichuan hot chicken sandwich restaurant is a go in buzzy Heights-area food hall

THUNDERBIRDS ARE GO!

The man behind a popular burger joint has added spicy chicken sandwiches to his repertoire. Chef Sunny Vohra has opened Thunderbirds HTX inside Railway Heights Market, the food hall and shopping plaza near the Heights.

Vohra, an L.A. transplant whose Houston resume includes time at Indian fine dining restaurant Kiran, first made a splash with Margaux’s Oyster Bar in Bravery Chef Hall and smash burger restaurant Peaky Grinders at Railway Heights. Having recently parted ways with former business partner Choey Dang, Vohra switched Peaky Grinders to the Meat + Cheese Project — a new concept built around smash burgers and cheesesteaks — and opened Thunderbirds.

For her part, Dang will open a new location of Peaky Grinders in the upcoming Midtown location of the Conservatory food hall and maintains ownership of Margaux’s, Vohra tells CultureMap.

Turning to Thunderbirds, the new restaurant serves Sichuan hot chicken. Similar in approach to Nashville hot chicken but made with a different blend of spices, Vohra explains that each chicken piece gets marinated in both a spice paste and a spice oil that’s infused with Korean chiles, Sichuan peppercorns, star anise, cardamom, cinnamon and other ingredients. After cooking, it’s dusted with a power made from Sichuan peppercorns and, for those who really want to feel the burn, scorpion chiles.

Chef Vohra says that Daybird, a chicken concept founded by Top Chef season 12 winner Mei Lin, as well as traditional Sichuan restaurants Lao Sze Chuan and Chongping Chicken influenced his direction. Like the Meat + Cheese Project, Thunderbirds serves halal meat.

"I have always been fascinated by the complexities of Sichuan cuisine and its symphony of flavors," Vohra said in a statement. "We wanted to create a unique and unforgettable taste by combining the essence of Sichuan with the classic Nashville hot chicken sandwich. The result is a flavor-packed fusion that challenges taste buds and leaves customers wanting more."

The menu includes chicken sandwiches, chicken sliders, chicken wings, and fries that are topped with fried chicken and sauce. Calamansi lemonade helps ease the burn.

Railway Heights Market has seen significant turnover since it opened in 2021. Of its opening vendors, only Mykuna, a South American concept from chef David Guerrero, remains open. In addition to Thunderbirds, other newcomers include Meshiko, Mexican-influenced sushi restaurant; Mediterranean concept Z Pita; and El Comal Taco Eatery.

Photo by Leah Wilson

Houston's red-hot restaurateur Ben Berg dishes on his 9 hotly anticipated new concepts

What's Eric Eating Episode 284

On this week’s episode of “What’s Eric Eating,” Berg Hospitality Group founder Ben Berg joins CultureMap food editor Eric Sandler to discuss his growing company. Currently, Berg operates eight Houston-area bars and restaurants, but that number will double by the end of 2023.



With that in mind, Sandler and Berg go through all of them with the restaurateur describing each concept and providing an updated timeline for each. They are:

  • Annabelle’s, an French-inspired brasserie
  • Benny Chows, a Cantonese-inspired Chinese American restaurant
  • Buttermilk Baby, a retro-styled soda fountain
  • Canopy Social, a rooftop bar
  • Dune Road, a New England seafood restaurant
  • La Table, a fine dining French restaurant
  • Prime 131, a live fire steakhouse
  • Tavola, a Roman-style Italian restaurant
  • Turner’s Cut, a luxurious steakhouse

Sandler asks Berg what the company is doing to prepare itself for all this growth.

We’ve invested a lot in people. We’ve brought in a lot of hires who have a lot more experience than I do, or, at least, some of them have years more experience. It’s kind of exciting,” he says.

“In the past two years, we’ve created the Berg Hospitality mission, our values. We’re in this position now, three years ago we had 13 or 14 group employees. Right now, we have 32. It’s merging these personalities, getting the strategy correct, and creating an infrastructure to support the stores.”

Listen to the full interview to hear Berg discuss the other styles of restaurant he’d like to do one day. He also shares the one Houston restaurant he’s been visiting regularly.

Prior to the interview, Sandler and co-host Linda Salinas discuss the news of the week. Their topics include: new owners acquiring Weights + Measures, New York City-based coffee shop and cafe Citizens’ plans to open in Montrose; and Bobby Heugel adding daytime coffee service to Refuge.

In the restaurant of the week segment, Salinas and Sandler share first impressions of Ojo de Agua, the Mexico City-based all-day cafe that just opened in River Oaks District.

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Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Saturdays at 2 pm on ESPN 97.5.

Courtesy of Lady M

Crave-worthy crepe cake maker from New York rises with first permanent Texas location in Galleria

layer cake

After years of pop-ups and a temporary location, Lady M has opened a permanent cake boutique at The Galleria. Shoppers will find it near the Apple store at space B3650.

The New York-based cake bakery selected Houston for its first Texas outpost due to the successful pop-ups and strong online sales from Houstonians. From there, the company had to choose whether to stay in The Galleria or open somewhere else.

“We leaned towards Galleria due to the offering that was presented to us,” Lady M CEO Ken Romaniszyn tells CultureMap.”We liked the tenant mix. We feel like we have a prime location near the elevator banks where there’s a lot of foot traffic.”

That prime location will sell Lady M’s signature Mille Crêpe Cake (made with 20 layers of crepes) as both whole cakes and slices. Flavors include classics like the Signature Mille Crêpes and Green Tea Mille Crêpes as well as chocolate, pistachio, tiramisu, and mango. Lady M also offers other sweets such as a strawberry shortcake cake, passionfruit cheesecake, and a berry tart.

Shoppers may pre-order whole cakes (two days advance notice required) or walk-in and purchase based on the available selection. Regardless of what they purchase, they can expect cakes with delicate flavors and light textures.

“One of the biggest compliments we get is ‘I don't like desserts, but I like Lady M.’ We really focus on the ingredients,” Romaniszyn says. “We don’t have to put a lot of sugar into our cakes to mask any bad stuff. We’re using really high end ingredients to bring out the flavor profile. I think that’s why we’re able to reach a broad base of dessert lovers and non-desserts.”

Having a permanent location means that Houstonians will get to experience Lady M’s full lineup, including new flavors like the Guava Mille Crêpes as well as bonbons, which are designed to travel better than a cake that needs to be refrigerated. Since the store has a couple of outdoor tables, it will also sell coffee and tea to people who want something to drink while they have their cake (and eat it, too).

To prepare for the store opening, Lady M established a central production facility in Houston. Not only will it ensure consistency, the bakery has enough capacity to support more boutiques in other parts of the city and state.

“We’re starting to look down the road to the suburbs,” Romaniszyn says. “We’re definitely looking to expand.”

Dallas, another city where Lady M has popped up in the past, is also on his radar. “I’ve made that drive and looked at some places in Dallas, Fort Worth, Carrollton, Frisco, some of those areas. It’s interesting up there, and it’s really growing. We’ll definitely look for something up there,” he says.

Lady M’s hours of operation are Monday-Thursday 11 am - 7 pm, Friday and Saturday 11 am - 9 pm, and Sunday 12-7 pm.

Lady M mille crepe chocolate

Courtesy of Lady M

Each Lady M cake is made of 20 layers of crepes.

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CultureMap Emails are Awesome

Former NFL QB Ryan Leaf reveals riveting story of his fall from grace and recovery at Menninger Annual Luncheon

a new leaf

Photo by Daniel Ortiz

Susie Peake, Ryan Leaf, Poppi Massey, and Armando Colombo.

In a sports town like Houston — where victory is celebrated and champions revered — how is being a champion defined? Is it how many rings a player earns? Is it who gets named MVP? Who hoists the most trophies?

Or, is it the one who perseveres against overwhelming odds? Perhaps the one who confronts demons and slays them — not publicly, but privately — day after day. The one who goes from rock bottom to a place of security and finally, peace.

This is a story about how to fail.

It’s the story of Ryan Leaf, who appeared in conversation with CultureMap's editor Steven Devadanam at the Menninger Clinic Annual Luncheon in a nod to Mental Health Awareness Month. The luncheon, chaired by Susie Peake and Poppi Massey, raised more than $375,000 to help establish a new Center for Addiction Medicine and Recovery at the Menninger Clinic.

The golden boy with a secret

From his earliest days in Great Falls, Montana — what he called a “cowboy town,” Leaf was a gifted athlete gushing with potential star power. “I was placed on a pedestal pretty early,” he said of his junior high and high school sports days. But young Leaf eschewed the quiet cowboy mentality that permeated the area.

“My heroes weren't what the very conservative Montana establishment wanted,” he explained to Devadanam. “My heroes were the Fab Five from Michigan [the iconic college basketball champions] — wearing your shorts down to your knees, the black socks, I had my head shaved.”

That bad boy, urban hoops vibe didn’t jibe with Montana’s cowboy culture, and locals let Leaf know. “They wanted a great athlete and instead they got me,” he said pointedly. His way to get back, he recalled, was to play with rage, win, become a pro athlete, “and rub it in their faces,” he recalled. Since they didn’t approve of his aggressive play and image, “that meant I was a bad person,” said Leaf, “ because of the way they treated me.”

Leaf recalled feeling superior to everyone around him. He didn’t drink at parties, instead lugging around a six pack of 7-Up, to let the drinkers know he was better than them and would never end up like them. He refused to even date anyone who attended his same school.

Admittedly, Leaf towed the fine line “between elite athlete and as*hole,” he said, garnering a big laugh from the audience, before being firmly entrenched in the latter category. But that cocky swagger — a defense mechanism — belied the quiet young man who just wanted to make his father, a Viet Nam war veteran, business owner, and sports lover, proud.

When Devadanam noted his surprise that Leaf wasn't the big man on campus in high school, Leaf explained the dichotomy of his personas. The young introvert Leaf was “an extreme extrovert” on the football field and basketball court. “I tell people all the time that I was a drug addict long before I ever took a drug, in how I behaved,” he noted.

“I was an egomaniac with a self-esteem problem,” he recounted. “And that stemmed from being shamed” — mostly by his mother. Mrs. Leaf, he noted, was worried about her son’s public image and how he was perceived, the victim of an alcoholic father herself. And she saw her father’s traits in her son. “I never felt I could be who I truly was,” Leaf recalled of her treatment.

That meant Leaf poured himself into sports and little else, learning no life coping skills. “I think my development was arrested probably when I was around 13 years old,” he said of the coddling and pedestal he was placed upon as a “golden arm” athlete. While keeping his innate sense of shame a secret, he won on every level in sports, which kept the demons at bay.

“We always do whatever we can — whether that’s a negative and toxic way of doing things — if you’re successful. But what happens if you fail at the biggest possible level?”

A Montana kid makes history

Aggressively recruited by the biggest football schools in the nation, Leaf joined the Washington State Cougars and led them to their first Pac-10 championship in school history. His strong showing in the 1998 Rose Bowl made him the first Heisman Trophy finalist in Montana's history.

Soon, pro sports and football chatter turned to whom would be selected No. 1 overall in the 1998 NFL Draft: Leaf, or future Hall of Famer Peyton Manning, the Tennessee standout and football prince. The pair — Manning in khakis and frat ready and Leaf with a rock star image — made the perfect foil for each other.

Manning, many said, was cerebral, while Leaf brought intensity, a cannon arm, and a linebacker physique in a quarterback's body. The prototype of today's ideal QB, Leaf was selected right behind Manning, who famously joined the Indianapolis Colts. The two would be forever intertwined. Friendly Manning at No. 1 to the Colts; swag-dripping Leaf at No. 2 to the San Diego Chargers.

From NFL dream...to a nightmare

Leaf would be the first Montanan ever selected in the first round of the NFL Draft and at the time, signed the biggest rookie bonus in NFL history: an $11.5 million add-on to his four-year, $31.25 million contract. Leaf was immediately named the starting quarterback and the Chargers' future leader. He won his first two games.

And then he imploded.

Looking back, the fall could be traced to a viral moment in which Leaf had a heated exchange with San Diego Union-Tribune reporter Jay Posner, screaming at the writer to “knock it off!” Leaf had to be led away by team captain Junior Seau and was forced to issue an apology to Posner — which he demonstrably crumpled and trashed after reading.

His fiery outburst became fodder for national sports talk radio, with sound bytes playing daily on syndicated programs like The Jim Rome Show.

When Devadanam asked Leaf how a 22-year-old football pro handled his worst day at the office becoming a national discussion and mockery, Leaf dryly responded, “badly.”

Indeed. He struggled with work ethic, injuries, and what was deemed bad behavior. His reputation became that of the top draft bust in the entire history of the NFL. And when his career with the league ended in 2001, his troubles didn’t.

He went back to Washington State University and finished his degree, and he bounced around in a bunch of jobs: a volunteer quarterback coach, a business development manager, a writer.

His downward spiral took him into drugs, with both probation and prison sentences. There was a domestic violence charge. A suicide attempt.

The lonely fall from grace

It was a crushing fall. In a lot of ways, it was also inevitable.

The candid conversation shed light on the important work done by mental health facilities like Menninger, as well as the need for more openness about mental health issues. Leaf told the audience that growing up in Montana, he had no role models for being able to show how insecure he felt, or ways to express when something was wrong.

He found himself absolutely unable to cope with the pressure of big-time football and handling the ins and outs of adulthood.

“I thought [being a pro football player] was what it was supposed to be,” he said. “I expected to be there. What I didn’t fully understand was what came with it. I was this redneck kid from Montana who all he wanted to do was play ball and be liked. And instead of saying that, I was kind of characterized as versus Peyton — kind of the black hat. And I didn’t correct anybody. I’ve never been able to correct anybody. I didn't like confrontation unless I was the one who was trying to intimidate. So, I thought, okay, this is what people want. So, in the darkest of moments, whether it was a reporter who was telling a negative story about me or a fan yelling at me, I had no way to deal with that in a healthy, positive way. So, my way was to battle.”

Of course, battling – both literal and metaphorical – led to other issues. By the time he wound up with the Seattle Seahawks, he said he was tired of being beat up, physically and emotionally.

“I was starting to develop the real mental health issues I didn’t know I had,” he said. “I was sad all the time, I couldn’t get out of bed. I felt really lazy; I gained a bunch of weight. So, instead of walking into my head coach’s office and telling him all those things, I just quit the thing I’ve wanted to do since I was four years old. And I thought I could just disappear.”

Numbing the pain, fighting the pain

Leaf quickly learned, to his surprise, that wasn’t the case. Because, despite his success, the money he’d earned and what he calls “the power” of having that money, he couldn’t make his feelings or what people said about him go away.

“What I didn’t fully understand when I walked away, was that I could have a normal life. When you’re drafted alongside arguably the greatest to play the game — Peyton Manning — my name doesn’t just go away,” he said.” So, if my name wasn’t going to go away and I hadn’t found a way to deal with this in a proper way, there was no way I was going to get better.”

Leaf went downhill both gradually and suddenly, it seemed. Having been prescribed Vicodin in the past for his physical injuries, he began using it to dull emotional pain. He faced drug charges in both Texas, where he’d coached football, and in Montana, serving 32 months in prison. At the time of his sentencing, he recalls feeling so down on himself that he didn’t understand why the judge didn’t give him a harsher sentence.

Prison, it turned out, would be a turning point. After rebuffing several attempts by a warden to speak with groups of visiting students as part of intervention programs, he finally relented. Sharing his story helped him begin to step outside himself. But there was still a long way to go.

“I was released. I go home and the next morning, my hometown newspaper, there was a cartoon there: Ryan Leaf just got out, lock up your medicine cabinet,” he said. “In that moment, I thought, ok, this is what it was going to be like. Forever. There’s no hope. And I got that reprieve when I was accepted into a treatment program.”

Getting into a program wasn’t easy. The NFL Players Association, whom he first contacted for help, flat out told him that assisting him would be “throwing good money after bad,” a crushing thing to hear. But, a nonprofit called the Player Care Foundation was in its infancy, and Leaf applied for a grant to fund treatment. It was accepted. He recalls Andrew Joe, the organization’s founder, calling him with the news.

“If he doesn’t do that, I don’t get the treatment I need, I doubt it one hundred percent I am here telling that story,” he said. “That’s where it all started. And it’s about what the Menninger Clinic does; it’s what treatment facilities do to give individuals hope.”

A new Leaf

Treatment allowed Leaf to begin rebuilding his life and his approach to his feelings of doubt and insecurity. Over the last decade, he’s taken on speaking gigs around the country and works with the Disney Corporation, something he couldn’t have imagined a decade ago.

“I just needed someone to believe in me,” he said. “My therapist and I have worked on an affirmation that I say every day in the mirror: what other people think of me is none of my business. It sounds simple, but my brain believed any of the outside noise.”

He noted that it was easier for him to believe the negative things that people said than it was to embrace their compliments. He worked to train his brain, however, so that today, when he states that affirmation, he believes it.

“I’m okay with who I am,” he said. “I’m this flawed human being like everybody else who is just trying to be better every day. This is a story about how to fail.”

Esquire toasts Heights watering hole as only Texas spot on 2023's Best Bars in America list

Esquire's favorite Texas bar

One of the Houston’s hottest new bars is basking in the national spotlight. Esquire magazine named EZ’s Liquor Lounge to its list of The Best Bars in America, 2023.

Notably, EZ’s, which is part of the Agricole Hospitality group that also includes Coltivare and Eight Row Flint, is the only Texas establishment that Esquire's editors included among the 31 bars on the list. After in Chicago, Tell Me Bar in New Orleans, and Jellyrolls at Disney World in Orlando, Florida are also among the honorees.

Agricole opened EZ's Liquor Lounge last year. It takes its inspiration from classic neighborhood bars that used to be staples in the Heights, such as Alice's Tall Texan and the Shiloh Club. Unlike those establishments, EZ's also serves carefully crafted cocktails and a tidy menu of food that someone would actually want to eat.

“You’d think a great dive bar couldn’t be built; it could only be arrived at through decades of benign neglect. You’d think that, at least, until you visited EZ’s Liquor Lounge,” writer Beth Ann Fennelly declares. She praises the decor that includes vintage neon signs and recommends patrons try the Hillbilly Highball cocktail, which is made with peanut butter bourbon and Mexican Coke.

In a separate introductory essay, the magazine notes that all of the bars on this year's list offered a fresh perspective or distinct environment. “This is our 18th edition of the list, and in all my years of bar crawls, I don’t think I’ve ever seen as much spirited originality — as many bars that make you say, ‘So strange, yet so awesome,’” Esquire editor Kevin Sintumuang writes.

EZ’s operating partner Matt Tanner tells CultureMap that he’s thrilled with the recognition. He spent more than a year sourcing the vintage signs and other decor that give EZ’s its retro, dive bar-inspired atmosphere.

“We put together a place that we wanted to hang out and thought would be a good neighborhood bar,” Tanner tells CultureMap. “Turns out a lot of people enjoy it. It’s just a really great feeling to see people in there smiling, having a great time. Having Esquire come in and think it’s one of the best places in America, it’s just a really cool feeling.”

5 tips to build stunning sand sculptures from 2023 Texas SandFest winners

Fun at the beach

As summer fast approaches, sandy vacations to coastal destinations are on the horizon for many travelers. For those with kids in tow, sandcastle-making might top the list of beach trip must-dos.

But “playing” in the sand isn’t just an activity for children, as proven by the 22 professional sand sculptors from around the world who recently competed in the 26th annual Texas SandFest, held in Port Aransas in April. The internationally recognized event, started by Port A locals in 1997, is the largest native-sand sculptor competition in the nation; nearly 70,000 people attended this year.

Competition entries featured everything from mermaids to the Grim Reaper, all intricately carved, brushed, and chiseled from sand, ocean water, and perhaps a little diluted spray glue that sculptors say helps maintain detail. The competitors work on their masterpieces during the event, allowing spectators to witness their progress from start to finish.

“I do around five international sand sculpting competitions per year. It’s always a great challenge to compete a high level,” says Benoit Dutherage, a competitive sculptor from France who also creates snow sculptures in the French Alps during the winter.

Dutherage took first place in the Duo Masters category, along with his sand sculpting partner Sue McGrew, for their work called “Wish You Were Here.” Comprised of two loving faces (one mystically cut in half), the sculpture was a tribute to Pink Floyd.

“We like to reflect human emotions in our sculptures,” he says. “It is never easy to pick an idea among the thousands of ideas we have.”

Florida resident Thomas Koet, whose sculpture called “The Prospector” won first place in the People’s Choice category, intended to create something with horses and a cowboy as an homage to Mustang Island, where the competition took place. High tides just before the event thwarted his plans.

“The high tide washed away so much of the sand, I had only enough left for a mule or a foal,” he says. “So I decided to make an old prospector with a mule.”

Thinking out of the box when it comes to carving sand is just one of several suggestions Koet has for recreational sand sculptors. (“Who says it has to be a castle?” he says.) He and other winners from the 2023 Texas SandFest say they are always happy to see novices get creative.

Here are five of the pros' top tips for producing a beachfront masterpiece.

1. Think beyond the standard sandcastle
“Design and sculpt outside of your comfort zone,” says Abe Waterman, a sculptor from Prince Edward Island, Canada, who took first place in the Solo Masters division with his sculpture, “Sleeps with Angels.” The mega sculpture featured four angels at four corners holding a blanket carrying a sleeping woman. “While this may not lead to the best sculpture results, one will improve faster by doing this.”

Waterman noted that there are different types of sand depending on location. Some are better suited for detailed work while others work well for verticality. “But something can always be sculpted regardless of the sand quality, the design just may need to be altered,” he says.

Koet recommends picking something that will fit your attention span. “You can make anything you want,” he says. “You can make a cat, a shark, a monster truck, your high school mascot, a sneaker, or a shark eating an ice cream cone.”

2. Use the right tools
Forgo the cheap tourist shop plastic bucket and shovel set. “You definitely need proper tools to get a good result: A solid shovel, a few trowels – not too big – and a wall painting brush to clean your sculpture,” says Dutherage. “You’ll also need buckets.”

Think big painter’s buckets, he says, used to make what’s essentially “sand mud” consisting of lots of water and sand. Which leads to the next tip ...

3. Create a form mold
Consider this the secret to head-turning sand sculptures. Whether it’s a 10-foot-tall wooden box with sides that come off, or a plastic bucket with the bottom cut out, a “form mold” is an open-top vessel used to hold packed sand and water to create a carve-able structure.

“It’s a very useful thing to have in order to get a solid block, and to go high,” says Dutherage. “If you are a handyman, you can build your own forms. But a quick solution is to take a bucket, no matter what size, and cut out the bottom. Then put that bucket upside down on the sand. Add a few inches of sand, some water, mix with your trowel and compact that layer. Repeat until the bucket is full. Then gently pull the bucket up and surprise! You will get a nice block of sand ready for a sandcastle full of windows, arches, and gates.”

The compacted layers of sand and water almost act as cement, creating a sturdy base for carving. Dutherage says folks can easily repeat the form mold process to create multiple bases, either side by side or stacked.

4. Use plenty of water, for the sculpture and yourself
Benoit recommends adding even more water during the sculpting process.

“Bring a plant sprayer,” he says. “Sand needs to be wet to be sculptable.”

Even rain during sand sculpture building isn’t necessarily a bad thing. “One of the biggest misconceptions is that rain will destroy a sand sculpture,” says Waterman. “While this is possible, most often it just textures the surface.”

Water is also essential for the sculptor, as staying hydrated is key during the process, Waterman adds.

Texas SandFest

Texas SandFest

"The Prospector" took first place in the 2023 Texas SandFest People's Choice category

5. Practice, Practice, Practice
“The biggest misconception is that I do anything different than anybody who does it only for the first time,” says Koet, who’s been sculpting sand for 25 years. “Sure, I bring more and bigger tools and I spend much more time shoveling the sand high and mixing it with water. But there is no magic other than years of practice.”

Waterman, who admits sand sculpting has taken over his life, competes in up to 10 contests a year and also creates sculptures for exhibits and corporate commissions.

“Tricks and tips will only get a person so far,” he says. “But ultimately practice and putting the time in will get them a whole lot further.”

Benoit agrees. “Making a sand sculpture requires a lot of work and the more you practice, the better you will get,” he says. “But first of all, you have to enjoy the fun of it.”