On this week’s episode of “What’s Eric Eating,” regular co-host Mary Clarkson joins CultureMap editor-in-chief Eric Sandler to discuss the news of the week and their recent meal in the one of Houston’s most exciting new restaurants, Alba Ristorante at the Granduca hotel.
Their conversation begins with a discussion of Chef Aaron Bludorn’s plans to open a new restaurant in Rice Village. Sandler notes that the ability to plan a new concept just one year after opening his successful restaurant Bludorn demonstrates that the chef and his partners, his wife Victoria Pappas Bludorn and Bludorn Managing Director Cherif Mbjodi, have built a stable team. that allows them to grow. . For her part, Clarkson says she would like to see a steakhouse-style concept, as Rice Village lacks something similar.
From there, they move on to the news that Miami donut store The Salty is planning to open in Montrose. Sandler expresses some excitement about the possibility of brioches, maple and bacon donuts, but Clarkson is more skeptical of adding another cafe in the neighborhood. “Brazil is loved at Montrose … Then there is also Agora and Common Bond. The competition is very intense on this corner. They will have to stand out to stand out from the competition.”
The news segment ends with a chat about Tim Drum Asian Kitchen, the Atlanta-based pan-Asian restaurant that opens in the Washington Hallway. Both hosts agree that the affordable, take-out-focused restaurant might resonate with young professionals who live in nearby apartment complexes and townhouses.
As for Alba Ristorante, the two friends found a lot to like in the new gourmet restaurant. Sandler praises Chef Maurizio Ferrarese for the skillful touch he shows with the restaurant’s short rib ravioli and risotto osso bucco. Clarkson admires the luxurious decor and intimate surroundings. In a city with relatively few real dining establishments, they see an opening for a new option.
“I would go back to this restaurant and have recommended it to friends who love this style,” Clarkson said. “I love this style of restaurant, not for everyday use, but there is room for a concept like this.”
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