Extreme Makeover: Eric’s Edition
UH’s Beloved Hilton College Restaurant Gets a Delicious, Innovative Refresh
For years, Eric’s Restaurant at the University of Houston’s Conrad N. Hilton College of Global Hospital Leadership has been a go-to meeting spot for those seeking a quick and delicious meal and quality conversation in a contemporary atmosphere.
Eric’s has provided its patrons with countless memories: freshmen greeting their families for the first time since settling into their new homes on campus; alumni meeting a former professor to talk about their new experiences in the hospitality industry; new UH employees meeting their team on their first day on the job; and Cougar sports fans enjoying a pre-game or post-game meal with friends and family. Whatever the occasion, Eric’s has never disappointed.
But to uphold Hilton College’s mission to provide the best in hospitality education and research, Dean Dennis Reynolds felt it was necessary to give Eric’s a refresh.
“We already broke new ground in innovation with the introduction of Houston’s first robot server, Servi, but we wanted to up our food and atmosphere game as well, and this was the perfect time to do it,” Reynolds said. “A world-class hotel and hospitality program deserves an equally world-class restaurant, and this is just the first step in a complete restaurant renovation that’s coming soon!”
New Menu, New Dining Options
On April 1st, Eric’s unveiled a new outdoor area where guests can enjoy their meals and soak up Houston’s magnificent spring weather. What was once a plain patio space is now an invigorating spot with several seating options.
Eric's street tacos.
Eric's street tacos.
The menu got an overhaul, too. Head Chef Curtis Taylor, with an assist from Sous Chef Brandon Reid Presley, curated an assortment of brand-new signature dishes, including Apple Cider Marinated Double Pork Chop, Blackened Salmon, Braised Short Rib, Cajun Seafood Pasta and Pan Seared Houston Strip Steak, among other offerings. All of the flavorful new dishes are available for both lunch and dinner.
“This is a fun menu,” said Chef Taylor. “I designed it so that there’s something for everyone. Houston is known to be an incredibly diverse city and I wanted this to be reflected in the dishes. Indian food, Asian food, Italian food, American food, etc. I’m hoping that our clientele loves every bit of it.”
Guests in the mood for a lighter meal can also order bar bites during happy hour at reduced prices. These options include Brochette, Bourbon Brisket Sliders, Loaded House Fries and Street Tacos.
“A world-class hotel and hospitality program deserves an equally world-class restaurant, and this is just the first step in a complete restaurant renovation that’s coming soon!” - Dean Dennis Reynolds
Eric's Cougar Mule, with vodka, finest call single pressed lime juice, monin cherry syrup and ginger beer.
Eric's Cougar Mule, with vodka, finest call single pressed lime juice, monin cherry syrup and ginger beer.
And since many believe there’s no better match for a meal than a refreshing beverage, for the first time ever, Eric’s Restaurant is offering a carefully designed and tested craft cocktail menu.
Patrick Henry Creative Promotions has designed exclusive cougar-themed beverages, such as the Cougar Mule, Cougar ‘Rita, Eric’s Espresso Martini and a “Pawmegranate” Mimosa.
Zhihong (Andrea) Lin (’21 and MS ’23), Hilton College graduate student and assistant restaurant manager, has also concocted camera-worthy cocktails such as the Berr-ly Drunk Mojito, Fruit Drop and Patisserie and Saporous mocktails, the Virgin Mango and Pineapple Mockito.
“When I first created these drinks in September 2020, I was just trying to make something colorful and good tasting to attract more customers of younger generations,” said Lin.
Hilton College is a leading hospitality teaching and research institution, which means 70 percent of the hotel staff is comprised of students, with faculty conducting research in the Hilton Hotel. As demonstrated by Lin, working and operating within the restaurant and hotel at large has proven to be an invaluable asset to not only the student’s career paths but the future trajectory of the industry.
“I’m very excited to let more people know what we have to offer and give others the same opportunity to learn and grow here at Hilton College, as I have,” said Lin.
Blackened salmon served with southern succotash and mashed potatoes.
Blackened salmon served with southern succotash and mashed potatoes.
Grilled, marinated double bone-in pork chop served with braised apple compote, mashed potatoes and brussels sprouts.
Grilled, marinated double bone-in pork chop served with braised apple compote, mashed potatoes and brussels sprouts.
Eric's espresso martini.
Eric's espresso martini.
Braised short rib served with Yukon mashed potatoes, roasted vegetable and braise au-jus, topped with fried onion crisps.
Braised short rib served with Yukon mashed potatoes, roasted vegetable and braise au-jus, topped with fried onion crisps.
Chicken Vesuvio, lightly breaded chicken breast sautéed in white wine garlic sauce, fettucine and fresh peas.
Chicken Vesuvio, lightly breaded chicken breast sautéed in white wine garlic sauce, fettucine and fresh peas.
Eric's Cougarita, with Patron, orange liqueur, finest call premium citrus sour, strawberries.
Eric's Cougarita, with Patron, orange liqueur, finest call premium citrus sour, strawberries.
Eric’s Restaurant is open for dining Monday through Friday from 6:30 a.m. to 2 p.m. and 4 – 10 p.m. On Saturday and Sunday, it’s open from 7 a.m. to 2 p.m. and 4 – 10 p.m. The happy hour menu, which includes specialty priced bar bites and discounted beer, wine and spirits, will only be available Monday through Friday from 4 – 7 p.m. Eric’s Restaurant also offers a delicious breakfast menu from opening to 11 a.m.
To make a reservation, please call 713-743-2512 or click here to reserve online. Walk-ins are also accepted on a first-come, first-served basis.
Built with Shorthand