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Agricole Hospitality Taps Chef Paul Lewis For Its Enormous EaDo Project

He’ll head up cuisine in the 15,000 square-foot space

The new crew (from left): Paul Lewis, executive chef; Marie-Louise Friedland, beverage director; Natasha Douglas, production chef; Ben Neumann, general manager
Courtesy Agricole

Indianola, Vinny’s, and Miss Carousel, three Agricole concepts set to open under one EaDo roof, are projected to debut this summer — nearly a year after Eater reported on the brand’s expansion.

To gear up for the opening, the minds behind Coltivare and Eight Row Flint just announced the team that will helm their new mega operation. Apparently, the space, which clocks in at 15,000 square-feet, was too large for any one concept, so Agricole thought it best to combine the three concepts under one roof. They include Vinny’s, a quick-service pizzaria that serves slices and whole pies and stays open late; Miss Carousel, a 5,000-square-foot bar with a patio and lounge-style seating; and Indianola, a sit-down restaurant serving fare that’s “more modern, sleek, and bright” than Coltivare’s rustic offerings.

Heading up the culinary program will be executive chef Paul Lewis, who brings a ton of kitchen experience to the table, having begun his restaurant career at the age of 11 — in a Michelin-rated eatery, no less, outside his native London. From there, Lewis did stints at the Four Seasons in Dublin and in Houston as executive sous chef for Quattro, where he met chef-owner of Agricole, Ryan Pera. More recently, he served as executive chef at Cullen’s Upscale American Grille and Osteria Mazzantini. “[Paul and I] have a similar approach to cooking—we believe in sourcing the best products and letting the ingredients speak for themselves,” Pera said in a statement.

Lewis describes the new venture’s minimalist approach. “We’re always asking ourselves, ‘What can we take away from this dish to make it better?’” he said in a statement. “The American worldly approach of Indianola allows us to embrace the different cultures that exist in the United States, which gives us a certain amount of freedom as chefs. At Vinny’s, the multiple styles of pizza give us similar freedom to explore the origins of a classic dish.”

Master Chocolatier Natasha Douglas will lead the pastry program at the three concepts and will also oversee the production of savory dishes in her role as production chef. She’s worked in a Michelin-starred kitchen in Spain and in Vietnam and has plans for globally inspired desserts at Indianola, plus “whimsical” confections at Miss Carousel.

Heading up the wine-heavy bar program will be beverage director, Marie-Louise Friedland, a Texas native who logged time in San Francisco, working at restaurants like Quince and State Bird Provisions. Indianola’s wine list will focus on varietals from Spain, France, Germany, Austria, and the Southern Hemisphere, plus domestic, small-batch wines by the glass. The assortment will be available at all three concepts, and Friedland will be collaborating with Morgan Weber, part owner of Agricole, on the cocktail-heavy menu at Miss Carousel.

Eater has learned that the space at 1201 St. Emanuel is still in the midst of construction, so no launch date has been announced just yet. Stay tuned for more details as they become available.

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