Yesterday we chatted with Bill Greenwood of CityCentre's Eddie V's Prime Seafood about what Buddhist monks really like on their plates. Today he fills us in on where he likes to eat around town and why fishing sustainability is such a tricky subject.
Eating Our Words: As a chef that has traversed the country, snowboarding and cooking his way throughout, tell us, what are some of your favorite restaurants in Houston?
Bill Greenwood: Reef. This Is It Soul Food. I like the flounder and Uni at Kata Robata with some beers and sake.
EOW: It's late at night, and you're hungry. What do you do?
Greenwood: Well, I live pretty close to House of Pies, so I'd probably just swing by there.
EOW: For pie or a meal?
Greenwood: Oh, definitely for pie.
EOW: Good answer. You named Reef and Kata Robata as favorites. And then of course you're working at one of the best seafood places in town. Is seafood your specialty cuisine?
Greenwood: This is actually my first predominantly seafood restaurant.
EOW: Do you get input in the menu even though Eddie V's in part of a chain of restaurants?
Greenwood: Yeah, there are the institutional things that you have to have on the menu. Each chef can do his own thing, though, put some specials on the menu every season. And people are branching out more as they come in more than once. The raw bar is very popular. I like to do different carpaccios. You just have to be careful how you word things, so they don't sound too fancy and intimidating.
EOW: Pronounceable items are generally the best received, I've noticed. What are some of the customer favorites from the menu?
Greenwood: Snapper, crab, prawns from Palacios. Anything that sounds homey and filling. People like big portions prepared well.
EOW: And your favorites?
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Greenwood: I like the raw bar. And the Tower of Power - the seafood tower. I like the apple salad with Maytag bleu cheese and roasted baby beets. And the bone-in filet steaks.
EOW: Hot topic right now - sustainable fishing practices. What's your take?
Greenwood: I look into it. People come in asking why this fish is on the menu or why another one is not, but it's not that simple. It's not just the type of fish, but where and how it was caught that's important. I want to give the consumer really good choices of fish. I try to educate the waiters, but I'll come out and help explain it to a customer, as well. You have to do your homework.
Join us tomorrow when we sample the food.