Agricole Hospitality Makes Its Way to EaDo with Three New Concepts

East of downtown Houston is getting a big dose of Agricole Hospitality later this year. Owners Ryan Pera and Morgan Weber, partnering with culinary director Vincent Huynh, plan to open three new concepts at 1201 St. Emanuel on the corner of Dallas Street.

Morgan Weber, left, and Ryan Pera are co-owners of Agricole Hospitality. Photo courtesy of Agricole Hospitality.

When the masterminds behind Heights-area favorites Revival Market, Coltivare and Eight Row Flint were offered a space in the burgeoning neighborhood too large for a single restaurant, they got creative. After thinking about the kinds of eateries and bars that would thrive in the rapidly changing neighborhood, the trio decided to create three distinct concepts: a full-service restaurant, cocktail bar, and fast-casual spot with pizza by the slice.

Houston Food Finder was contacted by readers worried about the downsides of rapid expansion. We shared that with owner Morgan Weber, who stated that although there is some healthy fear for a project this big, “we’ve put more planning and energy into this than any of the other three [restaurants] combined.” He was also quick to praise his staff, noting that, “You don’t do this with one person. You do it with a village of people.”

One of those people is Vincent Huynh, who represents a key part of Agricole Hospitality with the expansion in his role as culinary director and full partner in the new businesses. Weber stated that, “Vincent has become an invaluable, incredible asset…and [his partnership] is a natural progression, especially considering how complicated and deep [the project] is.”

Guests can look forward to the following restaurants and cocktail bar that Agricole plans to open in late 2017:


Culinary director Vincent Huynh is a full partner in the new EaDo project. Photo courtesy of Agricole Hospitality .

The full service restaurant—named for the main port of entry for European immigrants that came to Texas in the mid-1800s (later completely wiped out by hurricanes)—will be an American restauran serving breakfast, lunch and dinner. Specific menu details aren’t yet available, but Morgan says to expect a space that contrasts with the rustic look of Revival and Coltivare. Instead, the 100-seat restaurant will look “more modern, sleek and bright,” with booths, banquettes and 20 kitchen-facing counter seats.

The restaurant’s hours will be 7 a.m. to 10 p.m. weekdays, and 8 a.m. to 11 p.m. on weekends.

Miss Carousel

This large, 5,000-square-foot bar connects to Indianola via a corridor. The bar, named for a Townes Van Zandt song that played frequently in Revival Market’s early days, will function as both a destination bar and a lounge for the restaurant.

The menu and the space are designed to evoke a living room, providing comfort without pretension.The space inside will be furnished with couches, chairs, rugs and a fireplace, while those looking to sip and dine on an edited version of Indianola’s menu al fresco will find a secluded courtyard with 20-foot walls that open to the sky. A sizable list of 25 to 30 cocktails will be offered, grouped in familial categories like sours, collins, highballs, and spritzes. The variety gives guests the opportunity to either try a familiar favorite or branch out to a sophisticated cousin.

The bar will be open seven days a week, 2 p.m. to 2 a.m.

“A slice is nice” represents fast casual pizza spot Vinny’s tag line. Rendering courtesy of Agricole Hospitality .


Don’t expect a redux of Coltivare pizza (or recently-opened Pala at George Bush Intercontinental airport) at this fast-casual pizza spot. According to Ryan and Vincent, Vinny’s will offer slices in many styles, making the small restaurant the place to go “when you really want a slice.” Expect modern and bright decor with a lot of neon with counter service. Wine and beer will be available, as will pizza delivery.

Vinny’s will be open for lunch, dinner and late night.

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