On today's edition of the podcast Eric is joined by Dave Mattern and Cary Grider of Trulucks. Dave and Cary speak with Eric about their culinary careers leading up to Trulucks, the early days of Trulucks, being known for stone crab, their recent renovations, their intentional culture that allows for longevity with it's staff as well as business cards, the difference between their ownership situation versus other restaurants around the city, the company's thoughtful growth approach, being more of a seafood restaurant than a steak restaurant, their beverage program, goals for the restaurant, and much more!

Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com:

Garden Oaks Restaurant Reboots as Family Friendly Bar and Grill
Cult-Favorite Chicken and Waffle Restaurant Opens in Houston This Weekend
The Rustic Owners Tee Up New Casual Icehouse at Fifth Ward Golf Course
Houston Charity Dining Event Returns with $15 Lunches and $25 Dinners
Johnny Carrabba Now Serving Southern Comfort Food at New Bellaire Locale