What’s Eric Eating: MML Hospitality’s Larry McGuire on Building Institutions and the Future of the Bayou City
In this week’s episode of "What’s Eric Eating," CultureMap editor Eric Sandler sits down with restaurateur Larry McGuire to discuss MML Hospitality, a company known for its Clark’s Oyster Bar, as well as its other restaurants in California, Texas, and Colorado, and the Hotel Saint Vincent in New Orleans.
A Career in the Restaurant Industry
McGuire shares his path from being a University of Texas student who worked in restaurants to opening his first two restaurants with his business partner Tom Moorman, Lamberts Downtown Barbecue in 2006 and Perla’s Seafood & Oyster Bar in 2009. Their portfolio ranges from Swedish Hill, a casual bakery and cafe, to fine dining institution Jeffrey’s. Sandler asks McGuire if there are any commonalities between such varied concepts.
Building Institutions
"I hope the quality and consistency in service and food, the atmosphere will be good," McGuire says. "For restaurants to last, we’ve got a 20 year old and an 18 year old, I think there’s a level of caring and attention to detail. What we’re more excited about and more invested in is the quality of our operations, the quality of our facilities, the quality of our team members. That culture is something we’re building that makes things last. We always wanted to build institutions. As we get deeper into it, hopefully they feel like they’re going to be there. Our employees enjoy being there. I hope that’s what we’re building. The other details we’re known for, but I don’t think they’re that special anymore."
MML Hospitality’s Expansion into Houston
McGuire discusses the decision to bring Clark’s to Houston and how the company decided on its location in a former auto repair shop. He also shares his thoughts on which MML concepts might be next for the Bayou City, as well as the status of MML’s Sixth&Blanco mixed-use development currently under construction.
Other News and Reviews
In this week’s other episode, Sandler and Felice Sloan discuss the news of the week. They recap last week’s date night draft episode, discuss the recent closure of Japanese restaurant Money Cat, and conclude with a conversation about chef Tristen Epps’ Black History Month dinner pop-up series.
Restaurant of the Week: Mexican Sugar
Sandler and Sloan review their meal at Mexican Sugar, the new Montrose restaurant from Dallas-based restaurant group FB Society. Overall, their impressions are positive, particularly the lively atmosphere and polished service, but they did find a couple of dishes they probably won’t order again. The episode concludes with a discussion of the duo’s recent meal at Killen’s Steakhouse in Pearland, where they found chef Ronnie Killen has made a number of upgrades to return the restaurant to its previous level of esteem.
Conclusion
MML Hospitality’s focus on building institutions and creating a culture that makes things last is evident in their impressive portfolio of restaurants and developments. With a commitment to quality, consistency, and attention to detail, the company is poised for continued success in the Bayou City and beyond.
Frequently Asked Questions
Q: What is MML Hospitality?
A: MML Hospitality is a restaurant company known for its Clark’s Oyster Bar, as well as its other restaurants in California, Texas, and Colorado, and the Hotel Saint Vincent in New Orleans.
Q: What is the focus of MML Hospitality’s approach to building institutions?
A: MML Hospitality is focused on building institutions by creating a culture that makes things last, with a commitment to quality, consistency, and attention to detail.
Q: What is the status of MML’s Sixth&Blanco mixed-use development?
A: MML’s Sixth&Blanco mixed-use development is currently under construction.
Q: What is the latest news on MML Hospitality’s expansion into Houston?
A: MML Hospitality has brought Clark’s to Houston, with a location in a former auto repair shop, and is considering other concepts for the city.
