October 9, 2025 • 26 mins
On today's podcast Eric is joined by Armando DiMeo of Coastline Pizzeria. Armando speaks with Eric about how he first decided to become a chef, working in the family business, when he knew that pizza was his passion, why decided to focus on Neapolitan pizza, Houston's struggles with Neapolitan pizza, where grilled pizza came from, the creative freedoms of grilled style, the upcoming seasonal menu, how things have gone in the first 2 years, cultivating a strong team culture via listening, the menu development incentive program, the bar program, the possibility of expansion, and more!
Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com:
Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com:
- Dynamic Houston Duo Opening New Neighborhood Restaurant in Montrose
- Riel Chef Ryan Lachaine Finds New Home at River Oaks Restaurant
- Houston's Rising Star Chefs Shine in National Magazine's 2025 Awards
- Hit Cooking Competition Show MasterChef Brings Live Tour to Houston
- Houston Restaurant Group Flies into Upper Kirby with Fried Chicken Pop-Up
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