‘Buy’ and Large

For billionaire Tilman Fertitta, starring in a reality show is ‘just something fun.’ But reshaping the Galleria-area skyline is the culmination of a lifelong dream.

Tilman Fertitta takes the cake. Well, the cookie. The Liber boys, three Austin brothers who make flavored syrups for cocktails, have dropped by the hospitality mogul’s Grecian-column-wrapped corner office atop his Landry’s, Inc. HQ near the Galleria to give him an oversized chocolate chip cookie. The treat is a thank-you for Fertitta’s six-figure purchase of their ginger and grenadine versions for his restaurants and resorts, on the first episode of his Billion Dollar Buyer reality show on CNBC, which returns for Season Two this fall. The show finds the magnate vetting vendors offering products from sheets and soap to cookies and jam for his properties.

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Business+Innovation
tienda-x-photo-by-max-burkhakter

ART-LOVING INTERIOR designer Garrett Hunter and architect Michael Landrum have opened Tienda X (1420 W. Alabama St.) in the Museum District. The yogastudio- turned-design-shop focuses on 20th-century modernist pieces, artisanmade furniture, and rarified antiques. Works from Pierre Jeanneret and Afra Scarpa are displayed alongside artifacts dating as far back as the Ming Dynasty. Hunter and Landrum recently launched their own in-house collection of furniture and lighting which currently includes a line of statement-making floor lamps and steel custom commissions.

Business+Innovation

The New Lee Ellis

Restaurant innovator Lee Ellis, who sees Frito pie as fine dining and creamed corn as an ice cream flavor, is quickly rebuilding his company — after leaving behind his empire.

Julie Soefer

Lee Ellis, one of the city’s best known restaurateurs, who is now a few months into a massive reinvention of himself and his company, swears that he didn’t grow his long, Billy Gibbons-esque beard in homage to the ZZ Top frontman. “I’ve always had a weird hair thing,” he says while sitting in Petite Sweets (2700 W. Alabama St., 713.520.7007), the dessert bar run by his new restaurant group, Cherry Pie Hospital ity. “It’s just that when I started losing my hair on top, I went for a weird beard instead … and it gets a lot of attention.”

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Business+Innovation