Jomu is a concept created by two former alumni of Nobu Caesars Palace in Las Vegas. Chef couple, Joe and Jess Murphy, moved to Houston during the pandemic with high hopes of starting their business.

It is at Jomu that they bring their 20+ years of combined culinary expertise, ranging from Japanese, Italian, French and Filipino cuisines, to honor traditional Japanese techniques with local Texas ingredients to create a truly unique experience for guests. 

Currently, their  menus consist of a rotating series of Japanese inspired brunch items, starting with Mochi waffles, Onigiris, Donburis, Sandos, Tamagoyakis, and more. 

Joe and Jess aim to explore all possibilities of the many categories within Japanese cuisine in order to fine tune a menu for a future brick and mortar.

Currently, you can find them at Urban Harvest Farmers Market on Saturdays 8am-12pm or contact them for Private Omakase dinners.

Third Place Menu

Sandos:

Chicken Katsu +Hot honey

Deviled Egg Sando

Soft shell Sando

Mochi waffles:

Everything Lox Mochi Waffle

Sides:

Furikake bread chips

Amir is a Iranian chef bringing his roots to Houston through bold, Mediterranean-inspired dishes with a Persian soul.

For the past year and a half, he’s been running a pop-up kitchen inside local bars—serving food that tells his story and invites people to share in it.

His cooking is all about connection. Amir blends smoky spices, fresh herbs, and street-style comfort to create dishes that feel both like home and adventure. Each bite carries the warmth of Tehran and the vibrant energy of Houston—two worlds that continue to shape who he is and what he cooks.

Catch him every Thursday through the month of November!

Ton Tran, known to most as Kolben, is a Swabian native born in Stuttgart, Baden-Württemberg. Growing up at the crossroads of cultures—with France nearby, a large Turkish community at home, and Vietnamese heritage in his roots—Kolben’s relationship with food has always been dynamic, diverse, and evolving.

After moving to Houston, he found even more inspiration in the city’s rich mix of people and the ways they connect through food. His pop-up is a reflection of that journey—a place where German and Vietnamese influences meet the flavors and stories of those he’s encountered along the way.

Kolben’s goal isn’t to chase strict authenticity, but to expand horizons. Through new flavors, textures, and techniques, he aims to show that great food is about curiosity and connection. As one of his mentors taught him, “the details of a product can’t lie to you.” With that philosophy in mind, Kolben is proud to serve honest, thoughtful food to Houston.

CORNROW BBQ

Cornrow is a pop-up in Houston, TX that started with a question: what would American food look like if it came from co-existence instead of colonization?

Our team, led by chefs Chester Chambers and Brent Powers, aims to create simple food that helps us understand the outcome of this question. We start with indigenous foods and techniques, then we layer in experiences that define our team's background. We only source the best ingredients, focusing on Texas farmers and regenerative producers.

MENU

Jollof Brunch Bowl

topped with fried plantain, coleslaw, pickled onions, jerk BBQ sauce, and fried egg

achiote chicken | $18

wagyu brisket | $22

Barbecue Breakfast Sandwiches
served with egg, cheddar, fried plantain, and peach jam

lamb bacon | $16

wagyu brisket | $22

PX PROJECT at THIRD PLACE!

We are excited to host the 2026 cohort of PX Project for a 2 day lunch service pop up!

Menu coming soon!

A little bit about PX Project:

is a nonprofit organization focused on career exploration + workforce development for Houston's opportunity youth. Our mission is to turn the kitchen into an immersive classroom for young adults to explore their identities, learn transferable skills, and open doors to their future."

PX PROJECT at THIRD PLACE!

We are excited to host the 2026 cohort of PX Project for a 2 day lunch service pop up!

Menu coming soon!

A little bit about PX Project:

is a nonprofit organization focused on career exploration + workforce development for Houston's opportunity youth. Our mission is to turn the kitchen into an immersive classroom for young adults to explore their identities, learn transferable skills, and open doors to their future."

Amir is a Iranian chef bringing his roots to Houston through bold, Mediterranean-inspired dishes with a Persian soul.

For the past year and a half, he’s been running a pop-up kitchen inside local bars—serving food that tells his story and invites people to share in it.

His cooking is all about connection. Amir blends smoky spices, fresh herbs, and street-style comfort to create dishes that feel both like home and adventure. Each bite carries the warmth of Tehran and the vibrant energy of Houston—two worlds that continue to shape who he is and what he cooks.

Catch him every Thursday through the month of November!

Chef Eduardo of Azul Canela & Co.

Growing up in Houston, I watched the culinary landscape constantly evolve. Starting as a dishwasher, I learned the industry from the ground up, mastering the "ins and outs" of the kitchen while remaining humble and hungry for knowledge.Today, my background reflects a dedicated professional who balances culinary artistry with the disciplined workflow demands of the food industry.​ Azul Canela & Co.  Would be my take on creating expansive, detailed menus that bring people together for an indulgent, memorable experience.

Menu

Enchiladas suizas : chicken thigh, crema, pickled red onions, cilantro

Bambazos: beef/pork chorizo, potato, spicy aioli, crema

Tostada: shrimp & octopus, black aguachile, red onion, avocado pure, chili oil sate

Ton Tran, known to most as Kolben, is a Swabian native born in Stuttgart, Baden-Württemberg. Growing up at the crossroads of cultures—with France nearby, a large Turkish community at home, and Vietnamese heritage in his roots—Kolben’s relationship with food has always been dynamic, diverse, and evolving.

After moving to Houston, he found even more inspiration in the city’s rich mix of people and the ways they connect through food. His pop-up is a reflection of that journey—a place where German and Vietnamese influences meet the flavors and stories of those he’s encountered along the way.

Kolben’s goal isn’t to chase strict authenticity, but to expand horizons. Through new flavors, textures, and techniques, he aims to show that great food is about curiosity and connection. As one of his mentors taught him, “the details of a product can’t lie to you.” With that philosophy in mind, Kolben is proud to serve honest, thoughtful food to Houston.

Michael is deeply involved in Houston’s food scene — known as much for his eye behind the camera as his appetite at the table. A respected videographer and photographer, he’s collaborated with chefs all over town while also building a reputation as that friend every chef wants to cook for — a true foodie through and through.

Beyond documenting the stories of others, Michael is also a home cook with a deep love for his Cantonese heritage. Cooking puts him at peace, and he finds real joy in watching a dish come together. For one day only, he’s stepping out from behind the lens and into the kitchen, sharing the flavors he grew up with in a pop-up that’s both personal and delicious.

Jomu is a concept created by two former alumni of Nobu Caesars Palace in Las Vegas. Chef couple, Joe and Jess Murphy, moved to Houston during the pandemic with high hopes of starting their business.

It is at Jomu that they bring their 20+ years of combined culinary expertise, ranging from Japanese, Italian, French and Filipino cuisines, to honor traditional Japanese techniques with local Texas ingredients to create a truly unique experience for guests. 

Currently, their  menus consist of a rotating series of Japanese inspired brunch items, starting with Mochi waffles, Onigiris, Donburis, Sandos, Tamagoyakis, and more. 

Joe and Jess aim to explore all possibilities of the many categories within Japanese cuisine in order to fine tune a menu for a future brick and mortar.

Currently, you can find them at Urban Harvest Farmers Market on Saturdays 8am-12pm or contact them for Private Omakase dinners.

Third Place Menu

Sandos:

Chicken Katsu +Hot honey

Deviled Egg Sando

Soft shell Sando

Mochi waffles:

Everything Lox Mochi Waffle

Sides:

Furikake bread chips

Amir is a Iranian chef bringing his roots to Houston through bold, Mediterranean-inspired dishes with a Persian soul.

For the past year and a half, he’s been running a pop-up kitchen inside local bars—serving food that tells his story and invites people to share in it.

His cooking is all about connection. Amir blends smoky spices, fresh herbs, and street-style comfort to create dishes that feel both like home and adventure. Each bite carries the warmth of Tehran and the vibrant energy of Houston—two worlds that continue to shape who he is and what he cooks.

Catch him every Thursday through the month of November!

Tacorlando was founded five years ago by Orlando Hernandez and Renee Crago.

The concept was born during the pandemic, focusing on feeding local bike crews with reliable, high-quality street food. This initial effort quickly evolved, driven by the pair's commitment to unique flavor profiles and community connection.

Today, Tacorlando continues to delight customers at pop-up locations, serving a menu anchored by signature craveable tacos, along with fresh quesadillas and savory elote.

Beyond pop-ups, Tacorlando offers flexible catering and is fully equipped to provide food service for both private events and high-volume events.

MENU

OG Tacos

Corn tortillas cooked to a light crisp, pico de gallo, signature crema, tomatillo salsa, red cabbage & cotija beef steak, juicy chicken, or grilled veg

La Hermana Quesadilla

Flour tortilla stuffed with melty cheese cilantro & onion, with tomatillo salsa beef steak, juicy chicken, or grilled veg

Elote

Fire roasted corn topped with our signature crema, Valentina, cilantro, onion & cotija

+ add beef steak, juicy chicken, or grilled veg

FOLLOW@TACORLANDO

Ton Tran, known to most as Kolben, is a Swabian native born in Stuttgart, Baden-Württemberg. Growing up at the crossroads of cultures—with France nearby, a large Turkish community at home, and Vietnamese heritage in his roots—Kolben’s relationship with food has always been dynamic, diverse, and evolving.

After moving to Houston, he found even more inspiration in the city’s rich mix of people and the ways they connect through food. His pop-up is a reflection of that journey—a place where German and Vietnamese influences meet the flavors and stories of those he’s encountered along the way.

Kolben’s goal isn’t to chase strict authenticity, but to expand horizons. Through new flavors, textures, and techniques, he aims to show that great food is about curiosity and connection. As one of his mentors taught him, “the details of a product can’t lie to you.” With that philosophy in mind, Kolben is proud to serve honest, thoughtful food to Houston.

CORNROW BBQ

Cornrow is a pop-up in Houston, TX that started with a question: what would American food look like if it came from co-existence instead of colonization?

Our team, led by chefs Chester Chambers and Brent Powers, aims to create simple food that helps us understand the outcome of this question. We start with indigenous foods and techniques, then we layer in experiences that define our team's background. We only source the best ingredients, focusing on Texas farmers and regenerative producers.

MENU

Jollof Brunch Bowl

topped with fried plantain, coleslaw, pickled onions, jerk BBQ sauce, and fried egg

achiote chicken | $18

wagyu brisket | $22

Barbecue Breakfast Sandwiches
served with egg, cheddar, fried plantain, and peach jam

lamb bacon | $16

wagyu brisket | $22

Catch Chef Niki for lunch on SATURDAY 02/28 from 11am-3pm

MENU TBH

We are exited to host Chef Ryan of Knives in Water

Maryland-raised Chef Ryan Grimes has been a staple of the independent/underground food scene in Houston since 2019 bringing his own unique brand of soul and comfort foods to dive bars and events around town.

His signature dishes include a spicy, savory gumbo, jerk chicken tacos and a variety of delicate smoked meats.

Chef Ryan has been featured on KHOU 11, in ad campaigns for indeed.com and was recently voted best bar food and best steak night by Outsmart Magazine. You can find him @knives_in_water.

Tacorlando was founded five years ago by Orlando Hernandez and Renee Crago.

The concept was born during the pandemic, focusing on feeding local bike crews with reliable, high-quality street food. This initial effort quickly evolved, driven by the pair's commitment to unique flavor profiles and community connection.

Today, Tacorlando continues to delight customers at pop-up locations, serving a menu anchored by signature craveable tacos, along with fresh quesadillas and savory elote.

Beyond pop-ups, Tacorlando offers flexible catering and is fully equipped to provide food service for both private events and high-volume events.

MENU

OG Tacos

Corn tortillas cooked to a light crisp, pico de gallo, signature crema, tomatillo salsa, red cabbage & cotija beef steak, juicy chicken, or grilled veg

La Hermana Quesadilla

Flour tortilla stuffed with melty cheese cilantro & onion, with tomatillo salsa beef steak, juicy chicken, or grilled veg

Elote

Fire roasted corn topped with our signature crema, Valentina, cilantro, onion & cotija

+ add beef steak, juicy chicken, or grilled veg

FOLLOW@TACORLANDO

Drag Bingo @ Third Place

Get ready for a night full of laughter, glamour, and BINGO!

Join us in person at Third Place inside JUN for some fabulous fun hosted by your favorite drag queen Persephone. It's the perfect mix of fierce entertainment and classic bingo excitement.

Bring your friends, grab a seat, and let’s make it a night to remember! There will be food and drinks for purchase. and prizes to be won.

RSVP HERE !!

Ton Tran, known to most as Kolben, is a Swabian native born in Stuttgart, Baden-Württemberg. Growing up at the crossroads of cultures—with France nearby, a large Turkish community at home, and Vietnamese heritage in his roots—Kolben’s relationship with food has always been dynamic, diverse, and evolving.

After moving to Houston, he found even more inspiration in the city’s rich mix of people and the ways they connect through food. His pop-up is a reflection of that journey—a place where German and Vietnamese influences meet the flavors and stories of those he’s encountered along the way.

Kolben’s goal isn’t to chase strict authenticity, but to expand horizons. Through new flavors, textures, and techniques, he aims to show that great food is about curiosity and connection. As one of his mentors taught him, “the details of a product can’t lie to you.” With that philosophy in mind, Kolben is proud to serve honest, thoughtful food to Houston.

At Bayou Butchers, we redefine the dry-aged experience by making it accessible beyond the walls of fine steakhouses. Our focus extends beyond premium cuts of beef to thoughtfully crafted dishes that showcase dry-aged flavor at its best. We’re committed to delivering a distinctive culinary experience that highlights tradition, craftsmanship, and exceptional taste.

- Menu -

Bayou Cheesesteak

45 day dry aged ribeye , grilled onions, provolone cheese, swamp sauce (a chimichurri style spread) on a warm Bolillo Bun

Fried Mortadella Sandwich

dry aged beef house made mortadella, sauerkraut, provolone cheese, Hot honey mustard, toasted Kaiser roll contains nuts (pistachios)

We are excited to host Chef Nina from Aleng Nina’s again at Thirdplace!

Aleng Nina's is a small business dedicated to serving Filipino comfort food. Nina moved to Houston from the Philippines and has been involved in the restaurant industry since 2015. After losing her job during the pandemic, Nina and her husband Ralph chose to follow their dream and establish their own business, driven by their love for food and desire to serve others. As immigrants yearning for the flavors of home, our mission is to share our vibrant culture with the community through our cuisine.

Come enjoy her Filipino flavors for lunch!

We are exited to host Chef Ryan of Knives in Water

Maryland-raised Chef Ryan Grimes has been a staple of the independent/underground food scene in Houston since 2019 bringing his own unique brand of soul and comfort foods to dive bars and events around town.

His signature dishes include a spicy, savory gumbo, jerk chicken tacos and a variety of delicate smoked meats.

Chef Ryan has been featured on KHOU 11, in ad campaigns for indeed.com and was recently voted best bar food and best steak night by Outsmart Magazine. You can find him @knives_in_water.

Tacorlando was founded five years ago by Orlando Hernandez and Renee Crago.

The concept was born during the pandemic, focusing on feeding local bike crews with reliable, high-quality street food. This initial effort quickly evolved, driven by the pair's commitment to unique flavor profiles and community connection.

Today, Tacorlando continues to delight customers at pop-up locations, serving a menu anchored by signature craveable tacos, along with fresh quesadillas and savory elote.

Beyond pop-ups, Tacorlando offers flexible catering and is fully equipped to provide food service for both private events and high-volume events.

MENU

OG Tacos

Corn tortillas cooked to a light crisp, pico de gallo, signature crema, tomatillo salsa, red cabbage & cotija beef steak, juicy chicken, or grilled veg

La Hermana Quesadilla

Flour tortilla stuffed with melty cheese cilantro & onion, with tomatillo salsa beef steak, juicy chicken, or grilled veg

Elote

Fire roasted corn topped with our signature crema, Valentina, cilantro, onion & cotija

+ add beef steak, juicy chicken, or grilled veg

FOLLOW@TACORLANDO

Ton Tran, known to most as Kolben, is a Swabian native born in Stuttgart, Baden-Württemberg. Growing up at the crossroads of cultures—with France nearby, a large Turkish community at home, and Vietnamese heritage in his roots—Kolben’s relationship with food has always been dynamic, diverse, and evolving.

After moving to Houston, he found even more inspiration in the city’s rich mix of people and the ways they connect through food. His pop-up is a reflection of that journey—a place where German and Vietnamese influences meet the flavors and stories of those he’s encountered along the way.

Kolben’s goal isn’t to chase strict authenticity, but to expand horizons. Through new flavors, textures, and techniques, he aims to show that great food is about curiosity and connection. As one of his mentors taught him, “the details of a product can’t lie to you.” With that philosophy in mind, Kolben is proud to serve honest, thoughtful food to Houston.

An intentional gathering centered on reflection and creativity.

Guests will be guided through a self-love “letter to your past self” led by Ivanna, a licensed therapist, followed by a mini floral bouquet tutorial.

All floral materials are included. No prior experience needed.

Coffee and food will be available for purchase at Third Place Cafe.

• Book your spot for 9am here

• Book your spot for 11am here

Join us for this v CUTE valentines DAY market!

we are so excited to host our very talented friends

• CHRISTINA AU : POP TARTS ARE BACK !

• JOSH DE LEON : UNDERGROUND CREAMERY ( Limited Vday Drop)

• LORITA MAKES: BEAUTIFUL POTTERY GOODS

• WILSON’S MOBILE BOOK TRUCK

• TYLER DARLING: LIVE SKETCHES

PLUS PICK UP OUR VALENTINES COOKIE TIN!

each tin will include

• 3 mango & white chocolate cookies

• 3 guava & cheese empanadas

• 3 horchata polvorones

• 3 dark chocoalte & rasberry brownie heats

HERE IS THE LINK TO PRE ORDER!

Amir is a Iranian chef bringing his roots to Houston through bold, Mediterranean-inspired dishes with a Persian soul.

For the past year and a half, he’s been running a pop-up kitchen inside local bars—serving food that tells his story and invites people to share in it.

His cooking is all about connection. Amir blends smoky spices, fresh herbs, and street-style comfort to create dishes that feel both like home and adventure. Each bite carries the warmth of Tehran and the vibrant energy of Houston—two worlds that continue to shape who he is and what he cooks.

Catch him every Thursday through the month of November!

We are exited to host Chef Ryan of Knives in Water

Maryland-raised Chef Ryan Grimes has been a staple of the independent/underground food scene in Houston since 2019 bringing his own unique brand of soul and comfort foods to dive bars and events around town.

His signature dishes include a spicy, savory gumbo, jerk chicken tacos and a variety of delicate smoked meats.

Chef Ryan has been featured on KHOU 11, in ad campaigns for indeed.com and was recently voted best bar food and best steak night by Outsmart Magazine. You can find him @knives_in_water.