ArtWK Sessions

​powered by ArtWK (pronounced artwork)

​ArtWK Sessions is a cozy, no-pressure coworking pop-up for artists and creatives to finally tackle the “backend” side of their practice—emails, invoices, grant tracking, websites, and all the tasks that keep the art moving.

​Think of it as scaffolding for your creativity: structured sprints, supportive vibes, and a community of peers who get it. Together, we’ll trade perfectionism for progress and leave with lighter to-do lists and fuller spirits.

Register here!

Event Schedule (2 Hours)

​Check-in opens at 8:30am.

• ​Welcome & Vibes (15 mins)
  Quick intros, set your focus, share what you’re working on.

• ​Sprint #1 (45 mins)
  Deep focus time—headphones in, or enjoy our chill playlist.

• ​Break + Share (15 mins)
  Stretch, refill your coffee, and celebrate small wins.

• ​Sprint #2 (30 mins)
  Get back at it—wrap up one last task.

• ​Group Wrap-Up (15 mins)
  Gratitude, reflections, and optional share-outs.

​Informal co-working continues for another hour for anyone who wants to stay longer.

Michelle Wallace of B'tween Sandwich Co. 

Launching initially with a series of pop-up events around the city, b’tween sandwich co. brings the fan-favorite sandwiches that have made Chef/Pitmaster Michelle Wallace a force to be reckoned with. Blending her skills at the smoker and in the kitchen, the chef blends comfort food and traditional fare for one-of-a-kind, mouthwatering sandwiches....and more! 

Smoke on the Rye @ Third Place

Pastrami on Rye: $22

Smoked Wagyu Brisket Pastrami on a Buttermilk Rye Biscuit w/ havarti-dijon mornay, crispy hasbrown and pickled cabbage

Lox & Biscuit: $20

Pastrami Cured Cold Smoked Salmon on a buttermilk rye biscuit w/ dijon-herb cream cheese & a crispy hash brown w/side of quick pickled vegetables

The Ruth Sandwich: $18

Sliced Smoked Turkey on a buttermilk rye biscuit w/havarti cheese, collard green slaw in a smoked paprika Russian-style dressing and quick pickled cucumber with a side hash

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

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!

It’s a book truck!

Catch Wilson’s Mobile Book Emporium right out side our shop from 9am-12pm

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.

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

SPAM JAM by Subo & Bayou Butchers

Third Place will be hosting a pop up collaboration between two of our guest chefs who share a deep love for Spam!

Garret from Bayou Butchers once thought, "I really want to make my own Spam," and then he realized, "Hey! Who else loves Spam? Filipinos!" With that thought, Chef Gabe from Subo enthusiastically agreed!

Join us on Saturday, January 24th, to enjoy a three-item collaborative menu

featuring a breakfast sandwich, a Hawaiian hoagie, and Filipino Silog (Egg and Rice).

Welcome Chef Derek to Third Place!

Derek is the chef and owner of Rogues Pierogi in Austin, Texas

A proud Midwesterner at heart, his love for food is rooted in nostalgia—where corn and mayonnaise are staples, white-bread tomato sandwiches define summer, and comfort food is taken seriously. Drawing from years of classical and contemporary culinary training,

Derek blends memory, technique, and creativity to craft dishes centered on bold, honest flavors.

For this pop-up at Third Place, he is collaborating with longtime friend Chef Tristen Epps to reimagine Midwestern classics through a shared lens of fun, innovation, and craftsmanship—resulting in familiar favorites with unexpected twists meant to comfort, delight, and satisfy.

Menu

Mushroom Salad

Snow Peas, Field Greens, Citrus, Potato Crumble

Crispy Pork Roll

Pork Shoulder, Corn, Tomato, Mayo, Hoagie Roll

Lamb “Pot Roast”

Jamaican Curry, Coconut, Cabbage Hand Patty

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!

Catch Chef Niki for lunch on Wednesday 01/21 from 11am-3pm

MENU TBH

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.

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

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

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!

It’s a book truck!

Catch Wilson’s Mobile Book Emporium right out side our shop from 9am-12pm

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.

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

Come handbuild your own pottery with Lori Muñoz of Lorita Makes!

• this 1.5hr class will include all all raw materials, tools, and apron.

• feel free to grab a drinks and snack at the cafe!

• finish pieces will be ready for pick up 2-3 weeks after your scheduled class

Purchase your ticker here!

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!

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

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.

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.

brunch with tacorlando!

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.

FOLLOW@TACORLANDO

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