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

CASA AMAYA AT THIRDPLACE

Chef Isnardo is the co-founder of Casa Amaya, a Houston-based concept inspired by the warmth and tradition of the Mexican fonda. Built alongside his wife, Casa Amaya is a reflection of their shared heritage and the unforgettable markets and family kitchens that shaped their love for food.

Drawing inspiration from the flavors, aromas, and hospitality of their upbringing, Chef Isnardo creates dishes that honor authentic Mexican traditions while celebrating the joy of gathering around the table. Every plate is an expression of his culture, crafted with care, passion, and a deep respect for the recipes and memories that continue to inspire him.

Through Casa Amaya, Chef Isnardo and his wife invite every guest to experience an authentic taste of Mexico—where every meal is served with warmth, generosity, and a sense of home.

MENU

Tamal de Rajas

Corn masa slices of grilled jalapenos, onions, Oaxaca

cheese, and a hoja santa.

Topped: fresh quelites and toasted pepitas with

Red or Green sauce.

Chilaquiles

Crispy totopos with Red or Green sauce, queso fresco,

Mexican cream, verdolagas, scallions, thin sliced radish

and serrano peppers.

Mixiote Veracruzano

Beef tender loin, steamed with adobo sauce, wrapped in

a banana leaf.

Topped: cilantro criollo, fine brunoise onions.

Side of white rice, corn tortillas, and green tomatillo

sauce

Kristine is the Chef and founder of Epicurean Adventure, a Houston-based private dining

company known for tasting menus, cooking classes, and pop-up experiences that bring global

flavors to the table. A Johnson & Wales-trained chef, she draws on her travels and a deep love

for the stories behind food, especially the influence of immigrant communities, to create menus

that feel personal and a little unexpected.

She's also currently developing her sushi and

Japanese butchering skills at Oru, soaking up new techniques every chance she gets.

For this pop-up, she's bringing an Asian-fusion menu to life with the same spirit that drives everything

she cooks: curiosity, craft, and a good story behind every dish.

Chavo’s BBQ

Ivan Chavez is the owner and pitmaster of Chavo’s BBQ, heading a new generation of

Texas BBQ– with a twist. Born and raised in Houston’s Second Ward, Chavez grew up

eating a blend of Mexican classics with Texas influences, a combination that has

transcended time. Chavo’s BBQ aims to tell a story. A story of Mexican roots, Texas

smoke, modern cowboys, and the new generation of BBQ.

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

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

CASA AMAYA AT THIRDPLACE

Chef Isnardo is the co-founder of Casa Amaya, a Houston-based concept inspired by the warmth and tradition of the Mexican fonda. Built alongside his wife, Casa Amaya is a reflection of their shared heritage and the unforgettable markets and family kitchens that shaped their love for food.

Drawing inspiration from the flavors, aromas, and hospitality of their upbringing, Chef Isnardo creates dishes that honor authentic Mexican traditions while celebrating the joy of gathering around the table. Every plate is an expression of his culture, crafted with care, passion, and a deep respect for the recipes and memories that continue to inspire him.

Through Casa Amaya, Chef Isnardo and his wife invite every guest to experience an authentic taste of Mexico—where every meal is served with warmth, generosity, and a sense of home.

MENU

Tamal de Rajas

Corn masa slices of grilled jalapenos, onions, Oaxaca

cheese, and a hoja santa.

Topped: fresh quelites and toasted pepitas with

Red or Green sauce.

Chilaquiles

Crispy totopos with Red or Green sauce, queso fresco,

Mexican cream, verdolagas, scallions, thin sliced radish

and serrano peppers.

Mixiote Veracruzano

Beef tender loin, steamed with adobo sauce, wrapped in

a banana leaf.

Topped: cilantro criollo, fine brunoise onions.

Side of white rice, corn tortillas, and green tomatillo

sauce

Chef Suu is back at Third Place!

Suu Khin is a Burmese-born chef and founder of Burmalicious, a culinary platform and pop-up series celebrating the bold, vibrant flavors of Burmese cuisine. As the first Burmese contestant and runner-up on MasterChef US, Suu transformed her grandmother-trained culinary journey into a mission to uplift underrepresented recipes and stories from her homeland.

Her Houston-based pop-ups have been recognized among the city’s best by Eater (2022) and won the CultureMap Tastemaker Award for Best Pop-Up/Startup in 2025 after three consecutive nominations. That same year, she was named a James Beard Award semi-finalist in the Emerging Chef category.

Catch her flavorful Burmese food at Third Place!

Chavo’s BBQ

Ivan Chavez is the owner and pitmaster of Chavo’s BBQ, heading a new generation of

Texas BBQ– with a twist. Born and raised in Houston’s Second Ward, Chavez grew up

eating a blend of Mexican classics with Texas influences, a combination that has

transcended time. Chavo’s BBQ aims to tell a story. A story of Mexican roots, Texas

smoke, modern cowboys, and the new generation of BBQ.

Welcome Chef Tanner

Tanner Tran is a Vietnamese American ramen chef who has spent the past five years honing his craft. For the last two years, he has trained under Chef Vinh of Ramen512 while also hosting his own underground pop-ups throughout Houston and Austin.

Tanner takes pride in making every component of his ramen from scratch, especially his handcrafted noodles. His cooking pays homage to traditional Japanese ramen while incorporating flavors and influences from his own Asian American identity. Above all, he is passionate about sharing his love of ramen with as many people as possible and constantly pushing the boundaries of his craft.

JUNE 25TH MENU

CHAHSUMEN

Addicting clear pork soup topped with plenty smoked chashu, seabura porkfat, green onions, menma and nori. Served with thicker semiflat chewy noodles.

SIGNATURE SHOYU

Hybrid of Old School and New School Styles of Ramen. Blend of Chicken and Dashi Broth. Thin Homemade Noodles. Topped with Smoked Pork Shoulder Chashu, Fish Powder, Menma, Green Onions, and Half an Ajitama

DASHISHIO

Clean Seafood Forward Bowl of Ramen. Light smokey Dashi Broth, Thin Homemade Noodles. Topped with Smoked Pork Shoulder Chashu, Menma, Green Onion Whites, Micro Radish, Half an Ajitama

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

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

this is a sample menu, menu rotates constantly

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

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)

Chavo’s BBQ

Ivan Chavez is the owner and pitmaster of Chavo’s BBQ, heading a new generation of

Texas BBQ– with a twist. Born and raised in Houston’s Second Ward, Chavez grew up

eating a blend of Mexican classics with Texas influences, a combination that has

transcended time. Chavo’s BBQ aims to tell a story. A story of Mexican roots, Texas

smoke, modern cowboys, and the new generation of BBQ.

CASA AMAYA AT THIRDPLACE

Chef Isnardo is the co-founder of Casa Amaya, a Houston-based concept inspired by the warmth and tradition of the Mexican fonda. Built alongside his wife, Casa Amaya is a reflection of their shared heritage and the unforgettable markets and family kitchens that shaped their love for food.

Drawing inspiration from the flavors, aromas, and hospitality of their upbringing, Chef Isnardo creates dishes that honor authentic Mexican traditions while celebrating the joy of gathering around the table. Every plate is an expression of his culture, crafted with care, passion, and a deep respect for the recipes and memories that continue to inspire him.

Through Casa Amaya, Chef Isnardo and his wife invite every guest to experience an authentic taste of Mexico—where every meal is served with warmth, generosity, and a sense of home.

MENU

Tamal de Rajas

Corn masa slices of grilled jalapenos, onions, Oaxaca

cheese, and a hoja santa.

Topped: fresh quelites and toasted pepitas with

Red or Green sauce.

Chilaquiles

Crispy totopos with Red or Green sauce, queso fresco,

Mexican cream, verdolagas, scallions, thin sliced radish

and serrano peppers.

Mixiote Veracruzano

Beef tender loin, steamed with adobo sauce, wrapped in

a banana leaf.

Topped: cilantro criollo, fine brunoise onions.

Side of white rice, corn tortillas, and green tomatillo

sauce

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

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

Welcome Chef Tanner

Tanner Tran is a Vietnamese American ramen chef who has spent the past five years honing his craft. For the last two years, he has trained under Chef Vinh of Ramen512 while also hosting his own underground pop-ups throughout Houston and Austin.

Tanner takes pride in making every component of his ramen from scratch, especially his handcrafted noodles. His cooking pays homage to traditional Japanese ramen while incorporating flavors and influences from his own Asian American identity. Above all, he is passionate about sharing his love of ramen with as many people as possible and constantly pushing the boundaries of his craft.

JUNE 25TH MENU

CHAHSUMEN

Addicting clear pork soup topped with plenty smoked chashu, seabura porkfat, green onions, menma and nori. Served with thicker semiflat chewy noodles.

SIGNATURE SHOYU

Hybrid of Old School and New School Styles of Ramen. Blend of Chicken and Dashi Broth. Thin Homemade Noodles. Topped with Smoked Pork Shoulder Chashu, Fish Powder, Menma, Green Onions, and Half an Ajitama

DASHISHIO

Clean Seafood Forward Bowl of Ramen. Light smokey Dashi Broth, Thin Homemade Noodles. Topped with Smoked Pork Shoulder Chashu, Menma, Green Onion Whites, Micro Radish, Half an Ajitama

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

CASA AMAYA AT THIRDPLACE

Chef Isnardo is the co-founder of Casa Amaya, a Houston-based concept inspired by the warmth and tradition of the Mexican fonda. Built alongside his wife, Casa Amaya is a reflection of their shared heritage and the unforgettable markets and family kitchens that shaped their love for food.

Drawing inspiration from the flavors, aromas, and hospitality of their upbringing, Chef Isnardo creates dishes that honor authentic Mexican traditions while celebrating the joy of gathering around the table. Every plate is an expression of his culture, crafted with care, passion, and a deep respect for the recipes and memories that continue to inspire him.

Through Casa Amaya, Chef Isnardo and his wife invite every guest to experience an authentic taste of Mexico—where every meal is served with warmth, generosity, and a sense of home.

MENU

Tamal de Rajas

Corn masa slices of grilled jalapenos, onions, Oaxaca

cheese, and a hoja santa.

Topped: fresh quelites and toasted pepitas with

Red or Green sauce.

Chilaquiles

Crispy totopos with Red or Green sauce, queso fresco,

Mexican cream, verdolagas, scallions, thin sliced radish

and serrano peppers.

Mixiote Veracruzano

Beef tender loin, steamed with adobo sauce, wrapped in

a banana leaf.

Topped: cilantro criollo, fine brunoise onions.

Side of white rice, corn tortillas, and green tomatillo

sauce

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

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

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.

Chef Suu is back at Third Place!

Suu Khin is a Burmese-born chef and founder of Burmalicious, a culinary platform and pop-up series celebrating the bold, vibrant flavors of Burmese cuisine. As the first Burmese contestant and runner-up on MasterChef US, Suu transformed her grandmother-trained culinary journey into a mission to uplift underrepresented recipes and stories from her homeland.

Her Houston-based pop-ups have been recognized among the city’s best by Eater (2022) and won the CultureMap Tastemaker Award for Best Pop-Up/Startup in 2025 after three consecutive nominations. That same year, she was named a James Beard Award semi-finalist in the Emerging Chef category.

Catch her flavorful Burmese food at Third Place!

NOVI BURGER at Third place!

Husband & wife owned Smash burger popup since 2022

serving our takes of our fast food favorites with updated and elevated scratch made ingredients all over Houston. We’ve traveled all over the country learning and tasting some of the best burgers and can't wait to bring our take on some of our favorites to the Third Place Kitchen.

Featuring lacey edged 100% angus beef smash patties, homemade pickles, and our Novi signature burger sauce. We can’t wait to serve ya’ll!

Menu 

The California- $14 

SPICY Double Mustard Fried Smash Patties, Double Cheese, Caramelized Onions, Housemade Pickles, & Novi Special Sauce, Chopped Yellow Chili Peppers, on Potato Bun. 

Chopped Cheese - $14

Double Meat, Grilled Onions, Extra Cheese, Chopped up on a toasted & Seeded Roll, Novi Special Sauce, Pickles, Lettuce & Tomato. 

Loaded Fries - $8 

Loaded Fries with American Cheese, Caramelized Onions, Novi Special Sauce and Chopped Chili Peppers. 

Side of Fries -$4

Chavo’s BBQ

Ivan Chavez is the owner and pitmaster of Chavo’s BBQ, heading a new generation of

Texas BBQ– with a twist. Born and raised in Houston’s Second Ward, Chavez grew up

eating a blend of Mexican classics with Texas influences, a combination that has

transcended time. Chavo’s BBQ aims to tell a story. A story of Mexican roots, Texas

smoke, modern cowboys, and the new generation of BBQ.

Welcome Chef Tanner

Tanner Tran is a Vietnamese American ramen chef who has spent the past five years honing his craft. For the last two years, he has trained under Chef Vinh of Ramen512 while also hosting his own underground pop-ups throughout Houston and Austin.

Tanner takes pride in making every component of his ramen from scratch, especially his handcrafted noodles. His cooking pays homage to traditional Japanese ramen while incorporating flavors and influences from his own Asian American identity. Above all, he is passionate about sharing his love of ramen with as many people as possible and constantly pushing the boundaries of his craft.

JUNE 25TH MENU

CHAHSUMEN

Addicting clear pork soup topped with plenty smoked chashu, seabura porkfat, green onions, menma and nori. Served with thicker semiflat chewy noodles.

SIGNATURE SHOYU

Hybrid of Old School and New School Styles of Ramen. Blend of Chicken and Dashi Broth. Thin Homemade Noodles. Topped with Smoked Pork Shoulder Chashu, Fish Powder, Menma, Green Onions, and Half an Ajitama

DASHISHIO

Clean Seafood Forward Bowl of Ramen. Light smokey Dashi Broth, Thin Homemade Noodles. Topped with Smoked Pork Shoulder Chashu, Menma, Green Onion Whites, Micro Radish, Half an Ajitama

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.