CHEF DOM LEE

Rooted in the unique tapestry of Creole culture, Chef Dominick Lee’s culinary journey pays heartfelt homage to his New Orleans heritage. After Hurricane Katrina in 2005, Lee’s passion for cooking led him to The Art Institute of Houston, where he received the inaugural “Underbelly Scholarship” from James Beard award-winning chef Chris Shepherd. His journey to his Bachelors in Culinary Management included roles as sous chef at Bay Oaks Country Club, Executive Sous Chef under James Beard semifinalist Chef Kiran Verma at Kiran’s and stages at some of the most highly acclaimed restaurants in the country, including Alinea (2 Michelin Stars), Next (1 Michelin Star), and Blue Hill at Stone Barns (2 Michelin Stars). At 29, Lee became one of the youngest executive chefs in Houston, taking the helm at Poitín Bar & Kitchen where he earned accolades such as Texas Monthly’s 2019 Best New Restaurants and a number of “Rising Star Chef” distinctions.

In 2021, Lee relocated to Europe to study Creole food derivatives and served as head chef at Villa Lena in Tuscany. Two years later, he returned back to The States, opening Alligator Pear in New York City, which showcased a New American menu inspired by New Orleans. Now, Lee has returned to Houston to open Augustine’s, a progressive Creole restaurant exploring the many dimensions of his Creole heritage—debuting Fall 2026.

MENU

NOLA BBQ Honeynut Squash $13

toasted farro, boozy cranberries, feta 

Spicy Oxtail Rigatoni $19

bronze extruded pasta, sauce creole, pickled onion

Fried Catfish Bahn Boy $16

bretel butter the good stuff in the red can, cilantro shrettuce salad, garlic aioli

Heirloom Rice Grits $16

sliced pork rillion, chow chow relish

CHEF DOM LEE

Rooted in the unique tapestry of Creole culture, Chef Dominick Lee’s culinary journey pays heartfelt homage to his New Orleans heritage. After Hurricane Katrina in 2005, Lee’s passion for cooking led him to The Art Institute of Houston, where he received the inaugural “Underbelly Scholarship” from James Beard award-winning chef Chris Shepherd. His journey to his Bachelors in Culinary Management included roles as sous chef at Bay Oaks Country Club, Executive Sous Chef under James Beard semifinalist Chef Kiran Verma at Kiran’s and stages at some of the most highly acclaimed restaurants in the country, including Alinea (2 Michelin Stars), Next (1 Michelin Star), and Blue Hill at Stone Barns (2 Michelin Stars). At 29, Lee became one of the youngest executive chefs in Houston, taking the helm at Poitín Bar & Kitchen where he earned accolades such as Texas Monthly’s 2019 Best New Restaurants and a number of “Rising Star Chef” distinctions.

In 2021, Lee relocated to Europe to study Creole food derivatives and served as head chef at Villa Lena in Tuscany. Two years later, he returned back to The States, opening Alligator Pear in New York City, which showcased a New American menu inspired by New Orleans. Now, Lee has returned to Houston to open Augustine’s, a progressive Creole restaurant exploring the many dimensions of his Creole heritage—debuting Fall 2026.

MENU

NOLA BBQ Honeynut Squash $13

toasted farro, boozy cranberries, feta 

Spicy Oxtail Rigatoni $19

bronze extruded pasta, sauce creole, pickled onion

Fried Catfish Bahn Boy $16

bretel butter the good stuff in the red can, cilantro shrettuce salad, garlic aioli

Heirloom Rice Grits $16

sliced pork rillion, chow chow relish

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

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

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

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!

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.

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

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.

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

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.

Jordin Taylor is the founder of Little Nooks, a Houston based concept inspired by Southern comfort and Cajun influence. 

Rooted in her upbringing, where the kitchen was a place of connection, storytelling, and warmth, Jordin developed a deep appreciation for the role food plays in bringing people together. After years in the restaurant industry, she was drawn to creating experiences that feel both personal and memorable.

Through Little Nooks, Jordin brings her vision to life blending nostalgic flavors with a modern approach. Each menu is designed to feel familiar yet refined, honoring tradition while creating space for new memories.

Little Nooks invites guests to slow down, indulge, and feel at home.

Menu 

Shrimp Étouffée 
Gulf shrimp simmered, Creole sauce, jasmine rice.

Cajun Chicken Sandwich 
Pan-fried Cajun chicken cutlet, tomato pesto, havarti, fresh sorrel, chipotle aioli, herbed focaccia. Add prosciutto.

Coastal Cod 
Seared cod, fennel slaw, coconut lime rice, herbed chermoula sauce.

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

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!

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.

Pupusa Lab is BACK!

join us for our flavorful & unique take on PUPUSAS!

Like the good old PUPUSA LAB pop up days!

Menu

Rosted Chicken Pupusa, Braised Brisket Pupusa, & Charred Squash Pupusa

all come served with herbed curtido, green curry, salsa de tomate, garlic chili oil

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

The Story of Discada

Discada is rooted in the agricultural traditions of northern Mexico, where retired steel plow discs were transformed into cooking vessels over open fires. On these discs, families gathered to prepare hearty combinations of beef, pork, bacon, chorizo, fresh vegetables, and spices—creating one of the region's most beloved ancestral dishes.

Inspired by this tradition, we set out to honor Discada's rich history while giving it a modern touch through premium ingredients, refined techniques, and thoughtfully crafted seasonings. Every bite celebrates the bold flavors, warmth, and spirit that have brought people together around the fire for generations.

Served with fresh tortillas, beans, and vibrant salsas, Discada is more than a meal—it's a celebration of family, tradition, and the enduring heritage of northern Mexico.

Come try it at Thirdplace this Friday-Saturday!

The Story of Discada

Discada is rooted in the agricultural traditions of northern Mexico, where retired steel plow discs were transformed into cooking vessels over open fires. On these discs, families gathered to prepare hearty combinations of beef, pork, bacon, chorizo, fresh vegetables, and spices—creating one of the region's most beloved ancestral dishes.

Inspired by this tradition, we set out to honor Discada's rich history while giving it a modern touch through premium ingredients, refined techniques, and thoughtfully crafted seasonings. Every bite celebrates the bold flavors, warmth, and spirit that have brought people together around the fire for generations.

Served with fresh tortillas, beans, and vibrant salsas, Discada is more than a meal—it's a celebration of family, tradition, and the enduring heritage of northern Mexico.

Come try it at Thirdplace this Friday-Saturday!

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

Jordin Taylor is the founder of Little Nooks, a Houston based concept inspired by Southern comfort and Cajun influence. 

Rooted in her upbringing, where the kitchen was a place of connection, storytelling, and warmth, Jordin developed a deep appreciation for the role food plays in bringing people together. After years in the restaurant industry, she was drawn to creating experiences that feel both personal and memorable.

Through Little Nooks, Jordin brings her vision to life blending nostalgic flavors with a modern approach. Each menu is designed to feel familiar yet refined, honoring tradition while creating space for new memories.

Little Nooks invites guests to slow down, indulge, and feel at home.

Menu 

Shrimp Étouffée 
Gulf shrimp simmered, Creole sauce, jasmine rice.

Cajun Chicken Sandwich 
Pan-fried Cajun chicken cutlet, tomato pesto, havarti, fresh sorrel, chipotle aioli, herbed focaccia. Add prosciutto.

Coastal Cod 
Seared cod, fennel slaw, coconut lime rice, herbed chermoula sauce.

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

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.

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.

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