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

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)

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!

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 11TH MENU

DUCK MATCHA SPECIAL

Creamy Matcha Broth Made of Duck, Chicken, and Oat Milk. Medium Thickness Homemade Noodles. Topped with Duck Breast Chashu, Green Onions, Menma, Whipped Cream, Half an Ajitama

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.

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

ART SHOW HOSTED BY 87 COLLECTIVE

• Third Place 420 E. 20th St Houston, Tx

• June 6th, 10am-2pm

ARTISTS:

• @87collective

• @thecaulkartist

• @trispeace

• @airlicky

• @jatzirisart

• @brikslovesyou

• @artbybml

• @a_simple_pose

Come hang out, get some delicious food and drinks, see some art, and get your weekend off to a great start! You don't want to miss it!

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

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

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

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.

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

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

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.

• POP UP CHEF: AZUL CANELA CO. BY CHEF EDUARDO

• GUEST BARTENDER:

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

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.

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

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

1848 HANDCRAFTED HERITAGE ICE CREAM is a small batch artisanal ice

cream and sorbets that are inspired by the culinary foodways and traditions of the Pan African

and Pan Latin diasporas. Created by Chef Rebecca Dirden Swindle.

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)

Chef Niki Vongthong is a Houston-based chef whose cooking is rooted in the bold, funky, and vibrant flavors of Northeast Thailand (Issan), inspired by her upbringing in her family’s Asia Market. Born in Laos to Thai parents, she developed an early love for sticky rice and deeply traditional cuisine.

A graduate of the Alain & Marie LeNôtre Culinary School, Chef Niki expanded her global perspective through travels across Spain, Morocco, and France. Back in Houston, she was part of the opening team at Uchi Houston, where she spent nearly six years as a sushi and kitchen chef, before helping open Aqui in Montrose as Executive Sous Chef.

She later returned to Thailand, reconnecting with her roots while opening an omakase concept and rising to Head Chef, focusing on Thai and Japanese seafood. After traveling extensively across Asia, she continues to bring a globally informed perspective to her cooking.

Chef Niki is a multi-time CultureMap Tastemaker Award nominee (2021–2023) and a Truffle Masters champion, earning 1st place in 2024.