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!

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

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!

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!

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

Yuma HTX is a new Cuban inspired sandwich shop.

Traditions meets innovation. Inspired by the traditional flavors of Cuba intermingled with Houston’s diverse culinary scene.

Every thing from scratch.

Menu

The Cuban; scratch made traditional cuban sandwich

The Penny: cuban x banh mi fusion sandwich

El Jardin: vegan sandwich

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

Belal Kattan is a Syrian-American chef based in Dallas, Texas, and the chef/owner of Bazaar, a pop-up and private-event dining concept. His cooking blends French, Italian, and Asian influences, all grounded in the deep and vibrant flavors of Syrian cuisine.

Belal spent more than a decade growing up in Syria, and his culinary style is shaped by the traditions, ingredients, and memories of his upbringing. Through Bazaar, he brings his heritage to the forefront while exploring how global cuisines can intersect and elevate one another.

Each dish Belal creates reflects his commitment to storytelling, culture, and the craft of cooking—offering guests a thoughtful, personal, and globally inspired dining experience.

MENU

SHEESH TAWOOK TACO

toum, pickles, pomegranate molasses

SUJUK & CHEESE TACO

cramelized onions & peppers

ROASTED SUNCHOKE TACO

pepita chimichurri, sumac onions

Belal Kattan is a Syrian-American chef based in Dallas, Texas, and the chef/owner of Bazaar, a pop-up and private-event dining concept. His cooking blends French, Italian, and Asian influences, all grounded in the deep and vibrant flavors of Syrian cuisine.

Belal spent more than a decade growing up in Syria, and his culinary style is shaped by the traditions, ingredients, and memories of his upbringing. Through Bazaar, he brings his heritage to the forefront while exploring how global cuisines can intersect and elevate one another.

Each dish Belal creates reflects his commitment to storytelling, culture, and the craft of cooking—offering guests a thoughtful, personal, and globally inspired dining experience.

MENU

SHEESH TAWOOK TACO

toum, pickles, pomegranate molasses

SUJUK & CHEESE TACO

cramelized onions & peppers

ROASTED SUNCHOKE TACO

pepita chimichurri, sumac onions

Belal Kattan is a Syrian-American chef based in Dallas, Texas, and the chef/owner of Bazaar, a pop-up and private-event dining concept. His cooking blends French, Italian, and Asian influences, all grounded in the deep and vibrant flavors of Syrian cuisine.

Belal spent more than a decade growing up in Syria, and his culinary style is shaped by the traditions, ingredients, and memories of his upbringing. Through Bazaar, he brings his heritage to the forefront while exploring how global cuisines can intersect and elevate one another.

Each dish Belal creates reflects his commitment to storytelling, culture, and the craft of cooking—offering guests a thoughtful, personal, and globally inspired dining experience.

MENU

SHEESH TAWOOK TACO

toum, pickles, pomegranate molasses

SUJUK & CHEESE TACO

cramelized onions & peppers

ROASTED SUNCHOKE TACO

pepita chimichurri, sumac onions

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

Charred Squash Pupusa

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

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.

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.

Abbas Dhanani’s story is quintessentially Houston. Born and raised in the H-Town area and graduating from the University of Houston, Dhanani worked tirelessly at his parents’ local fast-food franchises to gain deep F+B experience. In 2011 he started the Instagram account @houstoneatz, giving a platform to Houston chefs and restaurants, all while working on his dream to open a burger spot. The dream came true in 2021 with the pop-up Burger Bodega. Overwhelming response led Dhanani to open his first brick-and-mortar Burger Bodega in 2022. A second location will open in Katy in 2026. 

In June 2025, Abbas launched Bas’s Cheesesteaks, a series of pop-ups bringing his take on the beloved Philly staple to the Houston community. 

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

Charred Squash Pupusa

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

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

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

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

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

MENU

OG Tacos

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

La Hermana Quesadilla

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

Elote

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

+ add beef steak, juicy chicken, or grilled veg

FOLLOW@TACORLANDO

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

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

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

Menu

Thit Kho Trung

Braised Pork Belly with Eggs over jasmine rice

Currywurst mit Reis

German sausage with Korean curry over jasmine rice

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

We are excited to parter up with Aktive Progression Gym & Grow Through Therapy to bring you a curated wellness experience designed to inspire renewal, connection, and healing.

Day Schedule

8am-12pm: Wellness Market with a selection of local vendors to have you feeling good & looking good!

• Bloom Handcrafted Beauty: hand made soaps, candels, skin care and more

• Cositas HTX: hand made jewelry & accessories

• Manos Sagradas: massage therapist

• Noon Mystic Shop: curated crystal, aromatheraspy, accessories & live plants

• Rocios Art Shop: live mini portraits

• Wilson Book Emporium: mobile book store

8am-10:30am: Movement & Meditation by Aktive Progression & GrowThrough Therapy FREE TO ATTEND just RSVP here!

11am-3pm: Pupusa Lab for lunch!

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!

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

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

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

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

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

MENU

OG Tacos

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

La Hermana Quesadilla

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

Elote

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

+ add beef steak, juicy chicken, or grilled veg

FOLLOW@TACORLANDO

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

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

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

Menu

Thit Kho Trung

Braised Pork Belly with Eggs over jasmine rice

Currywurst mit Reis

German sausage with Korean curry over jasmine rice

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

Yuma HTX is a new Cuban inspired sandwich shop.

Traditions meets innovation. Inspired by the traditional flavors of Cuba intermingled with Houston’s diverse culinary scene.

Every thing from scratch.

Come experince the taste of Yuma HTX August 29th-31st at Thirdplace

Menu

The Cuban; scratch made traditional cuban sandwich

The Penny: cuban x banh mi fusion sandwich

El Jardin: vegan sandwich

SHAWN & TUCK PRESENT: DAYBREAK

Houston’s coolest morning social. Grab a cup, meet someone new, and head to work on a high note.