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

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.

Milo was born and raised in Chengdu, Sichuan. Always having a passion for cooking and food,

starting in December 2021, Milo began serving Sichuan cuisine staples with his own twist at

Houston local farmers markets during the weekends. In the summer of 2024, with the

encouragement of his lovely wife, Cydny, Milo quit his job and opened Bäshi, his first restaurant,

which specializes in authentic and innovative Sichuan-inspired delicacies.

Bäshi serves Sichuan staples with their own flare as well as creating new dishes inspired by Sichuan flavors.

Menu

Dan Dan Noodles

Vegan stock, sesame paste, pea tips, fried peanuts,

scallion, ground pork (vegan option: diced Dougan &

oyster mushroom)

Chili Oil Wontons

Scallion, ginger, chili oil with toasted sesame seeds,

brown sugar spice-infused soy sauce, garlic oil, local

micro greens, pork (vegan option: Impossible Beef)

+ Ramen Egg

Milo was born and raised in Chengdu, Sichuan. Always having a passion for cooking and food,

starting in December 2021, Milo began serving Sichuan cuisine staples with his own twist at

Houston local farmers markets during the weekends. In the summer of 2024, with the

encouragement of his lovely wife, Cydny, Milo quit his job and opened Bäshi, his first restaurant,

which specializes in authentic and innovative Sichuan-inspired delicacies.

Bäshi serves Sichuan staples with their own flare as well as creating new dishes inspired by Sichuan flavors.

Menu

Dan Dan Noodles

Vegan stock, sesame paste, pea tips, fried peanuts,

scallion, ground pork (vegan option: diced Dougan &

oyster mushroom)

Chili Oil Wontons

Scallion, ginger, chili oil with toasted sesame seeds,

brown sugar spice-infused soy sauce, garlic oil, local

micro greens, pork (vegan option: Impossible Beef)

+ Ramen Egg

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

We are exited to host Chef Ryan of Knives in Water for a month long recidency.

Catch him here every MONDAY in October 11am-3pm!

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.

Third Place Menu 

Chicken & Sausage Gumbo: poblano pepper, Old Bay

Jerk Chicken Tacos: pico, pickled red onion, cilantro, toasted white corn tortillas

Wings: twice fried, choice of valtentina taki -or- gouty sauce (Lemon garlic butter)

Served with celery and ranch

Michael is deeply involved in Houston’s food scene — known as much for his eye behind the camera as his appetite at the table. A respected videographer and photographer, he’s collaborated with chefs all over town while also building a reputation as that friend every chef wants to cook for — a true foodie through and through.

Beyond documenting the stories of others, Michael is also a home cook with a deep love for his Cantonese heritage. Cooking puts him at peace, and he finds real joy in watching a dish come together. For one day only, he’s stepping out from behind the lens and into the kitchen, sharing the flavors he grew up with in a pop-up that’s both personal and delicious.

Michael will be serving a Hong Kong classic —

Tomato Egg with Rice

a comforting favorite from his childhood. For this special pop-up, he’s added his own twist: a crispy chicken cutlet on top, bringing extra crunch and heartiness to the dish.

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

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

Borrowed Goods is a Singaporean-inspired pop-up concept created by Diane and Willet Feng, the co-owners of Burger-Chan.

Menu TBD

WellWeek, an initiative created by the Houston hospitality industry to raise awareness about medical problems such as depression and anxiety.

JOIN US and enjoy a coffee or quick bite while decompressing a little with other industry professionals and WellWeekers.

Meet us for mid- day crayon club! Coloring promotes relaxation, mindfulness, and creativity; benefits include a calmer brain, reduced anxiety, and improved mood.

Coloring books and coloring materials provided.

visit WELLWEEK for more information!

Gabriel Medina is a Houston-born Filipino American chef with two decades of experience. He has worked internationally in countries such as Japan (Narisawa in Tokyo) and the Philippines (Harana in Siargao), as well as at locally renowned establishments including Kata Robata, Soma, and Aqui. Now, focusing on his greatest passion, he has launched his own Filipino business called Subó, which translates to the endearing act of feeding others

Join us at Third Place every Wednesday 11-3pm!

follow @subo.htx for upcoming events and details.

We are exited to host Chef Ryan of Knives in Water for a month long recidency.

Catch him here every MONDAY in October 11am-3pm!

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.

Third Place Menu 

Chicken & Sausage Gumbo: poblano pepper, Old Bay

Jerk Chicken Tacos: pico, pickled red onion, cilantro, toasted white corn tortillas

Wings: twice fried, choice of valtentina taki -or- gouty sauce (Lemon garlic butter)

Served with celery and ranch

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

Pupusa Lab is BACK!

join us for our flavorful & unique take on PUPUSAS!

Like the good old PUPUSA LAB pop up days!

Menu

Brisket Pupusa

Chicken Pupusa

Squash Pupusa

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

CAFECITO at ThirdPlace!

Join us for a day time cafe party like no other

Latin sounds by Stephen Chavez

Sip, dance and connect in the heart of Houston!

Saturday 11am-3pm

Plus PUPUSA LAB for lunch will be avaialble!

Bottowed Goods is a pop up by Diane & Willet Feng, Co-owners of Burger Chan.

WAGYU HOTDOGS MENU

SUKIYAKI: shirataki noodles and cabbage cooked in sukiyaki broth, egg yolk sauce

TAMAGO RINGO: curry apple and egg salad, vegan floss

CHINO MEXICANO: oriental mustard + mayo, bacon-wrapped dog, soy serrano peppers, guacamole, cotija cheese

MUSHROOM SWISS: scallion aioli, sauteed onions, mushroom medley, swiss cheese

VEGETARIAN TAMAGO RINGO SANDO: curry apple and egg salad nestled in a brioche bun

Hand-cut potato chips flavored with either lemon pepper or plum salt will be available on the side.

Bottowed Goods is a pop up by Diane & Willet Feng, Co-owners of Burger Chan

WAGYU HOTDOGS MENU

SUKIYAKI: shirataki noodles and cabbage cooked in sukiyaki broth, egg yolk sauce

TAMAGO RINGO: curry apple and egg salad, vegan floss

CHINO MEXICANO: oriental mustard + mayo, bacon-wrapped dog, soy serrano peppers, guacamole, cotija cheese

MUSHROOM SWISS: scallion aioli, sauteed onions, mushroom medley, swiss cheese

VEGETARIAN TAMAGO RINGO SANDO: curry apple and egg salad nestled in a brioche bun

Hand-cut potato chips flavored with either lemon pepper or plum salt will be available on the side.

Gabriel Medina is a Houston-born Filipino American chef with two decades of experience. He has worked internationally in countries such as Japan (Narisawa in Tokyo) and the Philippines (Harana in Siargao), as well as at locally renowned establishments including Kata Robata, Soma, and Aqui. Now, focusing on his greatest passion, he has launched his own Filipino business called Subó, which translates to the endearing act of feeding others

Join us at Third Place every Wednesday 11-3pm!

follow @subo.htx for upcoming events and details.

We are exited to host Chef Ryan of Knives in Water for a month long recidency.

Catch him here every MONDAY in October 11am-3pm!

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.

Third Place Menu 

Chicken & Sausage Gumbo: poblano pepper, Old Bay

Jerk Chicken Tacos: pico, pickled red onion, cilantro, toasted white corn tortillas

Wings: twice fried, choice of valtentina taki -or- gouty sauce (Lemon garlic butter)

Served with celery and ranch

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)

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)

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

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!

Gabriel Medina is a Houston-born Filipino American chef with two decades of experience. He has worked internationally in countries such as Japan (Narisawa in Tokyo) and the Philippines (Harana in Siargao), as well as at locally renowned establishments including Kata Robata, Soma, and Aqui. Now, focusing on his greatest passion, he has launched his own Filipino business called Subó, which translates to the endearing act of feeding others

Join us at Third Place every Wednesday 11-3pm!

follow @subo.htx for upcoming events and details.

We are exited to host Chef Ryan of Knives in Water for a month long recidency.

Catch him here every MONDAY in October 11am-3pm!

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.

Third Place Menu 

Chicken & Sausage Gumbo: poblano pepper, Old Bay

Jerk Chicken Tacos: pico, pickled red onion, cilantro, toasted white corn tortillas

Wings: twice fried, choice of valtentina taki -or- gouty sauce (Lemon garlic butter)

Served with celery and ranch

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.

Sundaes on Sunday Menu (will be available 11-3pm) on Sunday October 5th

S U M T H I N ’ P U N K I N ’

Traditional Gullah Pumpkin Bread, 1848 Sweet Cream Ice Cream Custard,

Chocolate Ganache, topped with a mélange of Toasted Coconut/Egusi

T H E C H E W I E C H E W

Traditional Charleston Chewie Brownie, 1848 Brown Butter Ice

Cream Custard, Cane Syrup/Chicory Caramel, Toasted Pecans

G O L D E N H O U R

Sumac Roasted Pear Sorbet topped with Muscadine Grape

Compote with Candied Kumquat and Golden Rice Granola of

toasted sprouted brown rice crisps, oats, honey, benne and pepitas

We are excited to host James Beard Winner Chef Ana Liz Pulido from Ana Liz Taqiueria of Mission, Texas !!!

Named #1 taco in Texas by Texas Monthly, Chef brings her authentic flavor and creativity to Third Place for lunch service October 4th & October 5th. 11am-3pm

MENU

• TLACOYO DE BARBACOA ESTILO CERRO AZUL

• TACOS SUVES SURTIDOS

• TETELA DE PIPIAN

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!