Hot chicken with a spice level that’s guaranteed to make you blush.

Cozy noodle shop offering spicy dishes such as Thai curry, dumplings, and ramen.

Home of the Best BBQ — slow-smoked meats and pecan-smoked sausages served with Texas flavor since 1957.

Think European cafe with a Texas twist.

Three Keys Coffee, named by Food & Wine as the 2022 Best Coffee Roaster in Texas.

Voted Houston’s Best Juice Bar—serving up functional drinks and healthy bites.

The freshest pizzas, wings, and sandwiches in all of downtown Houston.

Authentic Mexican cuisine, sourcing many ingredients from areas across Mexico.

A craft cocktail and Vinyl Listening Bar.

Proper reimagines classic American comfort food with a fresh, modern twist.

Flavor packed Dosiraks.

Offering spicy dishes such as Thai curry, dumplings, and ramen.

Cozy noodle shop

With a spice level that’s guaranteed to make you blush.

Hot chicken

European cafe with a Texas twist

Slow-smoked meats and pecan-smoked sausages served with Texas flavor since 1957.

Home of the Best BBQ

Named by Food & Wine as the 2022 Best Coffee Roaster in Texas.

Three Keys Coffee

Voted Houston’s Best Juice Bar—serving up functional drinks and healthy bites, from kombucha to superfood smoothies and fresh wraps.

Functional drinks and healthy bites

Freshest pizzas, wings, and sandwiches

Sourcing many ingredients from areas across Mexico.

Authentic Mexican cuisine

Proper

Flavor packed Dosiraks. Bold, Fast, and Unapologetically Korean.

Dosiraks

CITY ORCHARD

NEW BELGIUM

PARISH

Trim any excess fat from the thighs, leaving skin intact. Pat dry with paper towels.

In a large bowl or container, whisk together buttermilk, 2 tbs kosher salt, 1 tsp sugar, 1 tsp garlic powder, and 1 tsp black pepper until combined.

Submerge the chicken thighs in the buttermilk mixture. Cover and refrigerate for at least 4 hours and up to overnight (8–12 hours) to tenderize and flavor the meat.

Remove chicken from the refrigerator about 30 minutes before frying to come closer to room temperature. Prepare a wire rack set over a baking sheet for resting the fried pieces.

In a large shallow bowl or rimmed baking sheet, combine 2 cups all-purpose flour, 1 tbs cornstarch, 2 tsp sweet paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1.5 tsp kosher salt, and 1 tsp black pepper. Whisk to evenly distribute spices.

Dry Mix

In a separate bowl, whisk together 2 eggs and 1 tbs cold water until smooth.

Wet Dip

Working one piece at a time: shake off excess buttermilk from a thigh, dip it into the egg wash, then press firmly into the flour mixture, coating thoroughly. For a thicker crust, repeat: dip again in egg and dredge once more in flour. Place each coated piece on the rack while you heat the oil.

Pour 1.5 cups vegetable oil into a heavy Dutch oven or deep skillet to a depth of about 1 to 1.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small pinch of flour will sizzle and brown gently within 10–15 seconds.

Fry chicken in batches to avoid crowding (2–3 pieces per batch depending on pan size). Carefully add pieces skin-side down; fry for 6–8 minutes, then flip and fry another 6–8 minutes, or until an instant-read thermometer inserted at the thickest part (not touching bone) reads 165–170°F (74–77°C) and crust is deep golden-brown. Adjust heat as needed to maintain oil at ~325–350°F.

Transfer fried pieces to the wire rack. Keep warm in a 200°F (95°C) oven if necessary while you finish remaining batches.

While the chicken fries (or up to 10 minutes before serving), combine 1 cup neutral oil, 3 tbs unsalted butter, and 2 tbs lard (if using) in a small saucepan over medium-low heat. Warm gently until butter melts and mixture is shimmering but not smoking.

Stir in 2 tbs hot paprika, 2 tbs cayenne pepper, 1 tbs chili powder, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp smoked paprika (if using), 2 tsp apple cider vinegar, and 1 tsp kosher salt. Let the spice mixture gently simmer for 1–2 minutes to bloom the spices, then remove from heat. Taste cautiously (it's hot) and adjust cayenne to desired heat — add more for an extra blush.

Using a spoon or small ladle, generously baste each fried chicken piece with the spicy oil—coat the skin thoroughly so it soaks into the crust. For maximum heat and shine, double-baste: baste once, let the chicken rest 1 minute, then baste again. Place basted pieces back on the rack for 1–2 minutes so excess oil drains and flavors set.

Toast bread slices briefly in the oven or in a pan until lightly browned. Place 1 slice of toast on each serving plate (two slices per plate if serving family-style).

Place a piece of hot chicken on the toast, top with dill pickle slices (2 per piece), and serve with lemon wedges on the side. The bread soaks up some of the spicy oil and pickle provides a bright contrast.

Serve immediately while hot and crispy. Provide extra spicy oil in a small ramekin at the table for those who want to up the heat.

skin-on, bone-in chicken thighs

buttermilk

kosher salt (for brine)

granulated sugar

garlic powder (for brine)

black pepper (freshly ground, for brine)

all-purpose flour

cornstarch

paprika (sweet)

garlic powder

onion powder

cayenne pepper (for breading)

kosher salt (for breading)

black pepper

eggs

cold water

neutral oil (peanut, canola, or vegetable)

unsalted butter

lard or additional oil (optional, for richer flavor)

hot paprika (smoked if available)

cayenne pepper (adjust for heat)

chili powder

brown sugar

garlic powder (for baste)

smoked paprika (optional, for depth)

apple cider vinegar

kosher salt (for baste)

vegetable oil (for deep frying)

bread slices (white sandwich bread)

pickle slices (dill)

lemon wedges (optional)

Heat 2 tbs vegetable oil in a large heavy pot over medium heat until shimmering.

Add minced garlic and grated ginger and sauté 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in 3 tbs red curry paste and 1 tsp Thai red chili flakes (or sambal). Cook 1–2 minutes, pressing the paste into the oil to bloom the spices.

Add the smashed lemongrass stalk (or 1 tbs paste) and pour in 1000 ml stock. Bring to a gentle simmer.

If using, stir in 1 tsp kokum or tamarind concentrate for brightness. Add 2 tbs fish sauce (or soy sauce), 1 tsp brown sugar, and season with 1 tsp salt and 1 tsp black pepper. Simmer 8–10 minutes to let flavors meld and aromatics infuse.

Reduce heat to low and stir in 400 ml coconut milk. Warm through (do not boil vigorously) for 3–4 minutes to combine.

Remove and discard the lemongrass stalk. Stir in 2 tbs fresh lime juice and 1 tsp toasted sesame oil. Taste and adjust seasoning — more fish sauce for saltiness, lime for acidity, or chili flakes for heat.

Bring a medium pot of water to a rolling boil. Carefully lower 4 eggs and boil 6–7 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, then peel and set aside.

Prepare soft-boiled eggs

While the broth simmers, bring a separate large pot of water to a boil. Add the 400 g ramen noodles and cook according to package instructions (fresh 2–3 minutes, dried 4–5 minutes). Drain and briefly rinse under hot water to separate strands. Divide noodles among 4 bowls.

In a skillet over medium-high heat, add a splash of oil and sear the thinly sliced 300 g chicken thighs (season lightly with salt and pepper) 2–3 minutes per side until cooked through and lightly caramelized. If using tofu, pan-fry cubes until golden on all sides. Remove and set aside.

In the same skillet, sauté 150 g sliced shiitake briefly until softened, 2–3 minutes. Quickly wilt the 4 halved baby bok choy cut-side down 1–2 minutes until bright green but still crisp-tender. Set mushrooms and bok choy aside.

Rewarm the finished broth to a gentle simmer. Ladle equal portions of broth over the noodles in each bowl, covering them fully.

Top each bowl with sliced chicken (or tofu), shiitake, bok choy, a handful of 150 g bean sprouts, half a soft-boiled egg, sliced scallions, cilantro, and Thai basil as desired.

Finish with a drizzle of 1 tsp toasted sesame oil, 1/2 tbs chili oil (adjust to taste), a sprinkle of crushed peanuts or cashews, and a lime wedge on the side for squeezing.

Prepare filling: In a medium bowl combine 300 g ground pork, 1 cup finely shredded cabbage, 3 finely chopped scallions, 1 tsp minced garlic, 1 tsp minced ginger, 1 tbs sesame oil, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs Sriracha, 1 tsp cornstarch and 1/2 tsp salt. Mix until sticky and well combined.

Assemble dumplings: place a wrapper on your palm, spoon about 1 tbs filling into the center. Moisten wrapper edge with water, fold in half and pleat or press edges to seal. Repeat until all wrappers are filled (about 24 dumplings). Keep covered with a damp towel to prevent drying.

Cook dumplings (pan-fry + steam): heat a large nonstick skillet over medium-high and add 2 tbs vegetable oil. Arrange dumplings in a single layer, flat side down, without overcrowding. Fry 2–3 minutes until bottoms are golden brown.

Carefully pour in 120 ml water (watch for steam), cover immediately with a tight-fitting lid and reduce heat to medium. Steam 5–6 minutes until filling is cooked through and wrappers are tender. Uncover and cook another 1–2 minutes to crisp the bottoms again. Transfer to a platter.

Whisk together 3 tbs soy sauce, 2 tbs rice vinegar, 1 tsp sesame oil, 1 tsp honey or sugar, 1/2 tsp chili flakes or a dash of Sriracha, and 1 tsp toasted sesame seeds in a small bowl. Taste and adjust — more vinegar for tang, more honey for sweetness, more chili for heat.

Serve the dipping sauce alongside the hot dumplings.

vegetable oil

garlic cloves, minced

ginger, peeled and grated

red curry paste

Thai red chili flakes (or sambal oelek)

lemongrass, tough outer trimmed, smashed (or 1 tbs lemongrass paste)

low-sodium chicken or vegetable stock

kokum or tamarind concentrate (optional)

fish sauce (or soy sauce for vegetarian)

light brown sugar

coconut milk (full fat)

lime juice

salt

fresh ramen noodles (or dried)

boneless skinless chicken thigh, thinly sliced (or tofu for veg)

shiitake mushrooms, sliced

baby bok choy, halved lengthwise

bean sprouts

soft-boiled eggs

scallions, thinly sliced

fresh cilantro leaves

Thai basil leaves (optional)

lime wedges

toasted sesame oil

chili oil (for serving)

crushed peanuts or roasted cashews

ground pork (or mixed mushrooms & tofu for veg)

dumpling wrappers (round)

green cabbage, finely shredded

scallions, finely chopped

minced garlic

minced ginger

sesame oil

soy sauce

rice vinegar

Sriracha or chili garlic sauce

cornstarch (to bind)

vegetable oil (for frying)

water (for steaming the pan-fry)

honey or sugar

chili flakes or a dash of Sriracha

toasted sesame seeds

Trim excess hard fat from the brisket leaving about 1/4" fat cap. Pat dry with paper towels. Lightly coat the entire brisket with yellow mustard to help the rub adhere. Combine kosher salt, cracked black pepper, garlic powder and onion powder in a bowl and mix. Evenly apply the rub to all sides of the brisket, pressing gently so it adheres.

Trim and Season

Prepare smoker for low-and-slow cooking: set up charcoal or lump and preheat to maintain 225°F (107°C). Add pecan wood chunks to the coals for smoke flavor. Place a shallow water pan in the smoker to stabilize temperature and add moisture.

Smoke Setup

Place brisket fat-side up on the smoker grate away from direct heat. Maintain smoker at 225°F (107°C). Smoke the brisket until it reaches an internal temperature of 165°F (74°C); this typically takes about 6–8 hours for a 5 lb packer but monitor with a probe thermometer. Replenish wood and charcoal as needed and keep water pan filled.

Smoking the Brisket

When the brisket hits ~165°F (74°C) and has reached a deep mahogany bark, wrap it tightly in butcher paper or foil (butcher paper preferred). Return to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) and the probe slides in with little resistance. This can take another 2–4 hours.

Texas Crutch and Finish

Remove brisket from smoker and rest wrapped for at least 1 hour in a cooler or insulated container. Unwrap and slice against the grain into 1/4" thick slices. Reserve juices for serving.

Rest and Slice

Cut chilled pork shoulder and fatback into 1" cubes and keep cold. Chill grinder plates and bowl as well. Using a coarse grinder plate, grind the meat and fat once into a chilled bowl. Keep mixture cold (over ice if necessary) to prevent smear.

Chill and Grind

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, crushed red pepper flakes and minced garlic. Sprinkle seasoning over the ground meat, then slowly add ice water while mixing by hand or with a paddle attachment until the mixture is tacky and cohesive (about 1–2 minutes).

Mix Seasonings

Rinse and inspect hog casings; fit them on the sausage stuffer. Fill the stuffer with the sausage mixture and stuff into casings, maintaining even pressure to avoid air pockets. Tie off links at 6"–8" lengths with kitchen twine or twist into links. Prick any large visible air pockets with a sterilized needle.

Stuff into Casings

Hang or place sausages on racks in the refrigerator uncovered for 1–2 hours to develop a tacky pellicle; this helps smoke adhere and develop color.

Pre-smoke Drying

With smoker stabilized at 225°F (107°C) and pecan wood producing a steady mild smoke, place sausages on the smoker grate. Smoke until links reach an internal temperature of 155°F (68°C), about 1.5–2 hours depending on thickness. For fully cooked sausages, you can continue until 160°F (71°C).

Smoke Sausages

Remove sausages and let rest 10–15 minutes. Slice or serve whole.

Rest

Select good-quality pecan wood chunks and pre-soak none or briefly (10–15 minutes) — pecan smokes best when used as chunks added to hot coals for a clean, nutty smoke. Light hardwood charcoal or lump in the smoker and let it reach steady embers. Add pecan chunks periodically to maintain smoke production. Keep a water pan filled and positioned below or beside the meat to moderate temperature and add humidity.

Arrange sliced brisket and pecan-smoked sausages on a platter. If desired, warm BBQ sauce and serve on the side. Offer pickles and slices of white bread or Texas toast to make traditional Texas-style bites or sandwiches. Provide yellow mustard to taste. Leftover brisket juices can be spooned over sliced meat for extra moisture.

whole packer brisket (trimmed to 1/4" fat)

kosher salt

coarse black pepper (freshly cracked)

yellow mustard (as binder)

pork shoulder (trimmed, partially chilled)

pork fatback

crushed red pepper flakes

garlic (minced)

ice water

natural hog casings (soaked and rinsed)

pecan wood chunks

hardwood charcoal or lump

water (for pan in smoker)

BBQ sauce (optional, Texan style)

pickles (sliced)

white bread or Texas toast

yellow mustard (for serving)

Finely dice the jalapeño (remove seeds if you want milder heat), red bell pepper and red onion so pieces are small and even. In a small bowl combine apple cider vinegar, honey, olive oil, sea salt and freshly ground black pepper. Stir to dissolve the salt and honey. Add the diced peppers and onion, toss to coat, and let sit at room temperature for 15–20 minutes while you prepare the rest so flavors meld. Taste and adjust salt, honey, or vinegar to balance sweet-tangy-heat.

Prep and quick pickle

In a small bowl, combine the softened unsalted butter with the chopped thyme, lemon zest and fine sea salt. Mix until homogenous. Set aside at room temperature so it remains spreadable.

Preheat a skillet or griddle over medium heat (or preheat oven to 350°F / 175°C if you prefer using the oven). Slice each croissant horizontally, keeping halves intact. Spread about 1/2 tablespoon of the herbed butter on the cut interior of each croissant half (approximately all of the herbed butter across 6 croissants).

Prepare croissants

Place croissant halves buttered-side-down on the hot skillet or on a baking sheet in the oven. Toast until the buttered sides are golden and slightly crisp, about 2–3 minutes on the skillet or 6–8 minutes in the oven. Meanwhile, layer the bottom halves with a thin smear (about 1/2 tsp) of Dijon mustard.

Toast and melt

Pile ~50 g (about 2–3 oz) of thinly sliced smoked brisket onto each bottom croissant half, distributing evenly. Top the brisket with about 30 g (1 oz) of sliced Gruyère per sandwich. If you want extra melt, return assembled bottoms to the skillet or oven for 1–2 minutes until the cheese just softens.

Assemble with brisket and cheese

Spoon 1–2 tablespoons of the Texas-style pepper relish onto the melted cheese (adjust to taste). Top with a small handful of fresh arugula (about 15–20 g) for peppery contrast. Optionally drizzle 1/3 teaspoon of smoky chipotle hot sauce and/or 1/6 teaspoon whole grain mustard over the greens for extra depth.

Add relish and greens

Place the croissant top over the filling and press lightly. Serve immediately with the café-style side salad. If stacking for a service line, wrap in parchment to keep warm and crisp.

Finish and serve

In a small bowl or jar, whisk together the sherry vinegar, Dijon mustard (0.5 tsp), honey (0.5 tsp), and a pinch of coarse salt until combined. Slowly whisk in the extra-virgin olive oil to emulsify into a smooth vinaigrette. Taste and adjust seasoning with salt and pepper.

Place mixed baby lettuces in a shallow bowl. Add the thinly sliced cucumber and halved cherry tomatoes. Drizzle 1–2 tablespoons of the vinaigrette over the salad and gently toss to coat evenly. Serve alongside the croissant sandwich.

Plate one croissant sandwich per person with a generous handful of dressed salad beside it. Offer additional pepper relish and hot sauce at the table for guests to adjust heat and tang. Total make-ahead: pepper relish can be made up to 24 hours ahead and chilled; herbed butter can be mixed a day ahead and refrigerated.

Hot Chicken With A Spice Level That’s Guaranteed To Make You Blush.

Cozy Noodle Shop Offering Spicy Dishes Such As Thai Curry, Dumplings, And Ramen.

Home Of The Best Bbq — Slow-smoked Meats And Pecan-smoked Sausages Served With Texas Flavor Since 1957.

Think European Cafe With A Texas Twist.

Three Keys Coffee, Named By Food & Wine As The 2022 Best Coffee Roaster In Texas.

Voted Houston’s Best Juice Bar—serving Up Functional Drinks And Healthy Bites.

The Freshest Pizzas, Wings, And Sandwiches In All Of Downtown Houston.

Authentic Mexican Cuisine, Sourcing Many Ingredients From Areas Across Mexico.

A Craft Cocktail And Vinyl Listening Bar.

Proper Reimagines Classic American Comfort Food With A Fresh, Modern Twist.

Flavor Packed Dosiraks.

Cozy Noodle Shop

Hot Chicken

European Cafe With A Texas Twist

Home Of The Best Bbq

Three Keys Coffee

Functional Drinks And Healthy Bites

Freshest Pizzas, Wings, And Sandwiches

Authentic Mexican Cuisine

Proper

Dosiraks

City Orchard

New Belgium

Parish