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    Midtown Game Changer

    Midtown game changer: New Vietnamese restaurant replaces an iconic spot with late hours and a drive-thru

    Eric Sandler
    Aug 4, 2014 | 2:17 pm

    Despite a plethora of Vietnamese restaurants in Midtown, a gap exists in the available options. None of the banh mi shops like Les Givrals, Cali Sandwich or Thien An are open late. Of course, Mai's serves noodles bowls, spring rolls and pho well into the night, but that's not quite the same thing (and it ain't what it used to be).

     

    Yes, it's a classic #firstworldproblem, but still, surely an enterprising restaurateur sees the potential of bringing one of Houston's favorite sandwiches to diners looking for a little sustenance after a couple of beers.

     

    That someone is Qui M. Ly, whose family owns both the Les Givrals Kahve on Washington Ave (which is not connected to the Midtown location) and the recently opened Oui Desserts bakery at Kirby and Richmond. Ly tells CultureMap that he's making plans to expand the Oui brand with Oui Banh Mi, which will take over the space at Richmond and Mandell previously occupied by the recently shuttered hamburger favorite Lucky Burger (credit twittering foodie Chic Chick Chic Eats for first noticing Oui's account).

     

     

      One of the key components for Oui's design will be reviving the space's drive-thru window.  

     
     

    Set to open in the January or February, Oui Banh Mi will serve banh mi sandwiches, rolls (spring, egg and summer) and a rotating selection of daily specials. "We will do away with all entrees being available daily, but rather just certain days as the space is really limited," Ly tells CultureMap in an email. "(Our plan is to) focus on one dish and make it: Steak night, noodle night, etc."

     

    One of the key components for Oui's design will be reviving the space's drive-thru window. "Since we have a drive-thru, we can push the sandwiches out rather quickly," Ly explains.

     

    In addition, to take advantage of the foot traffic afforded by neighbors like Revelry on Richmond and The Harp, Oui will also have a walk-up window. Inside, the space will be completely renovated with a new look that incorporates "wood and industrial" elements.

     

    While exact hours are in the planning stages, Oui will be open until 3 a.m. on the weekends, giving the area another late-night dining option and, finally, a way to satisfy banh mi cravings after dark.

     

    It all sounds like Oui has the potential to be a valuable addition to the area near the Menil. "We want to be part of the neighborhood," Ly says.

    Drive-thru banh mi shop Oui Banh Mi will replace Lucky Burger.

    Lucky Burger exterior
      
    Photo by Eric Sandler
    Drive-thru banh mi shop Oui Banh Mi will replace Lucky Burger.
    unspecified
    news/restaurants-bars

    What's Eric Eating Episode 476

    Award-winning Houston chef dishes on season 4 of hit show The Bear

    CultureMap Staff
    Jul 15, 2025 | 6:00 am
    The Bear cast photo
    The Bear/Facebook
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    On the most recent episode of “What’s Eric Eating,” James Beard Award-winning chef Justin Yu joins CultureMap editor Eric Sandler to discuss season four of The Bear, the FX series set in a Chicago restaurant. It’s become an annual tradition for the two men.

    (Spoilers ahead for all episodes of season four of The Bear.)



    In season four, which debuted on June 25, the show’s eponymous restaurant is struggling to find its footing after a review in the Chicago Tribune criticized the inconsistencies of chef Carmy Berzatto’s constantly-changing menu. The stressful environment leads chef de cuisine Sydney Adamu to contemplate leaving for a new restaurant. Yu relates to the other chef’s desire to hire Sydney away from The Bear.

    “This constantly happens in the restaurant business. We become both friends with and fans of people working under other people. You envision opening something new and having that person work for me. How do we get them to move over,” Yu says. “The ability to create is one thing. Money is a big thing. The promise of work-life balance is one thing. Those are ways to get people to move from one place to another.”

    The duo also take up the topic of sous chef Tina Marrero’s struggles to get the timing down on the pasta course that’s part of The Bear’s tasting menu. Sandler asks Yu about encouraging cooks to improve their skills

    “It’s trust but also training and the ability to have them understand what each dish means, the way it should taste and why, and how fast or slow it should go. A long time ago when we were being trained, we were told to cook the food and not given a reason for why it should be done that way. Whereas, we try our very best these days to explain the reasoning behind having a dish with fewer components so it can be plated up more quickly to get another turn on a table.”

    Listen to the full episode to hear Yu’s thoughts on Carmy’s decision to step away from The Bear. He also provides an update on some big changes come to the menu at Theodore Rex, his restaurant in downtown Houston’s Warehouse District that earned a Bib Gourmand designation in the Michelin Guide.

    chefsinterviewjustin yupodcaststhe beartv
    news/restaurants-bars

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