Sandwiches for Southern Smoke

Houston's best food and drink talent star in new charity pop-up series

Winnie's Southern Smoke pop-up chicken sandwich

Sample this chicken thigh melt at Winnie's.

Courtesy of Winnie's

One of 2021's best new dining destinations has launched a charity pop-up series that's spicing up Monday nights. Winnie's, the sandwich shop and bar in Midtown, has invited some of Houston's top food and drink stars to participate in a new pop-up that raises money for the Southern Smoke Foundation.

Beginning Monday, January 24 and continuing through April 4, participants will collaborate with the Winnie's team on three featured cocktails and a special sandwich. Proceeds from sandwich sales will benefit Southern Smoke, the non-profit established by James Beard Award winner Chris Shepherd that provides cash assistance to hospitality workers in crisis situations.

“So many of our industry friends hang out at Winnie’s and talk to us about their favorite sandwiches that the idea just kind of evolved organically,” Winnie's general manager Tina Marie Brackett said in a statement. “As soon as we started reaching out to see if people were interested, the answer was an overwhelming yes and we had to start adding more dates.”

Shepherd headlines the roster of participants. It also includes some of the city's most prominent bartenders, CultureMap Tastemaker Award winners, and couples who may be working together behind the bar for the first time in years. Each pop-up runs from 8 pm until midnight.

Here's the full lineup:

January 24: Rich Bailey (Bacardi brand ambassador) and Linda Salinas (Beverage consultant and contributor to CultureMap's "What's Eric Eating" podcast)
January 31: Rebecca Burkhart (Johnny’s Gold Brick) and Justin Ware (Night Shift)
February 7: Alex Negranza (March) and Taylor Wright (Night Shift)
February 14: Lindsey Rae (Two Headed Dog)
February 21: Josh Alden (Reserve 101)
February 28: Westin Galleymore (Underbelly Hospitality) and Chris Shepherd
March 7: Lainey Collum (Monkey’s Tail) and Andy Mauer (Back Bar Project)
March 14: Mate Hartai (Tongue-Cut Sparrow) and Tommy Ho (Anvil)
March 21: Josh Jaramillo (Johnny’s Gold Brick) and Danny Rocha (Johnny's Gold Brick)
March 28: Robin Berwick (Double Trouble) and Peter Jahnke (Tongue-Cut Sparrow)
April 4: Julie Rodgers (True Anomaly Brewing) and Christopher Roy (Winnie’s)

For this week's kickoff, Salinas and Bailey will be serving three drinks that utilize rums from the Bacardi portfolio and syrups from Liquid Alchemist, the California-based company that employs Salinas as its Texas market manager. They are: Daiq Daddy Drake (Santa Teresa 1796, passion fruit, lime), Hot in Hurr (spiced whiskey and apple cider), and My ThirsTai (Santa Teresa 1799 Rum, Orgeat, orange, lime).

This week's sandwich special is called sandwich is called “Thicc Thighs Save Lives:” blackened chicken thigh melt with collard greens, french fries, pickled peppers, cheese, and Duke’s mayo on milk bread.

Next week, Ware and Burkart will pair three cocktails with a chicken parmesan sub topped with Ware's bacon-tomato gravy, garlic-thyme mayo, cherry pepper relish, and arugula. Other dishes and cocktails will be announced on Winnie's social media pages as their dates draw near.

Admittedly, Monday nights may not be ideal for fans of The Bachelor, but the quality of the food and drinks certainly justifies having a rose ceremony or two spoiled, right?

news-you-can-eat fundraisers

true to forme

Beard-recognized Houston chef's rooftop restaurant now open in Midtown

Photo by Rebekah Flores

The Branch serves breakfast daily.

A two-time James Beard Award finalist has opened his latest project. The Branch, a new concept from chef Chris Williams, officially opens this Thursday, October 1.

Part of Williams’ Lucille’s Hospitality Group, The Branch is intended to be a wellness-focused concept that utilizes seasonal ingredients and a rotating raw bar. Located on the 12th floor of the Forme, a luxury high-rise at 5501 La Branch, the 20,000-square-foot space offers both dining and lounge spaces along with a rooftop patio. It’s open for breakfast daily along with lunch and dinner Thursday-Sunday.

In the morning, diners may opt for the Harvest Table, a $20, Continental-style breakfast that includes pastries, a yogurt and honey bar, cheese, charcuterie, and fresh fruit. A la carte selections consist of staples such as chilaquiles, avocado and tuna toast, a crab cake Benedict, a Southwest omelet (black beans, corn, and avocado topped with pico de gallo, crema, and arugula salad), and more.

At lunch and dinner, the raw bar menu starts with a daily crudo special, oysters with bourbon mignonette, a tuna toastada, shrimp cocktail, and more. From there, diners turn to the “Fresh & Pressed” section of sandwiches, including Williams’ take on a club, Cuban, and a vegetarian pressed sandwich. Salads, wings, cheese, and charcuterie round out the daytime selections.

They’re paired with a number of house cocktails, beer, and wines by-the-glass. Two desserts complete the experience. Many of the cocktails are low ABV and can be made spirit-free.

Lucille’s Hospitality Group is known for its Southern-inspired Museum District restaurant Lucille’s and Lucille’s 1913, a nonprofit that operates farms that provide access to fresh food in underserved areas.

“We’re excited to partner with The Forme,” Williams said in a statement. “It’s not only an opportunity to utilize our culinary toolkit through room service and an entirely different dining experience across the street from Lucille’s, but it’s also another opportunity to create equity in one of the country’s most dynamic culinary cities. The space itself is truly special, with some of the best views in Houston and a setting unlike anything else in the city. We’re excited to create an experience that complements the neighborhood that has been our home for the past 17 years.”

The Forme is a 33-story high-rise that’s focused on wellness, productivity, and community. In addition to The Branch, its amenities include a 20,000-square-foot fitness and recovery area, a 9,000-square-foot outdoor pool deck with pool and expansive hot tub, and 20,000 square feet of flexible coworking space.

Photo by Rebekah Flores

The Branch serves breakfast daily.