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    Hopdoddy Sneak Peek

    Sneak peek: Hopdoddy Burger Bar comes to Rice Village with new chicken sandwich

    Eric Sandler
    Mar 2, 2017 | 12:08 pm

    The Rice Village location of Hopdoddy Burger Bar is almost ready to make its debut. Before the staff gets a couple days of practice during invite-only previews Friday and Saturday, the restaurant provided CultureMap with an exclusive sneak peek inside the new space that will open to the public Monday morning at 11 am.

    Since it opened in River Oaks District on Memorial Day last year, Houstonians have greeted the Austin-based fancy burger concept with open arms, eagerly lining up for the restaurant’s extensive menu of burgers, fries, and drinks. A third Houston-area location will open later this spring in Vintage Park, and the company is scouting for more spots.

    “(Houstonians) have just welcomed us with open arms,” Hopdoddy director of training Kelly McCutcheon tells CultureMap. “I think it’s why we’re so quick to put in this second location. We have really felt the outreach from the local community to the team members to the charities we’ve partnered with.”

    The River Oaks District location set a company record for opening volume, with waits on opening day spiking to a reported three hours. Given the new location’s proximity to Rice University and the Texas Medical Center, the restaurant is bracing for a similar frenzy on Monday.

    “Especially for openings, there’s this feeling of excitement. We want to make sure our managers and our team is focused on the line,” McCutcheon says. “The line moves quickly. We’re fortunate in that regard, but sometimes a guest can wait longer in line than they sit at their table. We need to make sure that experience is just as good, if not even better. “

    In order to achieve that goal, the restaurant serves samples and allows patrons to buy drinks while they wait. Of course, going at off-peak times remains the most reliable way to get in and out quickly. Those who come during happy (Monday through Friday from 3 until 6:30 pm) may take advantage of $5 drafts, glasses of wine, cocktails, and fries — including the signature green chile queso.

    Critically, the new location is slightly larger than the one in River Oaks District, with more bar seating and a better flow for channeling Hopdoddy’s famous line. The restaurant will offer outdoor seating on a patio that looks towards Morningside Plaza, a pedestrian-friendly space created from an area of parking spots in front of the restaurant and its neighbors, Nao Ramen and D’Amico’s Italian Market Cafe. Construction fencing around the project has hurt business at both of the existing restaurants, but it’s expected to open in the next few days.

    Although the menu is largely the same across all locations, Rice Village will be the first in the company to introduce the Hoss’ Hot Chicken, a fried hot chicken breast atop house-made baby kale slaw. Also, each location’s general manager makes the beer selections, which means the tap wall includes favorites like 512 and Saint Arnold as well as newcomers like Holler Brewing Co. and Running Walker Brewery.

    Hopdoddy Rice Village, 5510 Morningside Drive, Ste 100

    The Rice Village Hopdoddy is almost ready for customers.

    Hopdoddy Rice Village interior
    Photo by Eric Sandler
    The Rice Village Hopdoddy is almost ready for customers.
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    8 miles high

    Houston chef's menu takes off on United's premium business class offering

    Eric Sandler
    Jun 10, 2026 | 4:59 pm
    United Chef's Table chefs
    Courtesy of United
    Justin Yu, far left, is one of 11 participating chefs.

    United Airlines has shared more details about its new partnership with Chef’s Table, the acclaimed Netflix documentary series, including the menus created by the 11 participating chefs for travelers flying its premium Polaris business class seating.

    For flights departing from Houston, United and Chef’s Table recruited Justin Yu, the James Beard Award-winning chef behind Theodore Rex, a fine dining restaurant in downtown that holds a Bib Gourmand designation in the Michelin Guide. In addition, Yu and his business partner Bobby Heugel own Houston hospitality group Thorough Fare, which operates bars and restaurants including Anvil, Better Luck Tomorrow, Squable, Donna’s, and a new, still-unnamed restaurant in Montrose that’s slated to open later this year.

    Beginning August 1, people departing from George Bush Intercontinental Airport will be able to dine on Yu’s three-course menu that consists of:

    • Appetizer: Deviled eggs with white soy, aged cheddar, and chives
    • Salad: Chicory salad with spiced bacon, chickpeas, cucumber, onion, and oregano mustard vinaigrette
    • Entrée: Braised Texas short rib with ragout of mushrooms, red miso, and black eyed peas

    “I wanted that slightly Texan touch,” Yu told CultureMap in March. “To me, the Houston part of it is the most important. There’s such a level of diversity. Introducing light touches of that to the meal was something I considered.”

    Other participating chefs include Nancy Silverton (Osteria Mozza in Los Angeles), whose menu includes an appetizer of burrata with braised leeks, shaved Brussels sprouts salad, and beef brasato with garlic mashed potatoes; Jenner Tomaska (Esmé, Petite Edith, and The Alston in Chicago), who has created a braised leeks appetizer, an arugula salad, and halibut with sauce matelote; Tomos Parry (Mountain and Brat in London), whose menu includes an appetizer of grilled beef filet, lobster salad with grilled peach, and slow-roasted lamb with smoked potatoes.

    Chefs representing United’s destinations in Newark, Denver, San Francisco, Washington, D.C., São Paulo, and Tokyo are also participating. The menus will be available through September 2026. They’ll be updated with new seasonal items beginning in October. Customers may opt for the Chef's Table meals beginning five days and up to 24 hours prior to departure.

    "At its core, this collaboration with Chef's Table is rooted in a shared ambition to redefine what inflight dining can be," said Aaron McMillan, United's Managing Director of Hospitality Programs, in a statement. "Because our leading global network reaches into the world's greatest food cities, we're able to work hand-in-hand with world-class chefs and translate their points of view into dishes intentionally designed for the realities of travel and inspired by destinations we serve."

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