For many members of Houston’s Asian community, February is a time to celebrate the Lunar New Year. At Agnes and Sherman, the Asian American diner in the Heights, Lunar New Year provided the restaurant with its first opportunity to host its first collaboration since it opened in April 2025 with Khói Barbecue, the Houston pop-up that puts a Vietnamese spin on traditional Texas barbecue.
“We have always admired what Khoi Barbecue has done in the Houston scene,” Agnes and Sherman co-owner Lisa Lee tells CultureMap. “We think, very similar to us, they are presenting something that is thought of as traditional and really making it their own through family history and helping people to see another side of barbecue.”
Created by Agnes and Sherman chef and co-owner Nick Wong and Khói Barbecue founder Don Nguyen, the three-course menu included appetizers such as smoked duck wonton soup, sichuan lamb sausage, cha lua mortadella, and bun bo hue pig’s head torchon. The entree course included smoked brisket, smoked duck breast a l’orange, and char siu pork ribs. Dessert featured a cafe sua da panna cotta paired with a traditional whole orange and a fortune cookie.
The dinner drew a who’s-who of members of Houston’s restaurant community, including former CultureMap Tastemaker Award winners and nominees such as Raffi Nasr (Craft Pita), Ashley Lai (Dumpling Haus), KK Nepomuceno (formerly of Refuge), Annie Hoshiko (Subo), Josh Deleon (Underground Creamery), Christina Au (Blacksmith), and Omar Arellano (March).
A portions of proceeds benefited Asian Texans for Justice, an AAPI political organization devoted to promoting civic engagement, advocacy, youth leadership development, and coalition building. “This organization does critical work to educate the public and fight for issues that affect the community,” Lee says.
Beyond the celebration, the dinner marked an important moment in the restaurant’s evolution. The whirlwind first year has come with considerable acclaim, including an enthusiastic review in Texas Monthly and a Recommended designation from the Michelin Guide. With operations flowing more smoothly, Lee explains that she and Wong felt it was time to revive the collaborations they participated in prior to the restaurant’s opening.
“When we opened the restaurant, one of the tenets is being part of the community. It’s one of our core values,” Lee says. “We needed to make sure we were sustainable first before we started to branch out. If we can do more, we want to.”
Next up, Agnes and Sherman will host a pop-up with Food Mahjong Club, a New York City-based organization that’s held pop-ups in Chinatown. Taking place March 2, it will feature a mahjong tournament and food and drink specials. Details will be released soon.
