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    where there's smoke...

    Chris Shepherd's foundation fires up crucial emergency aid for restaurant workers

    Eric Sandler
    Mar 27, 2020 | 1:25 pm

    With thousands of restaurant workers across Houston suddenly unemployed, the need for various forms of financial assistance is bigger than ever before. For restaurant workers people in truly dire circumstances, the Southern Smoke Foundation can help.

    Founded by Chris Shepherd after Hurricane Harvey, the foundation provides emergency cash assistance to people from the hospitality industry who are in crisis. As executive director Kathryn Lott explains, that covers a wide variety of situations.

    “Everything is on a case-by-base basis,” Lott tells CultureMap. “It would always say medical first, instability of vulnerable populations, general homelessness third. That’s how our staff has been evaluating applications.”

    Since the beginning of the coronavirus crisis, Southern Smoke has already distributed over $100,000 to people in need. Now that Lott has started to grow her team of case evaluators, the foundation is able to get money to people in as little as 24 hours.

    ‘Because we’re already a crisis relief organization, we have those capabilities to expedite [distributions].” she says. “We know time is of the essence when people are in crisis.”

    The individual stories are harrowing: a person who is HIV-positive and couldn’t afford medication, a mother who was sleeping in her car with a daughter, a family in Florida facing eviction because both parents worked at restaurants that were forced to close.

    “Because of the nature of this business, many people live shift to shift; even paycheck to paycheck is sort of a luxury,” Lott says. “They don’t have two weeks to hold out for another paycheck. Tomorrow’s shift pays for the car note and the next two shifts pay for rent, the next for groceries. That’s sort of how this system works.”

    Thankfully, donors are responding at all levels. Tito’s Vodka announced that Southern Smoke would be one of four charities to split a $1,000,000 donation; Lott isn’t saying exactly how much the foundation received from Tito’s but does acknowledge it was “very generous.”

    In addition, both the Houston Texans Foundation and whiskey producer Angel’s Envy have contributed $50,000 each. A partnership with the Restaurant Workers’ Community Foundation has also brought in significant funds.

    Still, the need for assistance is great. So far, Southern Smoke has received over 3,500 applications in the last two weeks. During the three months after Hurricane Harvey, the organization received fewer than 200. Part of the difficulty stems from the inability to predict how long the crisis will last.

    “I don’t know what this looks like in the long term,” Lott says. “We have no idea how bad things are going to get. It’s a balancing act with being very responsible with our donor dollars and meeting the needs of people who are in true crisis right now.”

    The Southern Smoke Foundation is responding to the coronavirus pandemic.

    Southern Smoke 2019 Chris Shepherd check presentation
    Photo by Emily Jaschke
    The Southern Smoke Foundation is responding to the coronavirus pandemic.
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    Let's Get Boozy

    Houston restaurant celebrates 3 years with new cocktail program

    Brianna McClane
    Mar 23, 2026 | 4:00 pm
    undefined
    Photo by Luke Chang Jia Media
    To celebrate its third anniversary, Jun has introduced a cocktail program to its menu with a newly-acquired liquor license.

    Heights restaurant Jūn has an additional reason to celebrate its third anniversary this year: liquor is officially on the menu.

    The Heights restaurant, led by owners Evelyn Garcia and Henry Lu, has built a loyal following and earned major recognition since its 2023 opening, including a 2026 CultureMap Tastemaker Awards nomination for Restaurant of the Year and two James Beard Award semifinalist nods.

    But one complaint has remained consistent throughout the years.

    “People will give us one star because we don't have the whiskey they want or we don't have a martini,” Lu tells CultureMap. “They're like, ‘Food is great. Service is amazing. We'll never come back here.’”

    That’s about to change.

    With a newly acquired liquor license, patrons can pair dishes like mussels with sour chorizo or tandoori-marinated lamb belly with drinks like the Pink Lady — a reimagining of the Texas classic White Lady made with beet-infused gin, citrus, and egg white.

    Several drinks are closely tied to Lu and Garcia’s own stories, including the Post/Shift, an homage to the spicy margarita that Lu has sipped nightly at 9 pm for the past 15 years. The Jūn iteration adds ginger and tamarind, with mezcal as the spirit.

    “We want to bring in things that are special to us, like the artwork in (Jūn), the food, the pottery — it all means something,” Lu says.

    Other creations include the Good Old Fashion Fun, Very Dirty Martini, and The Bronx, a play on The Manhattan.

    Before opening in 2023, Lu and Garcia looked into obtaining a liquor license but learned that installing a fire sprinkler system would be required due to an undefined occupancy limit. The pair planned to move forward with the installation, until they learned the wait time was at least a year.

    “We're a legitimate mom and pop restaurant — I cannot delay this project for a year. We wouldn’t have opened,” Lu recalls saying.

    After chatting with an industry colleague who had recently secured a license, Lu decided to revisit the process. With construction complete and an established occupancy limit, the restrictions had changed and a liquor license was easy to obtain. Jūn was in business.

    When Jūn opened, Garcia and Lu developed a low-ABV “cocktail” program focused on wine and sake, emphasizing flavor through smoke and infusions of herbs and spices.

    “We ran with what we had and we were really proud of it,” Lu says. “It really spoke of the creativity that this whole team strives for.”

    That approach to flavor development carries into the expanded program, such as the carajillo, Jūn’s twist on the beloved coffee cocktail. The addition of smoked sake to the tequila-forward drink nods to the restaurant’s earlier beverage program.

    “It gives it this well-rounded, beautiful, smoky flavor,” Lu says. “It's very homey. It's very reminiscent of a warm summer day.”

    To mark both the restaurant’s third anniversary and the addition of liquor, Lu and Garcia are inviting the community to a celebration on Tuesday, March 31.

    Attendees will find food by chefs Suu Khin of Burmalicious, Nina Fonte of Aleng Nina, and Ivan Chavez of Chavos BBQ, all regular pop-up participants at Third Place, Jūn’s daytime cafe and coffee concept.

    A live sketch artist will capture portraits of guests for a group composite illustration that will hang on the restaurant’s wall. A photo booth, mariachi band, and live DJ are a part of the festivities, with drag bingo occurring later in the evening. The event begins at 6 pm. Tables are first come, first served, and RSVPs are required through OpenTable.

    Jūn is open Wednesday through Monday from 5 pm to 10 pm at 420 East 20th Street, Suite A. Cocktails are not being served at Third Place.

    To celebrate its third anniversary, Jun has introduced a cocktail program to its menu with a newly-acquired liquor license.

    Jun Cocktail Program
    Photo by Luke Chang Jia Media
    To celebrate its third anniversary, Jun has introduced a cocktail program to its menu with a newly-acquired liquor license.
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