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    feeding the needy

    Good-hearted new pop-up kitchen feeds Houston seniors and unemployed

    Eric Sandler
    Apr 7, 2020 | 3:31 pm

    A Houston City Council member has teamed up with a group of Houston chefs to feed people who have become unemployed during the coronavirus pandemic. Pop-Up Kitchen will operate out of Midtown restaurant Seaside Lounge (702 W. Dallas St.) beginning Wednesday, April 8.

    Organized by Council Member At-Large Letitia Plummer, Pop-Up Kitchen aims to feed seniors, especially those who "rely on multipurpose centers or faith-based organizations or non-profits to provide their daily meals," according to a release. Seeded with money from Mario Azodinia, CEO of the private equity firm Capstone Houston Group, LLC, the program aims to feed at least 100 Houstonians a day April 8-12 and April 14-19.

    Seaside Lounge chef Wendall Price is leading the culinary side. Other participants include Ana Beaven (Cuchara), Andres Albarran (New York Deli & Coffee Shop and Houston Catering Concepts), Nick Semoudiaris (Roadster Grill at Eighteen36), and Rafi Nasr (Craft Pita). Dishes slated to be served include potato tacos (Beaven), lasagna (Albarran), and grilled chicken skewers (Semoudiaris). Chefs who are interested in joining the effort may sign up online.

    Available between 10 am and 2 pm (or sold out), meals will be distributed to people who can demonstrate recent unemployment or have proof they are age 65 or older. Measures will be in place to promote social distancing and proper hygiene.

    Plummer and the chefs intend to keep the project going for as long as they have funds to support it. Houstonians may make tax-free contributions via a GoFundMe organized by local non-profit Disaster & Humanitarian Services, Inc. Contributions may be as small as $4, the cost of one meal.

    “The COVID-19 pandemic has impacted our neighbors in Houston in more ways than one, with job loss being a major hit to so many lives,” Plummer said in a statement. “I am so appreciative and humbled by the incredible local chefs, our organizing team including Mario, chef Wendell and Laurie Robinson [founder of Disaster & Humanitarian Services], and the generosity of our neighbors who are donating to our GoFundMe to help us keep our neighbors in need fed for the next few weeks.”

    Falafel rice bowl from Craft Pita.

    Craft Pita falafel rice bowl
    Courtesy photo
    Falafel rice bowl from Craft Pita.
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    head east

    Eagerly-anticipated Houston barbecue joint hosts weekend preview pop-ups

    Eric Sandler
    Dec 18, 2025 | 3:30 pm
    Eastbound Barbecue food
    Courtesy of Eastbound Barbecue
    Get a first taste of Eastbound Barbecue this weekend.

    One of Houston’s most eagerly anticipated new barbecue joints is giving diners a preview of what’s to come. Eastbound Barbecue will host “Sneak Peak Weekends” every Saturday and Sunday beginning this Saturday, December 20, until the restaurant opens in early 2026.

    Held at the restaurant’s location in the East End (1105 Sampson Street) from 12-4 pm (or sold out), the weekend service gives diners their first chance to try Eastbound Barbecue’s smoked meats, sides, and desserts. That includes, smoked brisket, baby back ribs, jalapeno & cheese sausage, hatch chili lasagna mac & cheese, herbed potato salad, and more. Save room for the two dessert offerings, salted caramel banana pudding and cookie butter cake.

    To distinguish Eastbound’s barbecue, chefs Lopez and Granville use different seasonings than other restaurants, such as rosemary salt in the brisket rub and a miso-caramel sauce that gives its ribs a sweet and savory bite. During the preview, Eastbound’s prices are noticeably lower than many other Houston barbecue joints, with brisket priced at $29 per pound, ribs at $26 per pound, and pulled pork at $22 per pound.

    As CultureMap reported in August, Eastbound unites four friends, Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, who also held senior roles at various restaurants owned by prominent Houston chef Ronnie Killen. Since then, the four partners have finished many of the improvements they needed to make prior to opening, including closing in the patio and installing offset smokers on the property.

    For Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. “I could have worked for [Killen] forever and been happy. It was more along the lines of, if I don’t do this now, I don’t want to be 70 and wish that I had,” he said at the time.

    Eastbound Barbecue food

    Courtesy of Eastbound Barbecue

    Get a first taste of Eastbound Barbecue this weekend.

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