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    Food Truck Park Hits A Snag

    Houston's new food truck park closed by regulators after just one day: But it will return even cooler

    Tyler Rudick
    Jun 24, 2013 | 4:26 pm

    After a rollicking launch on Saturday, Houston's new food truck park hit a few regulatory snags that forced the cancelation of lunch service this week, its first week in operation. Now, its organizers say weekday hours will start on July 1 instead.

    Regular weekend hours are still expected to resume this Saturday.

    Houston Food Park — founded by Jack Gillett, Tirzo Ponce and Miguel Villegas — send out a mea culpa about the delay via Facebook and Twitter, noting that city officials are requiring more shade and seating at the site located in the parking lot of the former Meridian Club.

    Judging from the social media comments, fans who stopped by the park for the blazing hot debut are pleased with the plans for the modifications and happy to wait another week.

    "To be honest, we thought the summer heat would slow down people in the beginning while we worked out the small issues," Ponce tells CultureMap.

    "After the big crowds on Saturday, this has really exploded in our faces. It's been an awesome surprise."

    "But after the big crowds on Saturday, this has really exploded in our faces. It's been an awesome surprise. We feeling really blessed by all the support."

    Ponce says he and his park co-owners are listening closely to visitors and truck proprietors, making sure hours and amenities are just right to ensure the long-term success of the project. Since last week, customer feedback already has brought about some scheduling changes.

    When they begin next Monday, weekday lunch hours will run from 11 a.m. to 3 p.m. with a newly added dinner period from 5 to 9 p.m. Starting this Saturday, the park will be open on weekend days from 4 to 10 p.m. in an attempt to lessen the impact of the summer heat.

    "It's up to the public and the trucks to tells us what they want and how they want it," Ponce says. "We really want to make sure this works for Houston."

    Ponce notes the number of similar food truck parks across the country, adding that it's time for the nation's fourth largest city to "play catch up."

    "I visited Taste of Chicago a few years ago and was just blown away by how much support the people and the city give to something like that," he says. "The closest thing we have here is iFest, which is a cool event . . . I just think a city as diverse as ours has a lot more to offer."

    In conjunction with the park, Ponce, Gillett and Villegas are in the process of creating a television news program that will highlight the city's huge array of international cultures and cuisines. Watch the Houston Food Park Facebook page for updates.

    Where have all the food trucks gone? Houston's first food truck park has been delayed a week to comply with city regulators.

    Houston Food Truck Park empty June 2013
    Photo by Tyler Rudick
    Where have all the food trucks gone? Houston's first food truck park has been delayed a week to comply with city regulators.
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    news/restaurants-bars

    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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