Foodie News

A new restaurant pops up downtown: Wicked August sets up shop (for now)

A new restaurant pops up downtown: Wicked August sets up shop (for now)

Wicked Whisk, food truck, Chef Jay Stone, Jonathan James
Chef Jay Stone, left, and Jonathan James Wicked Whisk Catering
Kitchen Incubator, exterior, building
Kitchen Incubator Kitchen Incubator/Facebook
Wicked Whisk, food truck
Wicked Whisk food truck Wicked Whisk/Facebook
Kitchen Incubator, Wicked Whisks, pop-up restaurant, August 2012
Wicked Whisk, food truck, Chef Jay Stone, Jonathan James
Kitchen Incubator, exterior, building
Wicked Whisk, food truck

It was the Just August Project, launched two years ago in a small converted house restaurant, that made Seth Siegel-Gardner and Terrence Gallivan the darlings of Houston foodies well before they were ready to open Pass & Provisions. Justin Yu went from Just August to Money Cat to Bon Appetit best new restaurant Oxheart.

So it might be worth it to check out the Wicked August pop-up restaurant at Kitchen Incubator, which debuted Tuesday at the Kitchen Incubator/Café Luz space downtown.

There is also a selection of sandwiches, from a wicked PB&J with fried plantain on a cheddar roll to a pulled pork bolillo braised in Saint Arnold's Santo.

Through Sept. 1 chef Jay Stone of the Wicked Whisk food truck will be offering lunch and dinner service and a menu that includes inspiration "from Korea to the American Southwest."

Guests don't need reservations (although with a tiny dining room, you might want them anyway) and can sit at a table inside Café Luz or can join the KI chef's table to watch the kitchen action up close and personal. Feel free to bring a bottle of wine as well, as Wicked August is BYOB.

The menu includes small dishes like poutine, pork belly udon and "foiellipops," or lollipops of foie gras torchon with apple brandy caramel, as well as full entrees like oxtail cannelloni, beef cheeks and surf & turf.

There is also a selection of sandwiches, from a wicked PB&J with fried plantain on a cheddar roll to a pulled pork bolillo braised in Saint Arnold's Santo to a $20 burger dubbed the Widow Maker with angus brisket chuck, foie gras, truffle pecorino cheese and lemon aioli on a brioche roll.

Wicked August is serving lunch on Tuesdays though Fridays from 11 a.m. to 2 p.m. and dinner on Fridays and Saturdays from 5 to 10 p.m. through Sept. 1.