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    Food Truck's New Home

    Vietnamese food truck joins the crowd with plans for permanent location

    Eric Sandler
    Sep 23, 2014 | 1:32 pm

    The ongoing trend of food trucks serving as incubators for brick and mortar restaurants got another member last week when Vietnamese truck Les Ba'Get announced on Twitter that it had signed a lease for a space at 1717 Montrose. Already, several popular trucks like Bernie's Burger Bus and Good Dog Houston have found success and bigger audiences by moving into permanent spaces, and local favorites like Pi Pizza Truck have announced intentions to get off the street and into a building.

     

    Proprietors Cat Huynh and Angie Dang tell CultureMap in an email that their original goal in launching the food truck was to build support for a high-end, Vietnamese-influenced tasting menu restaurant. However, after seeing the public's response to the truck's menu at various catering jobs and events, "we knew we wanted to open a traditional Vietnamese style restaurant in the heart of Montrose instead."

     

     

      After seeing the public's response to the truck's menu at various catering jobs and events, "we knew we wanted to open a traditional Vietnamese style restaurant in the heart of Montrose instead."  

     
     

    The larger space means an expanded menu, of course. A draft provided by Huynh and Dang shows breakfast all day, including steak and eggs, rice flour cake omelet and Vietnamese chicken and waffles. Sandwiches will be served on traditional banh mi baguettes or croissants. Appetizer choices include a variety of soft and fried spring rolls, along with an intriguing-sounding roasted bone marrow that's served with baguette slices. Any bowl of pho can get a hit of bone marrow, too, which, as anyone who's been to Chinatown staple Pho Binh by Night can attest, makes everything more delicious.

     

    In between now and the expected opening in the first quarter of 2015, Huynh and Dang expect to host pop-ups at the space in the truck to preview the new menu. They hope to win new fans and prepare their customers for what's to come.

     

    With the news that the property containing popular late-night hangout Hollywood Vietnamese has been sold to developers, the time seems right for a new option to emerge. If all goes well, Montrose residents will have Les Ba'Get to look forward to soon.

    Les Ba'Get's signature roasted bone marrow will have a new home in 2015.

    Les Ba'get Vietnamese food truck bone marrow
      
    Les Ba'Get Facebook
    Les Ba'Get's signature roasted bone marrow will have a new home in 2015.
    unspecified
    news/restaurants-bars

    What's Eric Eating Episode 476

    Award-winning Houston chef dishes on season 4 of hit show The Bear

    CultureMap Staff
    Jul 15, 2025 | 6:00 am
    The Bear cast photo
    The Bear/Facebook
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    On the most recent episode of “What’s Eric Eating,” James Beard Award-winning chef Justin Yu joins CultureMap editor Eric Sandler to discuss season four of The Bear, the FX series set in a Chicago restaurant. It’s become an annual tradition for the two men.

    (Spoilers ahead for all episodes of season four of The Bear.)



    In season four, which debuted on June 25, the show’s eponymous restaurant is struggling to find its footing after a review in the Chicago Tribune criticized the inconsistencies of chef Carmy Berzatto’s constantly-changing menu. The stressful environment leads chef de cuisine Sydney Adamu to contemplate leaving for a new restaurant. Yu relates to the other chef’s desire to hire Sydney away from The Bear.

    “This constantly happens in the restaurant business. We become both friends with and fans of people working under other people. You envision opening something new and having that person work for me. How do we get them to move over,” Yu says. “The ability to create is one thing. Money is a big thing. The promise of work-life balance is one thing. Those are ways to get people to move from one place to another.”

    The duo also take up the topic of sous chef Tina Marrero’s struggles to get the timing down on the pasta course that’s part of The Bear’s tasting menu. Sandler asks Yu about encouraging cooks to improve their skills

    “It’s trust but also training and the ability to have them understand what each dish means, the way it should taste and why, and how fast or slow it should go. A long time ago when we were being trained, we were told to cook the food and not given a reason for why it should be done that way. Whereas, we try our very best these days to explain the reasoning behind having a dish with fewer components so it can be plated up more quickly to get another turn on a table.”

    Listen to the full episode to hear Yu’s thoughts on Carmy’s decision to step away from The Bear. He also provides an update on some big changes come to the menu at Theodore Rex, his restaurant in downtown Houston’s Warehouse District that earned a Bib Gourmand designation in the Michelin Guide.

    chefsinterviewjustin yupodcaststhe beartv
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