Category Archives: Southern

Bourbon Pork

So, you’ve had your bourbon tasting party and now there a little of the Kentucky spirit left over. You could have another tasting, keep it to yourself for sipping or you could find other interesting ways to use the bourbon. That’s what I tried here and the results were delicious.

Apparently Bourbon Pork is a Kentucky thing, not a surprise from the birth state of Bourbon, however I can’t remember it making an appearance on any menu when I’ve been to Louisville or Lexington; next time I will pay closer attention.

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  • 2-3 lb Pork Tenderloin


  • 1/2 C Bourbon
  • 1/4 C Soy Sauce
  • 1/4 C Orange Juice, fresh squeezed
  • 1/4 C Worcestershire Sauce
  • 1/4 C Oil
  • 5-6 Garlic Cloves, chopped
  • 2 T Maple Syrup
  • 2 T Ground Black Pepper
  • 1 t Ground White Pepper
  • 1/2 t Ground Ginger

Whisk all marinade ingredients in a medium bowl. Rinse and pat dry the tenderloins. Add the tenderloin and marinade to a Ziploc bag, seal, turn to coat and let rest in the refrigerator overnight (at least 4 hours, preferably 8). You might turn the bag over a few times while its in the fridge.

When ready to prepare, heat over to 425. Drain the tenderloins of marinade then place on a foil lined baking dish. Bake for 30-40 minutes depending on thickness; current pork wisdom says a meat thermometer should register at least 155 degrees. Remove, let rest for 10 minutes. During the resting period the meat should register 160 degrees.


The flavours here are spicy; pepper obviously makes itself known first but that gives way to the BourbonPork-3honey overtones of the Bourbon and a retrospective of the many parts of Worcestershire (still not entirely sure what is in that).

I was a little reluctant to cook the tenderloins for 40ish minutes given I used two smaller cuts, but it turned out just fine; juicy and toothy with just a slight crunch here and there on the bottom where the marinade condensed during its oven visit.

I don’t make pork often but this dish is so good I might have to add it to the menu more often.

I used Basil Hayden Bourbon which has a lighter flavour overall but honey and pepper dominated the spectrum of comments during the tasting. I wanted to see if the pork would pick that up; it did.

I squeezed my own orange juice since I didn’t want any extra sugar typically found in off-the-rack orange juice concentrates; oh and I already had oranges so it saved me a trip to the store.

I roasted some carrots using a little ginger, garlic and black pepper; good pairing.

I originally wanted to do some caramelized peaches with this dish but the market peaches looked worked over, so I picked up blueberries instead; sounds weird but it worked very well.

I’ll bet this is really good grilled outside!

Kitchen 713

There’s no shortage of Southern-cooking inspired restaurants in Houston. They run the gambit from drive-thru to sit-down, white tablecloth. No matter what your budget, time restrictions or personal tastes happen to be, you will find some venue to suit.

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What makes Kitchen 713 different? Its menu is small and focused on a handful of items which they prepare extremely well. They are located deep into the new, scruffy IT neighbourhood of EaDo. In fact, they are so far into EaDo, it might be considered East Houston. They are extremely casual in atmosphere while serving items you could order from a much schmancier venue for half the cost. They are located in leased space from the adjoining church. This last bit you will want to know if you are thinking about alcohol. They don’t serve it and you cannot bring it; its part of the lease agreement.

Very casual; you’ll find most patrons are in shorts and flops.  Order at the counter, table delivery. Don’t forget to pickup your silverware and self-service tea or lemonade at the counter in the back. Its basic, small (about 6  4-tops) and insanely popular, therefore it can be loud and chaotic but in a fun way. My advice is to try it on a week night but check their hours online before heading out; they are closed Monday and Tuesday, they also roll up at 9p.

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Some of the best in the city. Breakfast Club has been the defacto Southern venue in Houston for a while now but Kitchen 713 is going to give them some competition. All items were extreme wins.

Boudin Balls: I’ve seen these made any number of ways in Louisiana but here they are chopped Boudin sausage mixed with breading then rolled in cornmeal then deep-fried and served with toast points. Of course they’re good, like a hush puppy with a sausage bonus. There was no accompanying sauce but you can roll your own from the large collection of hot sauces on the back counter.

Shrimp and Grits: Depending on who you ask ‘what is the most southern dish?’ in Houston you’ll likely hear Fried Chicken or this dish, Shrimp and Grits. Like Boudin Balls, Shrimp and Grits is prepared differently everywhere you go. Kitchen 713 prepares theirs with a lemon-cream sauce with a hint of garlic bite, which considerably brightens up a typically heavy bite. Grits are forced to share the bowl with a half-dozen or so squeaky fresh 11-count shrimp and the occasional boudin sausage round. Highly recommended for those seeking to escape the bacon-cheesy renditions.

Also featured in the photos, Lamb Belly with Potato Cake – a definite win for the birthday boy who ordered it. Will try next time.

You can steal a look at the kitchen as you walk by the front since its all glass front. You’ll see the two chefs who work tirelessly in the small space; usually they will briefly stop to flash a smile and wave. Considering the heavy traffic at Kitchen 713, the orders are up quickly, 20 minutes or less. For a no-frills venue, the service here exceeds expectations and the staff will ask you many questions about how often you’ve been, what was your favourite, how can they improve. They will also fill you in on any upcoming specials and they will be sure to note their hallmark fried-chicken lunch served only on Sunday – its a whole fried chicken, so bring a friend.

Frankly, given the quality of the dishes here, I think the prices are low – app, drink and entree will hover about $20-ish.

If you’re an urban pioneer willing to brave the what most Houstonians still consider a ‘bad neighborhood’ (it isn’t and ironically it has the lowest crime stats of any inner city zipcode) and you’re up for some classic Southern dishes spun with care and creativity, Kitchen 713 should be high on your culinary to-do list.


Dinner: June 2015

Kitchen 713 | 4515 Canal | HTX 77011

Charleston | Persimmon Cafe

Sometimes I tag interesting restaurants I want to try before I travel, other times I ask the locals after I arrive. Since I had success with asking the local teen crowd in Santa Barbara for their favourite spot, I did the same in Charleston. The result was a trip to Persimmon Cafe.

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Persimmon is located near one of the many in-town colleges. Its also housed inside a laundromat. There are a few stools at a window-side bar next to a row of washers. However I noticed most patrons come in to start a set of wash then order takeaway on their way out. Should you decide to eat in, the window-side stools face Calhoun St., a heavily traveled street, which makes for good people watching. The constant swish-swish  of washers and clank-clank of jeans tumbling around a dryer may not appeal to some but I found it quirky white noise.

The menu wins for simplicity – paninis, soups, sides and cookies; most of the paninis were some variation of grilled cheese. The lump crab panini appealed but the ‘adult grilled cheese’ was recommended by a college student I met earlier in the day. An interesting and delicious combination of smoked Gouda cheese combined with thinly sliced green apple and prosciutto. Tartness of the apple combined beautifully with the smokiness of the cheese and the saltiness of the prosciutto. The melty cheese and crispy bread were good textural contrast all the way to the last bite.

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I couldn’t resist trying the peanut butter and candied ginger coleslaw. It sounded just too odd to pass up and I was curious how the flavours would play out. Short answer – they work. The secret seems to be in using small amounts of peanut butter, which added a subtle nutty flavour, and candied ginger adding a sweetness which complimented the otherwise bland flavour of purple and green cabbage. I rarely eat coleslaw since, to me, it usually tastes like crunchy mayonnaise but I would definitely order Persimmon’s version again.

Its counter-order setup and if you do eat in, they’ll walk it out to you. I’m pretty sure patrons eating in get preference since I got my order before the takeaway crowd that came in before me. The people working here are young, knowledgeable and exceptionally friendly, which seems to be the case everywhere in the city.

Reasonable. Adult Grilled Cheese + Peanut Butter and Candied Ginger Coleslaw = $9

If you’re looking for great-tasting, low-cost and casual fare with  quirky atmosphere in the inner Charleston area, Persimmon is good choice.

Lunch: December 2014

Persimmon Cafe | 226 Calhoun | Charleston SC 29401


I’ve been walking past this restaurant for 2 years without knowing it was a restaurant. I still wouldn’t know except last time I walked past, it was Sunday and there was a line. Curiosity drew me closer to realize that it was a line for Sunday brunch. Noted! The following week I chose Lucille’s for a work-lunch and was pleasantly surprised to find the nouveau Southern venue is excellent.

The property is ensconced by a forest of large trees giving it a mysterious, hidden personality both inside and out. The interior with its dark wood, white tablecloths and upscale table settings I can only characterize as rustic elegance. I see Lucille’s more as a date place or a venue for quiet, refined celebration, rather than a scene or a place for attention whores.

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I saw Fried Green Tomatoes on the menu and the surveying of choice came to an abrupt halt. Any restaurant billing itself as Southern will be tested on this dish – failure will not be tolerated. Luckily the chef here has completely mastered and even improved on the classic recipe. The tomatoes were fresh, neither too thickly or thinly sliced. The cornmeal casing was crispy, greaseless, substantial without overwhelming and there was a faint, fresh garlic flavour adding dimension to the tomato and the Remoulade sauce. The Remoulade sauce was thick, creamy, and well-balanced. The small amount of hot pepper I detected played nicely with the lemon and thyme.

I did make it past the Tomatoes to my main, only because I was sharing them with someone. For my main I went with an Oyster BLT, which was also excellent. Squeaky fresh and lightly fried oysters were dominant against a few strips of thick bacon and the requisite veggies, all packed densely within a crispy-turned-pillowy freshly baked bun. That Remoulade sauce from the Tomatoes showed up again here, a welcomed redux.

My partner-in-culinary-crime ordered the Chicken Fried Steak special which was obscenely large. There wasn’t much conversation during lunch and he did finish most of it, so I assume it was an unspoken thumbs up.

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Knowledgeable, friendly and efficient. The only caveat I will mention is that they pimp the Fried Green Tomatoes as something they will bring to the table since ‘you must try these’. They are not free, if you don’t want them channel your inner New Yorker and speak bluntly to that fact. In my case I was going to order them anyway so it was a zero sum.

A little high but ingredient quality, preparation and presentation are likewise high. Tomatoes $8, BLT $14.

Houston’s Museum District is still surprisingly deficient in restaurants given the meteoric rise in residential units. However, its encouraging that the few new entries, like Lucille’s, are focused on quality and innovation rather than banging out the typical strip center offerings.

Lunch: June 2014

Lucille’s | 5512 La Branch | HTX 77004

BRC Gastropub

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One of our favourite co-workers, 9Bullets, was leaving for bigger and better. This is, of course, a serious reason for a group outing. Since 9Bullets had been pimping BRC Gastropub for freaking ever, we knew no other place would be appropriate for the official goodbye and good luck.

Everyone questions the initials BRC. Its easy since a big red rooster is branded on everything at BRC. However, a rooster is male so it doesn’t stand for big red chicken, it stands for big red cock. There, its been said.

If you think that’s wrong, wait until you get a look at the menu. I double dare you to find something without bacon. It is a diet-violent establishment, so accept it and order away!

Farmhouse, casual, well-worn.

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Southern and Americana with a focus on bacon, it literally appears in half of the menu items. I had been prompted by several text pictures in weeks prior to try several appetizers.

Cheddar Biscuits. Weighing in with scone-like consistency, the cheddar is prominent but not overpowering and it is mixed thoroughly. Served with smoked-salt butter and bacon jam, the biscuits themselves are a meal. I highly recommend them but make sure a plus one is there to help you with the order. Bacon ‘jam’ is a extraordinary; bacon cooked slowly in simple syrup. FYI, it is available for purchase by the pint and I’m thinking it would be excellent with pancakes.

Deviled Eggs. The eggs themselves are delicious with hints of honey mustard and green onion. But that just isn’t  enough for BRC, they top them off with crispy bacon and fried oysters. You know, it really is worth the extra 10 miles you will need to run later to fit into your jeans.

Fried Chicken Sliders, Brussels Sprouts: Oh no, the appetizers aren’t nearly enough. The fried chicken alone had great spice but it was a bit dry. Paired with the sizable but airy bun, arugula, avocado (add-on) and dressing, it was good but I will probably try something else next time. I pulled a side substitution for the caramelized Brussels sprouts since I saw them come out with an order at the next table. Caramelized to crunchy perfection they come in a bath of creamy bacon vinaigrette. They sweet-savory flavor combination is excellent.

Excellent. Our server was extremely personable and he gauged the mood and pace of the table perfectly. Our table of nine was ordered and served in less than 20 minutes with no mistakes.

Individual items are reasonable but the bottom line can be high for lunch if you add extras and appetizers. My sliders and splitting the cost of the Cheddar Biscuits and Deviled Eggs with my partner in crime was $28.

While we’re sad we wont see 9Bullets on a daily basis, I have a feeling we will find time to make it to what will obviously become our new Rice Military meeting place – BRC.

Lunch: 30 Oct 2013

BRC Gastropub | 519 Sheperd | HTX 77007

Buddha Meets Bubba

I wont go so far to say that I use a bottle of sriracha a week but it is my version of ketchup and I use it on everything. Eggs – sure! Veggies, of course! Turkey Sand – yep, otherwise its boring. Peanut butter – ok, that was a kitchen mishap, unintentional but actually, quite good.

Last night I used some sriracha on some leftover BBQ brought home from a Labour Day celebration. The combination was  good and got me thinking – how else can I combine the eastern flavors of sriracha with typically southern food found here in Houston.

I now drag thee into my experiment.

Sriracha Pulled Chicken with Cilantro-Agave Cornbread


Sriracha Pulled Chicken

  • 6-8 Chicken Thighs
  • 1/2 C Agave
  • 1/2 C Ketchup
  •  5 T Sriracha
  • 2 T Mirin
  • 2 T Soy Sauce
  • 1 t Sesame Oil
  • 1 t Ground Black Pepper
  • 1 Onion, chopped
  • 4 Cloves Garlic, chopped

Everyone except the chicken will meet in a blender and be processed until smooth. Place the chicken into a slow cooker, top with sauce. Cook on high for 1 1/2 hours, then low for 1 1/2 hours.  Remove chicken to a plate. Remove sauce to a large pot. Reduce the sauce over medium high until its the desired thickness (about 7 minutes for me), stirring often. While sauce is reducing, shred the chicken into strands using two forks. When the sauce is done, put the chicken in the sauce and stir to coat.

Cilantro Agave Cornbread

  • 1 Box Jiffy cornbread mix
  • 1 T Agave
  • 1/4-1/2 C Cilantro, chopped.

I don’t make cornbread often enough to investigate a from scratch variety and I find Jiffy to be quite reasonable. In the mix up just add the agave and cilantro to other ingredients and proceed with the instructions.

This dish is happening again next week, I liked it so much that I don’t foretell leftovers from this batch. I had some leftover black beans, made with smoked Jalapeno, they were a brilliant side.


Its Christmas in Houston! Other people know it as Restaurant Week, now Restaurant WeekS, IMG_1334considering the event runs  from August 1 through Labour Day weekend. Every city has them  and for me its always a good way to try some new venues or to revisit some past favourites.

Today we did some revisiting. Haven was the IT restaurant a few years back and we were curious if the new-Southern localvore favourite had retained their across-board excellence previously making it one of the most popular dining destinations in Houston. Short answer – yes.

Haven is one big open area; glass-steel-hardwood modern but with a softer, more in-home feeling. Soundproofing is good, which is critical for maintaining conversation in what could be an acoustical nightmare and the chairs are likely more comfortable that the ones about your dining room table. At lunch the crowd here is almost exclusively Greenway Plaza white collar discussing business. Except for the guy in Wranglers and boots who valet parked his big-ass black-out doolie; it is Houston after all.

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All wins.

Chef takes classic Southern dishes and spins them around until they become dizzy and fall down. Once they regain consciousness they are something new made with local ingredients and arguably, better.

Shrimp Corn Dogs: I don’t have the capacity to remember much about previous dining experiences, hence the blog, however I did remember the one item I consistently order at Haven – Shrimp Corn Dogs. Its exactly what it sounds like – shrimp, butterflied, batter-dipped then fried. Three sticks are served with a Tabasco remoulade and a shot of homemade lemonade. The savory then spicy then sweet taste waves are worth the trip here.

Blackened Catfish on Cheese Grits: Not K-Paul hot but the blackening spices are still warm enough to shine through the creamy base of grits topped with lemon-tinged cheese sauce. Catfish does not have a subtle flavor so despite the other bold flavors in this dish it is still present in the taste spectrum. My favourite at Haven is still the Wild Boar Chili but this is a solid runner up.

Service here is can be spotty in the evening, as the groups become larger and the demands higher, however at lunch it is consistently excellent. Homemade rolls appear instantly on seating. Orders are taken quickly and they seem to appear at lulls in the conversation, just when you want them. I noticed the some of the same servers from my last visit and I believe this set is very good at timing business lunches.

For Restaurant WeekS its $20 for a 2-course lunch and this is a fair deal considering its about a 10-20% discount from the usual lunch prices. Not surprisingly, lunch is a better deal even out of Restaurant WeekS; entrees at dinner are in the $20-$35 range.

A special note about parking. Algerian Way is now all No Parking. While you could churn butter about Upper Kirby looking for street parking, its probably better just to valet and move on.

Lunch: 13 August 2013

Haven | 2502 Algerian Way | HTX 77098

Gumbo Bar

In all the times I’ve lived in Houston, I’ve never traveled the entire hour south to the island of Galveston. Today some friends were leaving from the port of Galveston for a cruise so I thought why not see them off and spend a little time exploring. Glad about that. I had bookmarked another restaurant but it was not open so I poked Trip Advisor and found Gumbo Bar. Glad about that too.

Gumbo Bar is wildly popular with locals and tourists alike but if you are a table for one you will find no wait and better service at the bar. Its also easier to see the selection of beers in the glass front cooler at the bar and you’ll definitely want one or four of those to cool down.

Galveston is terminally casual and tourism has quite the large presence so the atmosphere everywhere is extremely relaxed. Gumbo Bar is upscale diner with a mixed bag patronage. I saw an elderly couple with walkers seated next to a couple of scary-looking biker dudes (who ironically would later help the elderly couple out of their booth and into their walkers).

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I was surprised by the variety of local-ish beers, most of which were from Texas and Louisiana. I tried one from each state; Southern Star’s Bombshell Blonde Ale and Abitas Amber Lager. Abitas is a small brewery north of Lake Pontchartrain, LA. Their Amber Lager is smooth, malty with a light caramel flavor and pairs surprisingly well with peppery-hot and salty. Southern Star is a small brewery from Conroe, TX, which used to be a separate town but has now been sucked into the gravitational pull of the HTX (aka Houston, for non-locals). Their Bombshell Blonde is blunt and squeaky clean with a slight “biscuit” flavor, it did not stand up to the hot-pepper as well as the Abitas but it was great with salty.

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All wins.

Fried Pickles with Ranch. I’ve come to the conclusion that it is a state law in Texas that anything fried must be served with Ranch dressing. Fried Pickles are something I had never tried but I’m a fan now. The pickles must have been partially dried before frying since there wasn’t a drop of pickle juice when I bit into these. The casing was a grease-less cornmeal mix; pleasantly crunchy giving way to an even crunchier pickle. The combination of creamy ranch and salty pickle is surprisingly good, even if your blood pressure will hate you for your sodium-intake indiscretion.

Seafood Gumbo. But can she make a roux? The most common quip I heard from boys about girls when I was partaking of New Orleans nightlife. Not sure who is making the roux at Gumbo Bar but they can make a serious roux, which you might know, is the flour and butter fry up serving  as a foundation for all things gumbo. Surprisingly, the gumbo, while super rich, dark and ridiculously dense with seafood (oysters, shrimp, fish and crab) was not the least bit salty. I had a choice of four hot sauces, so I tried them all in succession. Alas, my favourite was the least interesting – Tabasco – straight up, no Jalapeno, Garlic or Chipotle distractions.

Outstanding. Again, there is very little wait at the bar. I was seated immediately, the bartender was on the spot with beers, actually talking me out of a couple of choices which would have been too heavy for my meal. My food order started coming out in 10 minutes. I  felt neither rushed nor overlooked.

Moderate and worthy

  • Beers, $5 a pop
  • Fried Pickles, $5
  • Seafood Gumbo, $10

I’ll be making more trips to Galveston; I like the casual, leisurely beach culture, the surprising 10×10 block of well-kept Victorian houses and the food scene seems good for a town of only 50,000.

Lunch: 3 August 2013

Gumbo Bar | 2105 Post Office St. | Galveston, TX 77550

Drag Queen Jambalaya

I was late getting to Boheme for drinks with some lesbian friends. I tried to play the “parking was awful” card but it was a half-baked attempt. Truth is, I became obsessed with finding a kitchen gadget on the internet and while my iPhone was frantically beeping to tell me I had something to do, I ignored it. In retrospect, I’m glad, since when I arrived two of the four lesbians were in an awkward argument. It ebbed and flowed for an hour but it never stopped. I gulped down my second Manhattan and pulled out a believable exit line. I don’t know about you but I try to stay clear of arguing lesbians.

On the walk back to my car, parked a zillion miles away since it was Saturday night in the heart of Houston’s gay community on Gay Pride Weekend, I tripped and fell over a bit of uneven sidewalk. Yes, I was looking at my phone and yes, it was my first instinct to protect the phone as I fell, not so much worrying about a sprain or bone breakage. Neither occurred and two drag queens en route did a 1-2 stop to make sure I was OK. As I looked up at the pair, I realized I had never seen powder blue eyelashes with sparkle-tips and blonde hair about 3 feet tall done up B-52’s beehive.

Convinced I was OK, they restarted the arduous process of walking in 10-inch stilettos and pencil skirts. One drag queen stopped under the street light, turned to the other, backed up with hands on hips and said – “You know what, your gonna need some foundation, your face is lookin’ like Jambalaya”.

I completely forgot about the road rash on my forearm.

I suppose all roads lead to food, since the experience reminded me that I haven’t had Jambalaya since Parents lived in New Orleans. Thanks to Breakup Guy, my new slow-cooker focus is still in play so here is my rendition of Jambalaya. It is not the traditional rice-in Creole version, I like rice on the side.

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  •  1 lb each Andouille Sausage, Chicken Thighs and Shrimp; sausage and chicken sliced, shrimp peeled and deveined.


  • I C each Celery, Onion, Green Bell Pepper; chopped
  • 3 Tins Chopped Tomatoes; drained
  • 5 Fresh Cayenne Peppers; chopped (optional depending on heat tolerance)
  • 1/4 C Parsley; chopped


  • 1-3 T Cajun Seasoning, like Tony Chachere’s (again, heat tolerance depending)
  • 1 T Dried Oregano
  • 1 t Dried Thyme
  • 1 t Cayenne Pepper
  • 1 C Chicken Stock

Put everything into the slow-cooker except the shrimp and parsley. Set it up for 8 hours on low then get on with other more important things. At hour 7 put in the shrimp and parsley, give it a good stir then come back in an hour when its done.


Its done! I have a friend raised in New Orleans and he cries “Heresy!” every time I make Jambalaya with rice on the side. Now that I’ve added the Drag Queen descriptor, I’m sure he will be well on his way to an aneurysm.

The Waffle Bus

Food trucks seem to be the new black of trendy cuisine in just about every city I’ve visited recently. Here in Houston there is a food truck festival, where if you are a really hungry average person or just a mildly peckish Texas bubba, you can try 20 or so food trucks in one afternoon. I find food trucks parked at museum and gallery openings; they even show up in swanky neighborhoods as catering service to oil executive’s house parties.

Its completely out of control and I love it.

A dish popped onto my radar last week in conversation with a friend about The Waffle Bus. A dish so Southern it almost begs to be spoken aloud with a exaggerated drawl – Fried Chicken &  Waffles. Go ahead and practice holding the “i” in Fried Chicken until you run out of breath, then you will have the pronunciation down pat.

If everyone would please pull your seats forward, place your tray tables in their upright and locked positions,  prepare the crash cart and call in your Lipitor prescriptions, we will now make our final descent into completely ignoring FDA guidelines for daily intake of saturated fat.

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Its a food truck so just make your own atmosphere. Today they were parked at Inversion Coffee in the Montrose. At Inversion there is plenty of outdoor seating set back from the main drag and since its in the heart of Montrose, there will always be a good crowd for people watching.


Fantastic. I had the Chicken & Waffle Fryders which is exactly what is sounds like – sliders made IMG_1184from fried chicken and mini waffles. They asked which sauce I wanted and I asked for all of them. The chicken is pounded thin before frying but it was incredibly juicy. And spicy, very spicy, so be careful not to dip into the spicy mayo without testing your heat tolerance first. Of all the sauces (Spicy Mayo, Ancho Honey, Buffalo Ranch and something else I forgot to write down but it tasted like Tobasco), my favourite was the Buffalo Ranch; still flavorful but it worked to balance the heat in the chicken. The waffles are dense; crispy on the out, fluffy on the in. I’m definitely coming back to Waffle Bus again, next time for the Salmon, Cream Cheese and Caper Waffle.


10-15 minute wait for me although I have heard when they park at Rice University it can be upwards of 45 minutes. Happy and efficient staff.


Everything is less than $10; my sliders, which quite frankly were enough on own were $6. I think they prefer cash but there is a iPad on board for credit purchases.

Sure, it doesn’t rank high on the health meter but I had a vegetarian lunch yesterday so the FDA limits on saturated fat can just bugger off today.

Lunch: 30 June 2013

Waffle Bus @ Inversion Coffee | 1953 Montrose Blvd | Houston, TX 77006