Broth that takes twelve hours because it takes twelve hours. Herbs cut the same morning. Banh mi on bread with a crust that shatters when you bite it. Nothing here is fast, and that's the whole point.

We work with Nomad BBQ and put smoked brisket where it doesn't traditionally go — laid over pho noodles, folded into dumplings, fired through rice. It shouldn't work as cleanly as it does.

Twelve rotating taps, changed every other week. Local pours from Baa Baa Brewhouse in Brookshire, Project Halo in Fulshear and Great Heights in Houston — plus a rotating cast of guest breweries we bring in a few kegs at a time.