Hat Creek Burger Company has teamed up with Terry Black’s Barbecue for a limited-time collaboration available at Hat Creek locations across Texas running through June 9. The menu is led by the Pitmaster Stack, a burger topped with chopped brisket, sweet and tangy BBQ sauce, cheddar, pickles and crispy onion rings on a Martin’s Potato Roll, alongside returning beef tallow onion rings and a Banana Pudding Shake made with real bananas and vanilla wafers.
Camaraderie, 608 West 11th, hosts a one-night Chef’s Cycle Benefit Dinner on Wednesday, May 13 from 5 to 9 p.m., welcoming chef David “Baz” Bazirgan of Boston’s Uni to cook alongside chef Shawn Gawle for a family-style menu with optional wine pairings, with staggered seating times. Dishes include cobia sashimi, chilled asparagus, wagyu flat iron and king salmon. Seats are $125 per person, with proceeds supporting Bazirgan’s ChefCycle campaign to fight childhood hunger.
Best Regards, 222 West 11th, continues its two-part pop-up with Crawfish & Noodles on Sunday, May 17, serving Viet-Cajun crawfish boils, brunch dishes and cocktails from open to close. Specials include crawfish beignets, a crawfish omelet and crawfish by the pound with customizable spice, alongside drinks like a Crawfish Bloody Mary, Lemongrass Spritz and Frozen Vietnamese Coffee.
Feges BBQ, 8217 Long Point, hosts a dine-around book celebration with Michelin Star–earning chef Evan LeRoy of LeRoy & Lewis on Monday, May 18, bringing together both teams for a night of collaborative dishes, passed bites and carving stations inspired by his new cookbook New School Barbecue: Recipes for Next-Level Smoking and Grilling. Tickets start at $100.
Loro, 5333 Kirby, 1001 West 11th, are collabing with Austin-based company Siete from May 12–25, celebrating backyard asada season with a limited-time menu featuring the Siete Sourdough tortilla. The lineup includes a $5.50 smoked tri-tip taco with pastrami-style brine, cabbage slaw and jalapeño botana sauce, a $12 dip sampler with smoked shishito queso, Thai green salsa and smoked salmon dip, and an $11 mango chamoy slushee with aperol, sake and sparkling wine.
Then, on Tuesday, May 19, the Loro Kirby location welcomes chef Thomas Billie of Belly of the Beast for a one-night-only five-course tasting menu focused on smoke, acidity and Asian-inspired flavors. The $100 ticketed dinner includes dishes like smoked salmon crudo, coconut leche de tigre oysters, tomatillo curry shrimp and char siu-style Iberico pork presa with bao buns and black garlic noodles, plus a mango raspado halo halo finale, with an optional $60 beverage pairing and limited seating for 40 guests.
Still no plans for Mother’s Day? Lock in those brunch reservations by checking out our Mother’s Day Brunch guide to the best spots to celebrate Mom, from over-the-top spreads to laid-back favorites with serious menus.
