Chef incubator

Former restaurant reemerges as showcase for up-and-coming Houston chefs

Vinegar Hill will be divided into a restaurant and a bar. Courtesy of Vinegar Hill

A new concept aims to give chefs on the rise a space to get their feet wet. Vinegar Hill Houston will serve three distinct roles when it opens in November: A co-working space by day, a bar by night, and an incubator for the next generation of culinary talent by design.

Axelrad owner Adam Brackman and chef Monica Pope have taken over the original location of Beaver's and are turning it into the new concept. Vinegar Hill's name is taken from a nickname for the area now known as the Old Sixth Ward. The co-working aspect will provide people who have been working at coffee shops with a more comfortable environment that better suits their needs. Design changes to the space will separate the restaurant from the bar. General manager Shawn Busch will work with the space's bar manager to maintain Beaver's reputation for innovative cocktails, but it's the incubator that's the most intriguing aspect.

Described as a chefs-in-residency program, the incubator will provide chefs with the opportunity to refine their concepts before committing to a brick and mortar. Pope will offer participants mentorship based on her experience operating restaurants such as t'afia and Sparrow Bar + Cookshop.

"I'm passionate about working with entrepreneurs," Brackman tells CultureMap. "At Axelrad we have regular pop-ups. It's been neat to see these entrepreneurs go from ideas to buying food trucks, seeing these people grow and flourish. It's kind of the next step in that process."

Chefs will create two menus during this residency. The first is a dinner menu for a 30-seat area within the space that will require reservations. In addition, the chef will offer a menu of casual bar bites designed to be served in the bar area and on the patio. Residencies will typically last for three months, but Brackman also sees the potential for chefs from out of town to use Vinegar Hill for a week or two as a way to market themselves to Houstonians prior to opening here.

At a time when chefs might be considering a stand in one of Houston's new food halls, Brackman sees the setup at Vinegar Hill as an alternative for the person who wants a less permanent arrangement.

"This will be more of their own private restaurant within a bar that will give them a full kitchen to work with and be creative with their own menu and have more of a captive audience," he says. "They can do things like have wine and beer pairings. It's going to be more intimate than a food hall experience."

Evelyn Garcia, a one-time Chopped champion who has earned a devoted following for her Southeast Asian-inspired pop-ups, will take the first turn in Vinegar Hill's kitchen. "The opportunity to take my craft from a tent and portable stoves into a full kitchen and dining room to showcase what I am capable of is a thrilling opportunity," said Garcia in a statement.

"We would like to seek out the next person. We have a couple in mind," Brackman says. "The perfect candidate is someone who wants their next move to be opening a brick and mortar. We want to help them through a bit of mentorship and even crowd funding."

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This story originally appeared on CultureMap.

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Building Houston

 
 

Lane Martin will lead the Rice Advanced Materials Institute beginning this summer. Photo courtesy of Rice

A recently established institute at Rice University has revealed its new leader.

The Rice Advanced Materials Institute has named Lane Martin as director. Martin will also serve as Welch Professor of Materials Science and NanoEngineering in the George R. Brown School of Engineering. He begins both roles on July 1.

“Lane is everything we expect our faculty to be — hard-working, committed to excellence, dedicated to students and collaborative across disciplines,” says Howard R. Hughes Provost Amy Dittmar in a news release. “I look forward to seeing Rice faculty and students reap the benefits of his leadership.”

Prior to his appointment at Rice, Martin was the chancellor’s professor of materials science and engineering at the University of California, Berkeley. He also served as chair of the materials science and engineering department, faculty scientist in the material sciences division of the Lawrence Berkeley National Laboratory, and co-director of the Collaborative for Hierarchical Agile and Responsive Materials, according to the release.

“I had the privilege of mentoring Lane when he was a doctoral student at Berkeley,” says Ramamoorthy Ramesh, vice president for research, professor of materials science and nanoengineering and professor of physics and astronomy. “He is a gifted scientist with the boldness and vision to build this new institute into a research powerhouse.”

The new institute was created following a $100 million gift from Houston-based Welch Foundation. It will bring together chemistry, materials science, machine learning, and artificial intelligence to revolutionize the future of industry.

“This institute will keep Rice at the forefront of high-impact research related to energy transition, advanced materials and future computing,” says Luay Nakhleh, the William and Stephanie Sick Dean of the school, in the release. “It will empower our faculty and students to help solve some of the most pressing problems of our day.”

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