Houston’s New Mega Food Hall Gears Up to Open – Your Guide to Chef-Led Food Paradise, POST Market


VSArranging 53,000 square feet of space within The POST, Houston’s massive 550,000 square foot new mixed-use center in the former Barbara Jordan Post Office building at 401 Franklin Street, you’ll discover the POST Marketplace. This food hall will open on November 13 with more than 30 separate food kiosks and restaurants. It will feature tastes from almost every corner of the globe.

We can stroll through this market-like setting and create a progressive dinner (or lunch or brunch) with a bite of this and a portion of that.

Vendors are organized from the smallest to the largest, starting with clusters of “take-out” kiosks concentrated at the north and south entrances to the larger ones towards the center of the hall. Places are plentiful and scattered, including upstairs on the Skylawn, where farmers at the Blackwood Land Education Institute, a 33-acre non-profit educational farm in Waller County, grow vegetables, fruits and vegetables. organic herbs for the POST marketrestaurants and bars.

With such a forward-thinking company, it’s no surprise that the powers that have been attracted by big names in the food world to create several unique concepts. Some of the top chefs making their Houston debut at the POST Market include Norwegian chef Christopher Haatuft, whose Lysverket restaurant caused him a sensation in Norway. Haatuft launches Golfstrømmen Seafood Market, its first American restaurant and market designed to sell and serve only sustainably and ethically caught seafood at the POST Market. (Golfstrømmen is Norwegian for the ocean current of the Gulf Stream, connecting the Gulf Coast of Texas to the rich fishing grounds of Norway.)

Meanwhile, Filipino-Brazilian chef Laila Bazahm – whose Barcelona-based restaurant Peddler 45 was named one of the Conde NastBarcelona’s 30 best restaurants will debut at Hawker Street Food Bar, its first restaurant in the United States. A riff on the street food hawkers in Asia, it will blend the best of Southeast Asian and Latin American street food.

Wine lovers will want to meet sommelier Mark Bright, partner and director of Michelin-rated San Francisco wines. Season restaurant, which will open its first brick and mortar room in Season cellar at the post office market. Bright sources some of the world’s rarest wines, curating selections from their favorite producers.

Roberta’s, the Brooklyn-born pizzeria famous for its Neapolitan-style wood-fired pizzas and Italian-inspired salumis, queues around the block for a table in New York City. The now bi-coastal concept with a presence in Los Angeles, New York – and now the Third Coast – arrives with a range of creatively composed dishes that push traditional culinary boundaries.

POST Market will bring coveted Brooklyn pizzas.

The creation of Brandon Hoy and Carlo Mirarchi has become, since its opening in 2008, a New York institution. “Roberta’s pizzas are wonderful things, with no particular geographical origin”, New York Times writing.

Austin’s Thai Kun named one of Enjoy your meal’s Best New Restaurants in America 2014, will also open a location in Houston’s new food hall. Chef Thai Chanthong’s Kun thai serves authentic Thai street food like Crab Fried Rice, Panang Curry, Khao Moo Dang (Thai BBQ pork) and classic Pad Thai.

Austin's Thai Kun arrives at the POST Market.
Austin’s Thai Kun arrives at the POST Market.

POST Market’s true culinary wonderland

The Market Hall provides a platform for aspiring food and beverage entrepreneurs to set up their businesses – especially in the midst of a pandemic recovery – with economical ‘plug and play spaces’ equipped with all kitchen equipment. , seats, tools and point-of-sale systems required. For many chefs who got their start behind the wheel of a food truck, they’ve found a turnkey home here on dry land.

Operators like chef Nick Graves, creator of Lea Jane’s Hot Chicken – inspired by a childhood trip across the country where there were picnics “filled with love, laughter and fried chicken” – will serve some of her most beloved Southern dishes including hot chicken and Nashville’s cult mac-n-cheese.

When it comes to spices, Austinite chef Sidney Roberts fell head over heels in her cowboy boots while living in London, weaving her way through the best spots for Indian food there. His new restaurant (founded as a food truck in Austin), G’Raj Mahal, is described as “Indian cuisine with a rock-n-roll attitude”. This adventurous eater explores her way through India’s 28 states, immersing herself in the varied cuisine found across the country.

Houston foodies can also discover Rollin Phatties, which began as the first Pakistani food truck of its kind combining authentic South Asian flavors with international elements to evoke fusion dishes. Rollin Phatties specializes in Paratha Rolls, aka “phatties”, wraps loaded with tender grilled meats and homemade sauces.

Rollin Phatties is just one of the places you can find in Houston’s new mega food hall – POST Market.

Abu Omar Halal started off with Houston’s first and only halal food truck. At POST Market, he’s expanding his arsenal of quick, casual Mediterranean fare with healthy salads, sandwiches, rice bowls, kebabs, and falafels. In good company, they share the halal spotlight with another concept on wheels called Taco Fuego. Latin-inspired restaurant in South Houston, you can find them at the Post Market, which specializes in charcoal grills, including halal quesabirrias.

Where Texas Chiefs Thrive

Many top Texas-based chefs are also appearing at the POST Market. Like Paul Qui, who became a culinary celebrity after winning Excellent chef and a James Beard Award (Best Chef in the South West). Who brings his restaurant Austin dubbed East Side King Bed, a Japanese street restaurant created by Qui and Moto Utsunomiya during their stay in Uchi and Uchiko. While it takes inspiration from Asian cultures, rock bands, and art, it’s good to note that they only use all-natural pork products raised without antibiotics or hormones.

In addition to Qui, the Manila-born chef concocted Soy Pino to expand the canon of Filipino cuisine in the United States, offering dishes such as adobo fried chicken, vegan Kare Kare and Lechon and Lumpia.

Ready for the noodles? Mike Tran, who brought us Tiger Den, the Japanese ramen and Izakaya restaurant located in Houston’s Chinatown, is launching Motto Ramen, where homemade noodles are served in a fragrant broth that simmers over 20 hours.

Houstonian Ope Amosu, then armed with an MBA from Rice University, left the corporate world to wear a white-collar chef’s coat. The child of Nigerian immigrants, he hosted a series of animated West African pop-up meals called ChòpnBlok. Celebrity chef Marcus Samuelsson even called him out on his TV series No passport required, noting Amosu’s healthy and daringly spicy platters.

Chef David Guerrero is also back. The owner of Andes Café, named after the longest mountain range in the world that connects seven South American countries, is reviving the restaurant he closed in early 2020. Andes Café (version 2.0 here) will merge these seven regional cuisines on a menu rich in flavors. South American favorites.

“My goal is to make food that traces my history from Quito to Houston,” Guerrero says. “I want to show the resilience of South American cuisine to a wider global audience. “

For those in the mood for a comforting hot bowl of Vietnamese pho, head to SOUPreme, an authentic Pho and Bun Bo Hue place created by Tuan and Thy Tran using family recipes handed down from generation to generation, including including their bone broth recipe.

Calling all carnivores. To verify Salt & Time Butcher, the original idea of ​​Ben Runkle and Bryan Butler. They run this butcher and grocery store that offers locally raised quality meats, homemade sausages, cold cuts and delicatessen products. The original Austin boutique of Salt & Time Butcher was recently named one of Food and wine from ‘America’s Best Butcheries’ magazine and Bryan Butler was named ‘Best Butcher in Texas’ by the Texas Beef Council in 2017.

3-Salt & Time
Salt & Time shows respect for meat.

The Butcher’s Burger is the answer of this duo to who makes the best burger. They will rise to the challenge and bring in meat-based burgers straight from the breeders they know and trust.

Choice of desserts and coffees from POST Market

A walk in this market can only end on a sweet note. Want to feel like a kid again? Treat yourself to Sweets with L&L and treat yourself to a sweet cloud of cotton candy. Owner Tameia Frank Jones named the place for her two daughters, who no doubt helped create their 20 delicious flavors.

Parisian Julien Eelsen learned to flip pancakes on his knee Grandmother and aunt (aunt). His Whisk Crepes Cafe debuted in Dallas six years ago, serving sweet and savory pancakes made from scratch daily. Now he’s coming to Houston.

I scream, you scream, we all scream for Flower & Cream. A high-end, Houston-based artisanal ice cream, this place is on a mission to create unique flavors using local ingredients and delicious blends prepared daily.

GELU Italian Ice is a fresh, dairy-free, gluten-free and fat-free alternative for those who can’t stand dairy products.

Thrive Healthy Juices provide diners with nutrient-dense but palatable juices, smoothies and foods designed to help the heart, mind, body and soul. Founder James Kelso is a health-conscious fitness enthusiast from New Orleans and has cultivated a menu of juices, smoothies, and fresh food through the family’s heritage and culture.

You will be able to get some serious juice from Thrive.

Coffee? Only if it is brewed by biochemist-turned-roaster Weihong Zhang at Blendin Coffee Club. Originally launched at Sugar Land in 2017, they serve over 10 different single origin coffees selected from around the world. Each bean can be traced from tree to cup with knowledge of the bean route including each country, region, farmer, and even specific lot. Each unroasted bean is inspected on site and then freshly roasted in store.

Yes, POST Market is not a small food hall. This place brings food choices galore.


Leave A Reply