We start with fresh green chilis (Hatch if available, usually poblano), fire roast them to perfection, and add thin slices of our in-house smoked Muenster cheese and whole portobello mushroom slices. Sautéed in coconut oil with fresh garlic, cilantro, and our WSS Smoked Guajillo chili blend. Served on corn tortillas; flour available.

I’ve made dozens of different recipes for burgers. This Wagyu Smoked burger is inspired by a Houston Restaurateur and local legend’s smoked steaks; this is by far the best burger I’ve ever had. Lovingly cold-smoked with aromatics over cherry pellets for about 2 hours. Then seared to perfection using a large culinary torch. Served on a Brioche bun with fresh vegetables and cheese on request. **All ground beef is seasoned and produced in-house. No fillers, MSG, etc.

Literally the best, most authentic gumbo for 1000 miles in any direction. (*Can be made vegetarian) Fresh vegetable stock, made-to-order roux, Hatch chilis or Okra, assorted fresh vegetables, and your choice of chicken, sausage, or shrimp. Served over rice with homemade jalapeño cheese cornbread. Fíle and hot sauce available on request. **Please give 48 hours notice when ordering this item. It takes a long time to make**

We rub a tenderloin with aromatics and savory spices and smoke it over cherry pellets (*) for about three hours. Tenderloin is removed from the smoker and seared to finish to precisely 145*F. Served with wasabi mashed sweet potatoes and charcoal-grilled asparagus.

A Chef Üdø signature recipe. This is the finest, most flavorfully nuanced chicken in history! Aromatic herbs, spices, fruit oils, molasses, organic apple cider vinegar, and a fair dashing of sultry spiced turbinado…I make this brine to-order. Brined for 48-90 hours at 35*F. Simple pan sear to finish. Served with two sides. Inquire for choices.

You can ask this chef to create a meal around your preferences.