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.

Homemade and hand rolled herbal crust. Homemade marinara from 100% fresh vegetables. Chef Üdø will work directly with you to determine your toppings. Popular choices are: • Smoked Pork Tenderloin • Meat Lover’s • Homemade fennel sausage • Homemade meatballs •Fresh veggie medley • Vegan with butternut squash sauce, and vegetable medley

We take our famous smoked brisket and build the ultimate nachos. Brisket, smoked Muenster cheese, green onions, hatch green chilis, black beans, and garlic. Jalapeños available on request. Super crunchy thick tortilla chips. Homemade salsa 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**

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.