Blood Bros. BBQ, the acclaimed restaurant founded by brothers Robin and Terry Wong and pitmaster Quy Hoang, is set to shine at the James Beard Foundation’s pop-up venue, PLATFORM by JBF, in New York City. Scheduled for Saturday, July 19 at 6:30 p.m., this unique event serves as a fundraiser for the renowned non-profit organization dedicated to celebrating and promoting American cuisine.
The event features three types of tickets, although the outside chef’s counter option has already sold out. The remaining options include dining table tickets priced at $210 each and chef’s counter tickets for $250 each. Additionally, a private table that accommodates six guests is available for $1,500, excluding online ticket fees.
“We’re excited!” exclaimed Hoang when asked about the opportunity. “JBF asked us last month if this is something we wanted to do, and we said, ‘Hell yeah!’ This is a first for us, and we are thrilled to showcase our barbecue style in New York.”
The brothers and Hoang, who grew up together in Houston’s Alief neighborhood, initially launched Blood Bros. BBQ as a food truck. They have created a unique fusion of barbecue by blending their Vietnamese heritage with their Texas upbringing, incorporating influences from various cultural cuisines, including Mexican, Chinese, and Cajun. In 2018, they transitioned from food truck to brick-and-mortar, cementing their position in the culinary scene. Last year, Hoang received recognition as a James Beard Award Best Chef: Texas finalist, while the restaurant was honored as a Bib Gourmand in Michelin’s inaugural Texas Guide for offering “good-quality and good-value cooking.”
Though currently focused on his Malaysian restaurant, Phat Eatery, with locations in Katy Asian Town and The Woodlands, Terry Wong still maintains ownership of Blood Bros. BBQ and is expected to attend the New York event, according to Hoang.
The dinner is anticipated to be a memorable experience for attendees, starting with a selection of appetizers including Whiskey-Glazed Smoked Quail Knots and Smoked Meatballs. The entrée lineup features a Smoked Vietnamese Chicken Salad with Shrimp Chips, a Smoked Duck Bao with Hoisin Barbecue Sauce and Green Onions, and a Texas Trio, comprising 44 Farms hanger steak, Beef Cheek Barbacoa, and hot guts sausage served with assorted pickles and brisket-fat tortillas. Dessert includes a Blueberry–Peach Cobbler with a Smoked Brisket Tallow Crust.
Hoang refers to the Texas Trio dish as a nod to Blood Bros. BBQ’s origins, recalling the steak nights held at bars when the restaurant was a food truck. Due to PLATFORM by JBF lacking a smoker, the dinner menu has been designed to work around that limitation, ensuring that the dining experience remains true to the restaurant’s roots.
This special event is a rare opportunity for barbecue enthusiasts and provides displaced Texans in the northeast a chance to indulge their smoky cravings with a unique one-night-only showcase. As excitement builds, the anticipation for what Blood Bros. BBQ will present at the James Beard Foundation continues to grow.
image source from：houstonfoodfinder
