UB Preserv

🥩 BAVETTE STEAK N' EGG 🥩

If you missed Chef Nick’s Steak Night at Johnny's Gold Brick awhile back, then this one is for you! Our new steak set is served with spicy ginger scallions, Bok Choy & a fried egg on top. Yep we know, absolute 🔥.

Come on through & try it for yourself this weekend, fam! We open tonight at 5pm. 🎉

🍔 FRIED RICE IN PARADISE 🍔

They said it was impossible. They said it couldn't be done. But we did it. We're bringing you Fried Rice in Paradise inspired by one of the best cheeseburgers this side of Westheimer from our friends at Brasil Houston (love y'all, mean it!).

It's pickles, onions, American cheese, beef patty, bacon and of course, AJ Ede's WORLD FAMOUS JALAPEÑO SAUCE, in fried rice form. Only available at Brunch this Sunday, 11am - 3pm.

, LFG! 🎉

PSA: Last call to get your Ca Phe Sua Da Carrot Cake fix in! 🚨

Rumor has it no one has ever had a bad time while they're enjoying a slice of the Ca Phe Sua Da Carrot Cake—it's a lil' bit of sweet, a lil' bit of spice, and a whole lot of delicious.🤩

It's a treat yourself kinda Wednesday, don't ya think?! Come on in & see us, we open at 5pm!

Happy Hour is the best hour! 🎉

What better way to get your weekend started a lil' early than enjoying Happy Hour at UBP?! Our Happy Hour situation right now includes—

🍺BEER: $4 Karbach Horseshoe.
🥟SNACKS: $5 Pork Dumplings & Fried Boudin Siu Mai.
🥃 COCKTAILS: $6 Ranch Waters & Negronis.
🍷WINE: $6 Michel Armand Muscadet & Proa Macabeo Blend.

Happy Hour is every Wednesday & Thursday, 5 - 6:30pm, and Friday & Saturday, 5 - 6pm. You know where to go to make those resys!

Cheers, fam!

Honey Pecan Shrimp is back, baby! 💥

As we get ready to close at the end of the month, we're bringing back some of your OG faves! Here's some words from Chef Nick when he first put this dish on our menu—

"This one deeply satisfies the inner Chinese-American kid in me. It’s also the laziest, easiest thing that we could have made 🤷‍♂️. This would always be one of my favorite courses when we would go to traditional Chinese wedding banquets when I was a kid. It wasn’t until I got a little older that I really thought about how odd it was to have a dish like this in such a formal, traditional setting. Battered, deep-fried shrimp slathered in doped up miracle whip with candied walnuts on top of shredded iceberg? Definitely out of place next to the jellyfish/charcuterie platters and scallion ginger crabs. But I guess it made it onto those banquet menus cause it’s just so freaking tasty.

"I really thought a lot about what we should be doing to this dish to, you know, zhuzh it up a little (shoutout ). Do we incorporate some fresh fruit in it and tone down the sweet mayo? Do we swap out iceberg for a fancy slaw? Do we try out some very modernist battering/dredging techniques for the shrimp? In the end, the most we wanted to do was to showcase some nicer gulf coast shrimp, trade walnuts for pecans (because Texas), and make honey mayo ourselves because we need to feel like we put some small amount of effort into it instead of just buying miracle whip. It’s not so much about adding things on to this dish to make it better, it’s about finding what’s so innately good about it and doubling down on those components."

"I know honey pecan (walnut) shrimp might not be as popular as the rest of the family, you know - General Tso’s or Broccoli Beef, but for me, it might just be the 🐐 of the Chinese-American genre of food." - .

There you have it folks! And it's only back for a limited time. You know what to do, we open tonight at 5pm! 😋