Introduction to Meat Mafia
It’s rare that a drunken idea is a good one, and it’s even rarer that the drunken idea turns into a business. But hey, it’s not impossible—in fact, it’s exactly how Meat Mafia was born. One night in 2019, Joseph Manglicmot, Jenny Nguyen, Bao Quan, and Bruce Huy Bui were out drinking downtown at the now-closed Bovine and Barley. After a few rounds, they, along with the bar’s owner, their buddy Jason Lowery, decided to treat their alcohol-fueled hunger with food from a nearby spot that was hosting steak night. But Lowery wasn’t pleased with the outcome.
The Birth of a Business
“We got the steak, and my friend is so disappointed,” he says. “He said, You know, you guys cook this stuff way better… We should all do our own steak night. He’s like, We’ll do it at my bar.” It was pretty late at this point, and the drinks had been flowing, so no one really thought anything of it. But Lowery wasn’t kidding: The next day, he went out and ordered a grill. The group of friends had no choice but to commit to the bit.
Evolution of Meat Mafia
Today, the members of Meat Mafia juggle their corporate day jobs—ranging from engineering to optometry—with hosting fun pop-up steak nights every other week at Houston bars like BLVD Park, Christian’s Tailgate, and Tikila’s. Manglicmot loves a good old-fashioned salt and pepper steak, but he and his friends felt it would be a shame if Meat Mafia didn’t showcase the types of food they grew up with. They all bring something different to the table: You’ll see them incorporate Southeast Asian flair into the mix for their wet brine recipe—which Manglicmot understandably does not want to share—and by including Lao-style sliced brisket on the menu.
Menu and Events
Meat Mafia likes to keep customers guessing. Manglicmot says he doesn’t want people to keep eating the same things each time. Once a year, you’ll also find pulled pork sandwiches on the menu, and smoked ribs will occasionally make an appearance, too. Tomahawks are on the menu, but you have to reserve them ahead of time by direct messaging the group on Instagram. You can also count on seeing New Zealand lamb chops, prime rib eye steak, Laos sausage, garlic herb rice, and smoked shrooms at Meat Mafia events.
Challenges and Triumphs
The first steak night the group held was in the summer of 2019 at Bovine and Barley. Manglicmot says it was a complete disaster. It took them 45 minutes to get the food out to people and the group could not stop arguing. He notes that this was also pre-pandemic, so between their friends who showed up and downtown’s foot traffic, things were pretty busy—and embarrassing. But they were determined to keep going. After much trial and error, they reduced the wait time for food and found their groove.
MasterChef and Pandemic Era
The group’s success—specifically Manglicmot’s—eventually garnered attention from MasterChef. He got a call from the show in the fall of 2019. He thought it was a scam at first, but after some conversations, he decided to audition, and next thing he knew, he was being invited to fly out to Hollywood. During filming, he was under strict orders not to tell anyone. He says it’s funny because he asked his job for a sabbatical, but told his mom he was going to Africa for work. She didn’t believe him—she thought he was going to jail and lying about it.
Growth and Accolades
Since starting steak nights six years ago, Meat Mafia has changed a lot—and for the better, Manglicmot says. In the beginning, to save some money, they bought huge slabs of meat and hand cut them into about 200 steaks, all of which needed to be prepped. At the time, that was a huge task for a small group of people with outdated equipment. Meat Mafia now has upgraded tools and employs several people to help out—many of whom are former employees of Bovine and Barley. The group has also gained several accolades at Houston’s Rare Steak Championship, an annual event organized by Dining Out, a nationwide marketing platform for the restaurant industry.
Future Plans
Meat Mafia continues to host steak nights around town every other week, sometimes choosing new locations along the way. Knowing steak nights draw such a big crowd, Manglicmot says the group tends to stick to bars that have the space as well as an attentive wait staff. Looking ahead, Manglicmot hints at more exciting things coming for Meat Mafia, but for now, he’s remaining tight-lipped. We’ll have to wait until later this year for that announcement. “We’ll be making some major changes, or exploring new things Meat Mafia can do,” he says.
Conclusion
In conclusion, Meat Mafia is a unique and exciting business that was born out of a drunken idea. The group has come a long way since their first disastrous steak night, and they have worked hard to build a loyal following and gain recognition in the culinary world. With their delicious menu, fun events, and commitment to showcasing the types of food they grew up with, Meat Mafia is a must-try for anyone looking for a great steak in Houston. Whether you’re a foodie or just looking for a fun night out, Meat Mafia is sure to deliver.
