Swamplot’s anonymous tunnel correspondent sends the following deep-Downtown restaurant updates (and a few other subterranean readers send along photos to illustrate):
The location formerly occupied by Prince’s at 930 Main St., [beneath the] McKinney Place Garage (unoccupied since early March) will soon be home to Time for Thai, whose sign says that they are an offshoot of Thai Cottage:
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Time for Thai’s first location in the Texas Medical Center Commons at 6550 Bertner Ave. opened in 2014, with another more recent outpost at the food court at 601 Jefferson; the lunch-only spot serves a shorter menu than its parent operation. Thai Cottage itself currently holds down 8 locations between the Woodlands and Webster, with a 9th spot in Corpus Christi.
Another tunnel newcomer on its way may offer some Mediterranean competition:
The High Tower Deli at 914 Main St. (Commerce Towers) closed at the end of June, and will soon be home to Arabella Mediterranean Cuisine. It should be noted that this location is around the corner from the tunnel Dimassi’s.
- Previously on Swamplot: Lamar Tunnel Now Open Again Under Blown-Up Foley’s Former Spot Downtown; A Flurry of Culinary Updates from the Downtown Tunnels; A Stroll Through the Underground Beer Garden and Regular Garden Now Below Prairie St. Downtown
Photos: ThaChadwick (top), Laura Crain (middle), Swamplot inbox (bottom)
I would eat there if the building could get rid of the raw sewage smell that is always in the area. Hasn’t been resolved in the past 8 years so I don’t expect them to win my business.
its not sewage its perm!!
@brett – …But their logo includes a smiley face! You just gotta enjoy that!
Speaking of food courts, the worst job has to be the person who stands near the counter with samples on a toothpick. In my unscientific years of experience, I’ve noticed it’s 95% Asian places (has anyone seen Cinnabon , Wetzel’s Pretzels, or McDonald’s do this?…). I’ve always wondered (1) what is the “take rate” (people who willing accept and eat said samples), and (2) the percentage of those people who then make their meal decision based on the same? It has to be in the single digits at best. Any former employees that would like to share some insight?
And it’s always the “bourbon chicken”, right?