Photo Credit: Punk's Tacos & BaoFood & Drink
First Look: Punk’s Tacos & Bao opening soon in Spring
Exciting news! Chef Jay Stone will be opening a brand-new concept called Punk’s Tacos & Bao, a fast-casual concept created by Chef Jay and “blending bold Mexican and Asian flavors through a Texas lens.”
Hello Woodlands has a sneak peek of the menu and the amazing concept coming to Spring, Texas. Anyone who has followed Chef Jay Stone knows that this is going to be a killer concept, with Chef’s blend of comfort food and Asian flavors, along with his signature bold and unique style. Jay has won several Nick’s Local Eats’ Chef of the Year Awards in the past, and for 2025 with Paradigm Brewing Company (Don’t worry, he will still be there too!).
Built around two iconic handheld foods, tacos and bao. The brand will deliver a unique experience, supported by rice bowls and crave-worthy sides, including Korean Buldak noodles, charro edamame, black truffle queso blanco, and togarashi-yuzu guacamole.
Hello Woodlands sat down with Chef/Owner Jay Stone to get more details about what the Spring/Woodlands area can expect to come.
Where did the name come from and what is the vibe you are going for?
“Chefs will understand this, ideas don’t show up at convenient times. They hit at 2 a.m. when you’re half asleep and your brain won’t shut off. A few months ago, I woke up with a clear idea and immediately started sketching, planning, and building it out. Now here we are. The space will be bright, bold, and unapologetic, with food to match. I wanted to create something fun, energetic, and welcoming for all ages. Stop in, see the space, and feel it for yourself when we open.”
Why Tacos, Bao, and Rice Bowls, an odd combination or genius and what was the inspiration for the menu?
“There’s no wild backstory behind the menu. It’s simply a collection of flavors, techniques, and dishes I genuinely love to cook. This is the flagship version of Punk’s, but it won’t stay static. The concept will evolve, stay playful, and keep pushing forward. One thing’s for sure: you’ll never know what Punk’s is going to throw at you from week to week, and that’s exactly the point.”
Give us a brief history of your journey in the restaurant business.
“It’s hard to explain my career. It’s been a series of ups and downs, listening and learning, absorbing the chef’s life, and trying to do things a bit better every day. Texas called me here after 10 years of cooking in Arizona and 5 years in Iowa. I moved here, after throwing darts at a map, in 2008 when I joined a large catering company in The Woodlands. I tried a few different things in the Houston proper market, but nothing that really seemed to fancy me. I’ve spent the last 8 years cooking in Tomball and am currently running the kitchen at Paradigm Brewery and really enjoy it.”
Why open your concept in Spring, TX?
“I consider Spring home and wanted to keep Punk’s up here on the Northside. I’d have it no other way.”
Will you be serving beer/wine or cocktails?
“We will have soft beverages only but will expand into beer and wine in the near future.”
5 words to describe Punk’s Tacos and Bao?
“Bold, Unique, Fresh, Edgy, Fun.”
“The mission is simple: globally inspired, chef-driven food made accessible without sacrificing quality!”
With seating for 24 guests, Punk’s Tacos & Bao will also serve customers through third-party delivery services, including Toast, DoorDash, and Uber Eats.
The opening date is yet to be set, but Chef Jay is leaning towards an April opening and we cannot wait!
Location: 523 East Louetta Rd Suite E Spring, Texas 77373
Follow Punk’s Tacos and Bao on Social Media for the latest and greatest news:
- Facebook: https://www.facebook.com/profile.php?id=61585475340329
- Instagram: https://www.instagram.com/punkstacos
- Tik Tok: https://www.tiktok.com/@punkstacos
Nick Rama is a food writer, contributor to Hello Woodlands, and shares his restaurant experiences on Nick’s Local Eats at NicksLocalEats.com and on the TX BBQ, Burgers, and Brew Facebook page. Nick enjoys helping small business owners, supporting his community by fundraising for food banks, and plans tasting events with locally owned mom and pop restaurants.
