Jacob Trinh’s Nướng, a concept that focuses on cooking over a live wood fire, is a standout in the current class of Lucky Well Incubator, writes Craig LaBan for The Philadelphia Inquirer.

The incubator is a first-of-its-kind shared kitchen project in Philadelphia that offers up-and-coming chefs and culinary entrepreneurs a platform and launching pad. Owner Chad Rosenthal transformed his barbecue hall to offer three start-up concepts short-term leases.

Nướng, which means “grilled” in Vietnamese, was the incubator’s first star.

The debut cohort also includes Marcos Espinoza’s Shiprock which offers delicious Navajo tacos and Rob Miskell’s pasta-centric Sauce Boy.

While using oak for the live fire presents a departure from charcoal, which is traditionally used in Vietnamese cooking, the shift has provided Trinh with the opportunity to continue evolving an original vision for his cuisine.

The result is amazing. The chef’s concept of pick-your-protein cơm tấm rice platters have become a true hit of the first incubator class.

Another indication of his career growth is Trinh simultaneously took over Little Fish for a tasting menu pop-up and became the BYOB’s new chef de cuisine.

The buzz surrounding the first cohort of the Lucky Well Incubator can serve as the basis of the future of Philadelphia’s culinary scene.

Read more about Jacob Trinh, Nướng and other Lucky Well Incubator participants at The Philadelphia Inquirer.

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