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    Commercial war

    Breastaurant mocks Chipotle, claims to be the home of real fresh food

    Tyler Rudick
    Feb 26, 2013 | 2:00 pm
    Breastaurant mocks Chipotle, claims to be the home of real fresh food
    play icon

    After unveiling its newly-resigned interiors, Hooters is feeling pretty confident these days . . . Enough so that it's taking potshots at Chipotle — the untraditional fast food Mexican grill that no American diner has ever once put in the same category as the "tacky, yet unrefined" wings bar.

    In a 30-second commercial just released, a set of latex-gloved hands slaps together a burrito and wraps it in foil. Amidst a drab and colorless decor, a thirtysomething musters up the strength to take the first sad bite. There's no Chipotle sign, but that trademark corrugated metal on the wall is a dead giveaway.

    Then bam! The man's imagination takes control and transports him to another culinary dimension where waitresses wear bright orange short shorts.

    Then bam! The man's imagination takes control and transports him to another culinary dimension where waitresses wear bright orange short shorts, sneakers with white socks and cleavage-hugging T-shirts.

    "Welcome to Hooters," a server smiles as our friend enters with two coworkers, one of whom is a woman who appears to find nothing odd about the restaurant choice.

    The sun is shining and the iced tea is flowing. Plus, it's Wings Wednesday of all the days.

    But try as it might, Hooters can't seem to make those generic burgers and chopped Cobb salads come to life. And no amount of sunshine and smiling faces will even help that sad bundle of crab legs.

    Perhaps Hooters should rethink this rivalry.

    It's time to #StepIntoAwesome, the hashtag motto Hooters hopes will change its public perception.

    Hooters, Chipotle, commercial
    HootersRestaurants YouTube
    It's time to #StepIntoAwesome, the hashtag motto Hooters hopes will change its public perception.
    unspecified
    news/restaurants-bars

    firing up Montrose

    New Houston seafood restaurant adds live-fire flair to Japanese flavors

    Eric Sandler
    Dec 3, 2025 | 10:02 am
    Casa Kenji restaurant
    Photo by Becca Wright
    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    An ambitious new seafood restaurant is coming to Montrose next week. Casa Kenji will open on Tuesday, December 9.

    Located in the former Andiron space (3201 Allen Pkwy), Casa Kenji is the first Houston project for New Orleans restaurateur Malachi DuPre, a former LSU standout who played briefly in the NFL before establishing Kenji and Kenji Kazoku restaurants in New Orleans. Together with former LSU teammate John “B-John” Ballis and Houston chef Bigler “Biggie” Cruz, Casa Kenji will blend Latin and Japanese influences while also incorporating live-fire elements into the restaurant’s dishes. Cruz, whose resume includes a lengthy stint at Uchi as well as working at critically acclaimed Houston seafood restaurant Golfstrømmen, tells CultureMap that Casa Kenji’s approach is the first time he can be himself in the kitchen.

    “My perfect restaurant was always based on the live fire and sushi combination,” Cruz says. “My mom cooked with wood for my entire life. The live fire creates completely different flavors. The smoky flavors, the sear from the charcoal — they create a different type of memory for me.”

    The use of live fire techniques will permeate Casa Kenji’s menus in ways both big and small. For example, diners will be able to feast on prawns grilled directly on charcoal and served with yuzu chili garlic, or savor lightly seared Japanese wagyu tataki paired with mushrooms. Even raw dishes will benefit from the restaurant’s wood-burning grill and stove.

    “Every vegetable we peel, we make into an ash that’s a topping for the dishes. It adds a different layer of flavor,” Cruz says. Look for it in the scallop aguachile, among others.

    Even vegetables get a smoky component, as in a cabbage dish that’s braised with dashi and soy sauce before being roasted and served with an onion soubise that Cruz says he developed based on techniques he learned from Golfstrømmen chef Christopher Haatuft.

    “It’s rich, super savory, with smoky layers, and you get brightness from the shiso gremolata. I think it will be a signature dish for us,” the chef says.

    One change to the interior is the addition of a six-seat omakase counter that looks into the kitchen. Cruz promises those diners will have an even more elevated experience than the restaurant’s regular menu, including ingredients such as Japanese wagyu and premium fish flown in from Tokyo’s Toyosu fish market.

    Beyond its cuisine, Casa Kenji hopes to stand out with its spacious outdoor patio. Since very few Japanese-inspired restaurants in Houston offer outdoor seating, it should appeal to diners who want a little vitamin D along with their tuna crudo.

    “We’re proud to showcase the craft and creativity that defines Casa Kenji,” co-founders Cruz, Ballis, and DuPre said in a statement. “With chef Bigler Cruz at the helm — blending live-fire technique with the discipline of Japanese tradition — we’re equally honored and excited to share a unique concept that is truly rooted in passion, culture, and community.”

    Casa Kenji will be open for dinner Tuesday through Sunday beginning at 4 pm. Reservations are available on Resy.

    Casa Kenji restaurant

    Photo by Becca Wright

    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    news/restaurants-bars
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