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    Foodie News

    Popular Chinese food truck opens permanent location in Greenway Plaza: Here's how to find it

    Eric Sandler
    Jun 12, 2015 | 10:15 am

    Some food trucks come and go so quickly that they barely make an impression, but a few standouts have made a meaningful contribution to Houston's dining scene. Of those, a privileged few like Bernie's Burger Bus and Good Dog Houston have gone on to open brick-and-mortar outposts that both give fans a dedicated space to consume their favorite dishes and spur the proprietors to develop new dishes in their expanded kitchens.

    On Thursday, the Rice Box became the latest establishment to open a fixed location. However, like everything else associated with the bright red truck that serves American-style Chinese classics like General Tso's and Kung Pao chicken, the Rice Box is doing things its own way. Rather than build out a conventional restaurant, owner John Peterson has taken over one of the spaces in the underground Greenway Plaza food court — just a few stalls down from his good friend David Buehrer's Greenway Coffee & Tea.

    The Greenway Plaza parking garage can be tricky, but the secret is to bring a little patience.

    Built by Collaborate Projects with graphics by Letterset Houston, the Rice Box's bright red stall stands out from its more staid companions. True to Peterson's roots as one of the founders of the Mayday Garage car enthusiast website, four flat screen TVs hang above the counter showing car videos from across the world. After all, wireless service in the Greenway Plaza basement can be kind of spotty, which means lunch is the perfect time to watch an old episode of Top Gear.

    While the two Rice Box trucks will still be out on the street, including every Wednesday through Saturday on Westheimer across from Poison Girl, the Greenway Plaza location offers some significant upgrades from the truck's familiar menu. In addition, pepper steak marks the first time the Rice Box has served beef. Finally, for an extra $2, diners can swap out the familiar steamed rice for either fried rice or new egg noodles.

    Eating Chinese food in a food court may conjure images of chicken in a mysterious sauce that's been on a steam table for too long, but the Rice Box does things right by preparing each dish to order. That also means that its rice holds its texture in the container, and the noodles have real chew instead of turning into mush. Perhaps most impressive of all, the newly revised orange chicken recipe even tastes like actual oranges.

    The Greenway Plaza parking garage can be tricky, but the secret is to take the first entrance south of Buffalo Speedway along the Southwest Freeway feeder road. At the bottom of the ramp, turn left towards the Greenway 5 visitor's parking. Just bring a little patience.

    If Thursday's 25-plus person line is any indication, the Rice Box's arrival is the most exciting thing to happen to the food court in years.

    A line of office workers is eager to check out the newcomer.

    Rice Box Greenway Plaza
    Photo by Eric Sandler
    A line of office workers is eager to check out the newcomer.
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    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.

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