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    Soft Opening Deal

    Farm-to-table neighborhood restaurant hatches Heights location with half-off deal

    Eric Sandler
    Jan 17, 2019 | 1:17 pm

    Dish Society wants to make a good first impression on its new neighbors in The Heights. As it begins the soft opening of its new location at the Heights Central Station mixed-use development, the farm-to-table restaurant is offering some sweet soft opening deals.

    The restaurant is taking 50 percent off meals this weekend: 7 am to 9 pm for breakfast, lunch, and dinner on Thursday, January 17 and Friday, January 18; 10 am to 2 pm for brunch on Saturday, February 19; 8 am to 9 pm for bunch and dinner on Sunday, February 20. Next week, the restaurant will be open for its regular hours (at full price) for a week of soft opening ahead of a grand opening on Monday, January 28.

    “Every time you put a new team together it’s always interesting to see how they gel,” Dish Society owner Aaron Lyons tells CultureMap. “They just need reps. We’re lucky we’re at a point where we can put people in our existing stores to train them, so they’re not seeing live action for the first time on the first Sunday we’re open when we get ‘brunch punched.’”

    Expect a crowd. Originally announced in April 2017, Dish Society’s fourth full-service location joins Tanglewood, Katy, Memorial, and its outpost in downtown’s recently-opened food hall Finn Hall. While the menu will be the same, the space has been tweaked slightly to appeal to diners in the Heights.

    “Our vision for this one is to fit in with the neighborhood,” Lyons says. “We have a lot more taps, the bar is more pronounced. As always, we want to be that neighborhood hangout spot for breakfast, lunch, dinner, brunch, day drinking, date night, whatever.”

    The new design also reflects the lessons Lyons and his team have learned along the way. For example, the entrance makes it easier to channel customers into a line when the restaurant is in fast casual mode during breakfast and lunch, while still acting as a hostess stand for full service at dinner. Closing in the kitchen limits the amount of noise that filters into the dining room. Custom tables fit the space’s width and allow for better flow around the bar.

    All together, the new restaurant seats about 85 inside. An adjacent patio will seat another 50 or so. With a family-friendly menu and affordable prices, the restaurant should find favor with the neighborhood, even if Lyons isn't quite sure where everyone's going to park.

    “We have more parking than most restaurants in The Heights, but it’s still nowhere close to being enough,” Lyons says. “People find a way. The last few weeks we’ve been setting up, we’ve seen so many people on bikes, with strollers, on skateboards, coming by, thinking we were open.”

    For 50 percent off, people can walk a block or two.

    Dish Society's new Heights location is now open.

    Dish Society Heights interior
    Photo by Eric Sandler
    Dish Society's new Heights location is now open.
    openingsthe-heightsnews-you-can-eat
    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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