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    The Rice Box Opens Up

    Chinese take-out restaurant brings Blade Runner vibe to The Heights

    Eric Sandler
    Jan 20, 2017 | 3:00 pm

    John Peterson is finally ready to acknowledge what had become one of the worst kept secrets in Houston’s food scene. The Rice Box, his Chinese take-out concept that began as a food truck before moving to a brick and mortar location in the Greenway Plaza food court, will open its first stand alone location in a former Chirps chicken in The Heights.

    Pending final inspections, the restaurant will begin invite-only friends and family service in the next few days and make its soft opening debut January 28, just in time for Chinese New Year.

    Like the Greenway Plaza location, the new location’s design by local firm Collaborative Projects (Underbelly, Bernie’s Burger Bus) builds on the Blade Runner meets Big Trouble In Little China aesthetic that Peterson has cultivated since the beginning. Consider the red and blue neon sign with the Rice Box’s RB logo that hangs in a window next to the entrance as the literal first sign of the experience the restaurants wants to give its customers.

    “Those are two very impactful films,” Peterson says. “If someone comes up to you and says ‘I want to go to Chinatown,’ and it’s their first time — let’s say you’re just some kid from the ‘burbs. You think neon lights. That’s what we want to bring to the table, that neo version.”

    Like at Greenway, the only interior seating is at a counter with a few flat screen TVs hanging above. A small patio will have a few tables, but Peterson expects most people to take their food to-go or order it via a delivery app like UberEats or Favor. Overall, the goal is to get diners in and out quickly, typically for less than $10.

    “It’s just like in Blade Runner, man. You go up to the bar to eat and then you rock and roll," Peterson says. “Or like the streets of China. You walk up to a vendor. You eat there and you rock and roll.”

    As for what people eat, those who’ve only experienced The Rice Box's food at the truck will be surprised by how much the menu has grown since the Greenway location opened in 2015. The restaurant’s five staple dishes — General Tso’s chicken, kung pao chicken, orange chicken, sesame chicken, and sweet and sour chicken — have been supplemented with more flavors, beef dishes, chow fun noodles, and more. A switch to cooking everything in woks has improved the dishes’ overall quality, too, but The Rice Box remains true to its guiding spirit.

    “It’s Chinese take-out. That’s what we’re doing,” Peterson says. “I’m not trying to do Sichuan cuisine. Even though in Asia a lot of those dishes influence each other. We’re doing take-out. That’s what I grew up eating mounds and tons of General Tso’s chicken. That’s what I’m passionate about.”

    Diners who choose to linger will find a few craft beers on tap, including Brooklyn Brewery’s Sorachi Ace saison, 8th Wonder Brewery’s Dome Faux’m cream ale, and Asahi Super Dry (Chinese brew Tsingtao isn’t available on draft). Aged teas, selected in collaboration with Greenway Coffee & Tea, are also available.

    The only downside to all these new additions is that Peterson has elected to take the original Rice Box food truck off the streets, at least temporarily (it will still be available for catering); its final service will be Saturday night.

    In addition to allowing him to concentrate on running both restaurants, the truck’s familiar parking lot across from Poison Girl will be dedicated to valet service at Chris Shepherd’s soon-to-open restaurant One Fifth. When asked whether it’s the “end of an era,” Peterson quickly responds, “or the start of a new one.” Indeed, being open all day (and above ground) will expose The Rice Box to a wider audience than ever before, and Peterson is clearly excited about the opportunity.

    “We’re super amped to be part of The Heights,” he says as the interview concludes. “The community out here is awesome, totally welcoming.”

    The Rice Box, 300 W 20th Street; Hours (tentative) 11 am to 10 pm Sunday through Thursday; 11 am to 12 am Friday and Saturday

    Seen here in 2015, John Peterson is ready to welcome diners to The Rice Box in The Heights.

    Rice Box Greenway Plaza
    Photo by Eric Sandler
    Seen here in 2015, John Peterson is ready to welcome diners to The Rice Box in The Heights.
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    One Day Only

    Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

    Eric Sandler
    May 12, 2026 | 5:00 pm
    Josephine's crawfish Lucas McKinney
    Photo by Quit Nguyen
    Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

    The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

    Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

    • Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
    • Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
    • Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
    • Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

    The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.


    LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

    “Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

    McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

    “With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

    LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

    “It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

    Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

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