pass the cheba, bud

Stoner-themed sandwich joint's first Houston spot hashes out cocktails and munchies

Cheba Hut opens next week.

A nationwide chain of stoner-themed sandwich "joints" — as a press release says, "pun intended" — will open its first Houston location next week. Cheba Hut will make its debut Monday, April 18 in Sawyer Yards (2150 Edwards St.).

Founded in 1998, Cheba Hut utilizes a marijuana theme throughout the restaurant. For example, the restaurant's "toasted" sandwiches are served in three sizes — "nug," "pinner," and "blunt" — sides like chips and desserts are labeled "munchies," and non-alcoholic drinks are "Cottonmouth Cures."

Popular sandwiches (many named for marijuana strains, natch) include the White Widow with chicken, ranch dressing, mushrooms, bacon, and provolone; the Kali Mist, with roasted turkey breast, chipotle mayo, fresh jalapeños, bacon, pepper jack, and avocado; and the Acapulco Gold, with grilled chicken breast, barbecue sauce, Swiss, lettuce, tomato, onion, pickle, Shake & House dressing. They're served on a Parisian-style sandwich bread that's hand-rolled, hand-scored, and available in white, whole wheat, or garlic herb.

The Munchies section includes pretzel nuggets, meatballs, and loaded nachos. Round out a meal with desserts such as cookies or the Goo Ball, a Rice Krispie treat with peanut butter, honey, and cocoa.

Cheba Hut pairs its sandwiches with a full range of cocktails and local craft beer from breweries such as Saint Arnold, Holler, Eureka Heights, and Karbach. Cocktails include the Dirty Hippie ( Deep Eddy Vodka, muddled fresh cucumbers, and lemonade), Hot Box (Deep Eddy Ruby Red Grapefruit Vodka, fresh jalapeños, ginger brew, and lime juice), and the Cheba Rita (Exotico Silver Tequila, Cheba sweet n’ sour, Triple Sec, and a splash of soda).

Local franchisees Ashley and Raj Gandhi are native Houstonians who look forward to introducing the community to their new restaurant.

“We fell in love with Cheba Hut for its acceptance of counterculture that draws people in and the best damn products that keeps them coming back,” the couple said in a statement.

Local artists have created murals for the restaurant's interior. Graphics pay homage to aspects of life in Houston such as SLABs. Here's a sneak peek.

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Teresa Gubbins contributed to this article.

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head east

Eagerly-anticipated Houston barbecue joint hosts weekend preview pop-ups

Courtesy of Eastbound Barbecue

Get a first taste of Eastbound Barbecue this weekend.

One of Houston’s most eagerly anticipated new barbecue joints is giving diners a preview of what’s to come. Eastbound Barbecue will host “Sneak Peak Weekends” every Saturday and Sunday beginning this Saturday, December 20, until the restaurant opens in early 2026.

Held at the restaurant’s location in the East End (1105 Sampson Street) from 12-4 pm (or sold out), the weekend service gives diners their first chance to try Eastbound Barbecue’s smoked meats, sides, and desserts. That includes, smoked brisket, baby back ribs, jalapeno & cheese sausage, hatch chili lasagna mac & cheese, herbed potato salad, and more. Save room for the two dessert offerings, salted caramel banana pudding and cookie butter cake.

To distinguish Eastbound’s barbecue, chefs Lopez and Granville use different seasonings than other restaurants, such as rosemary salt in the brisket rub and a miso-caramel sauce that gives its ribs a sweet and savory bite. During the preview, Eastbound’s prices are noticeably lower than many other Houston barbecue joints, with brisket priced at $29 per pound, ribs at $26 per pound, and pulled pork at $22 per pound.

As CultureMap reported in August, Eastbound unites four friends, Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, who also held senior roles at various restaurants owned by prominent Houston chef Ronnie Killen. Since then, the four partners have finished many of the improvements they needed to make prior to opening, including closing in the patio and installing offset smokers on the property.

For Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. “I could have worked for [Killen] forever and been happy. It was more along the lines of, if I don’t do this now, I don’t want to be 70 and wish that I had,” he said at the time.

Courtesy of Eastbound Barbecue

Get a first taste of Eastbound Barbecue this weekend.

news-you-can-eat barbecue openings