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    Sneak Peek at Pitch 25

    Houston Dynamo legend Brian Ching kicks off hot new EaDo bar

    Eric Sandler
    Jun 8, 2018 | 3:45 pm

    One of Houston’s most eagerly-anticipated new bars is ready to kick things off in EaDo. Pitch 25 Beer Park, the beer garden and soccer bar that unites Dynamo legend Brian Ching with The Kirby Group, opens its doors to customers for the first time on Friday, June 8.

    Pitch 25 blends the beer garden aspects of Kirby Group concepts Heights Bier Garten and Holman Draft Hall with unique soccer elements to create a space that’s unlike anywhere else in Houston. That starts with the venue’s indoor soccer pitch, which is big enough to hold four-on-four matches. In addition, framed jerseys and artwork pay tribute to Ching’s career; he remains the Dynamo’s all-time leading scorer and led the team to two MLS Cup championships.

    Even with 42 TVs, Pitch 25 is more than a sports bar. It has a mix of seating options — everything from couches and high-top tables to swings — a huge patio with a stage, and even a few games like shuffleboard and corn hole that will appeal to people who refer to all professional sports as “sports ball.”

    Although the retired player had previously invested in a few bars and restaurants, Ching readily admits he needed assistance in operating the 25,000-square-foot venue. To bring his vision of a soccer bar to fruition, he partnered with his longtime friends Andy Aweida and Jeff Barati, who enlisted Kirby Group food and beverage director Steven Salazar and executive chef Brandon Silva to create the food and beverage options. But this isn’t just some branding agreement where an athlete slaps his name on a business, Ching tells CultureMap that he expects to be a regular presence at Pitch 25.

    “I’ll be here pretty much everyday, to be honest. It’s the first business I’ve helped grow from idea to what it is now, and it’s right across the street [from his office with the Dynamo],” Ching says. “It’s something I want to be a part of, because my name is on it. I feel like my reputation is on it. It’s not something I’m going into with just, here’s my name. I want to grow and learn every aspect of it.”

    Like Holman Draft Hall and Heights Bier Garten, Pitch 25 features 100 taps of beer (mostly craft along with some national brands) and wine. Although it doesn’t have a set cocktail menu, the bartenders can make classics like an Old Fashioned, a French 75, or a margarita. Two frozen drinks will also be available.

    Silva’s food menu focuses on sandwiches, burgers, salads, and vegetable starters. The Brian Ching burger includes pineapple and fried spam in tribute to his Hawaiian heritage.

    All of those food and drinks will be available throughout the World Cup. Pitch 25 will open early for some matches, starting at 9 am on Thursday, June 14 for the opening match between Russia and Saudi Arabia. Reservations are available for groups who want to watch the matches together.

    “I think everybody that walks into this place kind of steps back and goes ‘wow.’” Ching says. “It’s big, it’s unique, it’s different. I think if we can capitalize on that, the World Cup will be a great time for people to come and enjoy.”

    Salazar adds that it will be a challenge adapting to the early mornings, but his team is ready. “It’ll be long days, but we’re fully staffed. There’s 40 people ready to work the floor,” he says.

    Even when the Cup champion has won the final match — Ching says he's rooting for Messi to lead Argentina to victory — Pitch 25 will be ready to provide EaDo residents and revelers with a new place to party. Salazar and his team certainly aim to achieve a business that's worthy of Ching's reputation.

    “We’re not underachievers here. We open big. We dream big. We serve high-quality products,” Salazar says. “If it’s in the realm of possibility, we aim to please. We’re all about hospitality and delivering for our customers.”

    ---

    Pitch 25; 2120 Walker St.; Open Monday through Friday from 3 pm to 2 am, Saturday and Sunday from 11 am to 2 am.

    Brian Ching is ready to welcome patrons to Pitch 25.

    Brian Ching Pitch 25
    Photo by Eric Sandler
    Brian Ching is ready to welcome patrons to Pitch 25.
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    what's next for chef sunny

    Exclusive: Outspoken Houston sushi chef sounds off on ghost kitchen pivot

    Eric Sandler
    Sep 3, 2026 | 4:13 pm
    Sunny Bertsch Chefs Bowls Three Fish Bowls
    Courtesy of Sunny Bertsch
    Chef Sunny Bertsch recently closed Kaisen Sushi.

    Chef Sunny Bertsch is moving on from his embattled ghost kitchen concept. On Sunday, August 30, he closed Kaisen Sushi and will soon replace it with two more affordable concepts.

    Like Kaisen, the ghost kitchen sushi restaurant that earned a Best New Restaurant nomination in the 2026 CultureMap Tastemaker Awards, Bertsch's new projects, called Chefs Bowls and Three Fish Bowls, will both be ghost kitchen concepts that operate in Third Ward’s Blodgett Food Hall. Bertsch explains that new concepts reflect the lessons learned from operating Kaisen for just over a year.

    “Ghost kitchens are really designed for a particular kind of business, which is essentially lower ticket average QSR food,” Bertsch says. Kaisen, where a standard order could run $60 or more per person, never did enough business to be sustainable, an issue that Bertsch spoke about regularly on social media.

    “Long story short, I didn't know what I was getting myself into by trying to put a really super nice concept in that my particular location. It was really difficult to overcome,” he says.

    Bertsch acknowledges that his inexperience in the restaurant business also played a role in the decision to close Kaisen. For example, he says he pays his staff more than traditional restaurants, but Kaisen doesn’t generate the same revenue a brick-and-mortar restaurant does due to factors such as its lower prices and lack of alcohol sales (among others).

    So he’s pivoting to two new concepts that will be more similar in price with the other concepts at Blodgett, roughly $15-25 per person. Although they’re similar and operate out of the same kitchen, listing them separately is necessary, because delivery platforms limit the radius of raw versus cooked concepts, Bertsch explains. Both are expected to launch the week of September 7, after Bertsch completes renovations to his space at Blodgett and gets the menus uploaded to third-party delivery services like Uber Eats and DoorDash.

    Sunny Bertsch Chefs Bowls Three Fish Bowls

    Courtesy of Sunny Bertsch

    Chef Sunny Bertsch recently closed Kaisen Sushi.

    Chef’s Bowls will serve rice bowls topped with proteins such as chicken teriyaki, salmon teriyaki, and steak, which will be cooked sous vide and seared to order. Bertsch hopes to stand out with a little more attention to detail than his competitors.

    “We've had access to rice bowl concepts that operate within our vicinity, and we see the kind of food that's being put out,” Bertsch says. “I want to see if I could do better. I'm not saying I am better, but I think there are some intangibles that are missing with the rice bowl space. I want to make my honest attempt at seeing if I can provide food at a lower price, and see if we can just make something from scratch that's of quality.”

    That same spirit will power Three Fish, which is named for the three proteins that are the top sellers at every sushi restaurant — salmon, yellowtail, and bluefin tuna. Bertsch intends to use the same fish that he used at Kaisen, just prepared differently. Using bluefin will differentiate Three Fish from similar concepts that use less expensive yellowfin tuna, Bertsch explains.

    “I'm really not a personal fan of yellowfin tuna. It's tasteless, and you’ve got to do a lot of dressing up of yellowfin tuna to make it taste interesting,” he says. “I'd rather have bluefin tuna. We've been testing it in the kitchen here and there when we have time, and it's so much tastier. Tuna should taste like tuna.”

    As for Kaisen, it could come back in the future. Bertsch says he’d like to find a brick-and-mortar location that would allow him to serve both dine-in and to-go customers. For now, he’s focused on making Chefs Bowls and Three Fish as successful as possible.

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