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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.

    John Peterson welcomes diners to the Rice Box brick and mortar.

    Rice Box Greenway Plaza
    Photo by Eric Sandler
    John Peterson welcomes diners to the Rice Box brick and mortar.
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    we gotta go

    Beard Award-winning Houston chef's new restaurant now open in Montrose

    Eric Sandler
    Oct 1, 2026 | 2:12 pm
    House of Louie
    Photo by Kirsten Gilliam
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    Houston may be home to an ever-increasing number of James Beard Award-winning chefs, but a new restaurant from a JBA winner is still a special moment in the city’s culinary landscape.

    Which means the city’s dining enthusiasts are undeniably excited to welcome House of Louie, the new project Justin Yu, winner of Best Chef: Southwest in 2016 for Oxheart, his groundbreaking, vegetable-focused tasting menu restaurant. He placed it with Theodore Rex, a modern American restaurant that holds a Bib Gourmand designation in the Michelin Guide. Part of Thorough Fare, the company he co-owns with Anvil founder Bobby Heugel, House of Louie is the group’s first new restaurant since Squable opened in 2019 and first opening since Heights cocktail bar Donna’s debuted last year.

    As Yu explained on a July episode of CultureMap’s “What’s Eric Eating” podcast, the decision to open House of Louie came about from the opportunity to buy the property at 1931 Fairview that had been home to the original location of healthy-eating concept Vibrant.



    “The real estate came at the right time. The space is beautiful. We’re so lucky to be part of this neighborhood,” Yu explained.

    As for the name, Yu is honoring a Chinese restaurant his aunts operated in Southern California for more than 30 years. The original House of Louie hosted many family celebrations, and it’s also the first restaurant he worked in as a dishwasher.

    “It was one of those places where there was a little more to it than what you expected. That’s the restaurant I want to have here,” Yu said. Later, he added, “It’s how I fell in love with restaurants.”

    Inspired primarily by French and Italian cuisine, meals at House of Louie begin with cold dishes such as the house salad with lettuce, cheese, charcuterie, and quail eggs; marinated plums; yellowtail crudo; or “Nervetti,” thinly-sliced beef tendon with onions that’s finished with sherry and vinegar.

    “I think beef tendon is really accepted in Houston, especially because we have a strong pho culture. Tendon can be a little out there, but it has a beautiful melting texture,” Yu said.

    From there, diners may choose from a selection of shareable small plates such as mushroom and peppers with spicy ratatouille, squash with king salmon, or one of three pastas, all of which are made in house. The pici pasta is a thin, handmade pasta that gets some crunch from crispy chicken skin.

    Entrees lean classic, with items like red snapper with beurre blanc, grilled duck that gets a boost of umami from colatura (an Italian take on fish sauce), and a Texas wagyu couotte that’s served with a sauce of madeira and onions. The French dip from Yuston’s, Yu’s homage to celebrated American grill Houston’s, is also available.

    “The type of place we want to be is — if you feel like you’re a little underdressed, it’s okay to come in and get amazing service and great food. And also spend hours ahead of time picking out your outfit and coming out for a date night or a friend’s night or a night out with the guys,” Yu said.

    “It’s a place that’s going to have a sandwich and makes its own fries. We’re also going to have really aggressive dishes that swing for the fences and push the limits of creativity, even though its slightly rustic.”

    Yu worked with Garnish Design (Milton’s, Tiny Champions), ObjektFab, and Ford Design Finishes to transform Vibrant into House of Louie. Overall, the room has a modern feel — almost like your cool uncle’s living room. The design speaks to the kind of atmosphere Yu is aiming to achieve.

    “More than anything, I want people to connect with the restaurant. If we accidentally get a Michelin Star because we do all the things the right way, and cook excellent food, and take care of all the little details . . . I wouldn’t be mad. That’s our goal in the first place,” he said.

    Joining the project are general manager Tyler Jay Wang (most recently of Donna’s) and executive chef Kirk Thompson, who worked for various Underbelly Hospitality concepts and served as the executive chef at Leo’s River Oaks when it won Best New Restaurant in the 2025 CultureMap Tastemaker Awards. Diners may also recognize bartenders Lainey Collum (most recently of Monkey’s Tail) and Máté Hartai (Lee’s, Refuge).

    House of Louie is currently open for dinner daily beginning at 4:30 pm. Friday lunch and weekend brunch service will begin in the coming weeks.



    House of Louie
    Photo by Kirsten Gilliam

    House of Louie is now open in Montrose.

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