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    cinn-fully good

    Cinn-fully vegan and allergy-friendly cinnamon roll shop rises in Uptown

    Steven Devadanam
    Jul 15, 2022 | 3:24 pm
    Cinnanholic - Uptown opens July 29.
    Cinnanholic - Uptown opens July 29.
    Photo courtesy of Cinnaholic

    Health-conscious foodies or those with food allergies who’ve longed for the zing of a sweet cinnamon roll are in luck. Cinnaholic, the plant-based cinnamon roll/dessert national chain, will open its newest location in Uptown, the company announced.

    Cinnaholic — Uptown will open in the Galleria-area Sage Plaza Center on Friday, July 29. To heat things up, the new Uptown locale will host a grand opening party from 10 am to 2 pm on opening day (July 29). For that day only, each guest can nab a cinnamon roll of their choice for $2 (limit one per customer).

    This new Uptown location joins several stores in the Houston area, including, most recently, Spring and Woodlands. A CityCentre store is slated to open later this month, with plans for a Sugar Land location also in the works. The brand, which is based in Atlanta, has been rising in popularity of late, with 70 locations nationwide and Canada, and Canada, more than 30 in development, and 50 more locations anticipated for 2023, per press materials.

    For the uninitiated, all Cinnaholic products are 100-percent vegan, dairy and lactose-free, egg-free, cholesterol-free, and are allergen-friendly. Notably, the only guaranteed gluten-free item on the menu is the Dole Whip, the brand’s soft serve that is also dairy-free.

    The popular cinnamon rolls are customizable with more than 20 frosting flavors and 20 topping choices. Cinnaholic’s most popular cinnamon roll flavors include:

    • Old Skool – classic cinnamon roll with vanilla frosting
    • Cookie Monster – cream cheese frosting, cookie dough, chocolate chips and chocolate sauce
    • Caramel Apple Pie – caramel frosting, homemade pie crumble, fresh apples, caramel sauce
    • Campfire S’mores – marshmallow frosting, graham cookies, marshmallows, chocolate sauce

    For those looking for party trays and more the Uptown store will offer catering and large-size ordering as well for events, meetings, and more, according to a press release.

    Each Cinnaholic franchise is locally owned and operated; Douglas and Maggie Spigolon, a Brazilian couple who both have a background in engineering and have worked at their family’s restaurants, will operate the Uptown store.

    “Though native to Brazil, we have been living in Houston for almost two years, and seeing all the amazing changes to the city has been exciting to watch,” said Maggie Spigolon, in a statement. “Opening Cinnaholic helps us to be part of this community as local business owners, and bring the best cinnamon rolls to H-Town!”

    Sweet-toothed locals can follow the Uptown location’s developments on the store’s Facebook page, on Instagram (check out @cinnaholic.houstonuptown), or online.

    -----

    Cinnaholic – Uptown; 5161 San Felipe Street, Suite 180; Hours are Sunday through Thursday 10 am-9 pm, and Friday and Saturday 10 am to 10 pm. For more information, call (346) 319-5896 or visit Cinnaholic online.

    Cinnanholic - Uptown opens July 29.

    Cinnaholic
    Photo courtesy of Cinnaholic
    Cinnanholic - Uptown opens July 29.
    openingsdessertsnews-you-can-eatuptown
    news/restaurants-bars

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    fit to print

    New York Times critic awards Houston restaurant 2 stars in glowing review

    Eric Sandler
    Dec 16, 2025 | 5:15 pm
    Chopnblok food spread
    Courtesy of ChòpnBlọk
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    Let’s just call 2025 the year of ChòpnBlọk. In a review published Tuesday, December 16, the New York Times has awarded the Houston restaurant two stars (“very good”).

    Written by chief restaurant critic Tejal Rao, the review touts many of the same qualities that the Times already praised when it included ChòpnBlọk on its list of America’s 50 best restaurants.

    Rao writes that she usually avoids restaurants that serve food in bowls, but she’s impressed by the way that chef-owner Ope Amosu has put a West African spin on the concept.

    “For inspiration, Ope Amosu looked to the kind of chain restaurants that were built to scale, where flavors are often subdued to appeal to the broadest possible audience, focus-grouped to death. But the delight of ChòpnBlok is in its sure sense of self, its lively, multidimensional cooking and clear, delicious vision for modern food from the Black diaspora,” Rao writes.

    She singles out specific dishes, including the Nigerian red stew with short rib, the Black Star bowl with shrimp, and the signature Motherland, made with chicken, greens, and plantains. “It’s utterly simple, but draws you in for more with the mouthwatering twang of not-too-much MSG — an international shortcut to building umami that tends to be used carefully, and layered with other forms,” she writes.

    The review also touches on the way Amosu switched the restaurant from counter service to full service — described as “warm, informal, and quick with the jokes” — and his time working at Chipotle to learn the basics of the restaurant operations.

    A two-star review is only the latest instance of ChòpnBlọk receiving national attention. In addition to the Times 50 best list, Esquire recently named it one of America’s best new restaurants. The Michelin Guide awarded it a Bib Gourmand designation for 2025. Amosu earned a semifinalist nomination for Best Chef: Texas in the 2025 James Beard Awards.

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    news/restaurants-bars

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