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    Kay's Lounge Closing

    The real story behind Kay's Lounge closing and how the Texas-shaped bar table will live on

    Eric Sandler
    Aug 22, 2016 | 2:07 pm

    Early reports of the news that iconic dive bar Kay’s Lounge would be closing September 3 painted a familiar tale. The evil developer bulldozes a local institution against the will of the leaseholder, but, as Kay’s co-owner Marshall Hefley tells CultureMap, that’s not the relationship he has with developer Nicholas Silvers.

    “I want everyone to know Nick didn’t force me out,” Hefley says. “I consider Nick a friend. Even the day they’re tearing it down, I would call Nick and say let’s go have lunch before they start doing it.”

    When Hefley, who has worked for the Houston Fire Department for almost 37 years, and his partners made the decision to sell the Kay’s property, they approached a real estate agent who introduced them to Silvers. The Kay’s owners felt like they’d found the right person to purchase the land.

    “Nick and I met a couple times and had lunch . . . Then it just worked out after we talked with Nick awhile . . . I knew he was just honest, straightforward, would tell me exactly what he wanted to do,” Hefley says.

    “We probably spent four months just talking and meeting up here before we talked about putting a real contract down,” Silvers adds. “We didn’t want to start throwing paper back and forth.”

    They agreed on a one-year lease extension with month-to-month terms to follow. That lasted almost an additional year-and-a-half before the time came to close Kay’s. Silvers says he realizes many people are sad that a bar that’s operated since 1939 is closing.

    “I grew up here. I spent my whole life here. I’ve been nostalgic about things changing. I remember when the Rockets said they were going to leave the Summit, and I was just shattered,” Silvers says. “It’s progression. If it hadn’t been me, someone else would have come and maybe tried to put a high-rise or a mid-rise here.”

    Instead of potentially become a mess like the ongoing fight over the Ashby high-rise, Silvers and his partner will build patio homes on the property. They may not replace a neighborhood institution, but they will fit in with the area's character, the builders say.

    More than the building — or even celebrity regulars like Dave Ward and Dr. Red Duke — Hefley credits Kay’s success to the friendly staff, all of whom will soon be looking for new jobs elsewhere.

    “I’ve had the same guys forever: Mario, Chuy, Grady, Breck, and a girl named Shug. Mario and Chuy have been with me for 15 years,” Hefley says. “Just being kind to the customers, they (make people) feel like it’s their home.”

    Since the announcement last week, Hefley says people have asked him about the fate of the bar’s iconic, Texas-shaped table and the cats that live on the property. The cats will be taken to a farm in Hempstead when they can live in a barn and chase rodents.

    As for the table, Hefley and his partners contemplated auctioning it off for charity but have decided to hold onto it instead. They’d like to reopen Kay’s somewhere in the Hill Country. The neon sign, bar top, and the famous table will all have a new home, someday.

    The iconic Texas table will live on elsewhere.

    Kay's Lounge Texas Table
    Photo by Eric Sandler
    The iconic Texas table will live on elsewhere.
    closings
    news/restaurants-bars

    firing up Montrose

    New Houston seafood restaurant adds live-fire flair to Japanese flavors

    Eric Sandler
    Dec 3, 2025 | 10:02 am
    Casa Kenji restaurant
    Photo by Becca Wright
    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    An ambitious new seafood restaurant is coming to Montrose next week. Casa Kenji will open on Tuesday, December 9.

    Located in the former Andiron space (3201 Allen Pkwy), Casa Kenji is the first Houston project for New Orleans restaurateur Malachi DuPre, a former LSU standout who played briefly in the NFL before establishing Kenji and Kenji Kazoku restaurants in New Orleans. Together with former LSU teammate John “B-John” Ballis and Houston chef Bigler “Biggie” Cruz, Casa Kenji will blend Latin and Japanese influences while also incorporating live-fire elements into the restaurant’s dishes. Cruz, whose resume includes a lengthy stint at Uchi as well as working at critically acclaimed Houston seafood restaurant Golfstrømmen, tells CultureMap that Casa Kenji’s approach is the first time he can be himself in the kitchen.

    “My perfect restaurant was always based on the live fire and sushi combination,” Cruz says. “My mom cooked with wood for my entire life. The live fire creates completely different flavors. The smoky flavors, the sear from the charcoal — they create a different type of memory for me.”

    The use of live fire techniques will permeate Casa Kenji’s menus in ways both big and small. For example, diners will be able to feast on prawns grilled directly on charcoal and served with yuzu chili garlic, or savor lightly seared Japanese wagyu tataki paired with mushrooms. Even raw dishes will benefit from the restaurant’s wood-burning grill and stove.

    “Every vegetable we peel, we make into an ash that’s a topping for the dishes. It adds a different layer of flavor,” Cruz says. Look for it in the scallop aguachile, among others.

    Even vegetables get a smoky component, as in a cabbage dish that’s braised with dashi and soy sauce before being roasted and served with an onion soubise that Cruz says he developed based on techniques he learned from Golfstrømmen chef Christopher Haatuft.

    “It’s rich, super savory, with smoky layers, and you get brightness from the shiso gremolata. I think it will be a signature dish for us,” the chef says.

    One change to the interior is the addition of a six-seat omakase counter that looks into the kitchen. Cruz promises those diners will have an even more elevated experience than the restaurant’s regular menu, including ingredients such as Japanese wagyu and premium fish flown in from Tokyo’s Toyosu fish market.

    Beyond its cuisine, Casa Kenji hopes to stand out with its spacious outdoor patio. Since very few Japanese-inspired restaurants in Houston offer outdoor seating, it should appeal to diners who want a little vitamin D along with their tuna crudo.

    “We’re proud to showcase the craft and creativity that defines Casa Kenji,” co-founders Cruz, Ballis, and DuPre said in a statement. “With chef Bigler Cruz at the helm — blending live-fire technique with the discipline of Japanese tradition — we’re equally honored and excited to share a unique concept that is truly rooted in passion, culture, and community.”

    Casa Kenji will be open for dinner Tuesday through Sunday beginning at 4 pm. Reservations are available on Resy.

    Casa Kenji restaurant

    Photo by Becca Wright

    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    news/restaurants-bars
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