7 things to know

7 things to know in Houston food: Reopenings, doughnuts, and a cocktail contest

Editor's note: Houston’s restaurant scene moves pretty fast. In order to prevent CultureMap readers from missing anything, let’s stop to look around at all the latest news to know.

Openings, re-openings, and coming attractions

BCK, the Heights restaurant that’s a sister concept to Galleria-area bar and restaurant Bosscat Kitchen, has reopened for dine-in service. Originally opened in 2018 with a retro-inspired menu that included "Pasghettios," the restaurant shifted its focus twice to broaden its appeal. Last year, it offered a more burger-centric. In its latest iteration, BCK now serves wings, tacos, and milkshakes.

In addition, BCK will serve as a local outpost for Miss Mini Donuts, a concept developed by BCK co-owner Leslie Nguyen. Get flavors such as Oreo, Powdered Sugar, and Signature Pink in boxes of four, 25, 50, or 100.

The second Houston-area location of Fire Wings has opened at 8401 Westheimer Rd. The California-based chain, which opened its first Houston-area location in Alief in June, offers over 20 flavors of wings including the usual (Buffalo, BBQ, Garlic Parmesan) as well as the more unusual (Mango Habanero, Salt & Pepper, and Peanut Butter). Similarly, diners may opt for a range of sides include french fries, mozzarella sticks, or garlic noodles.

Speaking of California imports, Mochinut will join imports such as 7 Leaves Cafe, soft serve ice cream shop Bae, and Korean hot dog purveyor Chung Chun Rice Hot Dog at 9798 Bellaire Blvd., Eater Houston reports. As its name implies, Mochinut serves mochi doughnuts that add rice flour to the batter for a pleasantly chewy texture. Flavors include ube, taro, matcha, and black sesame.

Houston’s fourth Chicken Salad Chick will open in Spring on September 2. Located at 4161 Riley Fuzzel Rd., the first 100 people to arrive on opening day will receive free chicken salad for a year. See the restaurant’s Facebook event page for details and rules regarding the promotion.

Other news and notes

Tarka Indian Kitchen, the Austin-based fast casual restaurant, has a special back to school promotion. From now through September 10, get 50 percent off a kid’s meal with a purchase of an adult entree. The offer is not available via third party delivery apps.

Congratulations to Saint Arnold Brewing Company. Their Rosé and Honey Agave ciders earned gold and bronze medals, respectively, in the cider category at the National Honey Board’s 2020 National Honey Beer Competition. Both beverages use Don Amusan from Burleson's Honey in Waxahachie, TX.

Upcoming food event

Backstreet cafe sommelier and beverage director Sean Beck will attempt to match skills with three of Houston’s most expert cocktail creators. Scheduled for this Wednesday, August 26 (weather permitting), Beck’s virtual cocktail dinner will feature his take on three classic cocktails alongside versions from: Anvil owner Bobby Heugel (Manhattan), Johnny’s Gold Brick owner Benjy Mason (Chartreuse Daisy), and Nobie’s/The Toasted Coconut bar manager Sarah Troxell (El Presidente). The $38 meal includes three pairs of mini cocktails, a choice of select entrees from Backstreet Cafe, and a Zoom call where the competitors will discuss their creations. Email sean@htownrestaurantgroup.com to reserve a spot.

Miss Mini Donuts are now available in The Heights.

Courtesy of Leslie Nguyen

Miss Mini Donuts are now available in The Heights.

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

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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