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    Enter the Warehouse

    Harvey-ravaged Italian restaurant finds new home, and new name, in Spring Branch

    Eric Sandler
    Aug 27, 2018 | 11:27 am

    A flood-ravaged Houston restaurant will rise again in a new location. The owners of Spaghetti Warehouse, the downtown restaurant that shuttered after Hurricane Harvey flooded it with several feet of water, are bringing a new concept to Spring Branch.

    Warehouse 72 (named for the year the restaurant opened its first location in Dallas) will update the familiar concept for a new generation. Slated to debut in late 2018 or early 2019, the new restaurant will occupy approximately 8,600 square feet in the Marq*E Entertainment Center. As the renderings above show, the space will feature exposed brick, high ceilings, and an open kitchen.

    “Exactly one year ago, Spaghetti Warehouse faced a turbulent and uncertain future after the catastrophic flooding caused by Hurricane Harvey – including the destruction of the longtime Spaghetti Warehouse home in downtown Houston,” Michael Kim, president of Spaghetti Warehouse Restaurants, said in a statement. He added, “It has been a very difficult circumstance in the months that ensued, but we really wanted to come back despite the many challenges associated. Spaghetti Warehouse leadership made a firm commitment that we would return to Houston; Warehouse 72 not only represents that promised homecoming but also an opportunity to re-engage loyal Spaghetti customers while attracting a new generation of fans to the re-imagined concept in the process.”

    Executive chef Don Flores' new menu will mix Spaghetti Warehouse classics with a range of new dishes. Flores, who brings experience from several restaurants in New York as well as the Los Angeles location of acclaimed Japanese restaurant Katsuya, will preserve familiar dishes like the 15-layer lasagna and spinach and mozzarella ravioli while also introducing new tastes like porchetta, Gulf shrimp, and short ribs. To drink, expect an all-new cocktail menu, a focus on Italian wines, and an expanded beer selection.

    Diners who miss the restaurant have the opportunity to get a taste on Monday, August 27. Flores and his crew will host a pop-up at Evelyn's Park in Bellaire starting from 4 pm to 8 pm; for $15, patrons can order a combination plate with one Warehouse 72 entree and one Spaghetti Warehouse entree. Kids (10 and under) portions will be available for $8. The restaurant will donate 15-percent of sales to Evelyn's Park Conservancy.

    Spaghetti Warehouse is coming to the Marq*E Entertainment Center.

    Spaghetti Warehouse rendering new location Marq E Entertainment Center
    Courtesy image
    Spaghetti Warehouse is coming to the Marq*E Entertainment Center.
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    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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