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    burger-chan revived

    Cult-favorite Houston burger joint makes beefy comeback after recent shutter

    Eric Sandler
    Oct 1, 2020 | 11:57 am
    burger-chan burger
    Burger-chan debuts at Click on October 5.
    Photo by Terence Tang

    Food lovers no longer need to mourn the loss of burger-chan, the cult-favorite burger joint that closed its Greenway Plaza location in August. The restaurant has partnered with Click Virtual Food Hall to serve its signature burgers and tots.

    Burger-chan will become Click’s ninth concept beginning Monday, October 5. Founded by chef Gabriel Medina (Kata Robata, Aqui) and Steven Salazar (The Kirby Group) in 2019, Click now serves a diverse array of options that covers everything from sandwiches and tacos to poke and Filipino food — all available for either pickup or delivery within an 8-mile radius of its location near Durham Drive and Washington Avenue.

    For burger-chan owners Diane and Willet Feng, the decision to partner with Click evolved out of their respect for and friendship with Medina and Salazar. Over the last year, Medina and his fiancee became burger-chan regulars, and the Fengs frequently ordered from Click.

    “One day in August of 2020, we started to think about how we could promote Click Virtual,” the Fengs tell CultureMap in an email. “We thought it'd be fun if we threw a few burger-chan burgers on their menu so that people wouldn't be too sad once we closed our Greenway Plaza location. . . We pitched the idea by Gabe, he ran it by his business partner Steven, and then we went from there!”

    Click will offer five burger-chan burgers along with a build-your-own option — served on the same bread (Sheila Partin's sweet sourdough and Breadman Baking Company's artisan hamburger buns) — plus tater tots. Medina staged at burger-chan to learn the restaurant’s recipes for items such as pickles and scallion aioli; Willet Feng provided additional training, including the proper way to wrap the finished burger in red-and-white checkered paper. The chefs even collaborated on a new Tejano burger that comes with queso fresco, ranch dressing, avocado slices, pickled jalapeno, and bacon.

    “The most important thing for us is we respect everything burger-chan has done up to this point,” Salazar tells CultureMap. “You bite into that burger, and it’s a burger-chan burger.”

    Partnering with Click will undoubtedly mean a wider audience for burger-chan’s dishes. Whereas the Greenway Plaza location only offered breakfast and lunch Monday-Friday, Click is open for lunch and dinner every day.

    Click will remain the exclusive delivery option for burger-chan at least until the restaurant opens its new location near The Galleria in early 2021.

    “Given the uncertainty of COVID-19 spread going into the fall and winter months, we are in no rush to open,” the couple write. “Next year, once everything is built and we're staffed up, we'll evaluate the state of things to figure out how we can safely operate.”

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    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.

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