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    Foodie News

    The Next Iron Chef: Bryan Caswell flirts with disaster but comes out on top(almost)

    Sarah Rufca
    Oct 10, 2010 | 11:52 pm
    • Bryan Caswell

    If Bryan Caswell seemed to slide under the radar in the first episode of The Next Iron Chef, this week he showed he has skills to be reckoned with.

    With the most cursory of introductions, we get right to the action: The nine chefs meet around a reconstructed diner counter, told to make "innovative" dishes from the breakfast staples of coffee and doughnuts.

    Caswell again pulled from his love of Vietnamese cuisine, creating a version of Vietnamese coffee from buttermilk donuts and some French toast, which apparently is called pain perdu by fancy people.

    He lands squarely in the middle of the pack after squabbling with Marco Canora over whether his dish was donut-y enough and with Ming Tsai over Tsai's less-than-original glazed donut sandwich. Tsai had never heard of such a thing — apparently he's never been to a state fair.

    For the chairman's challenge, each chef must reinvent a diner classic — meatloaf, burger, chicken pot pie, etc. Since chef Chauhan won the breakfast challenge with her donut grilled cheese, she pairs the dishes with the chefs.

    Time is the key factor in this challenge, with many chefs struggling to make traditionally slow-cooked dishes in under an hour. Caswell was assigned to innovate on an openfaced turkey and stuffing sandwich. Though he seems in his wheelhouse, as time runs down and his turkey is only cooked medium rare, he begins to get nervous.

    "I'm flirting with disaster here," he tells the camera.

    If that was the case, the judges didn't notice. Caswell earns high praise for his perfectly-cooked slow-roasted turkey served with brioche, giblet dressing and cherry mustard.

    In the end, the judges pick Caswell's turkey and Marc Forgione's inside-out chicken pot pie as home run dishes, but Forgione wins a narrow victory. Mario Pagan's odd-looking tropical meatloaf gets him sent home, with a close call for Ming Tsai, who made a great corned beef but hid it under, as one judge mused "everything else in the kitchen."

    "I'm pretty pissed I didn't win," said Caswell in the wrap-up. "But when somebody gives me that much praise and no criticism, it makes me blush like a little schoolgirl. You can't buy that feeling."

    With his near-win, it looks like Caswell's name has been added to the top contenders, alongside Forgione, Chauhan, and Tsai. And next week's challenge includes catching and preparing your own fish — we look forward to seeing the Reef guy show them how he rolls.

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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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