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    Free Beer for Life

    For $1,000, Saint Arnold fans get can exclusive perks, including free beer for life

    Eric Sandler
    Nov 17, 2017 | 8:58 am

    Houston's craft beer scene just keeps getting better. In the same week that Buffalo Bayou Brewing Company revealed its plans to open a massive new brewery in Sawyer Yards, Saint Arnold Brewing Company has finally shared details of its long-awaited beer garden.

    Slated to open next summer, the new addition will be located next to Saint Arnold's brewery on Lyons Street. As seen in the renderings above, the space, which is designed by local architects Natalye Appel + Associates and landscape architects Office of James Burnett, will feature a view of the downtown Houston skyline and murals depicting local scenes.

    "Since opening Saint Arnold Brewing Company in 1994, I have long had a dream of creating a beer garden that would be a destination for the community to gather — a place Houstonians are proud of and want to bring visitors to," said Saint Arnold founder Brock Wagner in a statement. "After 23 years, much brewing, getting laws changed, and moving to our downtown location, this dream is finally becoming a reality."

    Saint Arnold super fans who want exclusive access to the beer garden are invited to apply for membership in the Saint Arnold Society. For a $1,000 fee, society members will receive a hard hat tour of the construction site, an invite to the opening party, a pewter mug engraved with the member's name on it that will be stored at the beer garden (worth $150), and, most importantly, one free beer per day for life. At $5 per pint, really dedicated craft beer drinkers could conceivably "earn back" their payment fairly quickly.

    Back in 2015, Wagner said in an interview with CultureMap that he saw the beer garden as an extension of his original mission statement to make Saint Arnold "an institution that Houston and the region is proud of."

    "I want to create a tourist destination for Houston, and certainly there’s a business aspects of it," Wagner said at the time. "But it’s also to create that environment where people want to come to Houston, where there’s something really positive they remember and associate the city with. I don’t mean to infer there’s nothing else positive, but it’s an additive element to make Houston a better place."

    A lofty goal to be certain, but one that Houston's oldest craft brewery is surely capable of achieving.

    Saint Arnold has finally revealed renderings of its beer garden.

    Saint Arnold beer garden rendering
    Courtesy of Saint Arnold Brewing Company
    Saint Arnold has finally revealed renderings of its beer garden.
    breweriescraft-beeropenings
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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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