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    Q&A with Kway

    Instagram sensation Kwaylon Rogers shares story of his new Houston seafood restaurant

    Dominique McGhee
    Nov 30, 2018 | 9:03 am

    Anyone who's spent time scrolling Instagram has probably come across Kwaylon Rogers’ videos on his page @blameitonkway. With 3.8 million followers, it’s clear that Rogers has found a winning formula.

    The social media star has garnered fans around the world — including celebrities like Janet Jackson, Jennifer Lopez, and Rihanna — for his creative videos, signature blue hair, and being able to connect with his audience in a genuine nature. In a world where so many social media “influencers” don't have any actual influence, Rogers has found a way to turn his growing celebrity status into tangible business opportunities.

    Recently, Rogers partnered with a couple of Houstonians to bring Baton Rouge's Krab Queenz Seafood to the Bayou City. Known for its buttery boiled seafood plates and elaborate daiquiris, Krab Queenz should satisfy Houstonians looking for a taste of Louisiana.

    CultureMap caught up with Rogers about how he got started, Krab Queenz, what’s next, and more.

    CultureMap: For those that may not have watched your videos, how did you get started? What was the motivation? What's something about you that people may not know?

    Kwaylon Rogers: Everyone's favorite question, lol. Well, honestly I've always been a fan of Martin Lawrence and Tyler Perry and I was also a class clown in school. One day I decided to try on one of my mom’s wigs and make a video. I posted it online and people went crazy. It went from there.

    I didn't have a plan besides to make people feel good about laughing at the time. My current motivation right now is making sure my mom doesn't have to ever pay another bill.

    CM: You've grown so much over the last few years, with almost 4 million followers on Instagram. Did you ever expect that type of response?

    KR: Honestly, I didn't. I remember making the "Bring Down Three Notches” video as a Tyra Banks parody. I didn't think too much into it, but it ended up being a big deal. I woke up the next morning and everyone went crazy; I knew I had something then.

    CM: You've been able to create cool projects with big names like Janet Jackson and Cardi B, what has that experience been like? What have been some of your most memorable moments along this journey?

    KR: Janet Jackson was epic; definitely the top moment of my career. She was everything you would think she would be. She smelled like unicorns, roses and all of that good stuff. Her energy was so bomb. She was sweet. Shout out to Joey Harris, her SVP. He made it happen.

    Cardi is my homegirl, and we had one of our first big bookings together. It's always good to share moments with people who love you. Other than those, Krab Queenz is a big moment for me. The fact that I have a restaurant is still a shocker to me. It was unexpected but a true blessing.

    CM: Speaking of Krab Queenz, what inspired you to get into the restaurant business?

    KR: I tasted the food, fell in love, and wanted to bring the taste to Houston. Nikki, who's one of my business partners in the restaurant, knows seafood and she has the original location in Baton Rouge. She and my other business partner Natasha Burton have helped in every aspect of the way. We felt like Houston was missing the flavor.

    CM: What can people expect from KrabQueenz?

    KR: People can expect a good time, great vibes, and good-as-hell food. Also, you never know who you're going to see in the restaurant. We wanted to create something special for Houston; I think Krab Queenz is it.

    CM: A restaurant, millions of Instagram followers, a new show: what's next?

    KR: Whats next for me? Lol…a lot.

    If I can give you an exclusive, I'm getting ready to release my biggest video to date; it'll also launch my YouTube channel. I'm remaking Michael Jackson's iconic “Thriller” video. Of course I have "TiTi Do you Love Me" going on. It's doing so well and is Zeus Network’s biggest show. I’m also planning to open other restaurants in other cities.

    Kwaylon Rogers smiles for the cameras.

    Kwaylon Rogers Krab Queenz opening
    Photo by @FarranWeezy
    Kwaylon Rogers smiles for the cameras.
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    visiting popup bagels

    A highly opinionated take on Houston's venture-backed new bagel shop

    Eric Sandler
    Jun 18, 2026 | 5:10 pm
    PopUp Bagels
    Courtesy of PopUp Bagels
    Houstonians are lining up to try PopUp Bagels.

    It’s hard to remember the last restaurant opening with as much fanfare as PopUp Bagels. Houstonians lined up in the heat for the bakery’s grand opening on Saturday, June 13.

    Shawn the Food Sheep included a glimpse of the line in his review below.


    View this post on Instagram
    A post shared by Shawn Singh (@shawnthefoodsheep)


    Eager to see what the fuss is all about, I stopped by around 10 am on Thursday, June 18. Thankfully, only about a dozen people stood in line ahead of me, and I had a bag of six bagels in less than 20 minutes.

    The frequency with which it boils and bakes it bagels sets PopUp Bagels apart from Houston’s traditional, mostly family-owned bagel shops. Instead of making large batches early in the morning that may get refreshed once or twice per day, PopUp Bagels is constantly boiling and baking smaller batches of a couple dozen bagels at a time throughout its operating hours. That's why customers will hear the cry of “hot bagels” echoing through the small, counter-service space every time more emerge from the oven.

    PopUp is different from traditional bagel shops in a couple of other important ways. First, the menu only list five varieties — plain, poppy, salt, sesame, and everything, which is topped with poppy seeds, salt, and sesame seeds. And, it only serves whole bagels — no slicing or toasting. The store’s motto of “grip, rip, and dip” explains how it expects customers to consume their bagels. Packaged lox are available, but diners have to assemble the sandwich themselves — either off-site or at one of the couple of cafe tables outside.

    PopUp Bagels also doesn’t sell individual bagels. Instead, diners must order a minimum of three bagels and a schmear — various cream cheese and butters are available — for $15. Six bagels and a schmear costs $24. A dozen bagels and two schmears is $46. As a point of comparison, the Bagel Shop Bakery in Bellaire charges $25 for 13 bagels and two, 8-ounce schmears.

    So, how is it?

    Fresh, hot bagels are inherently superior to hours-old bagels. That’s a real advantage for PopUp Bagels. On my visit, the fresh-from-the-oven plain bagels were so hot that they needed a couple of minutes before we could "grip and rip" them.

    As for the bagels themselves, they certainly look the part. The outside is deeply caramelized with an even distribution of toppings that adhere well to the exterior.

    But the biggest shortcoming is texture. Bagels, obviously, are supposed to be chewy, but all six of the bagels that an ex-pat New Yorker friend and I ordered walked the line between chewy and underbaked. That may be deliberate, as softer bagels are easier to “grip and rip.”

    It's also possible that the bakery’s new employees are still dialing in procedures, and that a different day would yield bagels with a crispier texture. Colloquially, friends who have also visited the shop — both in Houston and other cities — disagreed with my assessment of the texture.

    The plain is just that, with a very mild flavor. Both the scallion cream cheese and salted butter had a pleasantly creamy texture and boosted the dining experience.

    Overall, PopUp is competitive with Houston’s best bagels. That’s promising, since Stripes — the equity growth firm that bought PopUp Bagels in 2023 — has announced plans to open more than 300 locations nationwide.

    But you won’t see me driving half an hour or standing in a long line to get another taste. Houston’s locally-owned bagel shops are more convenient, less expensive, and just as good.

    PopUp Bagels

    Courtesy of PopUp Bagels

    Houstonians are lining up to try PopUp Bagels.

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