say boo

Cult-favorite Houston burger pop-up sets opening date for permanent location

A Houston chef is ready to take the step from pop-up to brick-and-mortar restaurant. Joseph Boudreaux will officially open Boo’s Burgers this Saturday, July 26.

Located on the Navigation Esplanade near the Original Ninfa’s, opening Boo’s Burgers has been a five-year journey for the self-taught chef. As CultureMap first reported in 2021, Boudreaux built a cult following for his signature smash burgers with a series of well-attended pop-ups that started at downtown coffee shop The Tipping Point (since relocated to Montrose) but soon went citywide to festivals, bars, and even other restaurants such as Nancy’s Hustle and Burger Bodega.

The chef’s formula has remained simple — in-house ground patties that use beef from Texas ranch 44 Farms, topped with the chef’s smoky burger sauce, American cheese, shaved onions, spicy pickles, sliced tomatoes, and shrettuce, all served on a challah bun from local bakery Cake & Bacon. Double meat burgers and bacon are also available.

For the new restaurant, Boudreaux has made three additions to the menu. The first is the Shroom Sammy, made with fried oyster mushrooms that are topped with lemon pepper wet sauce, garlic aioli, pickles, and a cabbage-mustard green slaw and served on a challah bun. If that’s too adventurous, choose a grilled cheese on toasted milk bread. Seasoned fries, served with Boo’s OG Sauce (a Cajun-style remoulade), ranch, or garlic aioli, round out the menu.

Once everything is running smoothly, Boudreaux plans to add sandwich specials, soft serve ice cream, and even “you buy, we fry” specials. Keep an eye on the restaurant’s Instagram for updates.

“We built Boo’s one pop-up at a time, but the goal was always to create a place that felt like home,” Boudreaux said in a statement. “This new space in the East End lets us serve the community that’s supported us since day one. We look forward to doing what we love: making honest food for the city that made us.”

To create a properly homey feeling for his brick-and-mortar, Boudreaux turned to Brittany Vaughan of Garnish Design. Known for her work on restaurants such as Milton’s, Maximo, and Tiny Champions, Vaughan took inspiration from classic delis and roadside hamburger stands to develop a retro-inspired look for Boo’s Burgers. The interior features walnut wood paneling, vintage-style lighting, and nods to Boudreaux’s family.

“The decor really honors Joseph and his journey; photos of him and his family live alongside images of the Boo’s community and watercolor meme illustrations — the whole display could be a week or a century old, just like at grandma’s house, or even some of the greatest restaurant institutions in the United States,” said Vaughan.

Similarly, the restaurant shows off a new logo and other branding. Created by Houston’s Letterset Design, it takes inspiration from the ‘60s and ‘70s as well as street art, graffiti, and hip-hop — influences that make sense for a native Houstonian like Boudreaux.

Boo’s Burgers will be open to the public beginning Wednesday, July 23 for a soft opening. Saturday’s grand opening will include performances by Houston DJs from Ice House Radio.

Boo’s Burgers is located at 2510 Navigation Blvd. Hours of operation are 11 am-9 pm Wednesday-Friday and 12-9 pm on Saturday and Sunday (closed Monday and Tuesday).

Photo by Michael Anthony

Boo's Burgers will serve cheeseburgers, a fried mushroom sandwich, and fries.

boos burgers burgers joseph boudreaux news-you-can-eat openings

firing up Montrose

New Houston seafood restaurant adds live-fire flair to Japanese flavors

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.

Photo by Becca Wright

Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.