on the block

Celebrated Houston West African restaurant sets Montrose opening date

One of this year’s most eagerly anticipated restaurants has set its opening date. West African fast casual restaurant ChòpnBlọk will open its first brick and mortar location on Nigerian Independence Day, which is Tuesday, October 1.

Located in Montrose at 507 Westheimer Road, the new restaurant represents the evolution of a concept that began as a pop-up prior to opening at the Post Houston food hall in 2021. Since then, not only has ChòpnBlọk emerged as one of the hall’s most popular vendors, it has earned considerable national acclaim, including being featured on an episode of celebrity chef Marcus Samuelsson’s PBS series No Passport Required and a 2024 James Beard Award semifinalist nomination in the Emerging Chef category for founder Ope Amosu.

With more than 3,000-square-feet, the new ChòpnBlọk now only has more seating than ever before, but it also serves a larger menu than it could offer at the food hall. Amosu spoke about some of the new additions on a recent episode of CultureMap’s “What’s Eric Eating” podcast.

Chopnblok restaurant Buka Stew is one of the location's new dishes.Photo by StuffBenEats

“If you come from where we come from, it’s always been a big gap that we don’t offer a traditional red stew. That’s something that was always in my refrigerator in my household growing up,” Amosu said. “I’m excited to share our Buka Stew. Buka is a Nigerian roadside canteen where a lady will post up a make a huge stew. They key element is palm oil. It’s something we haven’t had on the ChòpnBlọk menu until this point.”

Another addition is the Black Star bowl, which features a Senegalese-style Yassa curry that’s paired with Waakye fried rice and Ikoyi shrimp. In addition to new entrees, diners will find appetizers such as the Polo Club Suya (marinated steak skewers with Yaji peanut pepper spice) and deviled Scotch eggs, a Southern twist on the classic fried snack.

For the first time, ChòpnBlọk will pair its dishes with both alcoholic and non-alcoholic cocktails. Amosu worked with consultant Alexis Mijares to create drinks that utilize African spirits and ingredients. They include the Chòpman, a gin-based drink that pays homage to Nigeria’s popular Chapman, and the Manyarita, a margarita riff.

All that eating and drinking takes place in a room that takes design inspiration from the art, textiles, and architecture of West Africa. Created by Houston’s Gin Design Group in partnership with Zainob Amao of AMAO Creative, details include limewash walls inspired by African mud walls, custom wallpaper by Nigerian artist Uzo Njoku, and a pattern inspired by Aso Oke, a traditional West African woven fabric, on the back bar, bar facade, and community tables. An alcove in the dining room can have its tables removed to serve as an area for musicians to perform, which hints at the sort of community events ChòpnBlọk may host in the future.

Chopnblok restaurant interior This alcove area could also host performers.Photo by StuffBenEats

Photo by StuffBenEats

“We’re bringing more than just food to the Montrose community,” Amosu said in a statement. “This space is our love letter to the African Diaspora, and we want our patrons to celebrate the vibrancy and diversity of West African culture in tandem with the creativity that defines Montrose.”

Prior to the grand opening, CB will host an invite-only sneak peek on Saturday, September 28. Invites will be sent via the restaurant’s mailing list, which can be subscribed to via its website.

chopnblok montrose 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.