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    Rice Box Village

    Houston's 'Chinese takeout bar from the future' unboxes cool new Rice Village outpost

    Eric Sandler
    Oct 13, 2022 | 10:13 am

    Houston’s favorite Blade Runner-inspired Chinese takeout bar will soon add a fourth location to its roster. The Rice Box is coming to Rice Village.

    Slated to open later this fall at the intersection of Times Boulevard and Morningside Drive, the new Rice Box will be the restaurant’s biggest location yet — approximately 60 indoor seats, which is roughly double the size of the River Oaks restaurant that opened in 2019. Plans to open the restaurant have been underway since 2020, but Rice Box owner John Peterson waited until the morning of Thursday, October 13 to announce the new location with a movie poster-inspired social media post.

    Rice Box Rice Village movie posterComing attractions.Courtesy of The Rice Box

    “We’ve been looking at Rice Village for a very long time,” Peterson tells CultureMap. “If you’re from Houston, this is the stomping grounds for everybody.”

    The Rice Box is one of several new restaurants to open in the area over the past couple years. It will be located across Morningside from Israeli-inspired Hamsa and its sister concept Badolina Bakery, as well as a few steps away from Navy Blue, Aaron Bludorn’s eagerly anticipated new seafood restaurant.

    “It’s special to be in ground zero in Rice Village. It’s gone through so many changes,” Peterson says. “Aaron Bludorn is opening right down the street from me. It’s hilarious.”

    Formerly an auto repair shop, demolition work revealed the building has a core of structural steel. In keeping with the Rice Box’s futuristic and dystopian design, the restaurant is being built inside the steel beams. Skylights will allow diners to, in Peterson’s words, “look straight through to the sky.” It’s a fitting setting for a restaurant that started as a food truck and was founded by a long time car enthusiast.

    ‘There’s definitely some volume that’s turned up on the atmospheric details, especially since this will probably be the largest store we’ll ever build,” he adds.

    Customers can expect a menu that’s mostly the same as the Heights and River Oaks locations. That means American-style Chinese favorites like General Tso’s (available with chicken, tofu, or cauliflower), Chinese broccoli with beef, fried rice, lo mein, and more. Ingredients and cooking techniques have been refined since the food truck days, but Peterson wants the Rice Box to be true to what it has always been.

    “At the end of the day, we’re a Chinese takeout bar,” he says. “I stay in my lane.”

    Rice Village will get an upgrade in the beverage department. Peterson says he’ll add one more nitro tea to thee restaurant’s offerings as well as 15 beer taps and a high-end soda dispensary that will serve “a fantastic Coca-Cola Classic.”

    “We’re bringing classic American Chinese takeout — a place where you want to get shrimp fried rice or lo mein with an egg roll or General Tso’s chicken for an affordable price,” Peterson says. “We’re that offering. I think it’s going to be a lot of fun for students and people in the Village.”

    Rice Box River Oaks interior

    Photo by Danh Phan

    Expect a similar interior design as the River Oaks location in Rice Village.

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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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