"In the age of boring bowls, Ope Amosu's ChopnBlok in Houston brings a welcome jolt of flavor, energy and joy. One of my favorite dishes was the red stew, made from a base of peppers and onions with this kind of smoky fluorescence from palm oil, and it's served with sweet, chewy plantains and a heap of rice and beans."
"There's some really fun cocktails that kind of feel like an instant vacation. Frozen drinks come out of the slushie machine at the bar. There's an irie punch made with two kinds of rum. There's some really delicious buttery meat pies. There's suya, made with halal beef, grilled so that the outside is brown, but the inside is still blushing and pink. Another great bowl is the Black Star, which comes with yassa, a Senegalese curry, and a bunch of super peppery shrimp."
ChopnBlok in Houston serves fast-casual bowls infused with West African flavors. The red stew uses a base of peppers and onions and a smoky fluorescence from palm oil, paired with sweet, chewy plantains and a heap of rice and beans. The menu includes suya made with halal beef grilled so the exterior browns while the interior remains blushing pink, and buttery meat pies. The Black Star bowl features yassa, a Senegalese curry, and super peppery shrimp. The beverage program includes frozen slushie-machine cocktails and an irie punch made with two rums. Bowls emphasize joy as well as efficiency.
Read at www.nytimes.com
Unable to calculate read time
Collection
[
|
...
]