fromwww.nytimes.com
12 hours agoVideo: Restaurant Review: ChopnBlok in Houston
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.
Food & drink