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A fast-casual stall inside Houston's The Post food hall, ChòpnBlọk is the chef Ope Amosu's case for West African cooking as everyday food, not occasion food. Jollof rice, coconut curry bowls, and grilled suya skewers dusted in yaji peanut spice anchor the menu. The Michelin Bib Gourmand and a spot on the New York Times Restaurant List followed, which is a lot of attention for a rice bowl, and not undeserved.
The awards strongest first
- James Beard Awards 2026 · Nominee · Best Chef: Texas · Ope Amosu
- Michelin Guide Bib Gourmand
- Esquire The Best New Restaurants in America
- James Beard Awards 2025 · Semifinalist · Best Chef: Texas · Ope Amosu
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Golden bowl
“The golden bowl is a delicious blend of smoky jollof jambalaya, motherland curry, yaji vegetables and stewed plantains with chicken or shrimp.”
Michelin Guide -
Polo club suya
“Polo club suya, or grilled beef skewers dusted with yaji peanut pepper spice, are tender, nutty and spicy.”
Michelin Guide -
Plantain bread in crème anglaise
“Don't sleep on the plantain bread in crème anglaise”
Michelin Guide
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The neighbors closest first
- ChopnBlok - Montrose Eat · 77
- Osaka Sushi Eat · 62
- La Sicilia italian Bakery & Cafe Italian Bakery Eat · 62
- BB's Tex-Orleans Tex-Orleans Cajun & Creole Eat · 62
- El Tiempo Cantina Tex-Mex Eat · 63
- Mercantile Eat · 65
- Van Leeuwen Ice Cream Ice Cream Shop Eat · 62
- Mi Luna Spanish Eat · 60
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