"At this fast-casual food stall in POST Houston, Nigerian American chef Ope Amosu has amplified the beauty and range of cuisines across the African diaspora through customizable bowls that come with options like jollof rice, Liberian greens, braised collards, sweet plantains, and East African-style coconut curry. His second outpost, which opened in Montrose in October, features an even more expansive menu, with beef suya, red stew, and yassa curry with shrimp, plantain bread pudding, and cocktails showcasing African spirits and flavors, including an Old Fashioned made with plantain syrup and garnished with bruleed plantain. Take the owner’s lead and try one of the restaurant’s Blok pairings: The Motherland and Trad are terrific starting points." - Brittany Britto Garley
