How does a single nine-table dining room become one of the most recognizable Cajun names in Texas? That’s the story the Houston Chronicle’s StoryStudio set out to tell about BB’s Tex-Orleans.

BB’s opened its doors in 2007 at Montrose and Westheimer in Houston, a 1,100-square-foot space that founder Brooks Bassler saw as the perfect starting point. From there it grew into a Houston favorite known for authentic Tex-Orleans cooking. Bassler built the menu around his grandmother’s Louisiana recipes — Maw Maw’s gumbo chief among them — combined with research gathered inside the best po’boy shops around New Orleans, then gave the whole thing a Lone Star spin of his own.

So what does a Tex-Orleans menu actually look like? Think Louisiana soul with Texas heart: seasoned crawfish boils, fresh Gulf seafood, gumbo built on a patient roux, jambalaya, and po’boys dressed the right way on French bread. It’s a culinary identity BB’s effectively invented, and it’s carried the brand across the Houston area and into Southeast Texas.

The origin story is a reminder that everything BB’s serves today traces back to family, tradition, and a willingness to do things from scratch.

Read the full feature below, then find your nearest BB’s and the current menu on our locations page.

Featured Press Coverage

Houston Chronicle — StoryStudio
BB’s Tex-Orleans puts Lone Star flair in New Orleans fare.
Read the full feature on the Houston Chronicle