From Our Editors
Drawing from family recipes and techniques from the best po? boy shops in New Orleans, BB?s Cafe founder Brooks Bassler specializes in a fusion he calls Tex-Orleans. Such Louisiana/Texas hybrids include Cajun Style Burritos enchiladas smothered with black-bean corn relish, as well as chicken-fried chicken topped with Cajun pepper-cream gravy. As for po? boys, Brooks crafts more than 10 versions filled with classic proteins such as fried catfish and roast beef. Other Southern and Cajun staples round out the critically lauded menu, including seafood gumbo cited by Eater Houston as one of the city?s best, as well as being named by Zagat as one of Houston's chain restaurants they love.