BB’s was founded in November 2007 by Brooks Bassler. The original location has 1,100 square foot at Montrose and Westheimer in Houston, Texas. It was the perfect starter! Bassler opened BB’s with intentions of creating a unique brand: over stuffed New Orleans style po-boys, Tex-Orleans cooking with a distinct menu offered when and how customers want it…dine-in, catering and take-out … late night and traditional hours.
The dine-in menu was inspired by BB’s
grandmother (Maw Maw), family
recipes, and by extensive research from
inside the best po-boy shops throughout
the New Orleans area. On the menu you will also see a direct influence of Houston’s buzzing Mexican and Tex-Mex food scene. BB’s serves traditional southern Louisiana-style cooking and fuses with a Texas twist to create its very own food concept called Tex-Orleans cooking.
The BB’s concept was a success almost from the beginning because BB’s knows that the customer is the difference between success and a short lived history. It is one thing to get someone to try the food and another to earn repeated visits, referrals and loyalty. The food offerings are consistent, creative and memorable. Concept takes you only so far – implementation finishes the job. It is the people you surround yourself with that turns ideas into successes. People such as Enedino Cristobal, who is now a partner in the business, contributes expertise in kitchen operations and efficiencies. Being from Puebla Mexico, Enedino’s thorough knowledge in Mexican cuisine is a perfect fit for the growth of BB’s unique fusion concept.
Maw Maw and BB 1981
The combination of Bassler’s creativity, family recipes, Cajun roots and Cristobal’s Mexican cuisine and operations knowledge have created the foundation for BB’s unique concept, growth and success.