Episode 270 - Brooks Bassler of BB's Tex-Orleans

Today on the podcast Eric is joined by Avondale Food & Wine owner Mary Clarkson to go through some of the latest news from the Houston restaurant and bar scene. The pair discuss the Cle Group selecting a location for a new concept called the Post Oak Lodge, Chris Cusack bringing a second location of Betelgeuse Betelgeuse to the market, and Café Express' arrival in The Woodlands. In the Restaurants of the Week section Sushi by Hidden is featured. In the Guest of the Week portion Eric is joined by Brooks Bassler of BB's Tex-Orleans. Brooks speaks with Eric about his experience in the restaurant industry, developing the concept of BB's, why po' boys, starting the crawfish side of the business, theories on what created the crawfish boom in Houston, the insane numbers of crawfish they're doing, how crawfish season is going so far this year, the growth of BB's, why San Antonio was the right next city to expand into, what makes an area the right area for a location of BB's, the possibility of other types of concepts, and much more!   Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: Hot Houston Bar and Restaurant Group Snatches Up Prime Galleria-Area Location for New Casual American 'Lodge' Glowing Washington Avenue Cocktail Bar-Pizzeria Blasts Off in Montrose with Expanded Food Menu and More Longtime Houston Fast Casual Restaurant Darts Into The Woodlands with Fresh New Location Houston's Underbelly Hospitality Restaurant Group Anoints D.C. Chef with Michelin-Star Cred to Direct Culinary Ops Houston's Top Chef Season 19 Star Joins NYC Veteran to Open Heights 'New Asian American' Restaurant Eclectic and Inventive Montrose Restaurant Carts Up New 'Global Street Food' Fast-Casual Concept