Lefty's on the move

Deshaun Watson-backed cheesesteak restaurant opens new Houston location this week

The second Houston location of Deshaun Watson's new cheesesteak restaurant opens this week. Lefty’s Famous Cheesesteaks will open its doors this Tuesday, January 5, in East Houston at 1010 Federal Rd.

Founded by Sam Berry, Lefty’s features cheesesteaks named for left-handed celebrities such as Oprah Winfrey and Sylvester Stallone. Houston Texans quarterback Deshaun Watson has become one of the company's owners, helping to drive its expansion to Texas.

The Federal Rd. location will be oriented towards takeout with a drive-thru for speedy service. Designed by MG Construction Pros, it will seat approximately 15 people.

The menu features cheesesteaks made with USDA Choice ribeye served on a soft hoagie roll. Lefty's classic cheesesteak is topped with a blend of white American and Swiss cheese and cherry peppers. Other options include the Southpaw (topped with cheese sauce and crushed Hot Cheetos) and The Winfrey (seasoned shaved chicken, grilled onions, pepper jack cheese, lettuce, tomatoes, jalapeños, and chipotle aioli).In addition to cheesesteaks, diners may opt for corned beef, cold sandwiches, burgers, or salads. Appetizers such as cheesesteak egg rolls and fried mushrooms round out the menu.

“If you want to do something big, you’ve got to do it in Texas,” Berry said in a statement. “We are the hottest franchise in America, and we are excited to continue our growth in the great city of Houston, which has been tremendously welcoming to the Lefty’s family thus far.”

Berry and Watson opened Houston's first Lefty's in December. The Pro Bowl quarterback made a surprise appearance at the grand opening, incurring a fine from the NFL for violating COVID protocols that limited gatherings to three players or fewer. Watson has also helped market the restaurant by donating meals to workers at Methodist Hospital.

Lefty's has aggressive growth plans for Houston with plans for 150 stores across Texas and 1,000 nationwide. A third Houston location will open at 5588 North Fwy. by the end of January.

Deshaun Watson with Lefty's founder Sam Berry.

Lefty's Cheesesteaks Sam Berry Deshaun Watson

Photo by Charles Rostamloo

Deshaun Watson with Lefty's founder Sam Berry.

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One Day Only

Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

Photo by Quit Nguyen

Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.

LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

“Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

“With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

“It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

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