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    New Pizza Shop

    Photobooth becomes a new Montrose pizza shop: Can it compete in Houston pizza heaven?

    Eric Sandler
    Jan 14, 2014 | 1:32 pm

    People in Montrose have noticed that the former Photobooth space next to BB's Cafe has been papered over with images of pizza and salads. The QR code on the front door reveals that Fort Bend County pizza chain Pepperoni's will open its 10th restaurant in the location.

    Ray Salti owns Pepperoni's. Diners may recognize him as the owner of both the Upper Kirby restaurant Sorrel Urban Bistro and Ray's Grill in Fulshear.

    As with those more upscale restaurants, Pepperoni's uses all natural ingredients and caters to a wide variety of diners by offering vegan, dairy free and gluten free cheese and crust options. Given the size of the space, consider it mostly a take out or delivery option. That makes it a rival to Pizza L'Vino and Pink's Pizza, which also offer higher quality delivery pizzas than national chains.

    Whether there's a place for Pepperoni's in Montrose remains to be seen. Some of Houston's best pizza restaurants already reside there.

    "This convenient location allows us to provide the Montrose area with our famously ranked customer service and efficient delivery of high quality meals,” Salti said in a statement.

    There's no firm timeline for opening, but Pepperoni's hopes to be up and running in approximately three months. With more than 20 years of success outside the Beltway, Salti has clearly figured out what people want in a pizza joint, but whether there's a place for Pepperoni's in Montrose remains to be seen. Some of Houston's best pizza restaurants already reside in the neighborhood, and the second location of Pizaro's will arrive later in 2014.

    Is Pepperoni's what Montrose needs? Sound off in the comments.

    Pepperoni's will take over the photobooth space next to BB's Cafe in approximately three months.

    Pepperoni's Montrose pizza under construction January 2014
    Photo by Eric Sandler
    Pepperoni's will take over the photobooth space next to BB's Cafe in approximately three months.
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    a meal to remember

    Celebrity chef Rick Bayless comes to Houston for one-night-only fundraiser

    Eric Sandler
    Aug 13, 2026 | 11:00 am
    Rick Bayless head shot
    Courtesy photo
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    Chef Troy Guard has recruited three experts in Mexican cuisine for a one-night-only feast he’s calling the Mexican Chef Summit. When the meal occurs on Tuesday, September 29 at Guard & Grace in downtown Houston, chef Guard will be joined by James Beard Award winners Rick Bayless and Hugo Ortega as well as Richard Sandoval, the culinary mind behind Toro Toro at the Four Seasons Hotel Houston.

    Together, they’ll serve a five-course meal that highlights signature items from each chef, including Bayless' chile-glazed Puerco al Tamarindo and two dishes from Ortega's, “soft shell” oysters with smoked oyster aioli and trout roe and a tostada with hamachi, shiitake mushroom, furikake, salsa macha, ponzu, and oyster aioli. Sandoval will contribute a short rib taco with peanut–chile de árbol salsa and yuzu avocado and salmon with pippin curry and lemon oil. Guard will offer his own perspective on modern Mexican fare.

    Having Bayless cooking in Houston makes the night particularly special. Known for restaurants such as Frontera Grill and Michelin-starred Topolobampo, he’s a multi-time James Beard Award winner, including the prestigious Chef of the Year (1995) and Humanitarian of the Year (1998) as well as winning season one of Top Chef Masters.

    Priced at $150 per person (plus tax, gratuity, and an optional $45 cocktail pairing), proceeds will benefit the IMPACT Culinary Training Foundation, Bayless’ nonprofit that helps provide young adults from Chicago’s West Side with no-cost culinary education, paid internships, mentorship, and pathways to meaningful careers in the hospitality industry.

    "The opportunity to cook alongside chefs I admire and respect is incredibly special," Guard said in a statement. "Each of us brings a unique perspective to Mexican cuisine, and together we're creating an experience that guests simply won't find anywhere else. We're also proud to support Rick Bayless' IMPACT Culinary Training and its work to equip young adults from Chicago’s West Side with the skills, mentorship, and hands-on experience needed to build meaningful careers in the hospitality industry."

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