Have you tried this?

Bacon jam for life: BRC's Big Bad Ass Biscuits are now available everywhere, allthe time

The first time I ate at BRC Gastropub, I became an immediate member of the cult of bacon jam, the salty, sweet, slightly spicy and generally obsession-inducing goo served alongside the restaurant's signature rough-looking cheddar biscuits.

Apparently I'm not the only one. BRC's Big Bad Ass Biscuits have become a fan favorite, baked fresh every day and often requested in advance. Now co-owner Lance Fegen is making the biscuit program official with the launch of a Biscuit Box menu.

With 24 hours notice, customers can order a dozen biscuits in a huge, will-feed-a-crowd kit that includes jars of fruit jam, bacon jam, salted butter and a choice of juices or organic apple cider for breakfast ($45) or pimiento cheese spread, avocado potato salad, bacon jam and juice/cider for lunch ($50). A $90 box also includes three Dixie fried chickens, pickles, pimiento cheese, okra, jalapeno sausage and sock-eye salmon BLTs.

There's also a la carte options, should one jar of bacon jam not be enough (hint: it's never enough) and the chance to "make it a happy meal" with a growler of one of BRC's many craft beers.

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Farewell, ElRo

Creative Montrose pizzeria will shutter after only a year-and-a-half

Photo by Julie Soefer

ElRo Pizza & Crudo

An acclaimed Houston pizzeria will soon serve its final pies. ElRo Pizza & Crudo will close after service on December 31.

In a post on Instagram, chef-owner Terrence Gallivan thanks his staff for their dedication and his customers for their support. “We hope to see you all over the next couple weeks. Come celebrate with us,” he writes.

Open since June 2023, ElRo intrigued diners who enjoyed Gallivan’s work at pioneering Houston restaurant The Pass & Provisions. At ElRo, the chef served a modified version of the Provisions pizza recipe alongside crudos and shareable small plates such as arancini and housemade sausage. It earned four nominations in this year’s CultureMap Tastemaker Awards, including Best New Restaurant and Chef of the Year.

Sadly, Gallivan tells CultureMap that business has seen “a steady decline in business for many months.” Recently, the restaurant had tried a number of initiatives to draw in diners, such as steak night on Tuesday and fried chicken on Saturday.

The early announcement gives diners two weeks to make one more visit (or two) to the restaurant before it closes. Customers may want to time their visit for happy hour, which takes places from 3-6 pm Tuesday-Friday. It includes half-off glasses of wine, $4 draft beers, $9 select cocktails, and food specials.

Gallivan adds that he doesn’t know yet what his next move will be. Hopefully, he’s got one more comeback in him. Houston is a more fun town to dine in when Gallivan is cooking in it.

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