Head of the Class

BB's Tex-Orleans scores an A+ with back-to-school time-saving specials

Shrimp and crab boil at BB's Tex-Orleans

Get the Shrimp and Crab Boil for less in September.

Photo courtesy of BB's Tex-Orleans

Now that the kids are back in school, who wouldn't welcome a little help at dinner time? BB's Tex-Orleans is there for you any night of the week with its "to-geaux" Family Pack, which feeds four to five people and takes a major chore off your plate.

The Family Pack includes:

16 fried chicken tenders
a quart of mac & cheese
a quart of the green bean medley
six pieces of garlic bread
an assortment of dipping sauces
choice of one large salad: house, house Caesar, or Mad Hatter (no protein)

And the best part is that you get all this for only $39.99.

If your brood is more in the mood for a boil, the Shrimp and Crab Boil Experiences are currently discounted to $59.99, for both dine-in and to-go. That's a savings of more than $40!

The Shrimp and Crab Boil Experience includes:

one pound of boiled shrimp
two clusters of Dungeness crab
two clusters of snow crab
two corn
four potatoes
a pineapple sausage link
a garlic sausage link
green beans
broccoli
Brussels sprouts
two eggs
butter and dipping sauce

Both the Family Pack and special pricing on the Shrimp and Crab Boil Experiences are available through September 30 at all BB's Tex-Orleans locations.

When you've made it through the week and want to celebrate the weekend, head to the BB's Tex-Orleans Montrose location for an amazing round of brunch specials.

On Sundays you can score:

Frozen peach bellinis for $6
Mimosas for $3
Juice carafe (your choice of OJ, cranberry, pineapple) with a bottle of sparkling wine for $25
Sparkling wine (brut, rosé, and Moscato) for $20 a bottle
Traditional margaritas for $5 and flavored for $5.50

Dig into these brunch deals for a limited time beginning September 3, on Sundays only from 10:30 am-3 pm, only at the Montrose location.

BB's Tex-Orleans is a Cajun eatery with a unique Texas twist. It has 12 Houston-area locations — find your nearest restaurant here.

dinner families promoted

What's Eric Eating Episode 584

Beard Award-winning Latin chef dishes on big Houston move and menu overhaul

Courtesy of Exilio Latin Flair

James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

On this week’s episode of “What’s Eric Eating,” chef Douglas Rodriguez and Bari Hospitality Group co-owner Pedro Teyuca join CultureMap editor Eric Sandler to discuss Exilio Latin Flair, the company’s pan-Latin restaurant in Montrose.

Opened in April in the former Verde Garden space, Exilio recently recruited Rodriguez to serve as executive chef and revamp its menu. Known as the “Godfather of Nuevo Latino Cuisine,” the chef brings an impressive resume to his role, including winning Rising Star Chef in the 1996 James Beard Awards, competing on season one of Top Chef Masters, and earning a Recommended designation in the Michelin Guide for Nikos, a Greek restaurant in Durham, NC. As he explains in the episode, he and Bari co-owner Tommy Nally first developed the idea for Exilio when they worked together in Vegas, so he jumped at the opportunity to bring the restaurant to life.

Rodriguez just rolled out a new menu for Exilio that includes a total revamp of the restaurant’s ceviches and entrees. Specific dishes include tuna watermelon ceviche, mixto seafood ceviche with leche de tigre, Colombian-style chicken empanadas, snapper Veracruz, and a smoked ribeye.

“The sauce is made with panca peppers (Peruvian red pepper), watermelon juice, yuzu juice. Then it’s slices of tuna and slices of watermelon. I kind of single them,” Rodriguez says about the tuna watermelon ceviche. “The sauce has red onion, Thai basil, tarragon, a herb you don’t usually find in a ceviche. It’s very light, refreshing, herbaceous — hits a lot of different areas in the palate for a simple, two ingredient dish.”

The chef adds that he’s been getting to know Houston through its restaurants. He cites Mala Sichuan and Hugo’s as two places that have impressed him. He also hails Love Croissants, whose owner, chef Omar Pereney, worked for Rodriguez prior to moving to Houston.

“I have a long list of places to explore, and I’m excited that this is a big food city,” Rodriguez adds. “I haven’t been to Maximo yet. That’s at the top of my list. I’m excited to be here and get people into the restaurant to try the food.”

For his part, Teyuca provides an update on Bari’s plans to open a second location in The Woodlands later in September. He also shares exciting news about the company’s plans to add a sushi bar to the lounge above Georgia James, the Montrose steakhouse it purchased from Underbelly Hospitality in 2024.

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Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

Courtesy of Exilio Latin Flair

James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

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