Pot Roast News

Cracker Barrel tests 20 new dishes at 3 Houston-area locations

Cracker Barrel pot roast casserole with biscuits.

Courtesy of Cracker Barrel

Southern-themed restaurant chain Cracker Barrel Old Country Store has unveiled a menu overhaul — its largest ever — and is testing the new menu for a limited time, only in Texas, at 14 locations across the state.

The new menu is part of of a strategic transformation initiated in May, to revive the chain's fortunes.

Cracker Barrel was founded in 1969 in Lebanon, Tennessee, as a restaurant-gift store combo, specializing in homestyle food, plus retail products — everything from rocking chairs to pancake mix to kids' games.

They do affordable homestyle food, a cuisine that is increasingly hard to find; but according to a release, they've been struggling with sales and traffic since the pandemic, with a 4 percent decline in traffic for the second quarter ending January 26.

Their plan: a brand overhaul including this new test menu, alongside other initiatives like store remodels and digital technology, with a goal stated by CEO Julie Felss-Masino to modernize and refresh the Cracker Barrel brand without losing its signature homestyle charm.

The 20-menu item test, which includes green chile cornbread and banana pudding, began in February at a singular store, and is currently being served at 14 Texas Cracker Barrel locations, available now through August 5.

Cracker Barrel Hashbrown Casserole Shepherd's PieCourtesy of Cracker Barrel

Highlights of the new menu include:

Hashbrown Casserole Shepherd's Pie: a slow-simmered pot roast served with onions, celery, carrots, peas, and mashed potatoes topped with a griddled hashbrown casserole crust and sour cream. The item is served with a choice of buttermilk biscuits or cornbread muffins.
Green Chile Cornbread: cheesy green chile cornbread drizzled with honey and topped with whipped butter
Chicken n' Dumplin Soup: homestyle “dumplins” served with shredded chicken, celery, carrots, and onions in broth
Cinnamon Bread French Toast: griddled cinnamon streusel bread topped with cinnamon and cream cheese icing, served with two eggs and a choice of bacon or sausage
Banana Pudding: layered with vanilla wafers, whipped cream, and caramel sauce

They've also updated their selection of daily specials, rotating menu classics like Lemon Pepper Trout n’ Classic Turnip Greens with new Southern BBQ Ribs and savory Chicken n' Rice.

"For nearly 55 years, guests have known and loved us for our authentic, homestyle cooking, and that's not going away, we've only added more flavor and crave to the menu and made it easier to navigate," says Senior VP of Operations, Cammie Spillyards-Schaefer. "We're excited for the Texas community to be the first to experience some of our new culinary innovations like premium, savory Chicken n' Rice and Green Chile Cornbread and we look forward to gaining valuable feedback, from both our guests and employees on the test."

The only locations you can try them are as follows:

Allen, 1323 Central Expressway N.
Arlington, 4300 South Bowen Rd., I-20 & Bowen Rd.
Arlington, 1251 North Watson Rd., SR 360 & Brown Blvd/Ave K
Benbrook, 8010 SW Loop 820, I-20 & Winscott
Weatherford, 132 East I-20, I-20 & Hwy 51
Houston, 18151 Katy Freeway, I-10 & Barker-Cypress Rd.
Houston, 14765 N. Freeway, I-45 & Airtex
Kingwood, 24400 Eastex Fwy, US Hwy. 59 & North Park
Cypress, US 290 & Mueschke Rd., 27040 NW Fwy
Abilene, 1602 Hwy 351, I-20 & State Hwy. 351
Amarillo, T2323 I-40 East, I-40 & Quarterhorse Dr.
Lubbock, 5018 Milwaukee Ave, Hwy. 82 & Milwaukee Extension
Midland, 3108 N Loop 250 West, Loop 250 & Wadley Ave.
Wichita Falls, 2400 Sierra Dr, I-44 & Sierra Dr.

Given that they're previewing the menu at such a limited number of locations, and only in Texas, it seems like it's essential for every Texan to try them. They're putting this in our hands. We could be single-handedly saving this company's life.

The company and its affiliates operate approximately 660 company-owned Cracker Barrel Old Country Store locations in 44 states and also own the fast-casual Maple Street Biscuit Company, which they acquired at an unfortunately non-propitious time: October 2019, on the very eve of the pandemic.

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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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