Montrose’s favorite destination for late night po’ boys has a new home. BB’s Tex-Orleans has moved its original location to the former Osaka space at 515 Westheimer Rd..
Courtesy of BB's Tex-Orleans
BB's Tex-Orleans has a new Montrose location.
BB’s founder and CEO Brooks Bassler tells CultureMap that the time had come to upgrade his first restaurant. After 15 years of operating at 2710 Montrose, the space had simply become too small.
“It got to the point where it was incredibly challenging to manage,” Bassler says. “It didn’t have enough volume to support a full management team. The kitchen was so small we couldn’t serve the same menu as our other locations. We couldn’t do a bar there.”
That won’t be an issue at the new location, which boasts a kitchen that’s larger than the entire restaurant it replaces. The new space received a wall-to-wall remodel that includes all-new kitchen equipment and internal systems such as plumbing and HVAC. The goal, Bassler explains, is to remain a neighborhood staple for at least 15 more years.
With 70 seats inside, a spacious outdoor patio, and plenty of parking, it’s ready to serve Montrose diners until 3 am Sunday-Wednesday and 4 am Thursday-Saturday. Keeping those late night hours is a core component of BB’s success.
“We started as a late night po’ boy shop. That’s always been important to our brand,” Bassler says. “Forty percent of our revenue is still done from 11 pm to 4 am. We’re on a wait four nights a week at midnight. We expect the late night business to rock and roll.”
The larger kitchen also allows BB’s to serve its full menu. Diners who know it primarily for Cajun classics like po’ boys, boudain balls, and boiled seafood may be surprised by recent additions such as fettuccine alfredo with crawfish tails and chicken fried steak. A well-priced lunch menu offers deals such as a fried fish and fried shrimp combo for $9.99 and a gumbo and salad combo for $10.99 (Monday-Friday, 11 am - 6 pm).
Bassler also has good news for crawfish fans. BB’s will start the season this Monday, January 16. As always, early season crawfish tend to be smaller and softer, but he’s optimistic that will improve by March.
