Monthly Archives: December 2015

B&B Hosted Rooftop Patio Launch & Hermann Park Conservancy Member Appreciation Cocktail Party

More than 75 Hermann Park Conservancy supporters came out to B&B Butchers & Restaurant last night for a member appreciation cocktail party on the rooftop patio where they enjoyed breathtaking views of downtown Houston. The event also celebrated the launch of full-service dining on B&B’s famous patio, and showcased the new changes coming it, including a white covered pergola and an all-new budget-friendly menu launching next week. The group mixed and mingled, announced upcoming projects and events, and enjoyed wine, bubbles and hors d’oeuvres from the popular Washington Avenue steakhouse and butcher shop. The passed apps included mini beef wellingtons,

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Catwalk for a Cure Charity Luncheon at B&B Butchers & Restaurant

It was a Cat’s Meow of a Charity Luncheon at B&B Butchers & Restaurant! B&B Butchers & Restaurant Proprietor, Benjamin Berg, along with co-chairs Allie Fields and Lisa Oren, hosted a charity luncheon honoring the ladies of the Catwalk for a Cure gala, which benefits the Amschwand Sarcoma Cancer Foundation. The seated lunch, hosted in B&B Butchers & Restaurant’s upstairs dining room and newly updated rooftop patio, kicked off the upcoming gala on Thursday, November 5 at The Astorian. More than 50 Houston fashionistas, all donning fierce cat ears, mixed and mingled while sipping on Moscow Meows, bubbly and wine.

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B&B and The Lauck Group win first place at Chef’s Night Out!

B&B and The Lauck Group win first place at Chef’s Night Out competition hosted by HOUSTON Modern Luxury and Modern Luxury Interiors Texas.

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My Table Magazine: What’s the Difference- Italian Charcuterie

- - Category: Media
We don’t actually need charcuterie anymore. The process of air-drying and smoking meats was invented as a survival skill long before the invention of refrigeration and canning. Today we love cured meats for their savory deliciousness. And no one cures meat like the Italians.Here’s a guide to a dozen of their specialties.  Read more at My Table

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